Fluffy Hamburger Buns
Why settle for store-bought buns when you can whip up irresistibly soft and fluffy ones right in your own kitchen?
This simple recipe will elevate your burgers and make you the star of your next barbecue!
Shopping List:
Yeast: Rapid Rise or Instant Yeast (Active Dry Yeast works too, see Notes)
Flour: Bread Flour (can sub with All-Purpose)
Oil: Neutral Oil
Vegan Butter: Unsalted
Plant Milk: Plain, unsweetened
Sugar: Granulated
Salt: Kosher Salt
Just Egg: Liquid (optional)
Equipment:
Stand Mixer with dough hook (or a large bowl if mixing by hand)
Liquid Measuring Cup
Thermometer (optional, but helpful)
Scale (optional, but recommended)
9x13 Pan or Baking Sheet
Cooling Rack
Kitchen Towel, Bowl Cover, or Plastic Wrap
Makes:
6 large buns
9 medium
12 slider buns
Products Used:
Links provided below-
RapidRise Yeast- I typically prefer active dry over rapid or instant yeast, because that’s what I usually have on hand. However, RapidRise and instant yeast does make things a little bit easier. With RapidRise yeast, you do not need to dissolve the yeast in water- instead you can add it directly to the dry ingredients ( although, I would argue that you can do this with Active Dry yeast as well). Also, using Rapid Rise yeast only requires one rise- the big draw, in my book . Instead, you just need to let it rest for 10 minutes after you knead the dough.
King Arthur Bread Flour- Any bread flour will do, King Arthur is just my preference. If you only have all purpose, go ahead and use it instead
Miyoko’s or Violife Plant Butter- I used to be a real ride-or die Flora butter fan, but unfortunately they stopped production here in the U.S. It’s a bummer, but I also enjoy both of these- especially Violife. When it comes down to it, you should use the butter that is your favorite, affordable or readily available to you. However, I’ll be honest and say that I do not like how Earth Balance makes my baked goods taste. If salted is all you have access to, try reducing the salt in the recipe by about half and see how that works. Fair warning, though-it’s not an exact science. Different brands use different amounts of salt in their butter, so there is no industry standard.
Silk Unsweetened Organic Soy Milk- what type of plant milk doesn’t really matter too much in this recipe, just make sure it’s unsweetened and unflavored.
Notes:
Yeast - This recipe calls for RapidRise Yeast, but if you prefer to use Active Dry Yeast, it works just as well. Here’s how to use it:
Check the Expiration Date: Ensure the yeast is still within its "good by" date.
Temperature of Wet Ingredients: The liquid should be between 100°–110°F for Active Dry Yeast.
Without a Thermometer: If you don't have a thermometer, make sure the liquid is warm to the touch but not too hot—avoid boiling or scalding temperatures as they can kill the yeast.
Adding Yeast: Dissolve the yeast in the warm liquid with a pinch of sugar, and let it sit for about 5-10 minutes until it becomes frothy before adding it to your dry ingredients.
First Rise: After kneading the dough, cover it and let it rise for about an hour in a warm place until doubled in size.
Second Rise: After shaping the dough, let the rolls rise again for 30-60 minutes, depending on the temperature of your kitchen, until they puff up nicely (almost doubled in size).
Measuring- Listen… just go ahead and get a scale! They’re cheap and the most accurate for baking. I use them to develop my recipes and do the best I can to convert from weighted measurements to cups out of courtesy to those who don’t have one, but trust me, if you like to bake- get one. It will be the best $20 dollars you spend to improve your recipes. Otherwise, make sure that you use the scoop and level method to measure out your flour to avoid using more than the recipe calls for.
T = tablespoon tsp = teaspoon C = cup g = gram ml = milliliter pinch = around 1/8 teaspoon
Golden Tops
Vegan “egg wash” will give your buns that bakery quality look.
INGREDIENTS:
Dough
420 g (3 ½ C) bread flour (can sub with All Purpose flour )
7 g (2 ¼ tsp or 1 packet) RapidRise or Instant Yeast (Active Dry Yeast works too, see Notes here )
1 ½ tsp kosher salt (use half if using salted butter)
300 ml (1 ¼ cups) unsweetened plant milk (warmed to 120°–130°F)
25 g (2 T ) granulated sugar
28 g (2 tbsp) unsalted vegan butter (see Notes)
30 g (2 T) oil, neutral (grapeseed, canola, vegetable)
Glaze
1 tbsp Liquid Just Egg or 2 tsp Plant Milk + ½ tsp Maple Syrup
PROPERLY KNEADED DOUGH
You can test if your dough is ready by tearing a piece of dough from the ball. If you can stretch the piece of dough so you can see through it without it breaking apart, your dough is properly kneaded and good to go
TOP TIP
How to Tell When Your Dough Is Properly Kneaded
Well-kneaded dough is on of the keys to great baking results. Here's how to know when your dough is good to go:
Smooth and Shiny: The dough should transform from shaggy to smooth with a slight sheen.
Clean Bowl or Hands: The dough should no longer stick much to the sides of the bowl or your hands.
Mixer Test: If using a mixer, the dough will form a tight ball around the hook and "slap" the sides of the bowl.
Stretch Test: Tear off a piece of dough and gently stretch it. If it stretches thin enough to see through without breaking, your dough is perfectly kneaded and ready to go!
DIRECTIONS:
Preheat oven to 375° F/ 190° C
Prep: Bring butter to room temperature and warm your plant milk to 120°–130°F.
Mix Dough: Combine flour, sugar, and yeast in a large bowl or stand mixer. Add warm milk and mix. Gradually add butter and oil, then add salt. Knead for about 10 minutes (longer if by hand) until the dough is smooth and stretchy (see TOP TIP above ).
Rest: Form dough into a ball, cover, and let it rest for 10-15 minutes (if using active dry yeast, make sure to follow the instructions here.)
Shape: Divide dough into 6, 9, or 12 pieces, and form each into a ball. Place on a parchment-lined baking sheet or in a 9x13 pan.
Rise: Let the dough rise for 45-90 minutes, or until it slowly springs back when poked. For a quicker rise, place in the oven (off) with a pan of hot water underneath (around 20-40 minutes).
Bake: Preheat oven to 375°F. Brush tops with Just Egg (this gives you a shiny top) or milk/maple syrup glaze. Bake for 23-28 minutes until golden brown.
Cool: Let buns cool for a few minutes, then transfer to a cooling rack. Cool completely before slicing.
Enjoy your freshly baked buns with your favorite vegan burger, bean patty, or my favorite- pulled bbq mushrooms and tofu!
Showstopper
Whether you’re stacking an Impossible burger, a bean patty, roasted veggies, or BBQ pulled mushrooms and tofu (see recipe here), your burger is guaranteed to steal the spotlight!
Storage and Reheating Tips
While these buns are best enjoyed fresh, here’s how to store and reheat any leftovers:
Storage: Keep the buns in an airtight container in the refrigerator for 2-3 days.
Reheating: When ready to eat, warm them in the oven at 350°F for 5-7 minutes, or slice and toast them with a bit of oil or butter.
