Vegan Whole Wheat Burger Buns

These vegan whole wheat burger buns use molasses as both starter food for the yeast and primary sweetener. The dark sweetness reads almost honey-ish in the finished bun, with a faint malt note that pairs beautifully with hearty fillings like black bean burgers, portobello caps, or grilled vegetables.

The split between whole wheat flour and white flour is even, three cups each. All-whole-wheat buns tend to be dense and crumbly; the half-and-half mix gives you the nutty whole wheat character with the lift and tenderness of white flour bread.

Soy milk in place of dairy milk does double duty here. It contributes the soft, slightly sweet character of milk bread without animal products, and the protein in soy milk helps with browning during the bake. Use unsweetened soy milk if possible to keep control of the sweetness.

Pro Tips

• Activate the yeast in warm water (around 100-110°F / 38-43°C). Too hot kills the yeast; too cold and it won’t foam. A thermometer is worth using if you’re unsure.
• The molasses-and-water proof is non-traditional. Molasses gives the yeast food faster than plain sugar does, which speeds up the foaming.
• Spray the plastic wrap with non-stick spray before covering the rising buns. Dough sticks to dry plastic and tears the surface as it rises.
• Brush the hot buns with melted dairy-free margarine when they come out for a soft, glossy crust.

Variations

• Sprinkle sesame or poppy seeds on top before the final rise, pressing gently to adhere.
• Replace half the molasses with maple syrup for a lighter, more floral sweetness.
• Shape into hot dog buns instead by rolling into 6-inch logs; same baking time.