These Whole Wheat Burger Buns are wholesome, fluffy and easy to make! They taste much better than store-bought buns, and thanks to the added whole wheat they are extra nutritious! Use them for your favorite vegan burger recipes.
💡 The recipe in a nutshell
- Vegan (dairy-free & no eggs)
- Better-for-you ingredients
- Made from scratch
- Plant-Based Burger Buns
- Fluffy and soft
- Active prep time 30 minutes (1.5 hours passive rest and bake time)
📋 Ingredients
To make whole wheat burger buns from scratch you need a few ingredients. Here is a list, and why we chose to use them.
- Active Dry Yeast: makes the buns fluffy, and soft! Dry yeast is widely accessible in grocery stores, and has a long shelf life when stores in the fridge.
- Lukewarm Water: helps activate the yeast. We recommend filtering your water before using it.
- Cane sugar: gives the buns a nice sweetness and feeds the yeast.
- All Purpose Flour: Keeps the buns light, however, you can use all whole wheat flour if wished.
- Whole Wheat Flour: this healthier flour choice provides more fiber and nutrients. It gives the buns a nice earthy flavor.
- Extra Virgin Olive Oil: gives the buns moisture and richness.
- Salt (optional): enhances and provides flavor.
- Everything Seasoning: to top buns. For extra flavor! Alternatively, you can use plain sesame seeds.
- Vegan Egg Wash: an easy mix made with plant milk, agave, and mustard. Gives the buns a nice brown color on top and helps everything seasoning to stick.
💭 Common questions & tips
- Can I substitute the whole wheat flour? Yes, you can use only all-purpose flour or gluten free 1:1 if wished.
- Can I use 100% whole wheat flour to make these? Absolutely! You may need to add an extra splash of water for more moisture as whole wheat flour is heavier and dryer than all purpose flour.
- Use a scale to weigh out your ingredients! It makes such a difference with accuracy and helps you create equal sized buns.
- Attention: We are located in a very dry climate, so if you live in a humid climate, you may need to add extra flour while kneading.
Enjoy these buns with your favorite burger recipes! Do you need ideas? Try our vegan artichoke burger recipes.
🥣 Storage
Store leftover buns, well-wrapped, at room temperature for several days; freeze for longer storage. They will keep well on your kitchen counter for 2 days. If you have a bread box you can store them in it for 3-4 days.
Before storing the whole wheat burger buns, ensure that they are fully cooled down. You can put them in a linen bag, or plastic bag.
Can I freeze whole wheat burger buns? Yes, you can freeze the left-over buns by placing them in a zip lock bag and squeezing out any excess air. They keep fresh in the freezer for up to 3 months.
📖 Recipe
Whole Wheat Burger Buns
Equipment
- Mixing Bowl
- electric mixer with dough hook (or use hands to knead)
- Baking Sheet
- measuring cup, scale
Ingredients
Buns
- 1 teaspoon active dry yeast (ca. 3g)
- 150 ml lukewarm water, filtered ranging between 110 to 120°F (⅔ cup, 5 fl oz)
- 1 tablespoon cane sugar
- 150 g all-purpose flour, alternatively use all whole wheat (5.2 oz)
- 100 g whole wheat flour (3.5 oz)
- a pinch of salt
- 2 tbsp extra-virgin olive oil
- Everything Seasoning
Vegan Egg Wash
- 1 tbps plant-based milk
- 1 teaspoon agave syrup
- ½ teaspoon dijon mustard
Instructions
- Mix lukewarm water with active dry yeast and cane sugar in a small bowl or measuring cup. Let sit for 10 minutes to bloom.
- In a mixing bowl add flour, and salt. Stir to combine. Once the yeast has bloomed add it with olive oil to the mixing bowl.
- Using an electric mixer with the dough hook attachment stir on low speed until a shaggy dough has formed. Then knead on medium speed for 10 minutes until smooth and springy. If you don't have an electric mixer you can knead the dough by hand.
- Remove dough from bowl to lightly grease mixing bowl. Shape dough into a ball and put back into mixing bowl. Cover, and let rest for 1 hour or until doubled in size at a warm non-drafty place. I like to place the bowl in the oven with just the oven light on.
- After first rise, knead the dough with lightly floured hands briefly. Weigh the dough and divide the amount through 4, this is how much each bun should weigh. Then divide the dough into 4 equal pieces and weigh to ensure they are all the same weight. Fold and roll round into bun shapes. Place on a with parchment layered baking sheet, and press buns lightly to flatten. Let them rest for another 15 to 20 minutes.
- While buns rise for the second time, preheat oven to 375F / 190C
- Shortly before baking, brush the surfaces with milk, sprinkle with white sesame seeds and bake for 15 minutes, until golden brown. The temprature inside the buns should be around 180–190°F (82–88°C) when done.
- Cool the buns on a rack before slicing in half, horizontally. Use as desired.
PS: Don't forget to rate this recipe and leave a comment on your experience - this helps improve my recipes and serves you with the best instructions, tips, and substitution ideas. Plus, I love hearing about your takes on my recipes! Tag me on Instagram @thesimplesprinkle to show me your pictures.
Leave a Reply