Homemade Vegan Burger Buns

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JustIngredients Pumpkin Seeds

So you've made your own burgers... Why not go the whole hog by baking your own fluffy burger buns too?!



40g Flour
180ml Unsweetened almond milk


420g Plain white flour
14g Dry active yeast
25g Sugar
160ml Unsweetened almond milk room temperature
40ml Olive oil
1 teaspoon Pumpkin seeds
1 teaspoon Linseed
1 teaspoon Sesame seeds

"Egg" Wash

1 tablespoon Maple syrup or agave nectar
3 tablespoons Almond milk



In a saucepan, whisk together the tangzhong ingredients and leave.


In a large bowl, combine the flour, yeast, sugar and salt. In a measuring jug, mix together the milk and oil.

Heat the saucepan that contains the tangzhong mixture over a low heat, continuously stirring with a whisk until the mixture thickens and becomes sticky, but smooth. Remove from the heat.

Pour the wet ingredient mixture into the dry, roughly combine then add the tangzhong. Stir until the mixture is sticky, then transfer the dough to a floured surface and knead for 10 - 15 minutes or until smooth and shiny.

Form a ball and place the dough into a greased bowl, cover with a clean wet kitchen towel or cling film and place in a warm place to rise for 1 hour.

Push the air out of the dough, divide into 8 equal size dough balls, gently knead each ball for 10 - 15 minutes and place onto a lightly greased baking tray about 2 inches apart. Cover and leave to rise for another hour.

After 50 minutes, pre-heat the oven to 180C, uncover the buns and bake for 10 minutes. Remove from the oven and brush them with the "egg" wash, sprinkle with seeds and return to the oven for 8 minutes or until golden brown and baked through.

Leave the buns to cool and slice in half.

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