A Soft Bun Recipe for basically everything!
Burgers? Sandwiches? Throw’ em in a basket for dinner rolls?
This recipe is not only easy but the perfect bun for anything you call a sandwich!
So soft and fluffy yet they will hold up to the drippiest of decadent vegan burgers or sandwiches.
Make them slightly smaller and serve them up in a basket along with your dinner spread.
Bread recipes can be daunting to some but trust me this one is so easy to make
And even if you don’t have a stand mixer you can do all the mixing by hand!
Notes for Success
If you do not have Bread Flour- You can use All Purpose but add in 1/4 cup vital wheat gluten in place of 1/4 cup of the flour
WATCH THE VIDEO TO SEE HOW TO MAKE THIS SOFT BUN RECIPE
Soft Bun Recipe
Ingredients
- 1½ cup Plant Milk 360ml
- 3 Tbs Ground Flax 24g
- 6 Tbs Hot Water 90ml
- 5-6 cups Bread Flour 650g-780g
- 1½ teaspoons Dry Yeast 4g
- ¼ cup Vegan Butter soft 56g
- 2 Tbs Granulated Sugar 50g
- 2 teaspoons Salt
Instructions
- WARM THE PLANT MILK TO ABOUT 90°F ADD THE YEAST & 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 & SALT
- GET IT MIXING WITH THE DOUGH HOOK TO COMBINE WELL
- ADD THE MILK YEAST MIXTURE & THE FLAX PASTE & CONTINUE MIXING ON LOW SPEED TO INCORPORATE EVERYTHING WELL
- ONCE IT STARTS TO COME TOGETHER INTO A FRAGMENTED LOOKING DOUGH ADD THE VEGAN BUTTER & CONTINUE MIXING ON LOW SPEED FOR ABOUT 5 MINUTES.
- ADJUST THE FLOUR IF NECESSARY (YOU WANT A DOUGH THAT CLEARS THE SIDES OF THE BOWL, NOT A SUPER STICKY DOUGH) MIX ON MEDIUM SPEED FOR ANOTHER 3 MINUTES
- LIGHTLY OIL A BOWL & PLACE THE DOUGH INSIDE
- COVER & 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 & GENTLY PRESS OUT THOSE GASSES THEN CUT INTO EQUAL SIZED PORTIONS AT 4 OUNCES EACH FOR HAMBURGER BUNS
- NEXT TAKE EACH PIECE OF DOUGH & ROLL IT LIGHTLY INTO A BALL
- TRANSFER EACH BUN TO A SHEET PAN PWITH ARCHMENT PAPER
- COVER THEM AGAIN &PLACE IN A WARM SPOT TO RISE ABOUT 40 MINUTES TO 1 HOUR
- NOW GET THE OVEN PREHEATING TO 375°F
- BRUSH WITH AQUAFABA *optional & THIS WILL GIVE THEM A REALLY GREAT COLOR & SHINE TO THE FINISHED BUNS
- BAKE FOR ABOUT 15 - 22 MINUTES IT REALLY DEPENDS ON WHAT SIZE YOU MADE~THE BIGGER THE BUNS THE LONGER THE BAKE & VICE VERSA
Notes
Storage As with any yeast recipe these soft buns are best served the day they are made but will stay fresh in an airtight container at room temperature for up to 3 days
For longer storage freeze in a ziploc bag for up to 2 months
For longer storage freeze in a ziploc bag for up to 2 months
Tried this recipe?Let us know how it was!
Ok Gretchen you cant give us a super bun recipe and not provide an amazing veggie burger recipe to go with it ?
woops! LOL yes… It is on the list…. I have been wanting to for a long time share my best Veggie Bean Burger recipe! This was good nudging! 🙂
Gretchen,
We are making this now. How do I support your efforts? Is there a link where I can donate to you? Also
which Mozzarella cheese recipe of non-daily Evolution cookbook would you recommend? I see a coupe of Mozzarella recipes in his book. We want to make the cheese you mentioned in your margarita pizza recipe.
I just made the Mozzarella Fior di Latte from the book. It was quick to make, was shreddable in 24 hours, and has been the best vegan mozzarella I’ve had! I bought the non-dairy cheese book like a year ago based on Gretchen’s recs, but I’ve been intimidated to make anything. Glad I finally made something. Next up on my list is the golden cheddar.
YAY! Awesome! I’m glad you tried it! Yes the Cheeses out of The Non Dairy Evolution Cookbook are great!
Nice Vegan Buns Recipe but would you have anything like Chickpea Flour buns. Plus I didn’t want to make a large batch until I can practice on a smaller size baking project. I would be replacing the Burger Buns that start out with unBleached Enriched white flour. Thank you!
Hi Thanks I do not have any recipes here using chick pea flour sorry!
Hi Gretchen,
In addition to being vegan my husband has celiac disease. Quick question. Would all purpose flour work? Can you recommend a Gluten free Bread flour?
I am not a GF baker but what I have been told is that it is not so easy to sub in a 1:1 flour with VEGAN recipes. I would direct you to the best GF + Vegan baker I know, Deborah at Vegan Kitchen Magick she is great and will answer all your questions (and she know MY recipes too! 🙂
This looks delicious. What kind of plant milk do you find works best? I was thinking unsweetened almond milk
Yes that would work fine, I tend to use soy milk in almost all my baking. I find it is the best.
I agree. I’ve been plant based baking for 30 years. Nothing works better than a high quality soy milk. The best imo is Unsweetened Eden Soy!! So good!! The difference is noticeable! 🙂