Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sliced burger buns

Easy Vegan Burger Buns | Brioche Buns (Gluten Free Option!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: thebananadiaries
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

Soft and fluffy easy vegan burger buns are the perfect homemade brioche bun recipe for your vegan burgers. Only 5 ingredients and made completely eggless, dairy free, sugar free, and soy free, these homemade burger buns are perfect for a Fourth of July cookout, Memorial Day barbecue, or any summer party!


Ingredients

Scale
  • 184 grams dairy free milk, heated to 110F
  • 450 grams bread flour
  • 0.25 oz activated yeast
  • 62.5 grams unsweetened applesauce, room temperature
  • 113 grams salted vegan butter, room temperature
  • 1 Vegan “egg” wash (see Notes)

Instructions

  1. Grease a medium bowl with olive or coconut oil, and set aside. Place a piece of parchment paper on a large baking sheet and set aside.
  2. Activate the yeast: In a separate large bowl or in a stand mixer with dough attachment, combine the heated dairy free milk, 1 tsp bread flour, and activated yeast. Mix with a wooden spoon, and cover. Place in a warm area to activate for about 10 minutes. The yeast should begin to foam and smell yeast-like (similar to beer). 
  3. Make the dough: Once activated, add in the softened vegan butter and unsweetened applesauce. Use a rubber spatula or stand mixer on medium speed to stir together. Sift in the remaining bread flour in three increments, mixing on medium as you go. Once almost combine, you can begin to knead the dough in the bowl or turn the stand mixer speed on medium-high. This should take about 2-3 minutes.
  4. First proof: Once it starts to form a ball, lightly flour a clean surface and knead the dough for about 5 minutes, until it forms a smooth dough ball. Place the dough ball into the medium sized greased bowl. Cover with a clean dish towel and place in a warm area (ideally above 80F) to rest for about 60 minutes, or until doubled in size.
  5. Shape the brioche buns: Once doubled in size, lightly punch down the dough ball in the bowl to release the air. Lightly flour a clean surface again and divide the dough into 6 equal balls. Take one dough piece and gently tuck the corners underneath to form a round ball. Gently roll the dough between your palms and place the brioche bun onto the prepared baking sheet. Repeat for the remaining dough.
  6. Second proof: Cover the baking sheet with a clean dish towel and place on top of or near the oven while the oven preheats to 400F.  Rise the buns for 40 minutes. Brush them lightly with the vegan egg wash and top with sesame seeds if desired. Then place the baking sheet into the oven to bake for 20 minutes. 
  7. Remove from the oven and allow the brioche buns to cool for 10 minutes. Then slice and serve!

Notes

Gluten free option: use your favorite gluten free flour blend (I used Bob’s Red Mill in the red bag), and add in 3 tsp arrowroot starch. Whisk together and use as instructed for flour.

Vegan “egg wash:” mix 1 tbsp melted coconut oil with 1 tsp maple syrup.