Vegan Burger Buns

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Vegan & plant-based burgers are trendy for both vegan and non-vegans looking for a high protein, vegan burger or meat break during the week. But what about the buns? Most burger buns are soft, pillowy, buttery brioche buns, toasted to perfection. What if you could create your own version of vegan brioche burger buns at home without that much effort? As complicated as bread-making at home may seem, it's just a rising waiting game and relatively simple. All you need are a few ingredients to get you started, and your home will be smelling like a bakery. 

For vegan brioche burger buns, you will need the following ingredients. Quick activated yeast, warm water, oat milk, bread flour, all-purpose flour, vegan butter, sugar, salt and egg substitute or replacer. Egg substitutes are widely sold at local grocery stores, with their main ingredients consisting of potato starch, tapioca starch and calcium carbonate. All the ingredients in egg substitute, can work to replace eggs in any recipe. 1/4 cup of egg substitute is equivalent to 1 large egg. 

This vegan burger bun only requires the right amount of resting and rising time. Once you never go store-bought again. You can freeze them for up to 2 months in a freezer bag for those future bun needs. 

Author: Jennifer Dodd
Average: 5 (2 votes)
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
24 Burger Buns



Using an electric stand mixer, add the oat milk, warm water, sugar & yeast to the electric stand mixing bowl. Mix together with a whisk or fork & let stand for 5 minutes. 
After 5 minutes the mixture in the bowl should be bubbly & foaming at the top. 
Using another large bowl whisk together the flours, salt & egg substitute. 
Start the mixer on low speed using the paddle attachment, add the flour mixture 1 cup at a time, allowing to mix in between, until all is incorporated. 
Add in the vegan butter, on low speed little by little, until the butter has incorporated into the dough. Scrape down the edges with a rubber spatula if needed. 
Switch to the dough hook attachment & increase the speed to medium for 5-6 minutes until the dough forms a smooth ball in the mixer. 
Remove the bowl and attachment from the mixer. Sprinkle with a little all-purpose flour on the top to avoid the cling film from sticking. Wrap with cling film and place a clean kitchen towel loosely on the bowl.  
Let the dough be proof until doubled in size for about 1 hour in a warm, dark place in your kitchen. 
Once doubled in size, punch the air out of the dough and remove it from the mixing bowl. 
Lightly flour a clean surface of your kitchen counter, placing the dough onto the surface and flattening it out with your hands into a rectangular shape. 
Using a pastry cutter or pizza wheel, roughly cut the dough into 4 strips 2 inches wide. 
Cut each strip into 6 pieces. If you have a kitchen scale, weigh 100 grams evenly into each portion. If you don't possess a scale, It's ok to eyeball the portions evenly. 
Gather each portion, and tuck in the edges to create individual balls. Keep dusting with a bit of flour to avoid sticking onto the counter and your hands. 
Roll out each dough ball using the palm of your hand, pressing between your palm & the counter using medium pressure to form a smooth ball. 
Line 4 baking trays with silicone baking mats or parchment paper and spread the balls out evenly, 6 balls per tray. 
Lightly dust the buns on the surface with flour & loosely wrap each tray with cling film. 
Let the dough proof until doubled in size for about 1 hour in a warm place in your kitchen. 
Preheat the oven to 350 degrees Fahrenheit, Evenly separate the oven racks in order to place 2 trays inside. 
Once the buns have doubled in size, sprinkle with sesame seeds or garnish of your choice, and add the first two trays to bake until golden brown on the tops, 12-15 minutes. 
Remove from then oven placing the cooked buns onto a cooling rack and repeat the baking process with the remaining trays. 
Enjoy right away or allow to fully cool, saving them covered at room temperature for 2 days or freeze in a freezer bag for up to 2 months. 

This recipe has been meticulously written by an independently selected Editorial Team or community member. In an effort to be fully transparent, Classic Bakes may earn a small commission from the external links on this page (at no cost to you) should you decide to buy any product. The links do not influence the recipes and are there for your convenience only. We use the income to offset costs such as website hosting, maintenance and to pay our editors. We know you will appreciate the hard work required to bring such high quality recipes to you for free. We thank you very much for your support.
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