Baht's Artisan Vegan Hamburger Buns

These vegan hamburger buns are soft, fluffy, and perfect for your favorite plant-based burgers.

Ingredients

• 2 cups + 1 Tbsp Warm Water (500 g)
• 1 ½ Tbsp Active Dry Yeast (14 g)
• 5 ¼ cups Artisan Bread Flour (660 g)
• Scant ½ cup Potato Flour (75 g)
• 1 Tbsp Kosher Salt (15 g)
• ¼ cup + 1 Tbsp Granulated Sugar (60 g)
• ¼ cup + 2 tsp Olive Oil (58 g)

Optional Toppings

• Vegan "Egg" Wash Options:
• Plant Milk Wash: 1-2 Tbsp unsweetened plant-based milk (almond or oat milk works well)
• Agave/Maple Wash: 1 tsp Agave Nectar or Maple Syrup + 1 Tbsp Water
• Oil Wash: 1-2 tsp neutral-flavored oil (e.g., grapeseed, vegetable)
• White Sesame Seeds (raw)

Instructions

1. In the bowl of a stand mixer fitted with a dough hook attachment, combine the warm water and active dry yeast. Let sit for 5 minutes until slightly foamy.
2. Add bread flour, potato flour, salt, sugar, and olive oil to the bowl. Mix on low speed until everything is combined, then increase to medium speed and mix until the dough is smooth, elastic, and creates a "window pane" when gently stretched thin, 6–10 minutes.
3. Choose your process: rise first or shape now.
• For best flavor, let the dough rise in the mixing bowl or a lightly oiled container, covered, at room temperature until doubled in size—1–1½ hours before shaping.
• For speed, you can skip the first rise and shape the buns immediately after mixing. The flavor will be milder, but the process is quicker.

1. Divide the dough into either 10 or 12 equal pieces. Shape each piece into a tight ball by cupping your hand around the dough and gently rolling it in a circular motion against a clean surface. This builds surface tension and creates a smooth, domed top.
2. Place shaped buns on parchment-lined baking sheets, spaced evenly, allowing plenty of space to rise. Cover gently with plastic wrap and let rise in a warm spot for about 2 hours. The buns should double in size and look very puffy—like marshmallows. When gently pressed, they should barely spring back and leave a slight indent. It's better to slightly overproof than underproof for this recipe.
3. Just before baking, gently brush the tops with your chosen vegan "egg" wash (plant milk, agave/maple wash, or oil wash). Sprinkle with sesame seeds if using.
4. Bake in a preheated 350°F (175°C) oven for 20–25 minutes, rotating the pan at the 15-minute mark for even color. The buns should be golden brown on top and sound slightly hollow when tapped on the bottom.
5. Let the buns cool on a wire rack before enjoying. Enjoy fresh, or store in an airtight container for up to 3 days.

This recipe keeps the essence of the original while making it fully plant-based for your enjoyment!