Now that I’m making everything I possibly can "homemade," it was inevitable that Homemade Vegan Hamburger Buns would show up on my “to-make” list. We eat a lot of veggie burgers, and I just recently made my own Vegan Black Bean and Quinoa Veggie Burgers for the very first time, and they were pretty good. Normally, I would buy the regular “Whole Market” buns from Whole Foods. Until I realized they weren’t organic and had canola oil – which is one of the top 5 GMO ingredients. And even though I’ve done it a handful of times, I just can’t bring myself to pay $5.00+ for a pack of organic hamburger buns anymore. Sure, you can get a pack of “Bunny” hamburger buns at Walmart or the like for a fraction of the cost, but what is really in those buns? Nothing good. High Fructose Corn Syrup – corn is a well known and documented GMO ingredient. Unless it is labeled “organic” or labeled “Non-GMO Project” verified, we can only assume it’s made from GMO corn. Soybean Oil, Soy Flour, Soy Lecithin – soy is a well known and documented GMO ingredient. Unless it is labeled “organic” or is labeled “Non-GMO Project” verified, we can only assume it’s made from GMO soy. Salt – processed, toxic iodized salt Azodicarbonamide - is an synthetic chemical that is a yellow to orange red, odorless, crystalline powder that is used in food industry as a food additive and flour bleaching agent (source) Ammonium Sulfate – the primary use of ammonium sulfate is as a fertilizer but the U.S. Food and Drug Administration labels it “generally recognized as safe” as a food additive (source) So, what to do? Make your own homemade hamburger buns…it’s really easy! There is a little prep time involved by letting the dough rest and rise, but just plan ahead for when you need them. I was worried they wouldn’t pass the “husband approval test”, but they passed with flying colors! They were so soft and fluffy on the inside and sliced very nicely with a bread knife.

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How to Make Homemade Hamburger Buns [Vegan]

Ingredients

  • 1 tablespoon active dry yeast
  • 1/2 cup warm water
  • 2 tablespoons organic cane sugar
  • 1/2 cup non-dairy milk (I used homemade almond milk)
  • 1 flax egg (1 tbs ground flax seeds + 3 tbs water)
  • 2 tablespoons organic coconut oil (melted/liquid)
  • 1 teaspoon pink himalayan salt
  • 3 cups all-purpose organic unbleached flour
Optional
  • 1 tablespoon organic coconut oil or vegan butter (melted - to brush over the tops)
  • sesame seeds
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Preparation

  1. In the bowl of a standing mixer, stir the yeast into the warm water and let it sit until dissolved.
  2. In a separate bowl, wisk together the non-dairy milk, flax egg, coconut oil, sugar and pink himalayan salt.
  3. Add this to the yeast mixture and stir until well combined.
  4. Add all the flour mixture and stir until it forms a shaggy dough.
  5. Knead at low speed for 10 minutes (The finished dough should be smooth, feel slightly tacky and spring back when poked).
  6. Cover and let the dough rise in a warm spot until doubled in size (approximately one hour).
  7. Dust your work area with a little flour and turn out the risen dough on top.
  8. Divide the dough into 8 pieces and shape each piece into a tight ball.
  9. Transfer the balls onto a baking sheet and let them rise until they look puffy and hamburger-sized (approximately 30 - 40 minutes).
  10. Melt the butter and brush it over the risen hamburger buns (This helps the tops to brown and keeps the crust soft).
  11. Bake the buns at 375 degree for approximately 15 - 18 minutes (or until golden on the tops).
  12. Let the buns cool at room temperature before slicing and using.
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