Nickel Allergy Friendly Vegan Hamburger Buns

Total time2 hr 15 min

Prep time25 min

Cook time20 min

Nickel Allergy Friendly Vegan Hamburger Buns

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the dough

1 cup plant-based milk, warmed to 110°f (43°c)
Horizon Organic Whole High Vitamin D Milk - 0.5 Gallon Horizon Organic 2% Reduced Fat High Vitamin D Milk - 0.5 Gallon Horizon Organic Whole DHA Omega-3 Milk - 0.5 Gallon Horizon Organic 2% Reduced Fat DHA Omega 3 Milk - 0.5 Gallon a2 Milk 2% Reduced Fat Milk
See all
2 ¼ tsp active dry yeast (1 standard packet)
2 tbsp organic cane sugar
3 cups all-purpose flour, plus more for dusting
1 tsp fine salt
3 tbsp vegan butter, melted and cooled slightly

For brushing

2 tbsp plant-based milk
1 tbsp sesame seeds (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Combine the warmed plant-based milk, yeast, and sugar in the bowl of a stand mixer (or a large mixing bowl). Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
Add the flour, salt, and melted vegan butter to the yeast mixture. Mix on low speed with the dough hook (or stir with a wooden spoon) until a shaggy dough forms, then increase to medium speed and knead for 7–8 minutes, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl. If kneading by hand, turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!