You are here

Member since October 2003

Burger Buns

What you need: 

1/4 cup warm water
3 tablespoons yeast
1/4 cup sugar
1/4 cup vegetable oil
2 cups nondairy milk (I use soy)
2 teaspoons salt
5-6 cups flour, as needed

What you do: 

If you have a bread machine... combine everything in the correct order and make the dough. Otherwise,
1. Dissolve yeast in warm water. Let sit 10 minutes. Add sugar, oil, and milk to yeast mixture. Mix well. Add salt and gradually add the flour until the dough is thick enough to knead, but not too stiff.
2. Knead for 8-10 minutes, until dough reaches and elastic consistency. Let rise 15 minutes. Separate dough into 12 balls. (If you want smaller buns, make about 20). Knead/form each ball well, and place on a baking sheet about 1 1/2" apart.
3. Cover with a damp dish cloth and place in a warm spot. (An oven that was heated but has cooled quite a bit works well). Let rise 20-30 minutes, or until the edges of the buns are about 1/4'' apart. Preheat oven to 400 degrees F.
4. Bake for 15-20 minutes, until brown on the top. Best served warm; store in a plastic bag to keep in the moisture if keeping overnight.

Preparation Time: 
1 1/2 hours, Cooking time: 15 - 20 minutes
Cooking Time: 
15 - 20 minutes
Recipe Category: 


Since it's ridiculously hard for me to find any vegan burger buns at all, I am thrilled that this recipe turned out so well.

I used whole wheat flour and quick-rise yeast. I thought 3 tbsp. yeast would be far too much, and it is when you add it to the 1/4 water - it is simply not enough water for all that yeast. That said, I didn't wait for the yeast to sit the full 10 minutes. After 2 minutes I realised there wasn't enough water and simply started adding the rest of the wet ingredients. I added 5 tbsp. sunflower seeds to the dry mixture as well. Brushing the tops of the buns with a tiny bit of margarine and then sprinkling on the sesame seeds made them look lovely. The buns are a generous size. Next time I will add some poppy seeds, flax seeds and whole oats to make them multi-grain.

Like the vegan hand-made bagels, I don't think I'll ever bother to buy burger buns again.I'll just make them because this recipe is so easy to make.


These buns came out beautifully and are delicious.  I am considering just eating the lot of them for dinner.

I used 2c. bread flour and 3c. All Purpose Flour because that is what I had on hand.  I'd like to try them with a little wheat flour next time.

I melted some vegan margarine and brushed the tops before baking and added the sesame seeds, too.



Log in or register to post comments