Updated on December 14th, 2020
Hey everyone and welcome back to another blog post! These vegan sesame hamburger buns are something that I like to have in my freezer pretty much always. They are a staple in my kitchen, and they taste so much better than those store-bought burger buns that fall apart in your mouth. I think I have said this in past posts but making your own bread is always the way to go. The only other bread I will eat is from Whole Foods at their “bread bar” where you can grab a loaf, and have it sliced right in front of you. Their bread is really good but if you are interested in learning how to make your own bread read on!
I like these vegan sesame hamburger buns because they are relatively easy to make, you can switch out the flours to create a more whole grain bun if that is something that you are into so the recipe is versatile. There is just something so satisfying about eating a sandwich or hamburger with a roll or bun that you made with your very own two hands. There is nothing quite like it! I have been making these rolls for years and I don’t plan on stopping anytime soon!
Items Used in This Recipe:
This is a pretty thick dough so your mixer may not be able to handle the weight of the dough. I started mixing it in my trusty Kitchenaid and then switched to kneading it by hand at the end. I protect my Kitchenaid mixer like it is my baby because I pretty much wouldn’t be able to bake without it! So if your mixer starts to make a scary noise just clean off some of the counter and start kneading it by hand, my friend. That is how you get strong baker hands!
Also, try to use the highest quality flour that you can! A lot of the flour that you get in mass-market food chains can be bleached to the inch of its life with absolutely no nutrition left so look for the good stuff! I know it can be pricey, but I promise that is what will make your vegan sesame hamburger buns shine above the rest! *affiliate links included
Happy holidays!
Vegan Sesame Hamburger Buns
Equipment
- Kitchenaid Mixer
- Measuring spoons and cups
- Parchment paper
- Sheet tray
- Bowls
- Bowl scraper
- brush
- Bench scraper
- Rolling Pin
- Food scale
Ingredients
- 7 Grams Active dry yeast
- 30 Grams Honey
- 107 Grams Water, warm
- 7 Grams Ground flaxseed
- 36 Grams Vegetable oil
- 6 Grams Sea salt
- 960 Grams AP flour
- 3 Tbsp. White sesame seeds
Instructions
- Prepare your sheet trays with parchment paper. Measure out your flaxseed into a small bowl and cover with water. Let stand until the seeds create a goopy mixture. Place your yeast, sugar and warm water in the bowl of your KitchenAid mixer and whisk to combine. Allow the mixture to bloom for about 10 minutes before adding in the oil, and flaxseed mixture. Mix together with your kneader attachment on one of the lowest speeds and then begin adding the rest of the flour. Add in the flour by cup fulls until your dough is tacky to the touch but not too dry. The dough should pick up all of the flour in the bowl to create a nice smooth and soft dough. If there is some flour left in the bowl add some more water in increments of one tablespoon at a time to achieve the correct viscosity in your dough.
- The dough may be too much for your machine to handle at this point. If that is the case, simply clean off a section of your countertop and continue kneading by hand until the dough is smooth to the touch. Grease a bowl and allow the dough to rise until doubled in bulk, mine took about an hour.
- When your dough is fully proofed, dump it out on the counter and portion out into 80-gram pieces and shape into round balls, making sure to crimp the bottoms of the balls of dough to keep their shape. Once all of the dough is shaped, roll them into large flat disks with a rolling pin to start creating the correct shape for our hamburger buns. They should be about 1 inch thick. Place your shaped and flattened hamburger buns on your prepared sheet trays and allow them to complete a second proof. Preheat your oven to 400 F while they are proofing.
- Once your rolls are fully proofed for the second time, brush them with a bit of water and sprinkle on some sesame seeds. Bake at 400 F for 15 minutes and then reduce the heat to 375 F and continue baking for another 15 minutes. They should be nice and golden and the interior should be fluffy. Allow to cool before using or placing in a bag and freezing until future use. These will keep in your freezer forever and are a great thing to have on hand for that random time that you want a hamburger!
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