Bring back the original and delicious taste of hamburger buns with these sublime homemade buns! Wonderfully soft and flavorful, these buns are strong enough to hold plenty of tasty burger juices without falling apart. Make these once and you’ll never use store-bought ones again!
Recipe highlights
These buns are like that sofaT, Light, And spicy that they are worth the extra effort required to create them from scratch. They can also be made in any size, so bring your biggest patties!
We don’t use trans fats or additives in our burger buns, which means you can serve them to family and friends with confidence.
Even better, we’ve upped the health factor by using spelled flour instead of regular wheat flour. Famed for containing more fiber, protein, and iron than regular wheat flour, spelled flour imparts a delicious nutty flavor that adds a delicious depth of flavor to your burgers. Best of all, spelled flour is easy to digest.
Ingredients & Remarks
Please check the recipe card at the bottom of the post for exact amounts and detailed instructions (scroll down).
FLAX EGG. These vegan “eggs” are made with ground flaxseed and water. Look for golden flaxseed flour in the baking or health section of your local grocery store.
SOY MILK. Make sure you buy natural soy milk that doesn’t contain any added sweeteners or flavors.
HONEY. All-natural honey makes yeast dough rise faster and better, resulting in a wonderful spongy texture. I’ve used natural blossom honey in my buns, but any type of honey will do. Experiment with different flavor profiles from forest, grass or mountains!
BUTTER. We recommend using unsalted butter in this recipe.
YEAST. We used active dry yeast for this recipe, but you can use instant yeast if you have that on hand. If you’re using instant yeast, you don’t need to proof it. Instead, just mix it with the dry ingredients.
SPELLED FLOUR. Be sure to check the label to make sure the brand you’re reviewing doesn’t have any added ingredients.
SALT. Table salt is fine for this recipe, but we recommend using sea salt or kosher salt for better flavor.
SESAME SEEDS. We love their crunch and nutritional value, but feel free to use poppy seeds or any other seed you have on hand.
Process overview: Egg-free spelled hamburger buns step by step
Please check the recipe card at the bottom of the post for exact amounts and detailed instructions (scroll down).
- Make your flax egg.
Make a flaxseed egg by mixing flaxseed flour with water and letting stand.
- Prove the yeast.
Mix soy milk with honey and salt, then briefly heat the mixture before adding yeast and allowing the mixture to rise and froth.
- Whisk together the dry ingredients.
Whisk together the spelled flour and salt in a bowl.
- Add the yeast mixture and flaxseed egg to the dry ingredients.
Once the yeast mixture is nicely bubbling, pour it into the dry ingredients along with the flaxseed egg and knead until the dough is elastic and no longer sticky.
- rise.
Cover the dough and let it rise.
- Shape the buns and let them rise again.
Portion the dough into balls. Place the balls on baking sheets and let them rise a second time.
- Bake!
Bake the buns for 15-20 minutes or until golden brown.
recipe tips
We always recommend bringing all ingredients to room temperature before baking.
Allow enough time to preheat your oven. Ideally, your oven will rest at its preheated temperature for 10 minutes before opening the oven door.
Once the buns are in the oven to bake, avoid opening the door as this can reduce the heat and limit the amount of volume achieved.
Additions and/or Variations
You can make these hamburger buns gluten-free by swapping out the spelled flour for your favorite gluten-free flour mix. Bob’s Red Mill Gluten Free Homemade Wonderful Bread Mix is our favorite for yeast breads.
Storage and Freezing Instructions
These buns can be kept on the countertop for up to 3 days. We recommend storing them in a plastic bag so they retain their fluffy softness.
If you’re storing these rolls in the fridge, we recommend storing them in a plastic bag for up to 5 days. We also recommend reheating the buns before serving.
To freeze these eggless hamburger buns, place them in freezer bags and use a straw to extract as much air as possible. Frozen buns will last up to 3 months.
frequently asked Questions
Your yeast mixture should be very fluffy after 8-10 minutes. If it’s not foamy, the milk may have been either warmer or colder than the recommended temperature of 105F-115F. Or your yeast has expired. If this is the case, you will need to discard your test batch and purchase new yeast before trying again.
Spelled flour is often available at large grocery stores. You can also find it in organic or health food stores.
Yes you can! However, we recommend spelled flour for these buns for its increased nutritional value and added flavor.
Yes! Just add the same amount of granulated sugar.
Yes, but we don’t think you would want that. These rolls are delicious and freeze beautifully.
More Egg-Free Bread Recipes You’ll Love!
Recipe card 📖
Spelled hamburger bun without egg
Bring back the original and delicious taste of hamburger buns with these sublime homemade buns! Wonderfully soft and flavorful, these buns are strong enough to hold plenty of tasty burger juices without falling apart. Make these once and you’ll never use store-bought ones again!
instructions
-
Line two baking sheets with parchment paper and set aside.
-
Mix the golden flax flour and water in a small bowl until well combined. Let sit for 5-10 minutes to thicken.
-
Combine soy milk, honey, and 2 tablespoons (28 g) butter in a microwave-safe bowl. Microwave until mixture reaches 105ºF-115ºF, about 45-60 sec
-
Add the yeast to the warm milk mixture and stir. Let sit for 8-10 minutes or until fluffy.
-
Whisk together the spelled flour and salt in a large bowl. Put aside.
-
When the yeast mixture is ready, pour it all at once into the flour mixture. Stir to combine, then stir in the flaxseed and egg mixture.
-
If using a stand mixer, knead the dough with a dough hook on medium speed until the dough forms a soft and smooth ball, about 5-8 minutes. Add more flour if needed, 1 tablespoon at a time, until dough pulls away from sides of bowl. If kneading by hand, knead on a lightly floured surface for about 10 minutes.
-
Spray a clean bowl lightly with cooking spray and place the batter in the bowl. Cover with cling film or a clean kitchen towel. In a relatively warm environment, allow the dough to rise for 1 1/2 to 2 hours, or until puffy and doubled in size.
-
Deflate the dough and divide into 8 equal portions (about 100g each) to make large buns (or 16 portions to make small buns). Shape each piece into a ball.
-
Place the balls on the prepared pans, leaving at least 3 inches of space between each ball.
-
Flatten each ball lightly with the palm of your hand or other flat object, then cover again with plastic wrap and a dishcloth and let rise another 30 minutes, or until balls of dough are puffy. If you poke gently, the indentation of your finger should slowly spring back when the balls are done.
-
Preheat the oven to 180°C.
-
When the buns have risen, melt the remaining butter and brush onto the buns with a pastry brush. To make seeded buns, sprinkle the buns with the seeds of your choice.
-
Bake the buns, one sheet at a time, for 15-20 minutes or until the buns are golden brown.
-
Remove the buns from the oven and brush with melted butter to give the buns a delicious buttery crust. If you made seeded buns, apply the melted butter carefully to avoid brushing the seeds off the buns.
-
Allow the rolls to cool on the pan for 5 minutes before transferring to a wire rack and cooling completely.
-
When cool, slice the buns horizontally with a serrated knife before serving.
Save on computer: These buns can be kept on the countertop for up to 3 days. We recommend storing them in a plastic bag so they retain their fluffy softness. If you’re storing these rolls in the fridge, we recommend storing them in a plastic bag for up to 5 days. We also recommend reheating the buns before serving.
Freeze: To freeze these eggless hamburger buns, place them in freezer bags and use a straw to extract as much air as possible. Frozen buns will last up to 3 months.
As you prepare this recipe, please read the entire content of the post for lots of tips, tricks, variations, and FAQs. Also, before you start, I recommend reading mine Beginner’s Guide to Baking Without Eggs and mine frequently asked Questions Section.
★ did you make this recipe Don’t forget to leave a star rating below!
Please note that nutritional information is a rough estimate and may vary depending on the products used.
Nourishment
Calories: 356kcalCarbohydrates: 51GProtein: 10GFat: 11GSaturated Fatty Acids: 5GPolyunsaturated fat: 1GMonounsaturated fatty acids: 2GTrans fats: 0.3GCholesterol: 19mgSodium: 167mgPotassium: 72mgFiber: 9GSugar: 5GVitamin A: 340ieVitamin C: 2mgCalcium: 67mgIron: 3mg
reader interactions
This site uses Akismet to reduce spam. Find out how your comment data is processed.