This is my grandma’s recipe, but adapted to be vegan without compromising flavour!
These buns are easy to make and can be ready within 2 & 1/2 hours and can be adapted in size to your preferred bun size, such as a burger/sandwich bun (15), small burger/sandwich bun (18), or dinner roll (24).
To Make Vegan Buns
Measure the water, canola oil, and sugar in a 1 L measuring bowl. Add the yeast, then give a good stir to saturate the yeast. Allow it to proof for 5 minutes.
In the bowl of a stand mixer, measure the flour and salt and give a quick stir. Add the yeast mixture. Attach to a dough hook and set over medium-high speed until it comes together. Once the dough comes together into one mass, lower the speed to medium and let it knead for 8 – 10 minutes.
Once the dough is smooth and pliable, cover with plastic wrap or a damp towel and set in a warm oven (light on) for 1 – 2 hours until tripled in size.
Punch the dough down and place it on a clean counter and measure the balls into equal sizes. Typically each one is 100g if you are making 15 buns. Weigh the mass of dough and divide by how many buns you’d like and go from there.
To form the balls, fold each side into the middle (four folds in total) and turn over. Using your pinkies, drag the ball of dough towards you, turning it 90 degrees as you continue to do it. The goal is to seal the bottom of the ball.
Place them seam down on one or two large baking sheets lined with parchment paper. Press them down lightly before covering them with plastic wrap or a damp towel until ready to bake.
Let them rise, covered, for another half hour in the warm oven, then take them out of the oven and put somewhere on the counter for another half hour while the oven preheats to 400°F.
Bake for 18 – 22 minutes until golden brown on top. Optionally brush the tops of them with dairy-free butter once they come out of the oven. Let them cool to room temperature before enjoying.
Enjoy!
The Best Vegan Sandwich Buns
Equipment
- Stand Mixer
Ingredients
- 532 ml warm water (100-115℉) 2 ¼ cups
- 118 ml vegetable oil ½ cup
- 40 grams white sugar
- 12 grams traditional active dry yeast
- 460 grams all-purpose flour
- 400 grams whole wheat flour
- 7.5 grams fine sea salt
Directions
- Measure the water, canola oil, and sugar in a 1 L measuring bowl. Add the yeast, then give a good stir to saturate the yeast. Allow it to proof for 5 minutes.
- In the bowl of a stand mixer, measure the flour and salt and give a quick stir. Add the yeast mixture. Attach to a dough hook and set over medium-high speed until it comes together. Once the dough comes together into one mass, lower the speed to medium and let it knead for 8 – 10 minutes.
- Once the dough is smooth and pliable, cover with plastic wrap or a damp towel and set in a warm oven (light on) for 1 – 2 hours until tripled in size.
- Punch the dough down and place it on a clean counter and measure the balls into equal sizes. Typically each one is 100g if you are making 15 buns. Weigh the mass of dough and divide by how many buns you’d like and go from there.
- To form the balls, fold each side into the middle (four folds in total) and turn over. Using your pinkies, drag the ball of dough towards you, turning it 90 degrees as you continue to do it. The goal is to seal the bottom of the ball.
- Place them seam down on one or two large baking sheets lined with parchment paper. Press them down lightly before covering them with plastic wrap or a damp towel until ready to bake.
- Let them rise, covered, for another half hour in the warm oven, then take them out of the oven and put somewhere on the counter for another half hour while the oven preheats to 400°F.
- Bake for 18 – 22 minutes until golden brown on top. Optionally brush the tops of them with dairy-free butter once they come out of the oven. Let them cool to room temperature before enjoying.
