jadesfood
These homemade buns are so easy to make and a bit healthy because of whole wheat flour added to the dough which makes your buns more nutritious and surprisingly vegan! You might think that vegan buns are not tasty but these buns are so soft and flavourful. These buns are simple in taste, so you can make any burger with them!
Ingredients You Will Need
bread flour – Any brand of bread flour works perfectly for this recipe. If you only have all-purpose flour, it works as well but you have to adjust the amount the flour you use.
whole wheat flour – You can use only bread flour if you prefer, but whole wheat flour adds more vitamins and minerals which make the buns a little healthier.
sugar – Sugar is important in making buns even if they are not sweet ones since it balances out with salt in bread. Any kind of sugar is fine.
instant yeast – What I like about instant yeast is it doesn’t have to be proofed first before combining with the other ingredients. However, it is totally fine to use active dry yeast in this recipe.
salt – If you use table salt, reduce the amount of salt you add to your dough because my recipe is supposed to use sea salt which is less saltier than table salt.
lukewarm water – Lukewarm water should be 15-20C when it’s hot and 25-30 when it’s cold in your room.
vegan butter or shortening – Fat adds softness to the burger buns and keeps them moist even after a day or two.
sesame seeds (optional) – This is optional to sprinkle sesame seeds on top of the buns. You can use either white or black sesame or even both!
Step-by-Step Guide
Prepare the Dough
- Combine bread flour, whole wheat flour, yeast, sugar, and salt in the bowl of a stand mixer making sure to put salt and yeast away from each other.
- Pour lukewarm water into the bowl, and turn the mixer on to the lowest speed and mix until flour is incorporated. Increase speed to medium and beat for about a couple of minutes.
- Add vegan butter or shortening to the dough and continue mixing for another couple of minutes or until it becomes like a ball in the mixer. The dough should be shiny and elastic.
First Rise
- Transfer the dough to a lightly greased bowl and lightly cover with a damp towel or plastic wrap. Let it rise for 40 minutes to 1 hour at room temperature. Rising time varies depending on how hot your room is.
- When your dough has been properly risen, it should be about double in size. To check if the dough is ready, flour a finger and insert it into your dough up to your second knuckle. If the hole remains in the dough but springs back slightly, your dough is ready.
Shape the Dough
- Tip your dough on a floured surface, and punch it down to deflate and divide the dough into 6 pieces using a knife or a scraper.
- Form 6 balls and place the balls evenly spaced apart on a baking tray lined with a sheet of parchment paper.
- Preheat oven to 200C (392F)
Second Rise
- Cover the buns with a clean towel or plastic wrap and let them rise for about 1 hour at room temperature. Once the dough balls are risen enough, they should be about 1.5 times bigger in size and when you gently push the surface with a finger, the mark should remain for a while and doesn’t spring back immediately.
Optional
- Brush your buns with plant-based milk and sprinkle some sesame seeds before baking.
Bake the buns
- Bake for 13-15 minutes or until golden brown on top, rotating the tray halfway through to bake evenly. Allow the buns to cool for at least 30 minutes before eating.
Tips For Making Vegan Burger Buns
Do not put vegan butter or vegetable shortening at first
If you put any fat at the beginning of the kneading process, your buns might not be able to get big enough as they should be after baking. Make sure to put the fat once the dough has been kneaded for about a couple of minutes.
Get your room warm enough to let the dough rise
It is a bit difficult to proof bread dough when it is cold, so if your room is below 20C(68F), a tray of boiled water in the bottom of your oven to create a warm and humid environment, then put your dough in the oven to let it rise.
Q & A
Can I knead my dough by hand?
Absolutely yes, you can knead your dough by hand but takes much longer to finish kneading. You have to knead until the dough is shiny and elastic.
How can I tell if the 1st rise is done?
To check if the dough is ready, you can do a finger test. Flour a finger and insert it into the dough up to your second knuckle. If the hole remains in the dough but springs back slightly, your dough is ready.
How can I tell if the buns are fully baked?
When your buns are done baking, the bottom should be golden brown; when you insert a thermometer, it should read over 95C(203F).
How long can the buns last?
AddThe homemade buns can be stored at room temperature for up to 2 days and can be frozen for up to 1 month. Just put them in an airtight container or wrap them tightly with cling film to prevent them from drying.
More Baked Goods Recipes
No Butter Moist Lemon Drizzle Cake
No knead Black Sesame Babka Buns (Vegan)
No Knead Tangzhong Maple Pecan Sticky Buns (Vegan)
Vegan Chinsuko (Okinawan Shortbread Cookies) ちんすこう
Vegan Whole Wheat Burger Buns
Equipment
- 1 Large bowl If you don't use a stand mixer
- 1 Baking sheet
- 1 Pastry brush
Ingredients
- 200 g bread flour
- 50 g whole wheat flour
- 1 ½ tbsp sugar
- 1 tsp instant dry yeast
- ¾ tsp salt
- 150 ml lukewarm water
- 20 g vegan butter or vegetable shortening
- some plant-based milk for brushing
- some sesame seeds
Instructions
Prepare the Dough
- Combine bread flour, whole wheat flour, yeast, sugar, and salt in the bowl of a stand mixer making sure to put salt and yeast away from each other.
- Pour lukewarm water into the bowl, and turn the mixer on to the lowest speed and mix until flour is incorporated. Increase speed to medium and beat for about a couple of minutes.
- Add vegan butter or shortening to the dough and continue mixing for another couple of minutes or until it becomes like a ball in the mixer. The dough should be shiny and elastic.
First Rise
- Transfer the dough to a lightly greased bowl and lightly cover with a damp towel or plastic wrap. Let it rise for 40 minutes to 1 hour at room temperature. Rising time varies depending on how hot your room is.
- When your dough has been properly risen, it should be about double in size. To check if the dough is ready, flour a finger and insert it into your dough up to your second knuckle. If the hole remains in the dough but springs back slightly, your dough is ready.
Shape the Dough
- Tip your dough on a floured surface, and punch it down to deflate and divide the dough into 6 pieces using a knife or a scraper.
- Form 6 balls and place the balls evenly spaced apart on a baking tray lined with a sheet of parchment paper.
- Preheat oven to 200C (392F)
Second Rise
- Cover the buns with a clean towel or plastic wrap and let them rise for about 1 hour at room temperature. Once the dough balls are risen enough, they should be about 1.5 times bigger in size and when you gently push the surface with a finger, the mark should remain for a while and doesn't spring back immediately.
Optional
- Brush your buns with plant-based milk and sprinkle some sesame seeds before baking.
Bake the buns
- Bake for 13-15 minutes or until golden brown on top, rotating the tray halfway through to bake evenly. Allow the buns to cool for at least 30 minutes before eating.
Notes
- These homemade buns can be stored for up to 2 days at room temperature.
- The buns can be perfectly frozen for up to 1 month, just wrap them tightly with cling film and put them in a ziplock bag to prevent your buns from getting freezer burn.
- If you don’t want to use whole wheat flour, add the same amount of all-purpose flour to the dough.
- Sesame seeds are optional ingredients, you can leave them plain if you prefer.
