The Best Vegan Hamburger Buns Recipe

This is a really easy Vegan "Hamburger" Buns recipe that is perfect for vegans and those with a dairy intolerance. With just 9 readily available ingredients, I'll walk you through making these soft and fluffy buns in the comfort of your own home.

vegan hamburger buns on parchment paper

My Vegan Hamburger Buns

You'd be surprised just how many shop bought hamburger buns aren't vegan, many include milk and egg that's why I decided to create my own. This version is really soft and fluffy and they are perfect for filling with a good veggie or beanburger.

This vegan hamburger buns recipe is very easy to follow and the actual active time is quite short although they take a few hours to make because you need to leave them aside to rise. There are 2 periods of rising totalling 1 hour 45 minutes but the bake time is just 15 minutes.

These buns were made for vegan hamburgers but they are equally nice filled with your favourite sandwich filling. They are super soft and fluffy on the inside which makes them a joy to eat.

Here's what I used in my Vegan Hamburger Buns recipe:

  • almond milk
  • vegetable oil
  • all purpose flour 
  • maple syrup
  • instant yeast
  • warm water
  • salt
  • french mustard
  • sesame seeds
close up of hamburger bun

Step-By-Step Instructions

Making these vegan hamburger buns is so simple but don't worry i'll walk you through it!

Like I said earlier, there is around 2 hours prep time but I promise you that these delicious buns are well worth the wait.

Step 1: Mix the dry ingredients

In a large bowl, mix together the flour, sugar, yeast, and salt. Your bowl needs to be large enough for mixing but also to hold the dough while it rises.

Step 2: Add the wet ingredients

Create a well in the centre of your mixed dry ingredients. Pour in the warm water and the oil and then stir together with a spoon. Stir until all the dry ingredients have been incorporated with the liquid.

Step 3: Prepare the Dough

Sprinkle flour onto your worktop or chopping board, and then empty your dough out onto it. Rub flour onto your hands and also sprinkle some onto the dough then knead and fold the dough with your hands for about 5 minutes. The dough will be sticky to touch at first but will get smoother and less sticky as you knead. You can sprinkle extra flour onto the dough to make it easier to work with.

Step 4: The first rising

Roll the dough into a ball. Then use a pastry brush to lightly coat it with oil. Place the dough back into your bowl and loosely cover with a tea towel. Place it somewhere warm to rise. I like to put my oven on a low heat and then warm it up for ten minutes. I then turn the oven off and place my dough inside. Let rise for 1 hour or until the dough has doubled in size.

Step 5: Shape your dough

  • Punch down the dough to release the air.
  • Divide your dough into 8 equal parts then roll each into a ball shape. Flatten one side of the ball, you want a flat bottom and a slightly domed top.

Step 6: The 2nd rising

Place parchment paper on a baking tray. Place the buns onto the tray with adequate space between them as they'll grow in size with the second rising time. I'd suggest making them at least 4 inches apart. Set these aside to rise for 45 minutes. I let mine rise uncovered on my kitchen worktop.

Step 7: Brush your buns

Mix together the milk, the maple syrup and the mustard and brush the top of your buns. Then sprinkle with sesame seeds.

Step 8: Bake

Preheat your oven to 400°F/200°C. Then bake on the middle shelf for 15 minutes. They should be brown on the top but still soft.

Top Tips

Don't skip either period of rising time. It is imperative for creating a soft and fluffy bun.

Milk substitutions. I use almond milk for mine but feel free to use soya, coconut or oat milk.

Oil substitution. I've used vegetable oil in my version but it would work equally well with sunflower, olive or coconut oil.

Maple syrup substitute. In place of maple syrup feel free to use agave nectar instead. It works equally well.

Warm Water. You must use warm water as this activates the yeast in the buns. The yeast is what makes the buns rise.

Did you make my vegan hamburger buns?

I'd love to hear about it! Please give it a rating and leave a comment below.

Why not not also check out my vegan jamaican patties while you're here?

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The Best Vegan Hamburger Buns Recipe

vegan hamburger buns on parchment paper

This is a really easy Vegan "Hamburger" Buns recipe that is perfect for vegans and those with a dairy intolerance. With just 9 readily available ingredients, I'll walk you through making these soft and fluffy buns in the comfort of your own home.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 8 buns 1x
  • Category: Snack
  • Cuisine: American

Ingredients

Scale
  • 4 1/2 cups all purpose flour (+ 1/2 cup for kneading)
  • 2 tbsp maple syrup
  • 2 1/2 tsp instant yeast ((not fresh))
  • 2 tsp salt
  • 1 1/2 cups warm water
  • 4 tbsp vegetable oil

For coating the top

  • 3 tbsp almond milk
  • 1 tsp french mustard
  • 2 tbsp maple syrup
  • 1 tsp sesame seeds

Instructions

  1. In a large bowl, mix together the flour, sugar, yeast, and salt. Your bowl needs to be large enough for mixing but also to hold the dough while it rises.
  2. Create a well in the centre of your mixed dry ingredients. Pour in the warm water and the oil and then stir together with a spoon. Stir until all the dry ingredients have been incorporated with the liquid.
  3. Sprinkle flour onto your worktop or chopping board, and then empty your dough out onto it. Rub flour onto your hands and also sprinkle some onto the dough then knead and fold the dough with your hands for about 5 minutes. The dough will be sticky to touch at first but will get smoother and less sticky as you knead. You can sprinkle extra flour onto the dough to make it easier to work with.
  4. Roll the dough into a ball. Then use a pastry brush to lightly coat it with oil. Place the dough back into your bowl and loosely cover with a tea towel. Place it somewhere warm to rise. I like to put my oven on a low heat and then warm it up for ten minutes. I then turn the oven off and place my dough inside. Let rise for 1 hour or until the dough has doubled in size.
  5. Punch down the dough to release the air. Divide your dough into 8 equal parts then roll each into a ball shape. Flatten one side of the ball, you want a flat bottom and a slightly domed top.
  6. Place parchment paper on a baking tray. Place the buns onto the tray with adequate space between them as they'll grow in size with the second rising time. I'd suggest making them at least 4 inches apart. Set these aside to rise for 45 minutes. I let mine rise uncovered on my kitchen worktop.
  7. Mix together the milk, the maple syrup and the mustard and brush the top of your buns. Then sprinkle with sesame seeds.
  8. Preheat your oven to 400°F/200°C. Then bake on the middle shelf for 15 minutes. They should be brown on the top but still soft.

Notes

Don't skip either period of rising time. It is imperative for creating a soft and fluffy bun.

Milk substitutions. I use almond milk for mine but feel free to use soya, coconut or oat milk.

Oil substitution. I've used vegetable oil in my version but it would work equally well with sunflower, olive or coconut oil.

Maple syrup substitute. In place of maple syrup feel free to use agave nectar instead. It works equally well.

Warm Water. You must use warm water as this activates the yeast in the buns. The yeast is what makes the buns rise.

Hey there

I'm Adelaise. Ethically Living is a modern lifestyle site for the modern vegan. Here you'll find tasty and easy vegan recipes, sustainability tips, travel guides and cruelty-free beauty. Enjoy and stay a while.

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