I know you’ve been dreaming about soft vegan burger buns that are crispy on the outside and super fluffy on the inside.
When you bite your burger made with these buns it won’t fall apart. They are heavenly light, gently crispy, slightly sweet, moist and soft. After so many fails I finally made it. PERFECT SOFT VEGAN burger buns.
Mix together warm (about 105˚F) soya milk, melted vegan butter, flax egg* and sugar. Sprinkle with dry yeast and set aside for 10 minutes.
Now add sifted flour and salt. Stir until combined and start kneading. I used stand mixer first and then continued with my hands. Knead until the dough is elastic and forms a ball. It should be a bit sticky still.
Put the dough into a greased bowl, cover with cling film and keep in a warm place for 1 to 1 1/2 hours to double in volume.
Divide the dough into 4-6 pieces depending on a size you want your buns to be. Again let it rest on the lined baking tray for 10 minutes. And now form your future burger buns. Cover with cling film again and let the buns double in volume (approximately for 1 hour).
Preheat oven to 380˚F.
Brush each dough ball with plant milk and sprinkle with sesame seeds.
Bake for 15-20 minutes.
Remove from the oven and cover the buns with kitchen towel. This will protect them from drying out. Let the buns to cool down under the towel for 15 minutes before assembling burgers.
Note: to make flax egg simply mix together 1 tbsp of flaxseed meal with 3 tbsp of water. Let it sit for few minutes to absorb water.
PrintSoft vegan burger buns
Crispy on the outside and fluffy on the inside vegan burger buns.
- Prep Time: 2 hours 40 min
- Cook Time: 20 min
- Total Time: 3 hours
- Yield: 4-6 buns 1x
- Category: Tutorials
- Cuisine: American, Vegan
Ingredients
Scale
- 180ml soya milk (or other plant milk), warm
- 2 tbsp melted vegan butter or shortening
- 1 flax egg*
- 1 tbsp sugar
- 1 1/2 tsp active dry yeast
- 220g all-purpose flour
- 1/2 tsp salt
- more plant milk to brush the buns
- sesame seeds
Instructions
- Mix together warm (about 105˚F) soya milk, melted vegan butter, flax egg* and sugar. Sprinkle with dry yeast and set aside for 10 minutes.
- Now add sifted flour and salt. Stir until combined and start kneading. I used stand mixer first and then continued with my hands. Knead until the dough is elastic and forms a ball. It should be a bit sticky still.
- Put the dough into a greased bowl, cover with cling film and keep in a warm place for 1 to 1 1/2 hours to double in volume.
- Divide the dough into 4-6 pieces depending on a size you want your buns to be. Again let it rest on the lined baking tray for 10 minutes. And now form your future burger buns. Cover with cling film again and let the buns double in volume (approximately for 1 hour).
- Preheat oven to 380˚F.
- Brush each dough ball with plant milk and sprinkle with sesame seeds.
- Bake for 15-20 minutes.
- Remove from the oven and cover the buns with kitchen towel. This will protect them from drying out. Let the buns to cool down under the towel for 15 minutes before assembling burgers.
Notes
To make flax egg simply mix together 1 tbsp of flaxseed meal with 3 tbsp of water. Let it sit for few minutes to absorb water.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 327
- Sugar: 5g
- Sodium: 316mg
- Fat: 10.2g
- Saturated Fat: 2.5g
- Carbohydrates: 49.9g
- Fiber: 3.2g
- Protein: 8.7g
- Cholesterol: 0mg
