Eggless And Delicious: Homemade Hamburger Bun Recipe

Posted on

Craving a juicy burger but missing the essential ingredient for those golden brown buns – eggs? Fear not, burger enthusiasts! This recipe delivers incredibly soft, fluffy hamburger buns made entirely without eggs. Perfect for vegans, those with egg allergies, or simply when you’re out of eggs, these buns are surprisingly easy to whip up and will elevate your next burger night.


Homemade Hamburger Buns Eggless
Homemade Hamburger Buns Eggless

1 cup (240ml) warm milk (around 105°F/40°C)

  • 1 tablespoon (1 packet) active dry yeast
  • 1 tablespoon granulated sugar
  • 2 1/2 cups (315g) all-purpose flour, plus extra for dusting
  • 3 tablespoons unsalted butter, softened
  • 1/2 teaspoon salt
  • 1/4 cup (60ml) plant-based milk (such as soy, almond, or oat)
  • 1 tablespoon melted vegan butter (or olive oil)
  • Sesame seeds, for sprinkling (optional)

  • Directions:

    1. Proof the yeast: In a large bowl, combine the warm milk, sugar, and yeast. Let sit for 5-10 minutes, or until the yeast is foamy and active.

    2. Mix the dough: Stir in the flour, softened butter, and salt with a spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, or until smooth and elastic. Add a bit more flour if the dough is too sticky.

    3. First rise: Place the dough in a greased bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1-2 hours, or until doubled in size.

    4. Shape the buns: Punch down the dough and transfer it to a lightly floured surface. Divide the dough into 8 equal pieces. Roll each piece into a smooth ball. Arrange the balls on a baking sheet lined with parchment paper, leaving space between them for rising.

    5. Second rise: Cover the buns loosely with plastic wrap and let rise for another 30-45 minutes, or until slightly puffed.

    6. Preheat the oven: While the buns rise, preheat your oven to 375°F (190°C). Brush the tops of the buns with plant-based milk and sprinkle with sesame seeds, if desired.

    7. Bake the buns: Bake the buns for 15-20 minutes, or until golden brown. Remove from the oven and let cool on a wire rack before slicing and serving.

    Nutrition Facts (per bun):

    Calories: 230

  • Fat: 7g
  • Saturated Fat: 3g
  • Carbohydrates: 38g
  • Sugar: 4g
  • Protein: 4g
  • Sodium: 280mg (depending on butter/salt content)

  • Please note: This is an approximate nutritional value based on the ingredients used.


    These eggless hamburger buns are a fantastic alternative for those who can’t or don’t want to use eggs. They are surprisingly simple to make, requiring only basic ingredients and minimal time. With their soft, fluffy texture and light sweetness, these buns are sure to become a staple for your next burger creation!

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of milk?

    Absolutely! You can substitute the warm milk with plant-based milk for a completely vegan option. Just make sure the milk is slightly warmed to activate the yeast.

    2. What if I don’t have a stand mixer?

    No problem! You can easily knead the dough by hand for about 5 minutes on a lightly floured surface.

    3. How can I tell if my buns are done baking?

    The buns are done when they are golden brown and sound hollow when tapped lightly on the bottom.

    4. Can I freeze these buns?

    Yes! Once the buns have cooled completely, wrap them tightly in plastic wrap and store them in the freezer for up to 3 months. Thaw at room temperature before serving.

    5. How can I make these buns whole wheat?

    For a more nutritious option, substitute half of the all-purpose flour with whole wheat flour. You may need to add a bit more moisture (water or plant-based milk) to achieve the desired dough consistency.