These Vegan Burger Buns are soft, fluffy and easy to make! I share easy step by step tips to guide you through, and show you how to freeze them so you can enjoy fresh burger buns every time!
As someone who loves veggie burgers, I love creating the perfect complete burger. First of course, there is the actual burger. Juicy, flavourful and hot. Then of course, the toppings. I love a classic lettuce, tomato and vegan cheese with some mustard and some vegan mayo (plus, I always had hot sauce). Then last, but certainly not least, the bun. Everything else could be perfect, but the bun is really what takes it over the top and can make or break your burger experience. Pillowy soft, buttery, and fluffy perfection! Today I’m sharing my favourite burger buns with you!
Making bread, pizza and naan in quarantine really prepared me for making these burger buns. In fact, when writing this recipe I realised that the instructions were nearly identical to my pizza dough recipe up until splitting the buns. Isn’t it incredible that learning a skill such as bread making can be transformed into so many different dishes?
I based this recipe on my no knead bread , and implemented elements to keep them soft and fluffy, while keeping the process to make them relatively simple.
Let’s get into the tips you’ll need to make these divine burger buns.
- Firstly, these burger buns have a rise stage, and proof (a second rise essentially). These separate rises actually help to make these pretty foolproof and help create their beautiful rounded shape. You don’t want to skimp on rising time or skip either, because they result in the ultimate end product.
- Always have some bench flour with you in a small container while kneading the dough – which just means extra flour. If you live in a humid climate like me, you may end up needing up to an extra ¼ cup flour while kneading. If not, perhaps only 2 tablespoons extra. The recipe is designed in a way that it’ll still turn out incredible either way.
- Speaking of kneading, kneading here is key. Kneading helps to work the gluten, which is crucial for the texture and pull of these buns. I always set a timer while kneading, and throw on a show so the time goes by faster. To knead, you want to fold the dough over onto itself, then push into a ball. Fold and push. You want to really work at it because those ten minutes of needing will make all the difference.
- Always test that your yeast is still working and fresh! I have a post on how to ensure your yeast is still good to help with that.
- Lastly, use a scale to weigh out your ingredients. It makes such a difference with accuracy and also comes in handy if you want to create equal sized buns.
- I don’t recommend skimping on the oil in this recipe. I like to think of it as the natural dough conditioner, and it helps to yield these incredibly soft buns. My preferred oil of choice here is olive oil, but you can use any other kind.
Related Recipes
- No Knead Bread
- Black Bean and Quinoa Burgers
- Vegan Mayo
Ingredients
- 4 ¾ cups all purpose flour + extra for kneading , ( 570g )
- 2 tablespoons granulated sugar , ( 24g ) or liquid such as maple syrup or agave
- 2 ¼ teaspoons instant yeast , (about 1 packet) ( 7g )
- 2 teaspoons sea salt , ( 12g )
- 1 ½ cups warm water (not hot - warm to touch) , ( 354mL ) ranging between 110 to 120°F
- 4 tablespoons olive oil , (60mL ) or any oil
Vegan Egg Wash
- 3 tablespoons unsweetened vegan milk , ( 44mL ) preferably one with a high protein content
- 1 teaspoon maple syrup or agave syrup , ( 6.75g ) use only ½ teaspoon if you don’t want any hint of sweetness on your buns
- 1 teaspoon regular mustard , ( 5g ) or dijon mustard
- 1 tablespoon mix of sesame seeds, for topping
Instructions
Burger Buns
- In a large bowl, add the flour, sugar, yeast, and salt. Whisk the ingredients together.
- Create a well in the centre of the flour. Slowly add the warm water and olive oil to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
- Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 8-10 minutes with your hands and knuckles. The dough might be sticky at first, but you can add up to ¼ cup flour while flouring and kneading to make it easier to manage. You want the end dough ball to be smooth, with slight dimples with a bit of tension formed.
- Lightly grease the ball of dough with some additional oil and place back into the bowl in a ball. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for at least 1 hour on the counter in a warm area. If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size.
- Punch down the dough and fold over.
- Divide the dough into 8 equal balls and roll each into a ball. Using your fingers, pinch and pull the undersides to shape each ball round. Now would be a great time to check out my highlight on Instagram where I video’d this for clarification! But you essentially want to make them round.
- Line up the balls, about 4 inches apart if you don’t want them to spread into one another/touch, on one or two baking sheets (depending on the size or your baking sheet - you want them decently spread out since they’ll puff up, then spread again while baking).
- Cover with a light kitchen towel and allow the balls to proof/rise for another 45 minutes.
- You can also begin preheating your oven to 400°F/200°C within the last 20 minutes so it’s ready when they’re done rising.
- Using a silicone brush/pastry brush, brush the vegan egg wash over the buns and the sides. Sprinkle some sesame seeds over the top and any other seeds you might desire.
- Bake your buns for 15 minutes in the oven. Remove, and allow to cool on the baking sheet for about 5 minutes, then transfer to your cooling rack. Allow to cool fully. The buns also get much softer once they begin to cool.
- Slice, tear, slather in butter, and enjoy!
Vegan Egg Wash
- Mix the vegan milk, maple syrup/agave and the mustard thoroughly together to combine. If you don’t want any sweetness, you can lower this to ½ teaspoon maply syrup/agave. You don’t have to use all of the vegan egg wash, just as much as you desire for a golden brown top.
Notes
HOW TO FREEZE
- Firstly, these buns have a rise, and proof (a second rise essentially). These separate rises actually help to make these pretty foolproof and help create their beautiful rounded shape. You don’t want to skimp on rising time or skip either, because they result in the ultimate end product.
- Always have some bench flour with you in a small container while kneading the dough - which just means extra flour. If you live in a humid climate like me, you may end up needing up to an extra ¼ cup flour while kneading. If not, perhaps only 2 tablespoons extra. The recipe is designed in a way that it’ll still turn out incredible either way.
- Speaking of kneading, kneading here is key. Kneading helps to work the gluten, which is crucial for the texture and pull of these buns. I always set a timer while kneading, and throw on a show so the time goes by faster. To knead, you want to fold the dough over onto itself, then push into a ball. Fold and push. You want to really work at it because those ten minutes of needing will make all the difference.
- Always test that your yeast is still working and fresh! I have a post on how to ensure your yeast is still good to help with that.
- Lastly, use a scale to weigh out your ingredients. It makes such a difference with accuracy and also comes in handy if you want to create equal sized buns.
- I don’t recommend skimping on the oil in this recipe. I like to think of it as the natural dough conditioner, and it helps to yield these incredibly soft buns. My preferred oil of choice here is olive oil, but you can use any other kind.
- For step by step photos of the dough, check out my no knead bread post
These Vegan Burger Buns are soft, fluffy and easy to make! I share easy step by step tips to guide you through, and show you how to freeze them so you can enjoy fresh burger buns every time!
As someone who loves veggie burgers, I love creating the perfect complete burger. First of course, there is the actual burger. Juicy, flavourful and hot. Then of course, the toppings. I love a classic lettuce, tomato and vegan cheese with some mustard and some vegan mayo (plus, I always had hot sauce). Then last, but certainly not least, the bun. Everything else could be perfect, but the bun is really what takes it over the top and can make or break your burger experience. Pillowy soft, buttery, and fluffy perfection! Today I’m sharing my favourite burger buns with you!
Making bread, pizza and naan in quarantine really prepared me for making these burger buns. In fact, when writing this recipe I realised that the instructions were nearly identical to my pizza dough recipe up until splitting the buns. Isn’t it incredible that learning a skill such as bread making can be transformed into so many different dishes?
I based this recipe on my no knead bread , and implemented elements to keep them soft and fluffy, while keeping the process to make them relatively simple.
Let’s get into the tips you’ll need to make these divine burger buns.
- Firstly, these burger buns have a rise stage, and proof (a second rise essentially). These separate rises actually help to make these pretty foolproof and help create their beautiful rounded shape. You don’t want to skimp on rising time or skip either, because they result in the ultimate end product.
- Always have some bench flour with you in a small container while kneading the dough – which just means extra flour. If you live in a humid climate like me, you may end up needing up to an extra ¼ cup flour while kneading. If not, perhaps only 2 tablespoons extra. The recipe is designed in a way that it’ll still turn out incredible either way.
- Speaking of kneading, kneading here is key. Kneading helps to work the gluten, which is crucial for the texture and pull of these buns. I always set a timer while kneading, and throw on a show so the time goes by faster. To knead, you want to fold the dough over onto itself, then push into a ball. Fold and push. You want to really work at it because those ten minutes of needing will make all the difference.
- Always test that your yeast is still working and fresh! I have a post on how to ensure your yeast is still good to help with that.
- Lastly, use a scale to weigh out your ingredients. It makes such a difference with accuracy and also comes in handy if you want to create equal sized buns.
- I don’t recommend skimping on the oil in this recipe. I like to think of it as the natural dough conditioner, and it helps to yield these incredibly soft buns. My preferred oil of choice here is olive oil, but you can use any other kind.
Related Recipes
- No Knead Bread
- Black Bean and Quinoa Burgers
- Vegan Mayo
Ingredients
- 4 ¾ cups all purpose flour + extra for kneading , ( 570g )
- 2 tablespoons granulated sugar , ( 24g ) or liquid such as maple syrup or agave
- 2 ¼ teaspoons instant yeast , (about 1 packet) ( 7g )
- 2 teaspoons sea salt , ( 12g )
- 1 ½ cups warm water (not hot - warm to touch) , ( 354mL ) ranging between 110 to 120°F
- 4 tablespoons olive oil , (60mL ) or any oil
Vegan Egg Wash
- 3 tablespoons unsweetened vegan milk , ( 44mL ) preferably one with a high protein content
- 1 teaspoon maple syrup or agave syrup , ( 6.75g ) use only ½ teaspoon if you don’t want any hint of sweetness on your buns
- 1 teaspoon regular mustard , ( 5g ) or dijon mustard
- 1 tablespoon mix of sesame seeds, for topping
Instructions
Burger Buns
- In a large bowl, add the flour, sugar, yeast, and salt. Whisk the ingredients together.
- Create a well in the centre of the flour. Slowly add the warm water and olive oil to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
- Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 8-10 minutes with your hands and knuckles. The dough might be sticky at first, but you can add up to ¼ cup flour while flouring and kneading to make it easier to manage. You want the end dough ball to be smooth, with slight dimples with a bit of tension formed.
- Lightly grease the ball of dough with some additional oil and place back into the bowl in a ball. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for at least 1 hour on the counter in a warm area. If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size.
- Punch down the dough and fold over.
- Divide the dough into 8 equal balls and roll each into a ball. Using your fingers, pinch and pull the undersides to shape each ball round. Now would be a great time to check out my highlight on Instagram where I video’d this for clarification! But you essentially want to make them round.
- Line up the balls, about 4 inches apart if you don’t want them to spread into one another/touch, on one or two baking sheets (depending on the size or your baking sheet - you want them decently spread out since they’ll puff up, then spread again while baking).
- Cover with a light kitchen towel and allow the balls to proof/rise for another 45 minutes.
- You can also begin preheating your oven to 400°F/200°C within the last 20 minutes so it’s ready when they’re done rising.
- Using a silicone brush/pastry brush, brush the vegan egg wash over the buns and the sides. Sprinkle some sesame seeds over the top and any other seeds you might desire.
- Bake your buns for 15 minutes in the oven. Remove, and allow to cool on the baking sheet for about 5 minutes, then transfer to your cooling rack. Allow to cool fully. The buns also get much softer once they begin to cool.
- Slice, tear, slather in butter, and enjoy!
Vegan Egg Wash
- Mix the vegan milk, maple syrup/agave and the mustard thoroughly together to combine. If you don’t want any sweetness, you can lower this to ½ teaspoon maply syrup/agave. You don’t have to use all of the vegan egg wash, just as much as you desire for a golden brown top.
Notes
HOW TO FREEZE
- Firstly, these buns have a rise, and proof (a second rise essentially). These separate rises actually help to make these pretty foolproof and help create their beautiful rounded shape. You don’t want to skimp on rising time or skip either, because they result in the ultimate end product.
- Always have some bench flour with you in a small container while kneading the dough - which just means extra flour. If you live in a humid climate like me, you may end up needing up to an extra ¼ cup flour while kneading. If not, perhaps only 2 tablespoons extra. The recipe is designed in a way that it’ll still turn out incredible either way.
- Speaking of kneading, kneading here is key. Kneading helps to work the gluten, which is crucial for the texture and pull of these buns. I always set a timer while kneading, and throw on a show so the time goes by faster. To knead, you want to fold the dough over onto itself, then push into a ball. Fold and push. You want to really work at it because those ten minutes of needing will make all the difference.
- Always test that your yeast is still working and fresh! I have a post on how to ensure your yeast is still good to help with that.
- Lastly, use a scale to weigh out your ingredients. It makes such a difference with accuracy and also comes in handy if you want to create equal sized buns.
- I don’t recommend skimping on the oil in this recipe. I like to think of it as the natural dough conditioner, and it helps to yield these incredibly soft buns. My preferred oil of choice here is olive oil, but you can use any other kind.
- For step by step photos of the dough, check out my no knead bread post
These Vegan Burger Buns are soft, fluffy and easy to make! I share easy step by step tips to guide you through, and show you how to freeze them so you can enjoy fresh burger buns every time!
As someone who loves veggie burgers, I love creating the perfect complete burger. First of course, there is the actual burger. Juicy, flavourful and hot. Then of course, the toppings. I love a classic lettuce, tomato and vegan cheese with some mustard and some vegan mayo (plus, I always had hot sauce). Then last, but certainly not least, the bun. Everything else could be perfect, but the bun is really what takes it over the top and can make or break your burger experience. Pillowy soft, buttery, and fluffy perfection! Today I’m sharing my favourite burger buns with you!
Making bread, pizza and naan in quarantine really prepared me for making these burger buns. In fact, when writing this recipe I realised that the instructions were nearly identical to my pizza dough recipe up until splitting the buns. Isn’t it incredible that learning a skill such as bread making can be transformed into so many different dishes?
I based this recipe on my no knead bread , and implemented elements to keep them soft and fluffy, while keeping the process to make them relatively simple.
Let’s get into the tips you’ll need to make these divine burger buns.
- Firstly, these burger buns have a rise stage, and proof (a second rise essentially). These separate rises actually help to make these pretty foolproof and help create their beautiful rounded shape. You don’t want to skimp on rising time or skip either, because they result in the ultimate end product.
- Always have some bench flour with you in a small container while kneading the dough – which just means extra flour. If you live in a humid climate like me, you may end up needing up to an extra ¼ cup flour while kneading. If not, perhaps only 2 tablespoons extra. The recipe is designed in a way that it’ll still turn out incredible either way.
- Speaking of kneading, kneading here is key. Kneading helps to work the gluten, which is crucial for the texture and pull of these buns. I always set a timer while kneading, and throw on a show so the time goes by faster. To knead, you want to fold the dough over onto itself, then push into a ball. Fold and push. You want to really work at it because those ten minutes of needing will make all the difference.
- Always test that your yeast is still working and fresh! I have a post on how to ensure your yeast is still good to help with that.
- Lastly, use a scale to weigh out your ingredients. It makes such a difference with accuracy and also comes in handy if you want to create equal sized buns.
- I don’t recommend skimping on the oil in this recipe. I like to think of it as the natural dough conditioner, and it helps to yield these incredibly soft buns. My preferred oil of choice here is olive oil, but you can use any other kind.
Related Recipes
- No Knead Bread
- Black Bean and Quinoa Burgers
- Vegan Mayo
Ingredients
- 4 ¾ cups all purpose flour + extra for kneading , ( 570g )
- 2 tablespoons granulated sugar , ( 24g ) or liquid such as maple syrup or agave
- 2 ¼ teaspoons instant yeast , (about 1 packet) ( 7g )
- 2 teaspoons sea salt , ( 12g )
- 1 ½ cups warm water (not hot - warm to touch) , ( 354mL ) ranging between 110 to 120°F
- 4 tablespoons olive oil , (60mL ) or any oil
Vegan Egg Wash
- 3 tablespoons unsweetened vegan milk , ( 44mL ) preferably one with a high protein content
- 1 teaspoon maple syrup or agave syrup , ( 6.75g ) use only ½ teaspoon if you don’t want any hint of sweetness on your buns
- 1 teaspoon regular mustard , ( 5g ) or dijon mustard
- 1 tablespoon mix of sesame seeds, for topping
Instructions
Burger Buns
- In a large bowl, add the flour, sugar, yeast, and salt. Whisk the ingredients together.
- Create a well in the centre of the flour. Slowly add the warm water and olive oil to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
- Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 8-10 minutes with your hands and knuckles. The dough might be sticky at first, but you can add up to ¼ cup flour while flouring and kneading to make it easier to manage. You want the end dough ball to be smooth, with slight dimples with a bit of tension formed.
- Lightly grease the ball of dough with some additional oil and place back into the bowl in a ball. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for at least 1 hour on the counter in a warm area. If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size.
- Punch down the dough and fold over.
- Divide the dough into 8 equal balls and roll each into a ball. Using your fingers, pinch and pull the undersides to shape each ball round. Now would be a great time to check out my highlight on Instagram where I video’d this for clarification! But you essentially want to make them round.
- Line up the balls, about 4 inches apart if you don’t want them to spread into one another/touch, on one or two baking sheets (depending on the size or your baking sheet - you want them decently spread out since they’ll puff up, then spread again while baking).
- Cover with a light kitchen towel and allow the balls to proof/rise for another 45 minutes.
- You can also begin preheating your oven to 400°F/200°C within the last 20 minutes so it’s ready when they’re done rising.
- Using a silicone brush/pastry brush, brush the vegan egg wash over the buns and the sides. Sprinkle some sesame seeds over the top and any other seeds you might desire.
- Bake your buns for 15 minutes in the oven. Remove, and allow to cool on the baking sheet for about 5 minutes, then transfer to your cooling rack. Allow to cool fully. The buns also get much softer once they begin to cool.
- Slice, tear, slather in butter, and enjoy!
Vegan Egg Wash
- Mix the vegan milk, maple syrup/agave and the mustard thoroughly together to combine. If you don’t want any sweetness, you can lower this to ½ teaspoon maply syrup/agave. You don’t have to use all of the vegan egg wash, just as much as you desire for a golden brown top.
Notes
HOW TO FREEZE
- Firstly, these buns have a rise, and proof (a second rise essentially). These separate rises actually help to make these pretty foolproof and help create their beautiful rounded shape. You don’t want to skimp on rising time or skip either, because they result in the ultimate end product.
- Always have some bench flour with you in a small container while kneading the dough - which just means extra flour. If you live in a humid climate like me, you may end up needing up to an extra ¼ cup flour while kneading. If not, perhaps only 2 tablespoons extra. The recipe is designed in a way that it’ll still turn out incredible either way.
- Speaking of kneading, kneading here is key. Kneading helps to work the gluten, which is crucial for the texture and pull of these buns. I always set a timer while kneading, and throw on a show so the time goes by faster. To knead, you want to fold the dough over onto itself, then push into a ball. Fold and push. You want to really work at it because those ten minutes of needing will make all the difference.
- Always test that your yeast is still working and fresh! I have a post on how to ensure your yeast is still good to help with that.
- Lastly, use a scale to weigh out your ingredients. It makes such a difference with accuracy and also comes in handy if you want to create equal sized buns.
- I don’t recommend skimping on the oil in this recipe. I like to think of it as the natural dough conditioner, and it helps to yield these incredibly soft buns. My preferred oil of choice here is olive oil, but you can use any other kind.
- For step by step photos of the dough, check out my no knead bread post
These Vegan Burger Buns are soft, fluffy and easy to make! I share easy step by step tips to guide you through, and show you how to freeze them so you can enjoy fresh burger buns every time!
As someone who loves veggie burgers, I love creating the perfect complete burger. First of course, there is the actual burger. Juicy, flavourful and hot. Then of course, the toppings. I love a classic lettuce, tomato and vegan cheese with some mustard and some vegan mayo (plus, I always had hot sauce). Then last, but certainly not least, the bun. Everything else could be perfect, but the bun is really what takes it over the top and can make or break your burger experience. Pillowy soft, buttery, and fluffy perfection! Today I’m sharing my favourite burger buns with you!
Making bread, pizza and naan in quarantine really prepared me for making these burger buns. In fact, when writing this recipe I realised that the instructions were nearly identical to my pizza dough recipe up until splitting the buns. Isn’t it incredible that learning a skill such as bread making can be transformed into so many different dishes?
I based this recipe on my no knead bread , and implemented elements to keep them soft and fluffy, while keeping the process to make them relatively simple.
Let’s get into the tips you’ll need to make these divine burger buns.
- Firstly, these burger buns have a rise stage, and proof (a second rise essentially). These separate rises actually help to make these pretty foolproof and help create their beautiful rounded shape. You don’t want to skimp on rising time or skip either, because they result in the ultimate end product.
- Always have some bench flour with you in a small container while kneading the dough – which just means extra flour. If you live in a humid climate like me, you may end up needing up to an extra ¼ cup flour while kneading. If not, perhaps only 2 tablespoons extra. The recipe is designed in a way that it’ll still turn out incredible either way.
- Speaking of kneading, kneading here is key. Kneading helps to work the gluten, which is crucial for the texture and pull of these buns. I always set a timer while kneading, and throw on a show so the time goes by faster. To knead, you want to fold the dough over onto itself, then push into a ball. Fold and push. You want to really work at it because those ten minutes of needing will make all the difference.
- Always test that your yeast is still working and fresh! I have a post on how to ensure your yeast is still good to help with that.
- Lastly, use a scale to weigh out your ingredients. It makes such a difference with accuracy and also comes in handy if you want to create equal sized buns.
- I don’t recommend skimping on the oil in this recipe. I like to think of it as the natural dough conditioner, and it helps to yield these incredibly soft buns. My preferred oil of choice here is olive oil, but you can use any other kind.
Related Recipes
- No Knead Bread
- Black Bean and Quinoa Burgers
- Vegan Mayo
Ingredients
- 4 ¾ cups all purpose flour + extra for kneading , ( 570g )
- 2 tablespoons granulated sugar , ( 24g ) or liquid such as maple syrup or agave
- 2 ¼ teaspoons instant yeast , (about 1 packet) ( 7g )
- 2 teaspoons sea salt , ( 12g )
- 1 ½ cups warm water (not hot - warm to touch) , ( 354mL ) ranging between 110 to 120°F
- 4 tablespoons olive oil , (60mL ) or any oil
Vegan Egg Wash
- 3 tablespoons unsweetened vegan milk , ( 44mL ) preferably one with a high protein content
- 1 teaspoon maple syrup or agave syrup , ( 6.75g ) use only ½ teaspoon if you don’t want any hint of sweetness on your buns
- 1 teaspoon regular mustard , ( 5g ) or dijon mustard
- 1 tablespoon mix of sesame seeds, for topping
Instructions
Burger Buns
- In a large bowl, add the flour, sugar, yeast, and salt. Whisk the ingredients together.
- Create a well in the centre of the flour. Slowly add the warm water and olive oil to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
- Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 8-10 minutes with your hands and knuckles. The dough might be sticky at first, but you can add up to ¼ cup flour while flouring and kneading to make it easier to manage. You want the end dough ball to be smooth, with slight dimples with a bit of tension formed.
- Lightly grease the ball of dough with some additional oil and place back into the bowl in a ball. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for at least 1 hour on the counter in a warm area. If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size.
- Punch down the dough and fold over.
- Divide the dough into 8 equal balls and roll each into a ball. Using your fingers, pinch and pull the undersides to shape each ball round. Now would be a great time to check out my highlight on Instagram where I video’d this for clarification! But you essentially want to make them round.
- Line up the balls, about 4 inches apart if you don’t want them to spread into one another/touch, on one or two baking sheets (depending on the size or your baking sheet - you want them decently spread out since they’ll puff up, then spread again while baking).
- Cover with a light kitchen towel and allow the balls to proof/rise for another 45 minutes.
- You can also begin preheating your oven to 400°F/200°C within the last 20 minutes so it’s ready when they’re done rising.
- Using a silicone brush/pastry brush, brush the vegan egg wash over the buns and the sides. Sprinkle some sesame seeds over the top and any other seeds you might desire.
- Bake your buns for 15 minutes in the oven. Remove, and allow to cool on the baking sheet for about 5 minutes, then transfer to your cooling rack. Allow to cool fully. The buns also get much softer once they begin to cool.
- Slice, tear, slather in butter, and enjoy!
Vegan Egg Wash
- Mix the vegan milk, maple syrup/agave and the mustard thoroughly together to combine. If you don’t want any sweetness, you can lower this to ½ teaspoon maply syrup/agave. You don’t have to use all of the vegan egg wash, just as much as you desire for a golden brown top.
Notes
HOW TO FREEZE
- Firstly, these buns have a rise, and proof (a second rise essentially). These separate rises actually help to make these pretty foolproof and help create their beautiful rounded shape. You don’t want to skimp on rising time or skip either, because they result in the ultimate end product.
- Always have some bench flour with you in a small container while kneading the dough - which just means extra flour. If you live in a humid climate like me, you may end up needing up to an extra ¼ cup flour while kneading. If not, perhaps only 2 tablespoons extra. The recipe is designed in a way that it’ll still turn out incredible either way.
- Speaking of kneading, kneading here is key. Kneading helps to work the gluten, which is crucial for the texture and pull of these buns. I always set a timer while kneading, and throw on a show so the time goes by faster. To knead, you want to fold the dough over onto itself, then push into a ball. Fold and push. You want to really work at it because those ten minutes of needing will make all the difference.
- Always test that your yeast is still working and fresh! I have a post on how to ensure your yeast is still good to help with that.
- Lastly, use a scale to weigh out your ingredients. It makes such a difference with accuracy and also comes in handy if you want to create equal sized buns.
- I don’t recommend skimping on the oil in this recipe. I like to think of it as the natural dough conditioner, and it helps to yield these incredibly soft buns. My preferred oil of choice here is olive oil, but you can use any other kind.
- For step by step photos of the dough, check out my no knead bread post
Vegan Burger Buns
Ingredients
- 4 ¾ cups all purpose flour + extra for kneading ( 570g )
- 2 tablespoons granulated sugar ( 24g ) or liquid such as maple syrup or agave
- 2 ¼ teaspoons instant yeast (about 1 packet) ( 7g )
- 2 teaspoons sea salt ( 12g )
- 1 ½ cups warm water (not hot - warm to touch) ( 354mL ) ranging between 110 to 120°F
- 4 tablespoons olive oil (60mL ) or any oil
Vegan Egg Wash
- 3 tablespoons unsweetened vegan milk ( 44mL ) preferably one with a high protein content
- 1 teaspoon maple syrup or agave syrup ( 6.75g ) use only ½ teaspoon if you don’t want any hint of sweetness on your buns
- 1 teaspoon regular mustard ( 5g ) or dijon mustard
- 1 tablespoon mix of sesame seeds, for topping
Instructions
Burger Buns
- In a large bowl, add the flour, sugar, yeast, and salt. Whisk the ingredients together.
- Create a well in the centre of the flour. Slowly add the warm water and olive oil to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
- Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 8-10 minutes with your hands and knuckles. The dough might be sticky at first, but you can add up to ¼ cup flour while flouring and kneading to make it easier to manage. You want the end dough ball to be smooth, with slight dimples with a bit of tension formed.
- Lightly grease the ball of dough with some additional oil and place back into the bowl in a ball. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for at least 1 hour on the counter in a warm area. If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size.
- Punch down the dough and fold over.
- Divide the dough into 8 equal balls and roll each into a ball. Using your fingers, pinch and pull the undersides to shape each ball round. Now would be a great time to check out my highlight on Instagram where I video’d this for clarification! But you essentially want to make them round.
- Line up the balls, about 4 inches apart if you don’t want them to spread into one another/touch, on one or two baking sheets (depending on the size or your baking sheet - you want them decently spread out since they’ll puff up, then spread again while baking).
- Cover with a light kitchen towel and allow the balls to proof/rise for another 45 minutes.
- You can also begin preheating your oven to 400°F/200°C within the last 20 minutes so it’s ready when they’re done rising.
- Using a silicone brush/pastry brush, brush the vegan egg wash over the buns and the sides. Sprinkle some sesame seeds over the top and any other seeds you might desire.
- Bake your buns for 15 minutes in the oven. Remove, and allow to cool on the baking sheet for about 5 minutes, then transfer to your cooling rack. Allow to cool fully. The buns also get much softer once they begin to cool.
- Slice, tear, slather in butter, and enjoy!
Vegan Egg Wash
- Mix the vegan milk, maple syrup/agave and the mustard thoroughly together to combine. If you don’t want any sweetness, you can lower this to ½ teaspoon maply syrup/agave. You don’t have to use all of the vegan egg wash, just as much as you desire for a golden brown top.
Notes
HOW TO FREEZE
- Firstly, these buns have a rise, and proof (a second rise essentially). These separate rises actually help to make these pretty foolproof and help create their beautiful rounded shape. You don’t want to skimp on rising time or skip either, because they result in the ultimate end product.
- Always have some bench flour with you in a small container while kneading the dough - which just means extra flour. If you live in a humid climate like me, you may end up needing up to an extra ¼ cup flour while kneading. If not, perhaps only 2 tablespoons extra. The recipe is designed in a way that it’ll still turn out incredible either way.
- Speaking of kneading, kneading here is key. Kneading helps to work the gluten, which is crucial for the texture and pull of these buns. I always set a timer while kneading, and throw on a show so the time goes by faster. To knead, you want to fold the dough over onto itself, then push into a ball. Fold and push. You want to really work at it because those ten minutes of needing will make all the difference.
- Always test that your yeast is still working and fresh! I have a post on how to ensure your yeast is still good to help with that.
- Lastly, use a scale to weigh out your ingredients. It makes such a difference with accuracy and also comes in handy if you want to create equal sized buns.
- I don’t recommend skimping on the oil in this recipe. I like to think of it as the natural dough conditioner, and it helps to yield these incredibly soft buns. My preferred oil of choice here is olive oil, but you can use any other kind.
- For step by step photos of the dough, check out my no knead bread post
Nutrition
Vegan Burger Buns https://jessicainthekitchen.com/vegan-burger-buns-soft-and-fluffy/ June 22, 2020
These banana bread overnight oats taste like dessert for breakfast! This easy recipe is filling and nourishing, plus it’s excellent for meal prep.
I’ve enjoyed oatmeal for breakfast for years, although I always ate it warm. I wasn’t sure about eating oats cold, but after one bite, I KNEW that overnight oats were for me. If you want a nourishing, filling, easy and meal prep-able recipe, these banana bread overnight oats deliver.
I love banana bread , so I used some of my favourite banana bread flavours and mixed them in here. This is a breakfast that’s cozy, satisfying, and tastes like an absolute treat!
Why You’ll Love Banana Bread Overnight Oats
- The easiest breakfast . Mix all the ingredients for your oatmeal, place it in a jar, and let the fridge do the rest of the work for you overnight. The oats soak up the liquid, the flavours meld together, and breakfast (basically) makes itself!
- Excellent for meal prep . Even better, banana bread overnight oats will last a few days in the fridge, so you can make a batch on Sunday night and enjoy a ready-to-eat breakfast for the next few days.
- Simple and satisfying . Overnight oats are made with wholesome ingredients that will fuel you through your morning. This is a feel-good breakfast for sure!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Oats – Old-fashioned rolled oats are the oats to use for overnight oats because they slowly soak up the liquid and maintain their structure.
- Vegan milk – Any kind you like or have on hand.
- Bananas – I mean, we are making banana bread overnight oats, right? I love using heavily spotted or black bananas, and the riper the better. They help to naturally sweeten the recipe.
- Cinnamon – Cinnamon adds a yummy flavour and is so reminiscent of banana bread for me that it’s a must. Feel free to even experiment with more cinnamon.
- Sea salt – A pinch of sea salt really enhances all the flavours here, so don’t skip it!
- Sugar – This is totally optional if you want it sugar-free, but it really ups the flavour with just a small amount.
- Chia seeds – I love also adding chia seeds into my overnight oats. It creates an even creamier texture (YUM!).
- Nuts – I used walnuts, but you can use seeds, pecans, or any add-ins you usually add for your banana bread.
How to Make Banana Bread Overnight Oats
- Combine . Stir all the ingredients in a jar, except the chopped nuts and add-ins.
- Chill . Place in the fridge overnight.
- Serve . Stir, add the nuts and other add-ins or toppings, and enjoy!
Tips for Success
- Use quality ingredients . With so few ingredients, the flavour of each of them really matters!
- Skip the frozen bananas . I don’t recommend frozen bananas here since they may get a little slimy, so I would stick with fresh. Save frozen bananas for your smoothies!
- Be sure to really mash your bananas . They will slightly discolour, so if you have a picky child or don’t want your overnight oats to take on a darker colour as the banana browns, mash it right before eating and swirl it in.
- Feel free to customise . Use more oats, less oats, more milk, less milk, add in some coconut yogurt, it’s all up to you!
Serving Suggestions
You can eat these banana overnight oats straight from the jar—the time in the fridge will soften them up perfectly. If you prefer your oats warmed up, transfer them to a pot set over medium-high heat, or warm the oats in the microwave for about 45 seconds.
How to Store Overnight Oats
Banana bread overnight oats will last for about 5 days in the refrigerator. You can make 3 at a time, or even 5, and just eat a jar each morning. As mentioned above, if you’re concerned about the banana browning, you can always just add it when you’re ready to eat!
Related Recipes
- Banana Bread Mug Cake
- Banana Bread Waffles
- Overnight Oats with Peanut Butter
- Banana Bread Baked Oatmeal Cups
- Matcha Chia Pudding (Overnight)
Ingredients
- 1/2 cup Old Fashioned Rolled Oats
- 1 cup vegan milk , any kind
- 1 very ripe banana , mashed completely
- 1/4 teaspoon ground cinnamon
- pinch sea salt
- 1 teaspoon sugar* , cane, coconut or brown (or any one you like) or maple syrup or agave nectar
- 2 teaspoons chia seeds
- chopped nuts & any of your favourite oatmeal add-ins , optional
Instructions
- Mix all the ingredients in a jar, except the chopped nuts and extra add-ins. Stir to combine fully and cover.
- Place in the fridge overnight.
- The next morning, remove from fridge, and enjoy! You can eat it directly out of the jar or place in a pot over medium-high heat to reheat the oatmeal, or in the microwave to reheat if a microwave-safe jar for about 45 seconds. Top with your favourite toppings – walnuts, more chia seeds, peanut butter and more sweetener (or anything else you want!).
