I just realized that my vegan buns are getting quite a good review on VegWeb that I had better post the recipe here as well!

This recipe is somewhat derived from a milk-and-yeast burger recipe. I know it took a few tries to get it right. I served these a few summers ago with homemade veggie burgers and homemade vegan mayo – the buns especially were a big hit. And reading the reviews on VegWeb, it seems the recipe is as well!

Vegan Burger Buns

• 2 cups soy milk (best if warmed up)
• 1/4 cup vegetable oil
• 1/4 cup warm water
• 3 tablespoon yeast
• 1/4 cup sugar
• 2 teaspoon salt
• 5 – 6 cups flour (as needed)

If you have a bread machine… combine everything in the correct order and make the dough (steps 1 – 3).

1. Dissolve yeast in warm water and soy milk. Let sit 10 minutes.
2. Add sugar and oil to yeast mixture. Mix well. Add salt and gradually add the flour until the dough is thick enough to knead, but not too stiff.
3. Knead for 8-10 minutes, until dough reaches and elastic consistency.
4. Let rise 15 minutes.
5. Separate dough into 12 balls. (If you want smaller buns, make about 20). Knead/form each ball well, and place on a baking sheet about 1.5″ apart.
6. Cover with a damp dish cloth and place in a warm spot. (An oven that was heated but has cooled quite a bit works well). Let rise 20-30 minutes, or until the edges of the buns are about 1/4” apart.
7. Bake at 400ºF for 15-20 minutes, until brown on the top. Best served warm; store in a plastic bag to keep in the moisture if keeping overnight.

Serves: 12 – 20