These Vegan Burger Buns are super easy to make and only requires 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.
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Homemade burger buns offer a delightful departure from store-bought options. Crafting your own burger buns allows you to experiment with different types of flour to achieve the perfect balance between softness and chewiness.
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 thing.
These Vegan Burger Buns are tender, moist, and have a slightly crispy crust, making them an ideal vessel for your favorite burger toppings. Adapted from our 5 Ingredient White Bread Recipe, these burger buns are naturally egg-free and dairy free.
Want sliders instead of full sized burgers? Check out these Vegan Slider Buns. Perfect for large parties or appetizers. Remember to save leftover buns for some Bread Pudding (with Hamburger Buns).
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💛 Why You'll Love This Recipe
- 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. If you enjoy making breads, make sure to check out these Gifts for Bread Bakers.
- 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.
🛒 Ingredients
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.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use all-purpose flour: Bread flour works great, but all-purpose flour is usually cheaper and still gives excellent results. See How to Make Bread Flour, if you want bread flour cheaper than store-bought.
Skip specialty oils: Basic vegetable oil works just as well as olive oil for soft, tender buns.
🥄 Instructions for Vegan Burger Buns
Step 1: In a bowl, whisk together the flour, yeast, and salt.
Step 2: Make a well in the center and add to it the sugar, oil, and water.
Step 3: Stir to combine.
Step 4: 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.
Step 5: Place in a bowl and cover. Let rise until doubled, about 1 hour in a warm place.
Step 6: Punch down the dough and divide it into 8 equal-sized pieces. Roll into balls and place on a greased baking sheet.
Step 7: Cover the buns loosely with plastic wrap and let rise until doubled.
Step 8: Preheat the oven to 400 degrees F. Brush the tops of the burger buns with olive oil and sprinkle with sesame seeds if desired.
Step 9: Bake for 15 minutes until golden brown on top.
👩🏻🍳 Expert Tips
- Even Bun Size: For consistent baking, divide the dough evenly. About 3.10 ounces per bun works well, though slight variation is normal.
- Flour as Needed: Flour amounts vary with humidity and temperature. Add extra flour gradually until the dough is soft and no longer sticky.
- Kneading & Texture: Knead by hand on a floured surface for about 10 minutes until the dough is smooth, elastic, and springs back when gently poked.
- Proofing Matters: Rising time can range from 30 minutes to 3 hours depending on your environment. The dough is ready when it doubles in size, not when the timer says so.
- Checking Doneness: Buns are done when they feel firm and sound hollow when tapped. Light wrinkling as they cool is normal and a sign of soft, moist buns.
❄️ Storage and Make Ahead
Storage: Store cooled Vegan Burger Buns in an airtight container or zip-top bag at room temperature for up to 3 days, or refrigerate for up to 5 days.
Make Ahead: Shape the buns and refrigerate before the second rise for up to 12 hours. Let them sit at room temperature until doubled, then bake as directed.
🥗 Side Dishes or Pairing Ideas
These Vegan Burger Buns are perfect for veggie burgers, black bean burgers, sloppy joes, pulled jackfruit, or classic grilled burgers. They also pair well with fries, potato salad, pasta salad, or a simple side of roasted vegetables.
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❓ Vegan Burger Buns FAQs
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.
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🐝 If you tried these Vegan Burger Buns, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Vegan Burger Buns
Ingredients
- 1 cup warm water, about 110°F - ($0.00)
- 2 ¼ teaspoons active dry yeast, one packet - ($0.38)
- 2 tablespoons granulated sugar - ($0.05)
- 3 tablespoons vegetable oil or olive oil - ($0.42)
- 2 ½ cups all-purpose flour or bread flour - ($0.32)
- 1 ½ teaspoons salt - ($0.01)
Instructions
- Make dough. In a large bowl, whisk together the warm water, active dry yeast, and granulated sugar. Let sit for about 5 minutes until foamy. Stir in the oil. Add the all-purpose flour and salt and mix until a dough forms.
- Knead. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Add additional flour as needed until the dough is no longer sticky.
- First rise. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, until doubled in size.
- Shape buns. Punch down the dough and divide into 8 equal portions. Roll into smooth balls and place on a greased baking sheet.
- Second rise. Cover loosely and let rise again until doubled. Preheat the oven to 400°F.
- Bake. Brush the tops with olive oil and sprinkle with sesame seeds if desired. Bake for about 15 minutes, until golden brown.
- Cool. Remove from the oven and let cool slightly before serving.
- Bread machine option. Add ingredients to the bread machine in the order recommended by the manufacturer. Select the dough cycle. When complete, continue with shaping and baking steps above.
Notes
- Portioning. Each bun weighs about 3.1 ounces, though exact weights may vary.
- Kneading check. Dough should be elastic and spring back lightly when pressed.
- Flour variation. Flour needs vary by humidity and temperature. Add gradually during kneading to control stickiness.
- Texture. Buns will be firm when hot and soften as they cool. Slight wrinkling later indicates good moisture retention.
Nutritional Information
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Nicole says
Hi Nicole,
Thank you so much for this recipe. As a fellow frugal foodie I appreciate this so much. It's my go-to hamburger buns recipe. Why waste an egg, right?
I also crochet (bookmarked your sister's site), bake sourdough and read! Have fun and thanks again.