These vegan hamburger buns are super easy to make and require only 6 ingredients and a few minutes of active work to make. The end results are fluffy golden topped buns that are perfect for any BBQ.
You haven't had a burger until you've tried it with homemade buns. The chewy soft yeast bread smells and tastes so incredible that you might eat a few burgers in one sitting before you realize what you've done. I won't judge because I've done the exact same.
Want sliders instead of full sized burgers? Check out these Vegan Slider Buns. Perfect for large parties or appetizers.
Why This Recipe Works
- They taste incredible. These easy vegan burger buns are soft, fluffy, and golden delicious. Just looking at them will have you wanting to take a bite, but putting them together with your meat or filling of choice is what really seals the deal.
- Allergen friendly. Whether you're vegan or simply looking for a dairy-free hamburger bun (or egg-free burger buns) recipe, then this one is for you.
- Simple and basic. It's simple and basic, but that's just part of the added charm. Made with minimal ingredients and effort, the end results could not be any better.
Warm water- You will need water that is 110F. Too hot and it will kill the yeast, causing it to not work, but too cold of the water and it won't activate the yeast, which makes it even harder to work as well.
Flour- You can use Bread flour or all-purpose flour for this recipe. Bread flour will give a nicer crumb thanks to the added crumb and may have a nicer taste as well, but all-purpose works fine.
Yeast- Use a packet of instant yeast. Make sure that the yeast is not expired.
Granulated sugar- You'll need a little bit of sugar to feed the yeast so that it works nicely.
Salt- This is a natural flavor enhancer.
Cooking oil- Use some vegetable oil or canola oil depending on what you have on hand. This will give the dough some necessary fats to turn out correctly.
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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Check out how to make vegan hamburger buns with these simple step-by-step instructions:
In a bowl, whisk together the flour, yeast, and salt.
Make a well in the center and add to it the sugar, oil, and water.
Stir to combine.
Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Feed it more flour as needed to get it no longer sticky.
Place in a bowl and cover. Let rise until doubled, about 1 hour in a warm place.
Punch down the dough and divide it into 8 equal-sized pieces. Roll into balls and place on a greased baking sheet.
Cover the buns loosely with plastic wrap and let rise until doubled.
Preheat the oven to 400 degrees F. Brush the tops of the burger buns with olive oil and sprinkle with sesame seeds if desired.
Bake for 15 minutes until golden brown on top.
🍴 Recipe Tips
Follow these tips and you're sure to have the BEST vegan hamburger buns ever!
How to get same sized buns
If you make your dough and divide it out using a kitchen scale, the end measurements will most likely be about 3.10 ounces per bun. That's what mine was. Your measurements may vary slightly based on how much flour you added to your dough though, so keep that in mind.
The actual amount of flour used will vary greatly based on a lot of different factors, including where you live, the temperature inside your home, and humidity. You will be kneading extra flour into the dough as you go to get it to no longer be sticky. This should be about 1 cup of flour.
How to tell when the buns are done
Your vegan buns will come out of the oven hard to the touch and sound hollow when tapped. As they cool down, the shell will soften, and if you wait a few hours, you may even see wrinkles appearing in the crust. This is a great indicator that the bread retained moisture and will taste incredible.
🍞 How to Knead Bread Dough
Kneading your dough with an electric mixer using dough hooks is simple and easy, but my favorite method is to do it by hand because you're far less likely to overwork the dough when doing it this way.
Knead the dough by hand by placing it onto a floured surface and using two hands to roll it out into an oval, pull back half, so it's sandwiched together, and repeat.
Smoosh the dough as you roll it back out into an oval, and bring it back. Every few times, rotate the dough about 90 degrees so that you can get all of the dough worked into the process.
When the dough is smooth and elastic, it's finished. This takes about 10 minutes by hand, faster if you're quick, but there are a few good ways to tell when you are finished.
- The dough should not tear easily. This means that if you stretch a chunk of the dough between your fingers, it doesn't tear apart like paper and creates jagged edges.
- The dough should be elastic. You should be able to poke the ball of kneaded dough with your finger and watch the dough quickly try to bounce back and fill in the hole you made.
🥖 How Long to Proof Dough
The time needed to proof dough truly varies from person to person. It depends upon the weather, climate, wind drafts, temperature of ingredients, age of the yeast, and more.
On average, it can take anywhere between 1 hour to 3 hours for the dough to proof properly, but some people can see it happen in as little as 30 minutes.
The goal is not waiting to a specific time but instead looking for a specific response from the dough. We want the dough to be doubled in size, and whether that takes one hour or more, we shouldn't jump straight into the next step before completing this one.
You should expect that it will take about 1 hour for your dough to double in size and proof, but here are some tips for getting it there.
- Cover the bowl of dough with greased plastic wrap. This helps to prevent the dough from drying out and helps to trap the heat. The cooking spray on the plastic wrap helps to prevent it from sticking to the dough.
- Store it in a warm location. I like to preheat my oven to 200 degrees F for 2 minutes and then turn it off. Then I place the bowl in the oven and let it rise until doubled.
Other locations to place your dough include:
- Inside your closed microwave
- Inside a closed oven with just the oven light turned on
- On a hot and sunny day, your kitchen's countertop can work well too
Some store-bought burger buns will contain dairy, and if sold in the US it will be labeled in the ingredients stating that it contains dairy because it is a major allergen. This homemade vegan burger buns recipe does not contain any dairy or eggs or have ingredients that are likely to contain them either.
You can brush your burger buns with olive oil or a vegan eggwash and sprinkle sesame seeds on top before baking. If using olive oil, be warned that the sesame seeds don't stick well and can rub off, so don't handle them too much after baking.
Yes, after they have cooled completely, these buns can be placed in the freezer in an airtight container for up to 3 months. Let them thaw for a few hours on the counter before toasting or using them as desired.
More great vegan recipes to try
- Vegan Apple Upside Down Cake
- Spiced Vegan Apple Bundt Cake
- Vegan Dinner Rolls
- Rich and Chocolatey Vegan Mug Brownie
- Easy One Bowl Vegan Banana Bread with Applesauce
Vegan Hamburger Buns
- Plastic Wrap
- 2 ½ cups all-purpose or bread flour ($0.24)
- 2 ¼ teaspoon yeast (one packet) ($0.54)
- 1 ½ teaspoon salt ($0.15)
- 1 cup water ($0.00)
- 3 tablespoon vegetable or olive oil ($0.36)
- 2 tablespoon granulated sugar ($0.04)
- In a bowl whisk together the flour, yeast, and salt.
- Make a well in the center and add to it the sugar, oil, and water.
- Stir to combine.
- Knead the dough on floured surface for about 10 minutes until smooth and elastic. Feed it more flour as needed to get it no longer sticky.
- Place in a bowl and cover. Let rise until doubled, about 1 hour in a warm place.
- Punch down the dough and divide into 8 equal sized pieces. Roll into balls and place on a greased baking sheet.
- Cover the buns loosely with plastic wrap and let rise until doubled.
- Preheat the oven to 400 degrees F. Brush the tops of the burger buns with olive oil and sprinkle with sesame seeds if desired.
- Bake for 15 minutes until golden brown on top.
Bread machine option
- Place ingredients in order of owner manual for your specific bread machine.
- Turn the machine to "dough cycle" and close the lid. Waiting for the beep.
- Once the dough has risen continue the steps above starting with the step for dividing the dough into buns.
- If you make your dough and divide it out using a kitchen scale the end measurements will most likely be about 3.10 ounces per bun. That's what mine was. Your measurements may vary slightly based on how much flour you added to your dough though so keep that in mind.
- When kneading the dough make sure to continue kneading until it has reached a nice elastic texture. You should be able to poke the dough with a finger and watch as the dough quickly fills in the indent and springs back to its original shape.
- The actual amount of flour used will vary greatly based on a lot of different factors including where you live, the temperature inside your home, and humidity. You will be kneading extra flour into the dough as you go to get it to no longer be sticky. This should be about 1 cup of flour.
- Your vegan buns will come out of the oven hard to the touch and sound hollow when tapped. As they cool down the shell will soften and if you wait a few hours you may even see wrinkles appearing in the crust. This is a great indicator that the bread retained moisture and will taste incredible.
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