Let me tell you something. Once you start making your own bread and buns, it’s kind of an addiction. You’ll never want to go back to store-bought bread again! These homemade vegan burger buns are free from eggs, dairy, and soy. They’re incredibly soft and tasty, perfect for a baked portobello burger or healthy chickpea burgers.
These homemade buns are brushed with almond milk for a perfectly browned top. Then, sesame seeds bring it all together at the end. If you’re feeling ambitious or need a relaxing way to spend the morning, try making these buns at home. I find kneading bread to be really therapeutic!
I’ll show you how to make these vegan burger buns step-by-step. It’s a lot easier than you would think! All you need are a few simple ingredients.
- All-purpose flour – This recipe uses flour and is not gluten-free. I would not recommend swapping out the flour, as I have not tested this and different flours will yield very different results.
- Almond milk – Use can use another non-dairy milk. But, I suggest almond milk due to the fat content. Use soy milk if you need a different non-dairy alternative.
- Granulated sugar – I would not recommend leaving out the sugar in this recipe. But, you can substitute with coconut sugar if you’d prefer.
- Coconut oil – Coconut oil works best in this recipe to keep the bread a nice consistency and texture.
- Dry yeast – You can easily find this in most supermarkets in the baking aisle.
- Salt – A vital ingredient to bring out the flavor and complete the bread. Don’t leave this out!
- Sesame Seeds – For topping the buns.
That’s all you need to make your own burger buns! And, these taste worlds better than anything you can buy in the store. Bread from the store is often filled with preservatives to keep it fresh longer. But, homemade bread straight from the oven doesn’t need any preservatives.
You’ll notice that homemade bread will develop mold a lot quicker. So, it’s best to use it up when you can. If you have extra, give it away to friends and family! Who doesn’t love fresh bread?
How to make vegan hamburger buns (step by step)
Are they considered hamburger buns if you’re using them for veggie burgers? Maybe. But, regardless of what you want to call them, these burger buns are very easy to make. I never thought I could make my own bread before. For some reason, I thought you needed a clunky bread maker or some fancy ingredients. But, that isn’t true at all. Here is how to make these vegan hamburger buns, step-by-step.
Time needed: 2 hours and 30 minutes
How to make vegan hamburger buns
- Heat the milk
Heat the milk in a pan to just about 110°F/43 C. You’ll want to use a food thermometer to be as accurate as possible.
- Add in sugar and yeast
Add in your sugar and gently mix for 10 seconds until dissolved. Then, sprinkle the dry yeast on top of the milk and set aside. You’ll notice it getting foamy in about 10-15 minutes.
- Make a sticky dough
In a separate bowl, combine your flour, salt, and coconut oil. Add in the yeast mixture and stir until a sticky dough forms.
- Knead the dough
On a lightly floured surface, knead the dough for 10 minutes until it becomes smooth and soft. It should still be a bit sticky.
- Let it rise
Place in a bowl that is coated with oil and cover with plastic wrap or a damp cloth until it rises and doubles in size. This will take anywhere from 1-2 hours. It all depends on the temperature of your home.
- Cut into even pieces
Turn the dough out on to a floured surface and cut into 10 even pieces.
Tucking the edges in to the center, roll each piece into a ball. Repeat with the remaining dough.
- Cover and allow to rise again
Set on a baking sheet lined with parchment paper and cover again with a damp tea towel, cloth, or plastic wrap. Let the dough balls continue to rise for another 35 minutes. Preheat the oven to 400°F/200 C while they rise.
- Brush with almond oil and seeds
Brush each roll with a bit of almond milk and gently sprinkle with sesame seeds.
- Bake the buns
Bake for 20 minutes, until the top is browned and firm down each side. Milk will make the tops brown quickly, but you want to make sure they are cooked through.
- Let them cool. Store or serve.
Remove from oven and allow to cool completely before using. You can store them for a few days in an airtight container, or freeze them for a month.
Recipe FAQs and tips
- Can I substitute the flour to make these gluten-free? – This is not a gluten-free recipe. Unfortunately, swapping out the flour 1:1 will not yield the best results. Therefore, I would not replace the flour in this recipe.
- Use fresh yeast – Be sure you are using fresh, sealed yeast for this recipe. It comes in small packets in the supermarket and is a key component to making homemade bread.
- Do not cut the bread before it’s completely cooled – I know it is tempting, but be sure to let the burger buns completely cool before slicing into them. If you cut too early, they won’t be as fluffy or airy.
- Don’t allow the milk to get too hot – When heating up your milk, you want it to be lukewarm. Don’t let it get too hot or you will kill the yeast. A food thermometer is the best way to prevent this.
- Knead the bread for a long enough time – Kneading the bread is what helps all the gluten do it’s magic. You want the perfect, chewy texture in your buns. Kneading is what does this, so don’t cut the time too short! You can also use a stand mixer with a dough hook attachment.
- Let it rise – It’s tempting to cut the bread short before it’s done rising. Be sure you give your bun dough plenty of time to rise and “poof up”, or you’ll be left with an undesirable texture. Dough will rise faster if it’s warm and humid in your kitchen.
- Watch the bread closely – Every oven is different. So, you’ll want to turn on the oven light and keep a close eye on your buns. The tops will brown quickly, but you’re really looking for a nice browned edge throughout.
It may seem like a lot of work, but once you get into it, making burger buns is not complicated at all! It’s a relaxing and fun way to spend a morning. And, you’re left with delicious bread for sandwiches, veggie burgers, or toast.
Homemade Vegan Burger Buns Recipe (Egg-Free)
- 4 cups all purpose flour
- 1 ½ cups room temperature almond milk 1/4 cup is reserved for brushing the tops
- 3 tbsp. coconut oil
- 2 tbsp. sugar or coconut sugar
- 2 ¼ tsp active dry yeast
- 1 ½ tsp salt
- 3 tbsp sesame seeds
- Heat milk in a saucepan to 110°F/43 C. Dissolve sugar into the milk for about 30 seconds.
- Sprinkle yeast on top of hot milk and set aside for 10-15 minutes until it gets foamy.
- In a large bowl, combine the flour, oil and salt.
- Add in the yeast mixture and combine till a sticky dough begins to form.
- Plop the dough out onto a floured surface and knead for 10 minutes till it becomes smooth, soft, and still a bit sticky.
- Placed in a bowl coated with oil. Then, cover the dough with a damp tea towel, cloth, or plastic wrap till it doubles in size. This can take anywhere from 1-2 hours.
- Turn the dough out onto a floured surface and cut into 10 even sized pieces with a dough knife or sharp knife.
- Tuck in the edges and roll each piece into a ball.
- Set on a baking sheet lined with parchment paper, cover with a damp towel, and allow the balls to rise for an additional 30 minutes. Preheat the oven at this time to 400°F/200 C.
- Once the balls of dough have risen, brush with almond milk and sprinkle with sesame seeds.
- Bake for about 20 minutes until cooked throughout and golden brown on the tops and sides.
- Allow them to cool completely before serving.
I hope you enjoy this recipe for homemade vegan burger buns. Like I said, it’s really quite addicting once you start making your own bread at home. I love knowing exactly what is going into my food. So, baking bread at home is one way to make sure only good ingredients are being consumed.