Vegan hamburger buns : a quick vegan bun recipe
These vegan hamburger buns are so soft and fluffy that you will never need to buy the burger buns from the store. They are soft, tender, and delicious. These perfectly fluffy vegan burger buns are super simple and quick to make, plus they are ready in under 3 hours!
Equipment
- Equipment stand mixer. (For hand kneading, refer to the kneading section of the post )
Ingredients
Ingredients for making the vegan burger buns
- 500 g all-purpose flour (3 cups +¾ cup)
- 345 g soy milk (a little less than 1 ½ cup)
- 24 g beet sugar ( 2 tablespoon or maple syrup)
- 12 g salt (1 ½ tsp)
- 16 g ground flaxseed 2tbsp (or flax meal )
- 26 g vegetable oil 2 tbsp ( or vegan butter)
- 21 /4 teaspoon instant yeast
Ingredients for vegan milk wash
- 3 tablespoon soy milk (or vegan cream)
- 2 tablespoon maple syrup
- 2 tablespoon sesame seeds
Instructions
- Add 2 tablespoons of water to the flax meal or the flaxseed powder and set aside. Let it soak and swell for about 10 minutes.
- In the bowl of a stand mixer mix combine flour, salt, sugar, and instant yeast. Then add oil and the soaked flax meal, followed by the milk. Put the bowl on the stand mixer fitted with the dough hook attachment.
- Let the dough knead at low speed for 12-14 minutes or until it becomes smooth, leaves the sides completely, and almost leaves the base of the bowl. (Read kneading section for kneading with hands or recipe notes)
- Grease a large bowl and transfer the dough into it. Cover with a cling wrap or a kitchen towel and let the dough bulk rise until it doubles up in volume. It should take 30-40 minutes depending on the ambient temperature and relative humidity.
- Now take out the dough and divide it into 10 equal parts of 94 grams each.
- Take one portion and flatten it using your fingers. Then collect all the edges and gather at the center to form a rough round ball. Flip and use the edges of your palms ( refer to images) lift, twist, and drop it to build tension in the surface to make perfectly round dough balls with a smooth top. Cover and repeat with the rest of the dough pieces.
- Place all the dough rounds on a parchment-lined baking sheet, spaced about 4-5 inches apart.
- Let them proof for 50-80 minutes or until they are ready to bake. (Mine took 60 minutes at 75 0 F)
- Toward the end of the proofing period, preheat the oven to 375 0 F.
- Now, brush the risen buns with vegan milk wash, and sprinkle some sesame seeds on top.
- Bake for 20 minutes while turning them in between to obtain an even golden brown color on their crust.
- Take them out of the oven and let them cool on a wire rack for about 15 minutes.
- Slice, build, and enjoy!
Notes
- If you use active dry yeast or fresh yeast it needs to be bloomed first in warm liquid (110 F). Warm soy milk and add beet sugar to it. Mix in the yeast and let it bloom for 5 minutes in a warm corner. Then use this yeast liquid for kneading the dough. Also, the proofing time may be doubled.
- The dough will bulk ferment very quickly. It may take 30 minutes to 1 hour, so please keep an eye on it. Do not keep the dough unattended for more than 30 minutes, come and check every 30 minutes to see the rise.
- If you are using any other form of yeast, bulk fermentation will take double or triple the time.
- If your vegan buns are over-proofed, do not give them a milk wash before putting them into the oven. This might deflate them as they are already over-proofed and flat. Quickly pop them into the oven, and take them out after 10 minutes, brush the buns with a vegan milk wash and bake for another 10 minutes.
- Do not use this recipe for making gluten-free vegan burger buns. You must use gluten-free flour with very different hydration for that. This recipe will just not work.
- For making vegan burger buns, you can use beet sugar as a sweetener as it is white-colored. If you use coconut sugar molasses or any other sweetener that has a color, it is going to affect the color of the buns. Not very much though.
- For kneading with hands combine all the dry ingredients in a bowl. Then add all the wet ingredients and combine everything well using the back of a wooden ladle. Leave no patch of dry flour behind. Cover the dough mass and let it rest for 5 minutes. After 5 minutes, dust a work surface and transfer the dough mass onto the work surface. Now start kneading with your hands. Use the heel of your hands to stretch the dough away from you. Then, bring it back and collect it. Keep repeating this motion to knead the dough until it becomes smooth and stops sticking to the hands and the work surface.
Nutrition facts
Nutrition
Calories: 238kcal
Tried this recipe?Let us know how it was!