This is the BEST Homemade Vegan "Hamburger" Bun recipe that's vegan and egg-free. It's so simple to make and I'll show you easy step-by-step instructions so you can enjoy these fluffy buns with your favorite plant-based meal! { Plant-Based | Vegan | Dairy-Free | Soy-Free | Egg-Free }
Add all the ingredients for the flax egg to a small bowl and whisk until well combined.
Set aside while you work on the rest of the recipe.
Prepare the yeast mixture:
Add all the ingredients for the yeast mixture to the bowl of a stand mixer.
Stir everything together and let it sit for a few minutes, or until dissolved.
Prepare the dough mixture:
Add all ingredients for the dough mixture to a medium-sized bowl.
Re-whisk the flax egg, add it to the mixing bowl and stir everything together until well combined.
Transfer the dough mixture to the mixer bowl with the yeast mixture and stir until everything is well combined.
Add the flour:
Add the flour add-in to the mixer bowl and hand stir everything together until it forms a "shaggy" dough.
Using the mixer + dough hook attachment, knead the dough on low speed for about 10 minutes. The finished dough should be smooth, feel slightly "tacky" and spring back when poked.
Cover the bowl with the dough and let it rise in a warm spot until it's doubled in size (approximately 1 hour).
Assembly:
Once the dough has risen, prepare a work area with a flat surface dusted lightly with flour to prevent the dough from sticking.
Transfer the dough from the mixing bowl onto your work area.
Divide the dough into 8 equal pieces.
Shape each piece into a ball, taking care to not over handle the dough.
Transfer the balls onto the prepared cookie sheet and let them rise for approximately 30-40 minutes, or until they look puffy and are the size of a normal hamburger bun.
Brush a light coating of melted coconut oil over the tops of the buns. This will help the tops to brown and keeps the crust soft.
Preheat the oven to 375 degrees Fahrenheit.
Place the cookie sheet in the oven and bake at 375 degrees for approximately 15-18 minutes, or until the tops are golden.
Let the buns cool at room temperature before slicing and using.
Store in an air-tight BPA-free container.
Notes
Homemade Almond Milk: This is my milk of preference but feel free to substitute with your favorite non-dairy milk.Warm Water: Make sure the water isn't too hot or it will kill the yeast. It should be warm to the touch when tested with your finger.Coconut Oil: If you don't like the taste or flavor of coconut, you can use organic refined coconut oil which has zero coconut taste or flavor and is perfect for a neutral flavor in this recipe.Vegan Cane Sugar: I like to use an organic vegan cane sugar for this recipe, but you could substitute with regular white sugar if you prefer. Keep in mind, if your sugar isn't labeled "vegan' it could be processed with animal bone char.Himalayan Pink Salt: This is my salt of preference, but feel free to use sea salt as a replacement.Recipe inspiration: https://www.thekitchn.com/how-to-make-your-own-hamburger-153290