Vegan Hamburger Buns (Soft, Fluffy, and Freezer-Friendly)
Soft, pillowy hamburger buns made with real ingredients and zero dairy or eggs. Perfect for everyday use and a must-have if you are avoiding seed oils, preservatives and enriched flours.
Quick Summary
What it is: Soft, fluffy homemade hamburger buns made completely vegan with pantry staples and no fancy ingredients
Why you'll love it: Once you taste fresh homemade bread, store-bought never hits the same again and these freeze beautifully so you can make them in bulk
How to make it: Mix a simple yeast dough, let it rise twice, shape into buns, and bake with a steam trick that gives you that perfect bakery-style crust
Why I Love This Recipe
When I started making bread at home, I started with sourdough. We loved it, but I was still buying burger buns from the store, and every single time I read the ingredient label I would cringe. I knew I needed to make my own, but for some reason burger buns felt intimidating to me. Crazy, I know, considering I was already making sourdough at home.
Isn't that how it always goes with trying something new, though? It feels hard and scary before you start, but a few times in and you wonder why you were ever afraid to begin. Someone please tell that to my brain about content creation. (Ha.)
Once I fine-tuned my recipe, I now make these in bulk and freeze them in freezer bags. They defrost really well too. Leave them on the counter for about 20 minutes, then toast them or pop them in the microwave for 30 seconds and they taste like they just came out of the oven.
In our Coptic Orthodox faith, we have many fasting seasons that call for a vegan diet, so I took my original brioche bun recipe and converted it. In a non-vegan bun, you'd brush an egg wash on top before baking for that shiny, golden finish. For the vegan version, you have a few options. I've read that aquafaba (the liquid from a can of chickpeas) works, but between you and I, I have never been able to time eating a can of chickpeas with a bread baking day, so I haven't tried it. What I do instead is mix equal parts maple syrup and water and brush the tops right after they come out of the oven. That sweet and salty combination is a hit in this house. You could also brush with a little oil if you want to keep it simple.
My kids love to help weigh the dough on the kitchen scale when it's time to divide it into buns. But if I'm being completely honest, their favorite part is eating them fresh out of the oven. I can't say I blame them.
Ingredients
All-purpose flour (7 cups): The base of the dough. Regular all-purpose works perfectly here; no bread flour needed.
Olive oil or avocado oil (7 tablespoons): Adds richness and keeps the buns soft. Either works; use what you have.
Salt (3 teaspoons): Seasons the dough throughout. Don't skip it.
Warm water (2 cups): Activates the yeast. It should feel warm to the touch but not hot, around 100–110°F. Too hot and you'll kill the yeast.
Almond milk or other non-dairy milk (7 tablespoons): Adds a subtle softness to the crumb. Any unsweetened non-dairy milk works here.
Honey (7 tablespoons): Feeds the yeast and adds just a touch of natural sweetness to the dough.
Active dry or instant yeast (4 teaspoons): The leavening that makes these buns light and airy. See FAQ for notes on yeast types.
Variations & Substitutions
Oil: Olive oil and avocado oil are interchangeable here. You could also use melted coconut oil in a pinch.
Non-dairy milk: Oat milk, soy milk, and cashew milk all work. Just make sure it's unsweetened.
Honey: You can swap honey for maple syrup to keep it fully refined-sugar-free, or use agave. The flavor will be slightly different but the dough will behave the same.
Egg wash alternatives: Brush with aquafaba, a 50/50 maple syrup and water mixture (Mary's pick), or a light drizzle of oil. Each gives a slightly different finish on top.
Vegan butters: An option for the top brush if you use them, though Mary avoids them due to their ingredient lists.
Not just for burgers: This same dough makes a wonderful sandwich loaf. Shape it into a log, place in a loaf pan, and bake the same way. The dough is versatile.
Instructions
1. Make the yeast mixture. In a bowl or measuring cup, combine the warm water and honey and stir until the honey dissolves. Add the warm almond milk and yeast, give it a quick stir, and set it aside for about 5–10 minutes until it becomes foamy and fragrant. If it doesn't foam, your yeast may be old or your water was too hot. Start over before proceeding.
2. Combine the dry ingredients. In the bowl of a stand mixer or a large mixing bowl, add the flour, salt, and oil. Using the paddle attachment or a fork, mix until the flour looks crumbly and the oil is evenly distributed throughout.
3. Add the wet ingredients and knead. If using a stand mixer, switch to the dough hook. Pour in the yeast mixture and start on low speed until the liquid is absorbed by the flour. Increase to medium speed and knead for 6 minutes until the dough is smooth and slightly tacky. If kneading by hand, combine and knead for 10 minutes.
4. First rise.Lightly oil a large bowl, place the dough inside, and cover with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for 2 hours, or until doubled in size.
5. Divide and shape.Turn the dough out onto a clean surface. Using a kitchen scale, divide the dough into pieces of approximately 85 grams each (or eyeball equal portions). You should get 22–24 pieces. Roll each piece into a smooth ball, then flatten gently with the palm of your hand.
6. Second rise.Arrange the shaped buns on a parchment-lined baking sheet, cover loosely with a clean tea towel, and let them rise for 45 minutes to 1 hour.
7. Prep the oven.Preheat your oven to 400°F. Place an oven-safe bowl or pan filled with water on the bottom rack. This creates steam in the oven while baking, which gives the buns that soft, bakery-style crust.
8. Bake. Place the buns on the bottom rack and bake for 14–16 minutes until golden brown on top.
9. Finish the tops.The moment the buns come out of the oven, brush the tops with either a little oil or a 50/50 mixture of maple syrup and water. Immediately sprinkle with coarse salt. That sweet and salty finish is optional but highly recommended.
10. Cool before cutting. As tempting as it is, let the buns cool before slicing. Cutting into hot bread stops the crumb from setting properly. Give them at least 20–30 minutes. Then slice in half and enjoy.
Tips & Tricks
Make sure your water is warm, not hot. Yeast is sensitive. Aim for the temperature of a warm bath, around 100–110°F.
Don't skip the steam. Placing a bowl of water in the oven while baking is the key to that soft crust. It makes a real difference.
Use a kitchen scale to divide the dough for even buns that bake at the same rate. If you don't have one, eyeballing is fine, just try to keep them as consistent as possible.
The dough should feel slightly tacky after kneading but not sticky. If it's sticking to your hands, add a small amount of flour a tablespoon at a time.
Make in bulk and freeze. This recipe makes up to 24 buns, so let them cool completely, place in freezer bags, and freeze for up to 3 months.
For baking, I use the Wildone Baking Sheet with Silicone Mat Set (stainless steel, 16 x 12 x 1 inch, comes with 2 sheets and 2 mats). These are what I reach for every single time I make these buns, and honestly for most of my everyday baking. The silicone mats mean no parchment paper needed and nothing sticks. You can grab the exact set I use here.
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Storage & Reheating
Counter: These are best eaten the day they're made but will keep at room temperature for up to 1 day.
Refrigerator: Store in a zip-lock bag in the fridge for up to 5 days.
Freezer: Once fully cooled, place in freezer bags and freeze for up to 3 months. To defrost, leave on the counter for about 20 minutes, then toast or microwave for 30 seconds. They come back beautifully.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes. Both work in this recipe. Active dry yeast needs to be proofed first, which is exactly what we're doing here by combining it with the warm water and honey before adding it to the flour. Instant yeast can be added directly to the dry ingredients, but proofing it first as instructed works just as well and lets you confirm the yeast is active before committing to the whole batch.
Can I make these without a stand mixer?
Absolutely. A large mixing bowl and your hands work perfectly. The only difference is the kneading time: plan for 10 minutes by hand instead of 6 minutes in a stand mixer. You'll know the dough is ready when it's smooth and springs back slightly when poked.
Why do I need to put a bowl of water in the oven?
The water creates steam during baking, which keeps the outside of the buns from forming a hard crust too early. The result is a softer, more tender bun with that bakery-style finish. Don't skip this step.
Can I make these without honey? Is there a substitute?
Yes. Maple syrup or agave both work as a 1:1 swap. The honey is mainly feeding the yeast and adding a subtle sweetness, so any liquid sweetener will do the same job. If you want to use a powdered sweetener like cane sugar, you will need to add more milk to account for that, otherwise you end up with a really dry dough.
Why do my buns come out flat?
Usually one of two things: the yeast wasn't active (always check for foam before moving on) or the dough didn't get enough rise time. Make sure you're letting it rise in a warm environment, not a cold kitchen. If your kitchen runs cool, try placing the covered dough in a slightly warm (turned off) oven.
Can I use regular dairy milk instead of non-dairy?
Yes, if you're not fasting or don't need these to be vegan, regular whole milk works great and adds a little extra richness.
How do I know when the dough has risen enough?
For the first rise, the dough should be roughly doubled in size. For the second rise after shaping, the buns should look noticeably puffier and feel light when you gently touch them.
Can I make the dough ahead of time and refrigerate it overnight?
Yes. After the first rise, punch the dough down, cover tightly, and refrigerate overnight. The next day, let it come back to room temperature for about 30 minutes, then shape, do the second rise, and bake as usual.
Can I make other shapes with this dough, not just burger buns?
Yes. This same dough makes a great sandwich loaf. Shape it into a log, place it in a greased loaf pan, let it do the second rise, and bake the same way. The dough is versatile and works well beyond burger buns.
There is something about fresh homemade bread that store-bought just cannot replicate, no matter how clean the ingredient label is. Once you make these, you will not go back. You have been warned.
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