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vegan whole wheat burger buns
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5 from 1 vote

Whole Wheat Burger Buns

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.
Prep Time30 minutes
Cook Time15 minutes
Resting1 hour 15 minutes
Total Time2 hours
Course: Cookout, Dinner
Cuisine: Dairy-Free, Egg-Free, Vegan
Servings: 4 buns
Calories: 250kcal
Cost: $0.80 per bun

Equipment

Ingredients

Buns

  • 1 teaspoon active dry yeast
  • 150 mililiters lukewarm water
  • 1 tablespoons cane sugar
  • 150 grams all-purpose flour alternatively, use all whole-wheat
  • 100 grams whole wheat flour
  • a pinch of salt 
  • 2 tbsp extra-virgin olive oil
  • everything seasoning

Vegan Egg Wash

  • 1 tablespoons oat milk
  • 1 teaspoon agave syrup
  • ½ teaspoon dijon mustard

Instructions

  • Mix lukewarm water which is 110°F to 120°F in temperature (43°C to 48°C) with active dry yeast and cane sugar in a small bowl or measuring cup. Let it sit for 10 minutes to bloom.
  • In a mixing bowl, add flour and salt. Stir to combine. Once the yeast has bloomed, add it along 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 the dough from the bowl, lightly grease the mixing bowl, and shape the dough into a ball. Put it back into the mixing bowl, cover, and let it rest for 1 hour or until doubled in size in a warm, non-drafty place. You can place the bowl in the oven with just the oven light on for this.
  • After the first rise, knead the dough briefly with lightly floured hands. Weigh the dough and divide the amount by 4 to determine how much each bun should weigh. Then divide the dough into 4 equal pieces and weigh them to ensure they are all the same weight. Fold and roll each piece into a bun shape. Place them on a parchment-lined baking sheet and press the buns lightly to flatten. Let them rest for another 15 to 20 minutes.
  • While the buns rise for the second time, preheat the oven to 375°F / 190°C.
  • Shortly before baking, brush the surfaces of the buns with milk, sprinkle with white sesame seeds, and bake for 15 minutes or until golden brown. The temperature inside the buns should be around 180–190°F (82–88°C) when done.
  • Cool the buns on a rack before slicing them in half horizontally. Use as desired.

Notes

Storage: 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. Store any 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.
Freezing: 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.

Nutrition

Serving: 1 bun | Calories: 250kcal | Carbohydrates: 52g | Protein: 8g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 303mg | Potassium: 141mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10IU | Vitamin C: 0.4mg | Calcium: 22mg | Iron: 3mg