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Vegan Hamburger Buns

Soft & Fluffy Sandwich/Hamburger Buns

Kindness Kitchen
An easy and satisfying way to have fresh buns for dinner tonight! The actual hands-on time for these buns is about 25 minutes. The remainder is resting, rising, and baking.
Prep Time 20 mins
Cook Time 20 mins
Rising time 1 hr
Total Time 1 hr 40 mins
Course Main Course, Side Dish, Snack
Servings 16
Calories 190 kcal


  • 4.5 tsp quick rise instant yeast
  • ¼ cup sugar
  • 2 tsp salt
  • 4-6 cups flour, divided (I use 1 cup whole wheat and 3-5 cups all purpose)
  • 2 cups warm water
  • 1/3 cup vegetable oil
  • ¼ cup water
  • 1 tsp sugar


  • First you combine 4 cups of flour (I use 3 cups of all purpose flour, 1 cup whole wheat flour), the sugar, salt, and yeast in the bowl of stand mixer (or in a large bowl if you would rather knead by hand)
  • Next, pour in the water and oil. Stir together using a spatula or paddle attachment.
  • Once combined, switch to the dough hook and keep mixing on low. Slowly add in 1-2 cups more flour (I typically only need 1 more cup). It will come together and become less sticky once enough flour has been added.
  • Once the flour is stirred in, mix on low for about 7 minutes with the dough hook (or knead for about 10-12 minutes on a lightly floured countertop) until it forms a cohesive smooth ball that is slightly sticky. (See TIP in the notes)
  • Let rest for 10 minutes
  • Divide the dough into 16 equal parts. I use a kitchen scale to ensure evenness (it helps to ensure even baking if all the buns are the same size).
  • Roll the dough pieces into smooth balls and arrange on two lightly greased baking sheets.
  • Cover and let rise in a warm place (like an oven with a light on and pan of warm water in the bottom) for 1 hour.
  • After they have risen, remove from the oven and preheat the oven to 400'F.
  • Meanwhile, mix 1 tsp sugar with 1/4 cup warm water and brush on the tops of the buns. Sprinkle with sesame seeds or poppy seeds, if desired.
  • Bake for 15-20 minutes, or until tops are golden brown and the buns sound hollow when tapped.


TIP: If you poke the dough with your finger it should spring back slowly, this shows that the gluten is well developed. Another test is to break off a golf ball size of dough and gently stretch it between your fingers trying to get it to stretch thin (so you can see light through it) without breaking - this is called the "window pane" test