How To Make Homemade Vegan Hamburger Buns

How-To-Make-Homemade-Vegan-Hamburger-Buns

Now that I’m making everything I possibly can ‘homemade”, it was inevitable that Homemade Vegan Hamburger Buns would show up on my “to-make” list.

We eat a lot of veggie burgers, and I just recently made my own Vegan Black Bean and Quinoa Veggie Burgers for the very first time, and they were pretty good.

Normally, I would buy the regular “Whole Market” buns from Whole Foods.

Until I realized they weren’t organic and had canola oil – which is one of the top 5 GMO ingredients.

And even though I’ve done it a handful of times, I just can’t bring myself to pay $5.00+ for a pack of organic hamburger buns anymore.

Sure, you can get a pack of “Bunny” hamburger buns at Walmart or the like for a fraction of the cost, but what is really in those buns?

Nothing good.

Ingredients: UNBLEACHED ENRICHED WHEAT FLOUR (FLOUR, BARLEY MALT, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, HIGH FRUCTOSE CORN SYRUP, SOYBEAN OIL (NON-HYDROGENATED), YEAST, SALT, CONTAINS 2% OR LESS OF THE FOLLOWING:  WHEAT GLUTEN, SOY FLOUR, DOUGH CONDITIONERS (MONOGLYCERIDES, SODIUM STEAROYL LACTYLATE, ETHOXYLATED MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYMES, SOY LECITHIN, AZODICARBONAMIDE, YEAST NUTRIENTS (AMMONIUM SULFATE, MONOCALCIUM PHOSPHATE), CALCIUM SULFATE, CALCIUM PROPIONATE (TO PREVENT SPOILAGE), AND MAY BE TOPPED WITH SESAME SEEDS.  (source)

  • High Fructose Corn Syrup – corn is a well known and documented GMO ingredient.  Unless it is labeled “organic” or labeled “Non-GMO Project” verified, we can only assume it’s made from GMO corn.
  • Soybean Oil, Soy Flour, Soy Lecithin – soy is a well known and documented GMO ingredient.  Unless it is labeled “organic” or is labeled “Non-GMO Project” verified, we can only assume it’s made from GMO soy.
  • Salt – processed, toxic iodized salt
  • Azodicarbonamide - is an synthetic chemical that is a yellow to orange red, odorless, crystalline powder that is used in food industry as a food additive and flour bleaching agent (source)
  • Ammonium Sulfate –  the primary use of ammonium sulfate is as a fertilizer but the U.S. Food and Drug Administration labels it “generally recognized as safe” as a food additive (source)

So, what to do?

Make your own homemade hamburger buns…it’s really easy!

There is a little prep time involved by letting the dough rest and rise, but just plan ahead for when you need them.

I was worried they wouldn’t pass the “husband approval test”, but they passed with flying colors!

They were so soft and fluffy on the inside and sliced very nicely with a bread knife.

How-To-Make-Homemade-Vegan-Hamburger-Buns

 

How-To-Make-Homemade-Vegan-Hamburger-Buns

 

 

How-To-Make-Homemade-Vegan-Hamburger-Buns

 

 

How-To-Make-Homemade-Vegan-Hamburger-Buns

 

How-To-Make-Homemade-Vegan-Hamburger-Buns

 

How-To-Make-Vegan-Hamburger-Buns

 

How-To-Make-Vegan-Hamburger-Buns

 

How-To-Make-Vegan-Hamburger-Buns

 

How-To-Make-Vegan-Hamburger-Buns

 

How-To-Make-Vegan-Hamburger-Buns

 

How-To-Make-Vegan-Hamburger-Buns

How-To-Make-Homemade-Vegan-Hamburger-Buns

Note #1:  I made some with and without the sesame seeds.  I’m not sure what the secret is for them to not come out toasted, but I lightly covered the tops with coconut oil and sprinkled some on top.  I have a very bad oven, so I don’t know if it was just my oven or if that wasn’t a good idea.  Also, the tops of some of my buns were a little dark (again, it could just be my oven).

Note #2:  I used the standing mixer option but if you don’t have a mixer you can make and knead them by hand by following the original recipe instructions.

Note #3:  Because my kitchen is really drafty, I put my mixing bowl in the dehydrator (with all the trays removed) set at 95 degrees for the one hour rising period and it worked great!

Note #4:  This recipe will make 8 regular sized hamburger buns.

How To Make…Homemade Vegan Hamburger Buns

www.thehealthyfamilyandhome.com The Healthy Family and Home

Ingredients

  • 1 tablespoon active dry yeast
  • 1/2 cup warm water
  • 2 tablespoons organic cane sugar
  • 1/2 cup non-dairy milk (I used homemade almond milk)
  • 1 flax egg (1 tbs ground flax seeds + 3 tbs water)
  • 2 tablespoons organic coconut oil (melted/liquid)
  • 1 teaspoon pink himalayan salt
  • 3 cups all-purpose organic unbleached flour

Optional

  • 1 tablespoon organic coconut oil or vegan butter (melted - to brush over the tops)
  • sesame seeds

Directions

Step 1 In the bowl of a standing mixer, stir the yeast into the warm water and let it sit until dissolved.

In a separate bowl, wisk together the non-dairy milk, flax egg, coconut oil, sugar and pink himalayan salt.

Add this to the yeast mixture and stir until well combined.

Add all the flour mixture and stir until it forms a shaggy dough.

Knead at low speed for 10 minutes (The finished dough should be smooth, feel slightly tacky and spring back when poked).

Cover and let the dough rise in a warm spot until doubled in size (approximately one hour).

Dust your work area with a little flour and turn out the risen dough on top.

Divide the dough into 8 pieces and shape each piece into a tight ball.

Transfer the balls onto a baking sheet and let them rise until they look puffy and hamburger-sized (approximately 30 - 40 minutes).

Melt the butter and brush it over the risen hamburger buns (This helps the tops to brown and keeps the crust soft).

Bake the buns at 375 degree for approximately 15 - 18 minutes (or until golden on the tops).

Let the buns cool at room temperature before slicing and using.

Note

Recipe source:  http://www.thekitchn.com/how-to-make-your-own-hamburger-153290

 

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25 comments to How To Make Homemade Vegan Hamburger Buns

  • These look WAY better than the store bought ones, love!

  • Connie

    I was planning on making these last night but then I noticed that were was not an oven temperature?

    • Karielyn

      Hi Connie! Oh snap…I’m so sorry. It should be at 375 degrees. I’m going to correct the recipe now. Thanks for letting me know :)

  • I can’t wait to try these!
    They look so good.
    … I had no idea iodized salt was toxic!!

    • Karielyn

      Hi Lisa! Thanks so much…I hope you like them if you try the recipe.

      Yes, yes, yes iodized salt is very bad for the body.

      If you do a google search for “dangers of iodized salt”, you can find lots of articles describing the detrimental effects it has on our bodies. Here’s a good one that gives a detailed overview: http://www.globalhealingcenter.com/natural-health/dangers-of-salt/

      I’ve read somewhere a while back (I can’t remember where off hand) that it takes up to four hours for our bodies to try to eliminate the iodized salt from our of bodies because it sees it as a toxin.

      Basically it’s highly processed and refined and all the minerals have been removed except for two.

      Pink himalayan salt is unprocessed, unrefined and has 84 minerals (plus other health benefits) which is why it is my salt of choice.

      When I used to eat iodized salt (or eat something outside of my home that has it as an ingredient), I retain fluid very badly. This does not happen when I use the pink himalayan salt. It’s still salt though, so should be used in moderation.

      I hope this helps and thanks for stopping by :)

  • One question…may I substitute soy flour for the flax egg? Thank you!!!

    • Karielyn

      Hi Lisa….I’m not sure about using the soy flour…I’ve never used it before.

      You can try it if it would be an equivalent substitute for the flax egg, which I used to replace a traditional egg.

      The only other thing I can think to try (which I haven’t tried myself) is maybe an Ener-g Egg Replacer egg.

      Or, if you don’t need them to be vegan, you could always use a traditional egg.

      I hope that helps and that you enjoy them if you make them :)

  • Jerri

    Hello,
    I am very excited to make these! I do have one question.
    Can i prepare the dough and put in fridge tonight and take out tomorrow for the rise process?
    I am doubling the batch, need them done tomorrow so i can use part for crumbles in a veggie patty recipe for the following day.
    Thanks so much!

    • Karielyn

      Hi Jerri! I’ve never tried to do that before so I’m not sure if it would work or not.

      I’m thinking that it might not work because I’m not sure how the flax egg and yeast would react after it’s been cold in the refrigerator for a while, and the coconut oil will definitely harden a little once it’s refrigerated.

      For those reasons, it may cause problems trying to get it to rise properly the next day.

      I’m sorry…I know that’s probably not good news but if you give it a try, I hope it works ;)

    • ErinElizabeth

      While this is obviously too late for the poster, I’ll reply just in case anyone else wonders. I’m a non vegan baker who bakes bread regularly and I can’t see any reason why this dough wouldn’t work fine refrigerated overnight. You may end up with an even tastier roll. It’s done with standard and enriched (i.e. butter) dough routinely and the slow rise that occurs at that temp does wonders to help develop more flavor.

      I’m hunting for a roll recipe to bring to a vegan Thanksgiving and this looks good so I’ll give it a try in the next few days and I’ll even try the overnight rest as that’s what I’ll want to do for Thanksgiving anyway. I’ll let you know how it goes.

      • Karielyn

        Hi Erin! Thanks so much for the tip about refrigerating the dough overnight. I had never tried that before but am glad to know that’s an option.

        It would really come in handy in trying to get a head start on making them since there are a couple of hours “resting/rising” time involved.

        I’d love to know how they come out that way if you end up making them.

        Thanks again ;)

  • […] served them on homemade burger buns using The Healthy Family and Home’s vegan adaption. They are delicious and came out perfectly. Normally I would have bought something suitable but we […]

  • Tara D

    Oh, my goodness, these are absolutely delicious and so easy to make! I made them today and they were fluffy while still being able to hold their shape. I used bread flour in the recipe and vegan margarine on the top. Thank you for a fantastic recipe. I will definitely make them again and will try to form them into hot dog buns as well.

    • Karielyn

      Hi there Tara! I’m so glad you enjoyed them and my family raves about them too!

      One of the things we always comment on is how the store-bought buns will not mold for weeks on end…it makes you think about what’s in them to make them do that!

      Luckily these don’t last that long so you don’t have to worry about them going bad or getting moldy lol!

      Thanks for trying out the recipe and for taking the time to let me know you enjoy them ;)

  • Dawn

    I made these today using wheat flour.. They were delicious ! I used my Okinawan sweet Potatoe and black bean burger on them..Thanks so much for a fantastic recipe!!!

    • Karielyn

      Hi there Dawn! I’m so glad hear that you enjoyed them and also that wheat flour worked well for those who prefer wheat.

      I would have loved to try that burger you made with them…it sounds ~so~ good!!

      Thanks for trying out the recipe and for letting me know you liked it…I really appreciate it ;)

  • kristel

    Can I use gluten free all purpose flour instead? Or Spelt flour?
    Thanks:)

    • Karielyn

      Hi there Kristel! So far, I haven’t tried to make these gluten-free, but it is on my “to-make” list since I am unable to enjoy these when I make them for my family :(

      When I give it a try, I would probably start with an all-purpose gluten-free flour and then try something else if that didn’t work.

      If you happen to try out the recipe with a gluten-free flour before I can get to it, come back and let us know what worked ;)

  • Dawn

    Hi Karielyn, I wish I knew how to post the photo.. Lol. My husband who decided about a month ago to try Veganism loved these.. It was a factor in him trying the lifestyle… Although he had seen what foods I was eating as a vegan he was skeptical… I also did a tweak and made Hawaiian style dinner roll size bun using your recipes but substitute the almond milk with coconut milk and the sugar with agave and some pineapple juice… Made some Jack fruit in the slow cooker and made a homemade BBQ sauce.. Makes awesome little sliders… Thanks again..

    • Karielyn

      Hi there Dawn! I’m so glad to hear that everyone loved them…and most importantly, that they were husband approved!

      Even though they take more time to make than picking up a pack at the grocery store, I keep making them because my husband loves them so much and always comments about how soft and fresh they are.

      I really like your idea about the Hawaiian dinner rolls…my daughter loves those (the bad kind from the grocery store) but I never thought to try to make them at home. I may try to make a batch for her.

      I also love your jack fruit idea too! I’ve seen recipes with it before but have never tried it. I think that’s something that my family would enjoy too.

      Thanks so much for sharing your ideas and for letting me know you enjoyed the recipe…I really appreciate it ;)

  • Soo

    Hi, I made the dough for these last night. Only substitutions I made was to use bread flour mainly because I had so much of it. Let it rise once, divided up the dough and shaped per your instructions. Next day got home from work, took them out to let it rise some more, about an hour and baked them up. Served oh she glows chickpea burgers on them. They were absolutely delicious with nice light crust and so soft on the inside. Thanks so much for sharing! I will definitely be using this recipe to make hamburger buns and rolls, double batch next time!

    • Karielyn

      Hi there Soo! I’m so glad to hear you enjoyed them! I’m glad to hear that letting them rise again the next day worked…that’s good to know!

      Thank you so much for trying out the recipe and for taking the time to let me know you liked it ;)

  • Hi karielyn, I’m a new vegan, I made these bun and they are so delicious!! They r a billion times better than to store bought ones vegan or otherwise,I’m so happy that I found ur blog,kneading the dough by hand is so the therapeutic for me, I let my handy kitchenaide start the process for me by using the dough hook til it formed nice ball, then I removed from hook and knead for 10 minutes it was great! Great Job!! Keep up the great work!

    • Karielyn

      Hi there Tamia! I’m so glad to hear that you enjoyed the recipe! My family really enjoys them too and although they take a little time to make (as opposed to just picking up a pack at the grocery store), you’re right…they are ~so~ much better and worth the time and effort!

      And I’m the same way about kneading the dough and making foods from scratch…it’s such a good feeling!

      Thanks so much for taking the time to let me know you liked the buns, I really appreciate it ;)

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