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+ servings

Vegan Burger Buns

Easy & delicious brioche style vegan burger buns topped off with crunchy sesame.
Course Side Dish, Snack
Cuisine American
Diet Vegan, Vegetarian
Prep Time 25 minutes
Cook Time 20 minutes
Rise time 2 hours 50 minutes
Total Time 3 hours 35 minutes
Servings 6
Calories 241kcal


  • Baking paper
  • Measuring scales or cups
  • Cling film



  • 30 g dairy-free butter melted
  • 125 ml almond milk unsweetened and unflavoured
  • 60 ml warm water
  • 20 g sugar
  • tsp instant yeast
  • 280 g white bread flour
  • tsp turmeric optional
  • 1 tsp salt
  • 1 tbsp sesame seeds


  • ½ tbsp maple syrup
  • ½ tbsp almond milk unsweetened and unflavoured


  • In a small bowl melt the butter and set it aside to cool.
  • Warm up your milk until it's warm to the touch but not hot.
  • Combine the warm water, milk and sugar in a large bowl and stir.
  • Sprinkle yeast on top and set aside for 5 mins until lightly foamy.
  • In a second bowl mix together flour and turmeric (if using) and set aside.
  • Pour the butter into the yeast mixture and add flour + turmeric on top.
  • Make a small well into the flour and pour in the salt, keeping the salt separate from the yeast mixture.
  • Use a fork to stir the mixture to combine the flour and yeast until it all comes together to form a dough.
  • Place the dough onto a floured work surface to knead.
  • Knead for 5-10 minutes until the dough springs back to the touch.
  • To test that it's ready, use a finger to gently press it. If it springs back, the dough is ready.
  • Shape the dough into a ball.
  • Oil a large bowl, place the dough in the bowl, and cover with cling film.
  • Leave to rise in a warm place for 2 hours (or until doubled in size)
  • In the meantime line your baking tray with baking paper.
  • Once risen place the dough on a floured work surface and use your firsts to knock it back.
  • Divide dough into 6 equal pieces.
  • Shape each piece into a ball and place onto the lined baking tray with at least 5cm (2 inch) of space between each ball.
  • Brush each ball with enough almond milk to cover the top.
  • Cover the tray with cling film and leave to proof for a second time for 50-60 mins in a warm place.
  • Preheat your oven to 374°F / 190°C.
  • Mix together maple syrup and almond milk to make your glaze.
  • Once risen, remove the cling film, brush each bun with the glaze, and top with sesame seeds.
  • Bake for 20 minutes at 374°F / 190°C until dark golden brown.


  • Important: Whilst I do provide cups measurements above, I do recommend using weights measurements as they are more accurate.
  • Make sure to use bread flour - this recipe won't work with all-purpose flour.
  • Rise until at least doubled in size -  do not be tempted to make the rising time shorter. It should take about 2 hours for it to double in size depending on the room temperature. 
  • Flour the surface well – this will prevent the dough from sticking to the work surface when.
  • Oil the bowl before the rise to prevent it from getting stuck.
  • Tightly shape the dough balls – Before your second rise, make sure to shape the balls into a tight sphere, pinched at the bottom. The pinched part must stay at the bottom, leaving the beautiful dome up top.
  • Cover loosely with cling film – if you don't want your buns dense and flat, make sure they are covered, but leave plenty of space to rise up. 


Calories: 241kcal | Carbohydrates: 40g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 452mg | Potassium: 83mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg