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