These fast and fluffy no egg hamburger buns are made in 45 minutes or less, and delectably soft yet sturdy enough to hold your favorite burger!
Summer might be winding down, but that doesnât mean your love of barbecuing has to dip with the sun. In fact with the start of fall and football season, and all the tailgating, you likely need an amazing hamburger bun recipe.
And what better recipe than the fast and fluffy no egg hamburger buns! This recipe is to become a staple in your kitchen. Not only are they eggless, but they also taste absolutely deliciousâsoft, fluffy, and just the right amount of chewy. Once you try these buns, youâll never go back to store bought again!
How do these buns measure up? So glad you asked.
These buns are soft and sturdy
I like my buns soft, but not that flouncy type of soft where the breading gets compacted into the meat and it becomes a mush-mess. These buns are the perfect combination of soft and fluffy on the inside with a slightly crisp exterior.
Theyâre light enough to let the flavors of your burger shine through, but sturdy enough to hold up to even the juiciest patties, veggie burgers, or even a hearty helping of sloppy joes. Their versatility means theyâre not just limited to hamburgers; you can enjoy them with pulled pork, grilled chicken, or even as a side to a hearty soup or stew.
Also, these buns are quick and EASY
One of the best parts about this recipe is the speed. From start to finish, these buns can be ready in about 45 minutes. Thatâs right friendsâno need to spend hours in the kitchen waiting for dough to rise or kneading like its a HIIT workout. The super quick rise time of only 10-15 minutes ensures that youâll have fresh, homemade buns on the table in under an hour. Perfect for a last-minute dinner or a spontaneous cookout!
These fast and fluffy no egg hamburger buns do NOT need eggs
This quick bun recipe is a a must try for anyone with dietary restrictions or simply anyone who wants a delicious, homemade bun without the hassle. Unlike many store bought buns that often contain eggs and can pose a challenge for those with allergies, (trust me, I know the struggle) these buns are completely egg-free. Theyâre also nut-free and sesame free, making them a safe option for those concerned about bakery cross-contamination.
How to make the BEST fast and fluffy no egg hamburger buns- a step by step guide:
Preheat oven to 425F and line a half sheet pan with parchment paper. Set aside.
Using a one cup glass measuring cup, heat water in microwave until an instant read digital food thermometer reads about 115°F. Pour the water into the bowl of your stand mixer measure the temperature of the water again and make sure it is about 110F, add in your sugar and yeast. Gently mix to combine.
Wait a few minutes for the yeast to activate you will notice it is getting foamy and starting to fluff up a bit in the mixing bowl. If your yeast does not activate because the water was not hot enough or too hot, start over.
Once the yeast has activated, add in your oil, sour cream and salt, and mix it well.
Lastly, add in your flour. Place the mixing bowl on the stand mixer and knead for about five minutes until it comes together to a smooth ball and passes the poke test. A.k.a. if you press your finger into it quickly, it should spring back where you pressed down.
Remove from mixing bowl and placed on a kitchen scale to weigh it out and divide your number into 10 to make 10 buns. Alternatively, you can just eyeball it.
I use a bench scraper and cut out the dough and wet on my kitchen scale to make sure they are pretty much even in size and weight.
Working quickly, flatten, one of the 10 pieces of dough and turn each corner of the dough into itself. Pinch the bottom together and if needed gently roll into a ball.
Repeat this process with the remaining dough.
Place each dough ball onto a parchment lined half sheet pan, cover with a clean kitchen towel and allow to rise for 10 to 15 minutes only. I place my pan close to the oven is while it is preheating, so it is a nice and warm environment to rise in.
Make the fake egg wash
While your dough is rising, get a small bowl and combine the oil and milk. Stir it with your pastry brush and brush on the tops of the dough before the buns go in the oven.
Bake for about 10 to 12 minutes until the tops are nice and golden and the internal temperature reads at about 200°F.
Try to allow the buns to cool before cutting in half; if you need them quickly, I have cut them after only 5 minutes out of the oven⊠and it still works fine!
Things that helped in the kitchen for this recipe, and can help you too:
Food thermometer (amazon) to check the temperature of basically everything and anything. One of my most used and underrated kitchen tools.
17.25 X 12.25 inch USA half sheet Pan which can be found on amazon
Bench scraper-get the stainless steel variety with the looped handle so you can toss it in the dishwasher and not have to worry about water getting trapped and rusting. Itâs also helpful if it has a ruler built in! (amazon)
Kitchen scale -from amazon, this one I used for 1-2 years, it is inexpensive but gets the job done!
As an Amazon Associate I earn from qualifying purchases. This comes at no cost to you, just like a free Disney travel agent. Iâm only here to make suggestions that hopefully help you đ
Fast and Fluffy No Egg Hamburger Buns
Ingredients
- 2 tablespoons instant yeast
- 1 cup warm water at 110F for the yeast to activate
- 1/3 cup avocado oil or canola
- 1/4 cup granulated sugar scant
- 1 tablespoon sour cream
- 1 teaspoon sea salt
- 3 1/2 cups all purpose flour
- 1 teaspoon avocado oil
- 2 tablespoons soy milk
Instructions
- Preheat oven to 425F and line a half sheet pan with parchment paper. Set aside.
- Using a one cup glass measuring cup, heat water in microwave until an instant read digital food thermometer reads about 115°F. Pour the water into the bowl of your stand mixer measure the temperature of the water again and make sure it is about 110F, add in your sugar and yeast. Gently mix to combine.
- Wait a few minutes for the yeast to activate you will notice it is getting foamy and starting to fluff up a bit in the mixing bowl. If your yeast does not activate because the water was not hot enough or too hot, start over.
- Once the yeast has activated, add in your oil, sour cream and salt, and mix it well.
- Lastly, add in your flour. Place the mixing bowl on the stand mixer and knead for about five minutes until it comes together to a smooth ball and passes the poke test. A.k.a. if you press your finger into it quickly, it should spring back where you pressed down.
- Remove from mixing bowl and placed on a kitchen scale to weigh it out and divide your number into 10 to make 10 buns. Alternatively, you can just eyeball it.
- I use a bench scraper and cut out the dough and wet on my kitchen scale to make sure they are pretty much even in size and weight.
- Working quickly, flatten, one of the 10 pieces of dough and turn each corner of the dough into itself. Pinch the bottom together and if needed gently roll into a ball.
- Repeat this process with the remaining dough.
- Place each dough ball onto a parchment lined half sheet pan, cover with a clean kitchen towel and allow to rise for 10 to 15 minutes only. I place my pan close to the oven while the oven is preheating, so it is a nice and warm environment to rise in. If you notice the shape of the buns is more tall than it is wide, gently pat it down with the palm of your hand to flatten the shape into more of a hamburger bun look.
Make the fake egg wash
- While your dough is rising, get a small bowl and combine the oil and milk. Stir it with your pastry brush and brush on the tops of the dough before the buns go in the oven.
- Bake for about 10 to 12 minutes until the tops are nice and golden and the internal temperature reads at about 200°F.
- Try to allow the buns to cool before cutting in half; if you need them quickly I have cut them after only 5 minutes out of the oven⊠and it still works fine!
