Bring back the original and delicious taste of hamburger buns with these lofty, scratch-made buns! Wonderfully soft and flavorful, these buns are strong enough to absorb plenty of delicious burger juices without falling apart. Make these once, and you’ll never use store-bought again!
Recipe Highlights
These buns are so soft, light, and flavorful that they’re worth the extra effort required to make them from scratch. They can be made to any size too, so bring on your biggest patties!
We don’t use trans fats or additives in our burger buns, which means you can feel good about serving these to your family and friends.
Even better, we’ve ramped up the health factor by using spelt flour instead of regular wheat flour. Famous for being higher in fiber, protein, and iron than regular wheat flour, spelt flour adds a delicious nutty flavor that will lend a delicious depth of flavor to your burgers. Best of all, spelt flour is easy to digest.
Ingredients & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
FLAX EGGS. These vegan “eggs” are made from ground flaxseeds and water. Look for golden flaxseed meal in your local grocery store’s baking or health aisle.
SOY MILK. Make sure you purchase natural soy milk, which doesn’t have any added sweeteners or flavors.
HONEY. All-natural honey helps yeast dough rise faster and better, which ensures a wonderful spongy texture. I used natural flower honey in my buns, but any type of honey will do. Experiment with different flavor profiles from the woods, 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 that is what you have handy. If using instant yeast, you do not need to proof it. Instead, just mix it with the dry ingredients..
SPELT FLOUR. Be sure to check the label to make sure there aren’t any added ingredients in the brand you’re reviewing.
SALT. Table salt is fine for this recipe, but we recommend using sea salt or kosher salt for a better taste.
SESAME SEEDS. We love their crunch and nutrient value, but you can use poppy seeds or any other seed you have on hand.
Process Overview: Egg-Free Spelt Hamburger Buns Step-By-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Make your flax egg.
Make a flax “egg” by combining flaxseed meal with water and letting it stand.
- Proof the yeast.
Mix soy milk with honey and salt, then heat the mixture briefly before adding yeast and setting the mixture to proof and get frothy.
- Whisk together the dry ingredients.
Whisk together spelt flour and salt in a bowl.
- Add the yeast mixture and the flax egg to the dry ingredients.
Once the yeast mixture has bubbled nicely, pour it into the dry ingredients along with the flax egg and knead the dough until it is elastic and no longer sticky.
- Let rise.
Cover and let the dough rise.
- Form the buns and let them rise again.
Portion the dough into balls. Place the balls on baking sheets and let them rise for a second time.
- Bake!
Bake the buns for 15-20 minutes or until golden.
Recipe Tips
We always recommend bringing all ingredients to room temperature before you begin to bake.
Be sure to leave enough time to preheat your oven. Ideally, your oven can rest at its preheated temperature for 10 minutes before you open the oven door.
Once the buns are in the oven to bake, avoid opening the door since this can reduce the heat and limit the amount of loft they achieve.
Additions and/or Variations
You can make these hamburger buns gluten-free by switching out the spelt flour for your favorite gluten-free flour mix. Bob’s Red Mill Gluten Free Homemade Wonderful Bread Mix is our favorite for yeasted bread.
Storing & Freezing Instructions
These buns can be stored on the countertop for up to 3 days. We recommend storing them in a plastic bag to retain their fluffy softness.
If you refrigerate these buns, we recommend storing them in a plastic bag for up to 5 days. We also recommend re-heating the buns before serving.
To freeze these egg-free hamburger buns, place them in freezer bags and use a straw to draw out as much air as possible. Frozen buns will last for up to 3 months.
Frequently Asked Questions
Your yeast mixture should be very frothy after 8-10 minutes. If it is not frothy, then the milk may have been either warmer or cooler than the recommended temperature of 105F-115F. Or, your yeast may have expired. If this is the case, then you will need to dispose of your test batch and purchase new yeast before trying again.
Spelt flour is often available in large chain grocery stores. You can also find it in organic or natural foods shops.
Yes, you can! However, we recommend spelt flour for these buns because of its increased nutrition and added flavor.
Yes! Simply add the same amount of granulated white sugar.
Yes, but we don’t think you’ll want to. These buns are delicious, and they freeze beautifully.
More Eggless Bread Recipes You’ll Love!
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- Soft & Easy Eggless Dinner Rolls
- Eggless Easter Hot Cross Buns
- Homemade Eggless Monkey Bread
- Browse more recipes…
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Recipe Card 📖
Egg-Free Spelt Hamburger Buns
Ingredients
- 1 tablespoon golden ground flaxseed meal (8 g)
- 3 tablespoons water (45 ml)
- 2 tablespoons honey (30 ml)
- 1 cup soy milk (240 ml)
- 5 tablespoons unsalted butter (70 g), divided
- 2 ¼ teaspoons Active Dry yeast (7 g)
- 4 cups spelt flour (500 g)
- ½ teaspoon salt (2 g)
- 2 tablespoons tablespoons of sesame seeds, or the seeds of your choice (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Line two baking sheets with parchment paper and set aside.
- Mix the golden flax meal and water in a small bowl until well combined. Let sit for 5-10 minutes to thicken.
- Mix together the soy milk, honey, and 2 tablespoons (28 g) of butter in a microwave-safe bowl. Microwave until the mixture reaches 105º F-115º F, about 45 – 60 sec
- Add the yeast to the warm milk mixture and stir. Let sit for 8-10 minutes or until frothy.
- In a large bowl, whisk together the spelt flour and salt. Set aside.
- When the yeast mixture is ready, pour it all at once into the flour mixture. Stir to combine, then stir in the flax “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. If needed, add more flour, 1 tablespoon at a time, until the dough pulls away from the sides of the bowl. If kneading by hand, knead for about 10 minutes on a lightly floured surface.
- Lightly spray a clean bowl with cooking spray and place the dough in the bowl. Cover with plastic wrap or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1 1/2 -2 hours or until puffy and doubled in size.
- Gently deflate the dough and divide it into 8 equal portions (about 100 g 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” between each ball.
- Flatten each ball slightly with your palm or another flat object, then cover again with plastic wrap and a tea towel and let rise for another 30 minutes or until the dough balls are puffy. When poked gently, the indentation from your finger should spring back slowly when the balls are ready.
- Preheat the oven to 350º F (180º C).
- When the buns have risen, melt the remaining butter and, using a pastry brush, brush it on the buns. To make seeded buns, sprinkle buns with the seeds of your choice.
- Bake the buns one tray at a time for 15-20 minutes, or until the buns are golden.
- Remove the buns from the oven and brush with melted butter to give the buns a delicious buttery crust. If you've made seeded buns, apply the melted butter carefully, to avoid brushing the seeds off the buns.
- Let buns cool on the pan for 5 minutes before removing to a wire rack and cooling them completely.
- When cool, use a serrated knife to split the buns horizontally before serving.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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