These homemade, fluffy Vegan Burger Buns will elevate your burger game to a new level. Baking vegan burger buns is a rewarding and delicious endeavor. You will have complete control over the ingredients and experience the satisfaction of biting into a soft, perfectly baked bun to go with these Lentil Black Bean Burgers!
Made with bread flour (a strong flour for bread baking) and 100% whole wheat flour for fiber, these delicious buns contain more protein and fiber than those made with all-purpose flour. However, these buns are delicious with all-purpose flour as well!
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This recipe was inspired by Peter Reinhart's recipes for white bread (with three variations) in The Bread Baker's Apprentice. Rather than use dairy powdered milk, egg, and butter, I used coconut milk powder, skipped the egg, and substituted vegan butter.
These vegan hamburger buns are perfect with Vegan Black Bean Lentil Burgers and Vegan Horseradish Aioli for your next BBQ or cookout. These buns taste so much better than those found at grocery stores!
I just tried this recipe and my family loved it. It was so easy and the flavors were fantastic.
- Shadi
Ingredients
Here are the simple ingredients you need to make these soft and fluffy vegan hamburger buns made without any animal products or dairy products:
I recommend organic flour whenever you can buy it and afford it.
- Bread flour - this flour is perfect for making buns with a firm crumb for buns that don't fall apart in your hands. The extra protein helps create a loftier dough that won't collapse.
Bread flour is a strong flour and contains more protein than all-purpose flour and leads to stronger gluten formation. It is different from all-purpose, although they are often confused with each other. It's perfect for making bread and general home baking; I use it with all my bread baking. I always use quality organic, high-protein bread flour (not sponsored).
Bread flour gives these buns a good chew while retaining fluffiness. If you prefer a really soft and fluffy type of bun, try organic all-purpose flour in this recipe.
- Whole wheat flour - to add fiber and nutrients, and I love the taste.
- Coconut milk powder - this is optional. It does not make the buns taste like coconut. I added it to enrich the dough in place of traditional milk powder.
- Sea salt - this is essential for flavor!
- Maple syrup - to sweeten and help provide a happy home for the yeast to flourish.
- Extra virgin olive oil - this is necessary for texture.
- Active dry yeast - this is essential for the yeast dough. It needs to be fresh; check the expiry date.
- Pretzel salt to sprinkle on the burger buns before baking.
- Avocado oil spray or grapeseed oil spray for the bowl and the tops of the buns.
A complete ingredient list with exact amounts can be found in the recipe card below.
Substitutions and Variations
- Bread flour - you can use organic unbleached all-purpose flour if you prefer buns with a soft crumb, like a brioche bun. You may need to adjust the amount of water added and knead for a couple of minutes longer.
- Whole wheat flour - you can use organic all-purpose flour instead.
- Gluten-free - I have not tried any gluten-free flours with this recipe. If you do, please let me know how it turns out. You may want to try Bob's Red Mill All-Purpose Gluten-free Baking Flour in the red bag.
- Extra virgin olive oil - you can use melted vegan butter instead.
- Coconut milk powder - you can omit it. It's not essential.
- Maple syrup - you can use organic cane sugar or coconut sugar instead.
- Pretzel salt - top with sesame seeds or poppy seeds instead.
- Hot dog buns - this is a great recipe for making hot dog buns. Roll the dough balls into lengths about 4 ½" long. Flatten slightly for gently rounded tops.
How to Make Vegan Burger Buns
This easy recipe makes a dozen burger buns, just the right size for my black bean lentil burgers. These buns are a little smaller than the ones found at grocery stores. If you prefer, you can make larger buns; make eight buns instead of twelve.
Here are the step-by-step instructions to make these vegan burger buns:
Mix the Ingredients and Knead
- Step 1: Mix the dry ingredients in a large mixing bowl.
- Step 2: Make a well in the middle of the bowl. Add the liquid ingredients. Start with 1 ½ cups of water and increase if needed to make the dough come together.
- Step 3: Mix with a dough whisk until it combines into a shaggy mixture.
- Step 4: Knead the dough for 6 to 8 minutes; shape it into a ball, and place the ball of dough in a clean and lightly oiled large bowl.
Note: Take care not to over-knead the dough, especially if you are using bread flour; the higher protein content increases the amount of gluten which can contribute to a tougher bun if it's overworked.
You can use a stand mixer with a dough hook to knead the dough. I like to use my hands; I find it therapeutic and the time goes by quickly. Need a refresher on kneading dough? Refer to this video.
Hint: If the dough is too sticky to handle, add more flour, two tablespoons at a time.
First Rise
Next, it's time to let the dough rest for the first rise.
- Step 5: Place the dough in a clean, lightly oiled large bowl. Cover with plastic wrap or a damp towel. Place the bowl in a warm area to rise until the dough has doubled, 60 to 90 minutes.
- Step 6: Punch the dough down and fold it over on a clean surface. Divide the dough into twelve equal pieces (approximately 93 g each) with a bench scraper. Shape the pieces of dough into balls.
Hint: Shape the dough pieces into tight rounds by cupping your hand on top and quickly moving the dough ball in a circular motion.
Second Rise and Bake
Next, you will let the dough rise for a second time.
- I like a high dome on the burger buns, so I don't flatten them. If you prefer a more gently rounded shape, slightly flatten them before the second rise.
- If you want a buttery crust, carefully brush a couple of tablespoons of melted vegan butter on top of the buns before putting them in the oven and after they come out.
- Step 7: Divide the dough balls between two lined baking sheets. Lightly spray the tops with oil. Cover the balls with a clean kitchen towel while they rise in a warm place. Preheat the oven and sprinkle pretzel salt on the buns before baking.
- Step 8: Bake until golden on top; remove the buns from the oven and allow to cool on the baking sheet for a few minutes. Then transfer them to the cooling rack to cool completely before slicing in half.
Expert Tips
- Check the date on your yeast to make sure it's fresh. That's all I do! I don't find proofing the yeast makes any difference. I store active dry yeast in the fridge and ensure it's not expired. You can do a proofing test that takes about ten to twenty minutes if you're unsure, but honestly, I do not bother.
- Weigh the flour per the recipe or measure it by gently spooning it into a cup, then sweeping off any excess. By all means, do not scoop into the flour container and level off. You'll get way too much flour.
- Keep up to a half-cup of flour handy when kneading the dough. If the dough is sticky or tacky, add a couple of tablespoons until you get a smooth and elastic dough.
- To get buns of equal size, weigh the dough before cutting it into pieces. After dividing the dough into balls, weigh each ball and adjust the size as needed. My dough balls are typically around 90 to 93 grams.
Storage
- For best results, do not store these buns at room temperature or in the refrigerator since they will dry out in the fridge, and they may mold at room temperature.
- Freeze leftover buns immediately in a freezer-safe ziplock bag. You don't need to wrap them first if you're going to have them again within a few days. Line them side by side and place them lying flat in the freezer.
- To freeze for up to 3 months, place the buns side by side in a freezer-safe ziplock bag.
- When you're ready to enjoy them again, take out the buns you need an hour ahead of time.
Related Recipes
If you try this recipe or any other recipe on my website, please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Vegan Burger Buns
EQUIPMENT
- Kitchen scale
- Dough whisk or spatula or wooden spoon
- Cutting board or marble surface
- 2 Silicone mats or parchment paper
- Cooling rack
INGREDIENTS
- 3 ½ cups bread flour 579 g
- ¾ cups whole wheat flour 106 g
- ¼ cup instant coconut milk powder 24 g, optional
- 2 teaspoons fine sea salt ¾ teaspoon if using vegan butter
- 1 packet active dry yeast 7 g
- 1 ½ to 1 ¾ cups water
- 2 tablespoons maple syrup
- 4 tablespoons extra virgin olive oil or melted vegan butter
- Pretzel salt
- Avocado oil spray or Grapeseed oil spray
- Vegan Butter optional, for brushing on dough
INSTRUCTIONS
- Mix the bread flour, whole wheat flour, coconut milk powder if using, sea salt, and yeast in a large mixing bowl.3 ½ cups bread flour, ¾ cups whole wheat flour, ¼ cup instant coconut milk powder, 2 teaspoons fine sea salt, 1 packet active dry yeast
- Make a well in the middle of the bowl. Add water, maple syrup, and extra virgin olive oil. Mix together with a dough whisk until it combines into a shaggy mixture.1 ½ to 1 ¾ cups water, 2 tablespoons maple syrup, 4 tablespoons extra virgin olive oil
- On a clean, lightly floured surface, knead the dough for 6 to 8 minutes until smooth and elastic. If the dough is too sticky to handle, add more flour, 2 tablespoons at a time.
- Shape the dough into a ball; place it in a clean, lightly oiled large bowl. Cover with plastic wrap or a damp kitchen towel. Place the bowl in a warm area to rise for 60 to 90 minutes or until the dough has doubled.
- Punch the dough down and fold it over. Place it on a clean work surface.
- Cut the dough into 12 equal pieces; start by cutting the dough ball in half, and then cut each half into 6 pieces with a bench scraper. Coax them into a tight round shape by cupping your hand on top and quickly moving the dough ball in a circular motion.
- Place the balls on 2 baking sheets lined with silicone mats, 6 on each one, giving them space. Lightly spray the tops with oil. If you want a buttery crust, carefully brush a couple of tablespoons of melted vegan butter on top of the buns before putting them in the oven and after they come out.Avocado oil spray, Vegan Butter
- Cover the balls with a clean kitchen towel while they rise for 45 to 60 minutes. Preheat the oven to 400°F.
- Sprinkle pretzel salt on the buns before baking. Bake the buns for 15 minutes, until golden on top, then remove from the oven and allow to cool on the baking sheet for 5 minutes. Transfer to cooling rack. to cool completely.Pretzel salt
NOTES
- Calorie count omits the optional coconut milk powder.
- I like a high dome on the burger buns, so I don't flatten them. If you prefer a more gently rounded shape, slightly flatten them before the second rise.
- If you want a buttery crust, carefully brush a couple of tablespoons of melted vegan butter on top of the buns before you put them in the oven and after they come out of the oven.
- Freeze leftover buns immediately in a freezer-safe ziplock bag. Line them side by side in the bag and place them lying flat in the freezer for short-term storage. If you want to freeze them for up to 3 months, double wrap them individually with plastic wrap and aluminum foil first. Then place them in the bag.
- If you use all-purpose flour instead of bread you may need to knead for a couple more minutes.
- This recipe was inspired by Peter Reinhart's recipes for white breads in The Bread Baker's Apprentice.
NUTRITION
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.
Rachna says
These burger buns look so fluffy and light. I can imagine how good they taste. Thank you so much for sharing this recipe.
Emily says
Thank you very much, Rachna!
Traci says
You have successfully removed the intimidation from this yeasted burger bun recipe. Thank you for sharing so many great tips and tricks!
Emily says
Thank you, Traci, for leaving such a positive review. I'm so happy to hear that you found the tips helpful!
Irena says
Light and fluffy just as bread rolls and buns should be. Great recipe!
Emily says
Thank you for your feedback, Irena!
Kathleen says
These homemade buns look incredible. They'll be great for burgers, sandwiches or just with dinner.
Emily says
Thank you, Kathleen! I really appreciate it!
Nancy says
This vegan burger bun is perfect when I'm looking for a homemade bread for bbq~
Emily says
Thank you so much, Nancy. I'm happy to hear that!
Michelle says
So good, you won't miss store bought ones at all!
Emily says
Thank you, Michelle, I'm glad you enjoyed them!
Andrea says
These look amazing! Wow! I'm going to try making them. Hopefully, they turn out looking that good!
Emily says
Thanks so much, Andrea! I hope you enjoy them; let me know if you have any questions!
Andrea says
Oh do these buns look perfect. I want to throw a little butter on it and eat it up.
Emily says
Thank you so much, Andrea! I couldn't resist trying the first one just like that!
Shadi says
I just tried this recipe and my family loved it. It was so easy and the flavors were fantastic.
Emily says
Thank you for trying out our recipe, Shadi! We're glad to hear that your family enjoyed it. Thanks for sharing with us.
Sara says
These look perfectly light, fluffy and delicious! Excited to give these a try, indeed!
Emily says
Thank you, Sara!