Finally a burger bun recipe that stays soft and fluffy for days!
The best way I can describe how these taste is if you have ever eaten a potato roll
They are so soft and light yet they will hold up to the drippiest of burgers or sandwiches.
Make them slightly smaller and serve them up in a basket along with your dinner spread.
They also freeze perfectly so make up a big batch like I do and you always have fresh buns at your fingertips!
Even if you don’t have a stand mixer you can do all the mixing by hand!
WATCH THE YOUTUBE VIDEO FOR HOW TO MAKE THIS BURGER BUN RECIPE!
Burger Bun Recipe
Ingredients
- Plant Milk 1½ cup 360ml
- Ground Flax Seeds 3 Tablespoons 24g
- Hot Water 6 Tablespoons 90ml
- Bread Flour 5-6 cups adjust as needed 650g-780g
- Dry Yeast 1½ teaspoon 4g
- Vegan Butter Softened ¼ cup 56g
- Granulated Sugar ¼ cup 50g
- Salt 2 teaspoons
- Aquafaba for the wash as needed
Instructions
- THE PLANT MILK IS AT ABOUT 90°F ADD THE YEAST & A PINCH OF SUGAR & LET STAND FOR 5 MINUTES
- COMBINE THE FLAX MEAL WITH THE HOT WATER LET STAND 5 MINUTES
- MEASURE ABOUT 5½ CUPS OF FLOUR INTO YOUR MIXING BOWL
- ADD THE SUGAR AND SALT
- GET IT MIXING WITH THE DOUGH HOOK TO COMBINE WELL
- ADD THE MILK YEAST MIXTURE AND THE FLAX PASTE AND CONTINUE MIXING ON LOW SPEED TO INCORPORATE EVERYTHING WELL
- GIVE IT SOME HELP SINCE THE DOUGH HOOK ALWAYS NEEDS A SCRAPE DOWN IN THE BEGINNING STAGES OF MIXING
- ONCE IT STARTS TO COME TOGETHER INTO A FRAGMENTED LOOKING DOUGH ADD THE VEGAN BUTTER AND CONTINUE MIXING ON LOW SPEED FOR ABOUT 5 MINUTES.
- THEN GIVE IT ANOTHER FLIP WITH YOUR SPATULA TO HELP IT MIX EVENLY AND MIX ON MEDIUM SPEED FOR ANOTHER 3 MINUTES
- IF YOUR DOUGH SEEMS PARTICULARLY WET AND STICKY YOU CAN ADD A BIT MORE FLOUR
- LIGHTLY OIL A BOWL AND PLACE THE DOUGH INSIDE
- COVER AND LET IT REST IN A WARM SPOT TO DOUBLE IN SIZE THIS SHOULD TAKE ABOUT AN HOUR IN MOST NORMAL CONDITIONS
- TURN IT OUT ONTO A LIGHTLY FLOURED SURFACE AND GENTLY PRESS OUT THOSE GASSES AND SHAPE TO ABOUT 12" X 18" X ¼"
- CUT THE DOUGH IN HALF LENGTHWISE AND THEN INTO EQUAL SIZED PORTIONS AT 4 OUNCES EACH FOR HAMBURGER BUNS *2 ounces for small dinner rolls
- NEXT TAKE EACH PIECE OF DOUGH AND KNEAD IT LIGHTLY INTO A BALL
- TRANSFER EACH ROLL TO A SHEET PAN WITH A SILICONE MAT OR PARCHMENT PAPER
- REPEAT THE PROCESS WITH ALL THE DOUGH
- COVER THEM AGAIN AND PLACE IN A WARM SPOT TO RISE ABOUT 40MINUTES TO AN HOUR
- THEY WILL BE FLUFFY AND PUFFY & JUST AT THE LAST 15 MINUTES OF PROOFING, GET THE OVEN PREHEATING TO 375°F
- BRUSH WITH AQUAFABA AND THIS WILL GIVE THEM A REALLY GREAT COLOR AND SHINE TO THE FINISHED BUNS * I also give them a sprinkle of sea salt *optional
- BAKE FOR ABOUT 15 - 22 MINUTES IT REALLY DEPENDS ON WHAT SIZE YOU MADE~THE BIGGER THE BUNS THE LONGER THE BAKE AND VICE VERSA
Video
Notes
Like any yeast bread these will go stale before they will go bad.
Store in a ziploc bag or an airtight container at room temperature for up to 3 days
Freeze for longer storage
Tried this recipe?Let us know how it was!
Hi Gretchen, thanks for this awesome easy bread recipe. I have a few questions tho.
1. If I do not have access to vegan butter can I use a vegetable oil like coconut or olive oil and add butter flavoring?
2. Can I substitute the almond milk for water or use another type of milk like coconut?
3. Can I freeze the aquafaba to use for other recipes later?
Thanks in advance for your assistance.
Hi Great thank you!
Yes to all of your questions!
lol!! Flax eggs?(step 6) Sounds great Gretchen. I’m not vegan but I want to try these and other recipes you are doing.I don’t always have eggs so this will help when I don’t.Followed you on your bakery & Florida site so trust you to make everything work perfectly just like you did then! Hugs, Cindy
aweee! YAY! THANK YOU!!! Im so happy to hear this!
Gretchen, the amount of water in your recipe is listed as 6 tablespoons (270 ml). Six tablespoons sounds right for flax eggs, but that’s only 90ml.
So did you really mean 270 ml? That’s over a cup of water.
Yikes! you are so right! Thanks for pointing that out! I am not even sure how I got that number since it is not even from a doubled recipe! Updated to 90ml!