Vegan Burger Buns (Soft and Fluffy)

By Jessica Hylton - - Updated

These Vegan Burger Buns are soft, fluffy and easy to make! I share easy step by step tips to guide you through, and show you how to freeze them so you can enjoy fresh burger buns every time!

Burger buns overhead shot.

As someone who loves veggie burgers, I love creating the perfect complete burger. First of course, there is the actual burger. Juicy, flavourful and hot. Then of course, the toppings. I love a classic lettuce, tomato and vegan cheese with some mustard and some vegan mayo (plus, I always had hot sauce). Then last, but certainly not least, the bun. Everything else could be perfect, but the bun is really what takes it over the top and can make or break your burger experience. Pillowy soft, buttery, and fluffy perfection! Today I’m sharing my favourite burger buns with you! 

Side by side photos of prepping bun dough.

Making bread, pizza and naan in quarantine really prepared me for making these burger buns. In fact, when writing this recipe I realised that the instructions were nearly identical to my pizza dough recipe up until splitting the buns. Isn’t it incredible that learning a skill such as bread making can be transformed into so many different dishes?

Side by side shots of buns, before baking, on a baking sheet.

I based this recipe on my no knead bread, and implemented elements to keep them soft and fluffy, while keeping the process to make them relatively simple. 

Let’s get into the tips you’ll need to make these divine burger buns. 

Photo of buns with sesame seeds sprinkled on top.

Expert Tips & FAQ

  • Firstly, these burger buns have a rise stage, and proof (a second rise essentially). These separate rises actually help to make these pretty foolproof and help create their beautiful rounded shape. You don’t want to skimp on rising time or skip either, because they result in the ultimate end product.  
  • Always have some bench flour with you in a small container while kneading the dough – which just means extra flour. If you live in a humid climate like me, you may end up needing up to an extra ¼ cup flour while kneading. If not, perhaps only 2 tablespoons extra. The recipe is designed in a way that it’ll still turn out incredible either way.
  • Speaking of kneading, kneading here is key. Kneading helps to work the gluten, which is crucial for the texture and pull of these buns. I always set a timer while kneading, and throw on a show so the time goes by faster. To knead, you want to fold the dough over onto itself, then push into a ball. Fold and push. You want to really work at it because those ten minutes of needing will make all the difference.  

Torn in half angle of the burger buns.

  • Always test that your yeast is still working and fresh! I have a post on how to ensure your yeast is still good to help with that.  
  • Lastly, use a scale to weigh out your ingredients. It makes such a difference with accuracy and also comes in handy if you want to create equal sized buns.  
  • I don’t recommend skimping on the oil in this recipe. I like to think of it as the natural dough conditioner, and it helps to yield these incredibly soft buns. My preferred oil of choice here is olive oil, but you can use any other kind.

Related Recipes

Buns on a cooling rack.

Enjoy friends! If you make these Vegan Burger Buns, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Burger buns overhead shot.

Vegan Burger Buns

These Vegan Burger Buns are soft, fluffy and easy to make! I share easy step by step tips to guide you through, and show you how to freeze them so you can enjoy fresh burger buns every time!
by: Jessica in the Kitchen
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 1 hour 45 minutes
Total Time 2 hours 20 minutes
Servings 8 servings
Course Breads
Cuisine American, Universal
Ingredients
  • 4 ¾ cups all purpose flour + extra for kneading (570g)
  • 2 tablespoons granulated sugar (24g) or liquid such as maple syrup or agave
  • 2 ¼ teaspoons instant yeast (about 1 packet) (7g)
  • 2 teaspoons sea salt (12g)
  • 1 ½ cups warm water (not hot - warm to touch)  (354mL) ranging between 110 to 120°F
  • 4 tablespoons olive oil (60mL) or any oil

Vegan Egg Wash

  • 3 tablespoons unsweetened vegan milk (44mL) preferably one with a high protein content
  • 1 teaspoon maple syrup or agave syrup (6.75g) use only ½ teaspoon if you don't want any hint of sweetness on your buns
  • 1 teaspoon regular mustard  (5g) or dijon mustard
  • 1 tablespoon mix of sesame seeds, for topping
Instructions

Instructions

Burger Buns

  • In a large bowl, add the flour, sugar, yeast, and salt. Whisk the ingredients together. 
  • Create a well in the centre of the flour. Slowly add the warm water and olive oil to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy. 
  • Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 8-10 minutes with your hands and knuckles. The dough might be sticky at first, but you can add up to ¼ cup flour while flouring and kneading to make it easier to manage. You want the end dough ball to be smooth, with slight dimples with a bit of tension formed.
  • Lightly grease the ball of dough with some additional oil and place back into the bowl in a ball. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for at least 1 hour on the counter in a warm area. If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size.
  • Punch down the dough and fold over.
  • Divide the dough into 8 equal balls and roll each into a ball. Using your fingers, pinch and pull the undersides to shape each ball round. Now would be a great time to check out my highlight on Instagram where I video'd this for clarification! But you essentially want to make them round.
  • Line up the balls, about 4 inches apart if you don't want them to spread into one another/touch, on one or two baking sheets (depending on the size or your baking sheet - you want them decently spread out since they'll puff up, then spread again while baking).
  • Cover with a light kitchen towel and allow the balls to proof/rise for another 45 minutes.
  • You can also begin preheating your oven to 400°F/200°C within the last 20 minutes so it's ready when they're done rising.
  • Using a silicone brush/pastry brush, brush the vegan egg wash over the buns and the sides. Sprinkle some sesame seeds over the top and any other seeds you might desire.
  • Bake your buns for 15 minutes in the oven. Remove, and allow to cool on the baking sheet for about 5 minutes, then transfer to your cooling rack. Allow to cool fully. The buns also get much softer once they begin to cool.
  • Slice, tear, slather in butter, and enjoy!

Vegan Egg Wash

  • Mix the vegan milk, maple syrup/agave and the mustard thoroughly together to combine. If you don't want any sweetness, you can lower this to 1/2 teaspoon maply syrup/agave. You don't have to use all of the vegan egg wash, just as much as you desire for a golden brown top.
NOTES

HOW TO FREEZE

Line the buns up on a baking sheet once fully cooked. Place in your freezer and flash freeze for about an hour. Once the hour has passed, you can stack the buns in a freezer safe bag so they won't stick.
To thaw, bring to room temperature, then lightly toast in your toaster oven, on your stovetop, or in your air fryer.

Expert Tips & FAQ

  • Firstly, these buns have a rise, and proof (a second rise essentially). These separate rises actually help to make these pretty foolproof and help create their beautiful rounded shape. You don't want to skimp on rising time or skip either, because they result in the ultimate end product.  
  • Always have some bench flour with you in a small container while kneading the dough - which just means extra flour. If you live in a humid climate like me, you may end up needing up to an extra ¼ cup flour while kneading. If not, perhaps only 2 tablespoons extra. The recipe is designed in a way that it'll still turn out incredible either way.
  • Speaking of kneading, kneading here is key. Kneading helps to work the gluten, which is crucial for the texture and pull of these buns. I always set a timer while kneading, and throw on a show so the time goes by faster. To knead, you want to fold the dough over onto itself, then push into a ball. Fold and push. You want to really work at it because those ten minutes of needing will make all the difference.  
  • Always test that your yeast is still working and fresh! I have a post on how to ensure your yeast is still good to help with that.  
  • Lastly, use a scale to weigh out your ingredients. It makes such a difference with accuracy and also comes in handy if you want to create equal sized buns.  
  • I don't recommend skimping on the oil in this recipe. I like to think of it as the natural dough conditioner, and it helps to yield these incredibly soft buns. My preferred oil of choice here is olive oil, but you can use any other kind.
  • For step by step photos of the dough, check out my no knead bread post

Nutrition

Calories: 362kcal | Carbohydrates: 61g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Sodium: 597mg | Potassium: 123mg | Fiber: 3g | Sugar: 3g | Vitamin A: 11IU | Calcium: 32mg | Iron: 4mg
by Jessica

 

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Recipe Rating




97 comments

  1. Xander says:

    5 stars
    I love the recipe but can you give the recipe in grams?
    This would be a lot easier to accurately make the recipe bigger or smaller. Would help a lot, thank you in advance.

  2. Xander says:

    So disappointing that if someone asks a serious question and even is very positive about your recipe that you delete the comment and don’t reply!
    I guess putting something in real measurements was too difficult?

    • Hi Xander,

      This is Jessica from Jessica in the Kitchen. I saw your comments on my website and while I recognise you may not even respond to this, I wanted to message you about it anyway.

      Here’s a screenshot of your comments. They’re both in pending because all of our comments are in pending. We started doing this in 2020 when we began to receive more racist comments and wanted to properly filter comments.

      As you can see, no one deleted your comment. Your comment is still in pending. You left a comment 4 days ago. I’ve been dealing with the sudden loss of a close friend as has my husband (who usually answers the questions/comments) and so we weren’t able to get your comments yet. Please remember that there are real people on other side of your comments. It’s actually really sad for me to see that because we took 4 days to respond, that you instead left a 1 star review in anger. This is a two person team, two people who are currently overwhelmed right now. Please remember that when making judgments that may be false about us.

      I have no problems, at all, making the entire recipe in grams. I bake in grams actually, but it was an oversight why only some measurements on this recipe have a grams equivalent and some don’t. I would never delete a question like this, in fact if you check the comments you can see myself or my husband constantly answer what you call “serious” questions. I’ve been blogging for 11 years (and have over a decade of experience in the baking/cooking field so no, putting grams measurement isn’t difficult for me either) specifically because I want my readers to be able to have constant access to my recipes and make them, I wouldn’t do something like that to make making my recipes hard for my readers.

      I’ll be adding on the gram measurements to this today, but please, bear this in mind whenever you decide to leave a comment on my site or any other food blogger’s site. I will be publishing both of your comments since I know you wanted them both to go live, and I will leave this response underneath it too.

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