Homemade Burger Buns (Vegan Option Included)
These easy homemade burger buns are soft, fluffy, and way better than store-bought! Made with simple ingredients, they can be customized to be vegan if needed. Unlike supermarket vegan burger buns, these taste fresher and better. While this recipe uses instant yeast, you can also try a no-yeast alternative. Whether you're looking for an eggless burger bun recipe or a plant-based option, these buns are perfect for your next homemade burger!
Ingredients
- 300 grams All Purpose Flour
- 180-190 ml Water
- 1.5 tbsp Instant Yeast
- 1 tbsp Salt
- 2 tbsp Sugar
- 2 tbsp Softened Butter
Instructions
- First, take all the dry ingredients and mix them well with the flour. Then, add water and start kneading the dough. Once you get a nice, smooth dough ball where everything is well combined, you might need to knead it a little more to make sure it’s properly mixed. If you’re kneading by hand, just keep going until it all comes together. If you’re using a stand mixer, mix it on a slow speed until the dough feels soft and smooth.
- The next step is adding butter, and this part is really important because it makes the dough super soft and smooth. I usually add 1 ½ tablespoons of butter, but 2 tablespoons for 300 grams of flour also works fine. Just know that when you add the butter, the dough will feel really soft and sticky at first, but that’s normal. The best way to knead it at this stage is by using the slap-and-fold method. This helps mix everything properly and makes sure the dough turns out silky and smooth. Keep kneading until you see that the dough is nice and shiny.
- Once the dough is ready, let it rest for about 2 hours. During this time, it will double in size. After it has risen, it’s time to shape the buns. I don’t like cutting the dough into pieces, so I just take small portions and roll them into balls, kind of like how you’d do for pizza dough.
- Now, this part is important—make sure each dough ball is about 70 to 75 grams. I made the mistake of making them too big once, about 90 to 100 grams each, and they expanded way too much in the oven. They didn’t look like burger buns anymore, so sticking to 70 to 75 grams is the best size.
- Once you’ve shaped the buns, cover them and let them rest for about 20 to 25 minutes. While they’re resting, preheat your oven to 200°C (392°F) for 15 minutes.
- Before baking, don’t forget to brush the buns with something to give them a nice shine. I used milk because I wanted to make an eggless version, but if you use an egg wash, the buns will have a deeper golden color. If you want to keep it fully vegan, you can just brush them with water.
- When it’s time to bake, I use a two-step method to get evenly cooked, golden buns. First, place the buns on the lower rack of your oven and bake them at 200°C for about 6 to 7 minutes. Keep an eye on them—once the bottoms look nice and browned, they’re ready for the next step. If they’re still pale, bake for another 1 or 2 minutes. After that, move the buns closer to the top heating element and bake for another 4 to 5 minutes at the same temperature. This helps get that beautiful golden brown color on top. But be careful not to overbake them, since every oven works a little differently.
- A couple of things to watch out for—if the bottoms are getting too dark, you might need to move them away from the lower heat source sooner. If the tops are browning too fast, you might need to adjust the second baking time. Since every oven is different, you might have to test it once to find the perfect timing.
- Brush the buns with butter and top some seasme seeds on top for garnishing.