These homemade Easy Vegan Hamburger Buns are perfect for summer cookouts and more. Soft, fluffy and so much better than store bought. Plus, they are ready in less than an hour.
Homemade hamburger buns may seem daunting, but it doesn't have to be. This recipe from Taste of Home uses the trick of increasing the yeast to cut down on prep time. I use the same trick for these vegan buns so there is no need for a long rise time making this recipe simple and quick.
We love these buns because they are soft, fluffy and perfect for making delicious vegan burgers. Besides burgers, you can use these buns for sandwiches and even sliders.
Jump to:
Ingredients
These homemade buns are made with pretty basic ingredients that are easy to find. In fact, you may already have them on hand.
- dry active yeast
- cane sugar
- flax seeds
- water
- oil
- flour
- salt
See recipe card for quantities.
Substitutions & Variations
- Flour - you can use whole wheat flour for up to half of the all purpose flour called for.
- Yeast - you can also use instant yeast. It can be added directly in without mixing with water first, but we still prefer to bloom instant yeast to ensure usability.
- Bun size - you can make smaller buns by cutting the dough into 12 portions rather than 8. To make buns for sliders cut dough into up to 24 portions. Adjust baking time to ensure buns are golden brown and baked through.
How to make Easy Vegan Hamburger Buns
These hamburger buns are so simple and quick because unlike many recipes there's only 10 minutes of rise time total. So you can have fresh baked buns from start to finish ready in under an hour.
Make flax egg and set aside. In the bowl of stand mixer whisk together water, yeast and cane sugar. Set aside for 5-10 minutes.
Add flax egg, oil, flour and salt. Knead adding more flour as needed, until dough forms. It should be elastic and tacky but not too sticky to handle.
Form dough into balls and place on a baking sheet. Leave a few inches of space between each ball. Cover with a tea towel for 10 minutes.
Brush each ball with melted vegan butter, if desired. Bake at 425 degrees for 10-12 minutes until golden brown.
💡 Top Tip
In the recipe below there is a range of flour to use listed. This is because flours will vary in moisture content meaning the particular flour you use will absorb water differently than what someone else uses. It's important to add enough flour to create the dough without adding too much. You're looking for the dough to be soft and elastic. If too much flour is added the dough will be too stiff to rise during baking.
Equipment
We like to use a stand mixer to make the process of making these buns even easier. However, it is possible to make the buns without one. Use a wooden spoon to mix yeast mixture and flour together until it becomes too difficult to stir. Then switch to kneading with your hands until a soft dough forms and continue with the recipe.
Storage
The hamburgers buns are best the day they are made but will last 2-3 days. Store buns in an air tight container or storage bag at room temperature. Storing bread in the refrigerator will cause it to dry out.
You can freeze these buns. Wrap each bun in plastic wrap or aluminum foil and place in a large freezer safe bag. To use, thaw on the counter overnight. Buns are best used within 3 months.
Common Questions
Yes, this recipe uses 2 tablespoon of dry active yeast. This is because we're skipping the normal long rise time. The large amount of yeast ensures the buns will rise adequately during baking.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these Easy Vegan Hamburger Buns:
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Easy Vegan Hamburger Buns
Equipment
- stand mixer optional
Ingredients
- 1 tablespoon ground flax seeds
- 2 tablespoon water
- 1 cup lukewarm water 100-110 degrees
- 2 tablespoon dry active yeast
- 3 tablespoon cane sugar
- ⅓ cup neutral oil I use avocado oil
- 1 teaspoon sea salt
- 3 -3 ½ cup all purpose flour
- ½ tablespoon vegan butter, melted optional
- 1 tbsp sesame seeds optional
Instructions
- In a small bowl, combine ground flax seed and 2 tablespoon water. Whisk to combine and set aside for 5 minutes to thicken.
- In bowl of stand mixer whisk together lukewarm water -100 to 110 degrees, yeast and cane sugar. The temperature of the water is important to prevent killing the yeast. Set aside for 5-10 minutes. The mixture should become foamy as the yeast blooms. If it does not the yeast is no longer alive and is unusable.
- After yeast blooms, add flax egg and oil. Whisk together.
- Add 3 cups of flour and salt. Use the dough hook attachment and turn mixer on very low to incorporate. Continue kneading while adding remaining flour until dough forms. It should be elastic and tacky but not too sticky to handle.
- Transfer to a floured surface, knead a few times and form a ball. Cut ball into 8 even pieces.
- Form pieces into balls and place on a parchment or silicone mat lined baking sheet. Leave a few inches of space between each ball. Flatten each ball with the palm of your hand until about 3 inches in diameter. Cover with a tea towel for 10 minutes.
- Brush each ball with melted vegan butter and sesame seeds, if desired. Bake at 425 degrees for 10-12 minutes until golden brown.
- Allow to cool. Then slice and use to build sandwiches and burgers.
Mariana says
Hi there,
I can't find the yeast quantity; could you let me know how much yeast to put in? Thank you!
Melissa says
2 tbsp dry active yeast. Thank you for pointing that out. It's corrected now.