Vegan Burger Buns

These vegan burger buns are ideal for any veggie burger. They have a very light and fluffy center and a soft crust.

You can try this recipe to eat your favorite vegan burgers. We have a lentil burgers recipe you can also try with these buns. We also have a sourdough version of these burger buns here.

I hope you give it a try and let me know in the comments section.

Vegan Burger Buns

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serves: 8 buns
cook: 15 min15′
prep.: 15 min15′
cook: 400 F
rest: 1 hour 30 min1h 30′
total: 2 hours2h

Ingredients

  • 1 tablespoon of dry yeast
  • 1/2 cup of warm water
  • 3 cups of bread flour
  • 2 tablespoons of sugar
  • 1 tablespoon of salt
  • 2 tablespoons of coconut oil
  • 1 vegan egg (we used 1 tbsp potato starch in 3 tbsp water)
  • 1/2 cup of almond milk (store bought or homemade)
Burger Bun ingredients

Preparation

Step 1 Start by combining the dry yeast with approximately half of the warm water and one teaspoon of sugar in a small bowl. Mix and let rest covered with a lid for approximately 5 minutes (this time depends on room temperature the warmer, the shorter). This preparation is called sponge, yeast starter or yeast pre-ferment. In the picture you can see the sponge before (left) and after resting (right).
Step 2 While the sponge is resting sift the flower in a large bowl, make a well in the center. Add the sugar, oil and vegan egg in the well. If coconut oil is not liquid at your room temperature you have to warm it so it is in liquid state. Add the salt on the outside.
Step 3 Once the sponge is ready, pour it in the well and start mixing with a spoon. Then add the rest of the water and the almond milk while you continue to mix. For this step you can also use a standing mixer with a hook attachment.
Step 4 After all liquid has been absorbed by the flour start kneading with your hands until in separates from the bowl. It should look like this:
Step 5 At this point you have to knead the dough on a table for 5-10 minutes, until the dough is smooth, non-sticky and elastic. It should look like this:
Step 6 Dust with flour the bottom of a bowl and put the dough. Cover with a lid and let it rest until it doubles its volume (approximately 1 hour). In the picture you can see the dough before (left) and after resting (right).
Step 7 Once the volume is doubled, divide the dough in 8 parts. Dust an oven tray with flour. Take one part of the dough and roll it into a ball. Then flatten it with your hand and put it on the tray. Repeat for the other 7 parts. Let it rest until they double in volume (approximately 30 minutes)
Step 8 After the buns double in volume it is time to determine their appearance. You can dust them with flour, or brush them with oil, or brush them with oil and sprinkle sesame seeds. You can see all three possibilities here:
Step 9 Bake at 400 F in a preheated oven for 15 minutes. Once baked let them cool before slicing.

Notes:

  • Almond milk can be replaced by your favorite non-dairy milk.
  • The mix of potato starch with water can be replaced by your favorite vegan egg, e.g. a store bought vegan egg, or a homemade flax seed egg made with one tbsp of ground flax seeds and three tbsp of water.
  • The time the dough needs to double its volume depends on room temperature. The warmer, the shorter.
  • Coconut oil is only liquid at room temperatures higher than 76 F.
  • Coconut oil can be replaced by other oil, e.g. olive oil.

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