I have never been an overly amazing bread-maker. Other baked goods and me are BFFs, but bread has somewhat eluded me over the years. I’ve recently found good success with a homemade French bread, but I wanted something that was a little quicker to make on weeknights occasionally with dinner. These vegan hamburger buns were the answer!
I feel confident to say that I’m proud of my bread baking abilities now with these tasty buns. Or rolls. Or whatever you want to call them. 🙂
This is a recipe that has been modified quite a bit from an original on Food.com (which I believe was a version of a Taste of Home recipe). Here are the things I changed from the original:
- Cut down on the oil
- Reduced the amount of sugar
- Substituted a “flax egg” for the actual egg in order to make them vegan-friendly {I’m not vegan, but I can’t eat eggs while I’m breastfeeding due to my son’s intolerences.}
- Gave it a little extra rise time
I love this recipe for vegan hamburger buns because of the short ingredient list and the fact that it can be done from start to finish in under an hour. Since I’m not personally vegan, I make them often when we’re having turkey burgers or chicken sandwiches. If you are vegan, they work wonderfully for a veggie burger or roasted vegetable sandwich. I also love them we’re having a salad and want a dinner roll to go alongside it.
[Tweet “Looking for a homemade hamburger bun recipe? Here’s an easy one, done in under an hour!”]Give ’em a whirl and let me know what you think!
Homemade Vegan Hamburger Buns
Ingredients
- 1 tbsp ground flaxseed
- 3 tbsp hot water
- 2 tablespoons active dry yeast
- 1 cup warm water
- 3 tbsp sugar
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 3 to 3 1/2 cups flour (whole wheat pastry flour works well, as does all purpose)
Instructions
- Prepare your "flax egg" by mixing ground flaxseed with hot water. Set aside for 5 minutes.
- Mix yeast and warm water in the bowl of your stand mixer (or, if not using a stand mixer, just a regular mixing bowl). Add sugar and oil and let sit for 5 minutes.
- Add the flax egg, salt, and enough flour for a dough to form. I recommend starting with 2 ½ cups of flour and then continuing to add in flour by 1/4 cup until a workable dough comes together. It should be mostly smooth, perhaps a little sticky, but not overly dry. Do not add too much flour.
- Mix on medium using the dough hook on the mixer (or knead by hand) for a few minutes.
- Preheat to 425 degrees. While oven is preheating, divide dough into 12 balls and place on a greased baking sheet.
- Cover with a warm damp cloth or paper towels, and let rise for about 15 minutes. I often let mine sit on top of the stovetop so that the oven preheating below helps them rise a bit quicker (more useful in the wintertime when the house is cold).
- Bake for 8-12 minutes, or until a light golden brown. I recommend baking on the top rack – it helps keep the bottoms from getting too crisp. Enjoy!
Notes
Nutrition
Share with me: Are you an amazing bread baker? Share your secrets and your favorite recipes! Have you ever made quick-rise buns like this? If you gave this recipe a try, what did you think?
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YUM! I am definitely making these! Love to bake and have never tried any variation of hamburger buns! I love that you use flaxseed!
I hope you enjoy them Lora! Pop back over when you give them a try and let me know how you liked them.
These buns look super easy! I need to try them 🙂 My parents gave me their old bread maker a few years ago, and I’ve gone in spurts of making bread. It’s fun and way more delicious than store bought. Pinning for later.
They really are very easy to make! I feel like I’ve always struggled with bread but I’ve made this recipe at least 10 times now and it’s come out perfect each time.
You always make this things look so effortless. Way to go on yet another delicious looking post! Now I need to go get a snack because I’m hungry after reading about these delicious buns!
Aw, thanks Jenna! And while not completely effortless, I do think these are a really easy way of having fresh baked bread with dinner and not having to think about it ahead of time. 🙂
I will definitely try these with whole wheat flour. I love quick rise. That is how I often make my pizza dough. Thanks for sharing Chrissi!
Awesome! I like whole “white wheat” – it’s different than the traditional red wheat in that it’s lighter and I think creates a fluffier texture – but is still a whole grain.
These look absolutely delicious! I love making my own bread and reducing the sugar is key!
I will be pinning and trying these 🙂
Thanks for sharing!!
Let me know how you like ’em after you make them Natalie!