These homemade whole wheat burger buns are a delicious alternative to store-bought rolls, offering a hearty texture and subtle sweetness from molasses. Made with soymilk and vegan margarine, they are completely plant-based yet rich in flavor. The combination of unbleached flour and whole wheat flour creates a balanced crumb that holds up well to juicy burgers or thick sandwiches. Warm, golden-brown, and incredibly soft, these buns are best enjoyed fresh out of the oven but can be stored for later use. They are perfect for weekend cookouts, family dinners, or any occasion where you want to elevate your sandwich game with fresh, wholesome ingredients.
Whole Wheat Burger Buns
Description
These homemade whole wheat burger buns are a delicious alternative to store-bought rolls, offering a hearty texture and subtle sweetness from molasses. Made with soymilk and vegan margarine, they are completely plant-based yet rich in flavor. The combination of unbleached flour and whole wheat flour creates a balanced crumb that holds up well to juicy burgers or thick sandwiches. Warm, golden-brown, and incredibly soft, these buns are best enjoyed fresh out of the oven but can be stored for later use. They are perfect for weekend cookouts, family dinners, or any occasion where you want to elevate your sandwich game with fresh, wholesome ingredients.Ingredients
Directions
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Dissolve yeast and 1 teaspoon molasses in warm water; stir and let sit for 5-10 minutes until bubbly.
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In a large bowl, combine soymilk, remaining 1/2 cup molasses, and melted dairy-free margarine.
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Stir the yeast mixture into the soymilk mixture.
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Whisk together the unbleached flour and whole wheat flour in a separate bowl.
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Add the flour mixture to the wet ingredients one cup at a time, stirring well after each addition until a soft dough forms.
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Turn the dough out onto a lightly floured surface and knead for about 5-8 minutes until smooth and elastic, adding more flour if the dough is too sticky.
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Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
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Punch down the dough and divide into 12 equal portions. Shape each portion into a smooth round bun.
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Place buns on greased baking sheets, spacing them about 1 inch apart. Cover loosely with plastic wrap sprayed with non-stick spray and let rise for 30-40 minutes.
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Preheat oven to 350&# 194;°F (175ðC).
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Bake buns for 20 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
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While buns are still hot, brush tops with additional melted margarine if desired.
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Cool buns completely on wire racks before serving or storing.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1523.9kcal
- % Daily Value *
- Total Fat 17.9g28%
- Saturated Fat 5.2g26%
- Cholesterol 2.4mg1%
- Sodium 6170.8mg258%
- Total Carbohydrate 312.1g105%
- Dietary Fiber 22.9g92%
- Sugars 35.6g
- Protein 45.5g91%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled buns in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Reheat in a toaster or warm oven before serving.
Variation: Instead of 12 buns, you can shape the dough into two large loaves. Bake for 30-35 minutes at 350ðF until golden brown.
Tip: Ensure the warm water is not too hot (ideally 105-110ðF / 40-43ðC) to avoid killing the yeast.
Ingredient Note: If you prefer a lighter texture, you can increase the ratio of unbleached flour to whole wheat flour. For a darker color and stronger molasses flavor, use blackstrap molasses.
