Vegan Burger Buns

closeup of baked hamburger buns on a wire rack.

Course: bread

Cuisine: American

Diet: Vegan

Keyword: vegan burger buns, vegan hamburger buns, vegan sandwich buns

Prep Time: 30

Cook Time: 20

rise time: 1 30

Total Time: 2 20

Servings:

Calories: 277kcal

Author: Cindy Rainey

Homemade vegan burger buns are flavorful, and soft, and are perfect to serve with your favorite vegan burger or sandwich. They are made with only a few natural ingredients. No hard-to-pronounce ingredients. And no wondering what's in your sandwich bun and questioning if it's actually vegan or not. It's so satisfying to know that you made it yourself!

Print Recipe

Equipment

your muscles and hard work

Ingredients

1 ¼ cups oat milk or other non-dairy milk
2 Tablespoons granulated sugar
2 ¼ teaspoons active dry yeast
3 Tablespoons coconut oil melted
3½ cups all-purpose flour plus more for kneading
1 ½ teaspoons salt
optional: sesame seeds, poppy seeds, everything bagel seasoning

Instructions

Heat the milk to very warm - but not super hot - no more than 110°F. Use a thermometer if you are not absolutely sure.
Dissolve the sugar into the milk. Sprinkle the yeast on top of the milk and set aside to get foamy, about 10 minutes.
Melt the coconut oil and set aside.
Measure out the flour into a large bowl. It's important that you either weigh the flour or "lighten" it when measuring. See the blog post and the recipe card notes. Add the salt.
Add the activated yeast/oat milk mixture and melted coconut oil and stir to combine everything until a sticky dough forms.
Turn out the dough on a lightly floured surface. Start with using one tablespoon of flour for the surface. Add up to one more if the dough is sticking to your hands when kneading. Knead for 8-10 minutes until smooth and soft, but still a little sticky.
Place in an oiled bowl, turn the dough ball so that it is oiled on all surfaces, and cover with plastic wrap or a damp cloth and allow to rise until doubled. This will normally take about 60 minutes as long as the room temperature in your kitchen is not too cool and is draft-free.
Turn the dough out onto a floured surface and cut it into 8 even pieces.
Tucking the edges in to the center, roll each piece into a ball. Repeat with the remaining dough.
Set the dough balls on a parchment-lined baking sheet and cover the dough balls with plastic wrap or a damp towel and allow to rise again until 1.5x the size, about 30-40 minutes. Do the poke test (see notes).
During this second rise, preheat the oven to 385°F
Once the dough has risen, brush each roll with a little more plant milk. Sprinkle or gently pat on the sesame seeds or other toppings if desired.
Bake for 18-22 minutes, until well browned on top and firm all down the sides. Don't be fooled by quick browning on top, the milk makes this happen faster. Also check the side.
Remove from oven and allow to cool completely.
Cut in half and filled with your preferred patty or sandwich servings.

Notes

Best practice is to measure your flour by weight. According to the King Arthur Weight Chart, one cup of all-purpose flour weighs 120 grams. So multiply that by 3.5 and you've got 420 grams by weight. But I don't do that...

If you choose to measure the measuring cups (as I do), do what my grandmother taught me. First, lighten the flour by stirring it around. Then use a scoop to remove some flour from the flour bag. Shake the scooped flour gently into a one-cup measuring cup. Do it again until the flour is slightly above the rim of the measuring cup. With a knife, cut cut cut the flour across the top of the measuring up. You do this cutting motion so that you don't press the flour down into the cup. Then with one quick motion, swipe across the top to remove the excess flour. Repeat four times.

Read how to do the "poke test" on The Perfect Loaf. If you poke the dough and it springs back quickly, you need to give it a few minutes. If if springs back slowly, then you are ready to bake.

The baked hamburger buns can be stored in a sealed container at room temperature for 2 days. If you can't eat them within two days then freeze them by wrapping them individually in plastic wrap and then placing them in an airtight container. They can be frozen for up to one month. Bring to room temperature before serving.

Nutrition