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.

Yes, I do realize that calling them “vegan hamburger bun” is an oxymoron, but I wanted to make sure they weren’t mistaken for dinner buns or dinner rolls.

We eat a lot of veggie burgers, and I just recently made these 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.


Ingredient List for S.A.D. (Standard American Diet) Hamburger Buns


  • 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.
































Tip #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).

Tip #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.

Tip #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!

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


How To Make Homemade Vegan “Hamburger” Buns (Vegan, Dairy-Free) The Healthy Family and Home


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


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


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, whisk together the non-dairy milk, flax egg, coconut oil, sugar and Himalayan pink 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 coconut oil/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.



This recipe will make approximately (8) buns.

Recipe source:



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    • Karielyn says

      Hi Abby! Yes, I agree and the best part…the fresh bread smell when they come out of the oven! 😉

    • Karielyn says

      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 :)

    • Karielyn says

      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:

      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 :)

      • Thundal says

        You… might want to actually look up the word Toxic, before using it in such a manner.

        And the site you cited is a well known woo site… please get better information, instead of spreading misinformation.

        • Karielyn says

          Hi there Thundal, I realize that replying back to someone who can look at the ingredients in store-bought buns and see nothing wrong with it is falling on deaf ears.

          I assume you have a problem with me calling white, processed table salt toxic? You…might want to actually look up regular table salt and you will find that it is, indeed, TOXIC to the human body. It is highly processed, stripped of all minerals, bleached, has anti-caking agents added and the iodine that is added is synthetic and cannot be used by the human body which means IT IS TOXIC, or causing harm.

          Let me guess what you would consider a more reliable source of information…Monsanto? FDA? Please.

          And there is no “misinformation” being spread lol. The facts are facts and regular white table salt is unhealthy/toxic to the human body and the ingredient list, as well as, all the other crap ingredients listed.

          You are obviously pro-GMO and are attempting to spread ~your~ misinformation, but it’s not going to happen here :)

    • Karielyn says

      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 :)

  1. Jerri says

    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 says

      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 says

      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 says

        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 😉

  2. Tara D says

    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 says

      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 😉

  3. Dawn says

    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 says

      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 😉

    • Karielyn says

      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 😉

  4. Dawn says

    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 says

      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 😉

  5. Soo says

    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 says

      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 😉

  6. says

    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 says

      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 😉

  7. Dan Krebs says

    I’ve made these several times now. Using the bread machine to mix everything together. They turn out perfect everytime. Really soft, they really are better than store bought.

    • Karielyn says

      Hi there Dan! I’m glad to hear you enjoyed them and also that you’ve been using a bread machine to mix the ingredients. I have a bread machine but have never tried it with this recipe to mix everything so thanks for sharing that tip!

      Thanks for trying out the recipe and for taking the time to let me know you enjoyed it…I really appreciate it 😉

    • Karielyn says

      Hi there Dan! I’m glad to hear you enjoyed them and also that you’ve been using a bread machine to mix the ingredients. I have a bread machine but have never tried it with this recipe to mix everything so thanks for sharing that tip!

      Thanks for trying out the recipe and for taking the time to let me know you enjoyed it…I really appreciate it 😉

    • Karielyn says

      Hi there Dan! I’m glad to hear you enjoyed them and also that you’ve been using a bread machine to mix the ingredients. I have a bread machine but have never tried it with this recipe to mix everything so thanks for sharing that tip!

      Thanks for trying out the recipe and for taking the time to let me know you enjoyed it…I really appreciate it 😉

  8. Kayla says

    I made these tonight to make a falafel sandwich. They turned out great! I hand needed but otherwise followed your instructions. Thanks for a great recipe!

    • Karielyn says

      Hi there Kayla! I’m so glad to hear you enjoyed the recipe and I bet they were good with falafel!

      Thanks so much for trying out the recipe and for taking the time to let me know you liked it…I really appreciate it :)

  9. pam says

    Have you tried these with applesauce instead of oil? I’m going to try them that way since they sound delish the way they are and I need a recipe oil free!

    • Karielyn says

      Hi there Pam! I sure haven’t tried it with applesauce but that would be a great idea to make them oil-free. I hope you come back to let us know if that works 😉

  10. says

    I tried them today, and loved them! The only thing was, they turned out very small, but super cute :) since it is cold here I think I have to prove them more. Also i used spelt flour, they were so tasty so thank you for the recipe!

    • Karielyn says

      Hi there Katja! I’m so glad to hear you liked the buns and also that spelt flour worked well too…that’s awesome!

      Thanks so much for trying out the recipe and for taking the time to let me know you enjoyed it…I really appreciate it 😉

  11. Janelle says

    Hi! Thanks for this recipe!! I hunted for quite awhile looking for a gluten free vegan bun recipe.. Well all I came up with had many ingredients I didn’t have on hand. Gluten free baking is definitely a learning process so I hestiated with following this recipe.. But I am so glad I did! I used Bob Mill’s all purpose flour in lieu of regular. Then added 1 & 1/2 teaspoon of Xanthum gum and 1 heaping tablespoon of corn starch. They rose nicely the first time, but after forming the buns they barely rose again, unfortunately. Tney baked quickly. And while they ended up a bit dense (not sure if baking powder could have been helpful, my family ate them up! And my oh so picky five year old who is the reason we are gluten free asked for more!! So successful in my house! Thanks so much for sharing this recipe! If you have any tips to make them lighter or fluffier I would definitely be interested in hearing what I could do differently! Thanks again! :)

    • Karielyn says

      Hi there Janelle! I’m so glad you decided to try out the recipe! I am the same way with gluten-free baking…I’ve been steering away from unfamiliar flours and the the need for xanthum gum, arrowroot, tapioca starch, etc because they really intimidate me! I usually stick with almond flour, oat flour, coconut flour and occasionally use Bob’s All Purpose Gluten-Free flour (so I’m really glad to hear you tried that!).

      When I first made this recipe, I was eating foods with regular flour (organic, unbleached) but since only eat gluten-free now and haven’t been able to enjoy these buns when I make them for my family. I would love to try to make a gluten-free version so I’ll definitely put that on my to-do list.

      Thanks again for trying them out and for taking the time to share your feedback…I really appreciate it 😉

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