This is a Fluffy Flax Hamburger Bun made without any dairy or eggs hold up to the juiciest vegan burgers while still being soft and delicious. Even if you don’t fancy yourself a baker, this bread recipe is easy enough for anyone to make!
Vegan Fluffy Flax Hamburger Bun Video Tutorial
How this recipe came to be
During my 2nd summer as a vegan, as I was trying to plan a BBQ (with mixed company), I was peeved to find that store-bought hamburger/hotdog buns were almost always non-vegan due to sneaky ingredients like l-cysteine and mono- and diglycerides. Click for the printable vegan hamburger bun recipe
Since then, I have been trying to perfect hamburger buns. My idea of a great hamburger bun is nice and soft on the inside but dense enough to stand up to the juiciest grilled portabellos, the heartiest of grain burgers, and the beefiest of beefLESS burgers. This recipe is a balance: it creates a really great quality bun that does all the things I want it to, while being stupid EASY to make. Check out the video below for the tutorial.
My favourite thing about the recipe, is that it doesn’t use any special ingredients. The problem with most hamburger buns is that they usually contain egg and, less often, dairy. The egg makes the bread a bit stronger so it doesn’t disintegrate when you try to load the burger with juicy ingredients. However, it is SO easy to replace. In the past, I have used store-bought egg replacer (Ener-G brand) with good results. But I wanted to use a egg substitute that was easy for everyone to get. Flax seed is not only easy to find in grocery stores, it contains Omega-3’s which as super important for us to get, especially vegans. I try incorporate about a tablespoon or two per day into my diet as recommend by Dr. Gregor of NutritionFacts.org. Here is his LONG video about the different nutrients that vegans should watch out for AND why.
This bun is ready to go into the oven!
Fluffy Flax Hamburger Bun Ingredients
Contrary to popular belief, burger buns don’t have to contain eggs or dairy. The ingredients just regular bread ingredients: flour, water, and yeast. To provide more stability, I add flax which, combined with water, replaces the function of eggs. Oil helps to keep the bread moist and a bit of sugar helps kick start the activity of yeast and adds just the slightest flavour.
Ingredients:
1 cup warm water (40C or 104F)
2 1/4 teaspoons dry yeast (instant or traditional)
1 tablespoon sugar
2 tablespoons vegetable oil (eg. organic canola, olive oil or melted Earth Balance)
2 tablespoons ground flax seed
3 or more cups all-purpose white flour
If you try this recipe, or if you have your own to share, please let me know in the comments! Or connect with my on Facebook, YouTube, or Instagram! Enjoy!
- 1 cup warm water (40C or 104F)
- 2 1/4 teaspoons dry yeast (instant or traditional) [11cc]
- 1 tablespoon sugar [14cc]
- 2 tablespoons vegetable oil (eg. organic canola, olive oil or melted Earth Balance) [30cc]
- 2 tablespoons ground flax seed [30cc]
- 1 teaspoon sea salt [5cc]
- 3 or more cups all-purpose white flour [710cc]
- In a large bowl, whisk the warm water, yeast, sugar and a half cup of flour together.
- Let stand for 5 to 10 minutes. You'll know the yeast is active when it blooms.
- Mix in the oil, salt, and flax seed.
- Incorporate the flour, a half cup or so at a time until it becomes doughy.
- Turn dough onto a flat surface and knead for five to ten minutes. If the dough is too sticky, add a little more flour, but try not to add too much. As you knead, the dough will become more elastic and should not stick.
- Let the dough rest in the bowl with a warm damp cloth or vented lid over top. Place it in a warm location free from drafts for 45 minutes or until the dough has doubled in size.
- Punch down the dough and turn it onto your flat kneading surface again.
- Cut the dough into six even pieces.
- Knead each piece into a round shape, gathering the edges into the center and squeezing together.
- Place the puckered side down on to a backing sheet with parchment paper on top.
- Repeat with the other piece and place them evenly on to the baking sheet.
- Cover with a warm, damp cloth or plastic wrap that has been dusted with flour; floured side down.
- Preheat your oven to 350F (177 C)
- Let rest for 45 minutes or until the buns have doubled in size.
- Carefully remove the cloth or plastic wrap.
- Optionally, brush the tops with melted Earth Balance buttery spread.
- Bake in the preheated oven for 15-20 minutes or until golden on top. They will sound hollow when tapped on the bottom.
- Let cool completely before slicing, toasting, and loading with your favourite burger fillings.
- Enjoy!
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[…] or until doubled in size. Does this sound familiar? The process is almost the same as making my Fluffy Flax Hamburger buns or Simple French […]
[…] For this sandwich, I seared the seitan first, added a couple spoonfuls of my vegan not-honey garlic sesame sauce and chopped red onion, tossed that in the hot pan and stuffed that into a fresh made fluffy flax roll. […]
[…] Receita original: @marystestkitchen […]
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I’ve been making my own “hamburger” buns lately too! It’s pretty easy, and the burgers always taste so much better– I’ll have to try out this recipe next time 🙂
Please let me know if you do! 🙂 I really think a good bun makes all the difference.
Hi Mary, I just found your amazing youtube videos. Would it be possible if you made a printable version of this this bun-recipe too?
Yes! I have just updated this post to include the printable recipe. <3 Thanks for the suggestion. I was a bit lazy on the day I originally published this post. 🙂
Thank you so much! I will make these soon!
Hey, so I’m new to baking, but I was wondering if I could use whole wheat flour and still get good results?
Yes, but you’ll use less flour since whole wheat absorbs more water. Of course, it will not be as soft and fluffy since whole wheat is denser.
I was wondering if a gf flour could work for this?
I haven’t tested any so I can’t say.
I’m out of all-purpose could I use bread flour in place of all purpose? if so will this effect the water ratio? Thanks
OMG Mary! So I came home from running errands yesterday only to find that my dog had demolished an entire bag of Trader Joe’s buns (not a bad offender as far as store-bought goes)that I planned to use with vegan Sloppy Joe’s for dinner… ARG! I was so mad but I refused to go back out and buy more. Instead I set out to find a recipe and make my own. This one was a GREAT success! My husband who does all the bread baking in our house (usually) is so jealous of how well these turned out for me. He says he has been trying to make a burger bun this good for years. Now he plans to try his own hand at making them on Sunday. Thanks for the great recipe and the chance to show my husband’s bread baking skills up – for once!! <3
I make my own burger buns all the time, but they’re always too dense or the crust is too thick. This recipe is FANTASTIC–soft, fluffy, and PERFECT for burgers! Thanks so much!
PS I used an internal thermometer to ensure the centre was done (207 degrees was perfect!).
Hi Mary! I made these tonight. It’s the best bun recipe I’ve ever tasted/tested. They were soft and perfect with my mushroom karaage (with raw red onions, malossol pickles, smoked chili sauce, aquafaba mayo and salad). I used T80 wheat flour and needed a little less than 3 cups. Divided the dough in 8 instead of 6, it was the perfect size for me. I had 2 of them, my partner had 4! Just like Liz, my partner makes the best bread in the world but never managed to get buns as soft as these.
Thanks again!
Hi Leueni! That’s so great to hear! Thanks so much for sharing your experience <3 Those burger fillings sound amazing too.
– Mary
Amazing recipe, and easy too! Didn’t have ground flax, so I used ground chia 1:1, and it worked out well. I bloomed the chia with the yeast/water/flour/sugar for maximum cohesion, and I also used bread flour, since that’s what I had. If anything, I found the result a bit on the yeasty side, so I might cut back a bit and/or do a slow rise overnight in the fridge. Also, used plant milk wash on tops for browning and it worked like a charm.
Thanks for another great recipe!
Nice! Thanks for sharing your experience 🙂
Hi!! Our family enjoys your recipes and videos so much! Thanks a lot!
You’re most welcome, Amy! That’s wonderful to hear <3
Hello, thank you for the recipe. It’s really foolproof and fast.
My question is, have you ever put this dough into a loaf pan and made bread? How did it turn out? Any considerations to be aware of if making bread with this great recipe?
Thanks again.
You’re most welcome, Justin. I don’t remember if I’ve put this dough in a loaf pan tbh but I’m sure it would be fine. You’d want to keep an eye on it because the baking time might be a little different. Good luck!
-Mary
This was my very first attempt at any kind of bun, and they were so easy and so good! I put the ingredients in my bread machine and set the delay timer in the morning so that the dough had finished the first rise when I got home from work. Ordinarily I would have wanted to check the dough as it was forming for a first time recipe, but life has been a bit hectic lately so I took a chance. I turned the dough out and shaped the buns as soon as I got home. By the time I prepped the patties (frozen, just heat and eat) fixings and fries (from scratch, but air fried!) the buns were ready! Perfect Friday night meal!
Sweet! That sounds so convenient in your bread machine! Thanks so much for sharing your experience, Janet 🙂
I just made these. They look fantastic, smell as heavenly as baked bread can smell, and definitely has the hollow sound when tapped on the bottom. I can’t wait to have my burger for lunch ?
Yay! Nothing better than fresh baked bread <3 Thanks for your comment, Lillian 🙂
-Mary
I do not comment frequently on websites, but I can go no longer without saying: this recipe is fantastic! it has been my go-to recipe for veggie burger buns for a year, and, honestly, it is simple but perfect – far better than anything from the store (with dairy or not). Mary’s Test Kitchen has been one of my weekly blogger lurkers, but this time, I can’t help but say “Try This Recipe Now!!! Simple, Fairly Quick, Very, VERY Forgiving, and Absolutely Delicious.” Thank you, Mary, for this (and many other recipes and suggestions [the mushroom seasoning for chicken stock – a game changer], and I wish you happy and successful cooking, blogging, and video-blogging. In short, thank you. You rock like a quarry.
Thank you so much for your kind words, Chas! I’m so happy you’re loving this recipe and others as well 🙂 It’s really motivating to hear stuff like this. I hope you’re staying well and safe.
-Mary
Could extras of these be frozen in a zip top bag? It is only my partner and I so I like to keep some buns frozen for easy dinners.
Hi Lexie,
Yes! Just let the baked buns cool completely before freezing. Use a freezer bag so you can squeeze out any excess air and you can store them in the freezer for up to two months.
Cheers,
Mary
I’ve made these twice and they’ve been perfect both times!! So delicious, perfect texture. I’ve never made bread from scratch before so I was skeptical but just follow the instructions and they’ll turn out great 🙂
Thanks so much for your review, Pascale <3 I'm so happy you enjoyed this recipe!
Can you leave the flax seeds out of the recipe, or is there a purpose for them in the rec I’ll pe? Ty for sharing your recipe!
Hi Bridget,
Yes, you can leave out the flax seeds. In that case, reduce the liquid by 2 tablespoons. The texture will be a little different but the buns will still be good 🙂
Cheers,
Mary
Hi Mary, these were awesome. I’ve been commanded to make another batch again today and hand over your recipe! I think I’m going to add a mix of flax and sesame seeds (the same amount) today. I hope it works out just as well. I have to say that all the recipes I’ve made from your website have all turned out (I had some trouble with the seitan beef – but that was my fault – I didn’t read the comments on using the pressure cooker) so well and tasty. Will you be bringing out a cook book? Thanks!
I just tried this on the fly to mix up our use of flaxseed. OHMYGOODNESS my only complaint is I need to make two batches to get one for myself. Made no substitutions and followed the recipe exactly, came out perfectly soft and fluffy as promised. My children want these buns all the time, thank you for the great recipe!
Any ideas about timing if the 1st rise is in the fridge overnight?