Vegan Whole Wheat Burger Buns
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 they are 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!
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.