Vegan spelled burger buns go perfectly with any type of burger, whether with vegetables or meat. Homemade burger buns are a fun way to add a twist to the usual grilling routine. If there are any left, bag them up and freeze them for another day.
I tried numerous bun recipes before I found my favorite. Homemade burger buns often bear only a vague resemblance to the pillowy, similar-looking, industrially-formed things. But these guys are really something special – soft, fluffy, light and beautiful. They are perfect for burgers and as buns. I think they’re definitely the best rolls I’ve ever made. 😉
Why do I use spelled flour?
Its nutritional profile is far superior to that of common wheat.
The first most notable fact is that it is much easier to digest than regular wheat. Spelled (Triticum spelta) is one of the oldest known types of grain. Its origins date back to the Egyptians 8,000 years ago.
In fact, humans are not said to have modified it for modern farming standards, so it’s perfect for people who want less stress on their digestive systems.
Spelled is healthy and contains more and higher-quality protein, more minerals and vitamins, as well as a high proportion of unsaturated fatty acids and fiber.
Yeast cubes always weigh 42 g. This is the amount of yeast you should use on 1kg of flour. You should not use more than one fresh yeast cube of 42 g, because it is better to use yeast sparingly. With less yeast, however, the dough needs more time (even overnight) until it has risen to the desired volume, since the yeast fungi have to multiply first.
That means now in plain language, if we bake with only one hour rising time, we have to use a whole cube of fresh yeast per 500 g of flour. On the other hand, if we let the dough rise for 24 hours, such as for an Italian pizza, 5 g of fresh yeast or even less are sufficient for 500 g of flour. Rule of thumb: The less yeast you use and the longer the dough has to rise, the more aromatic the taste of the baked goods will be. So if you now only use half the amount, it improves the quality of your rolls, but the dough then has to rise longer.
Fresh yeast vs. dry yeast
Two packets of dry yeast of 7 g each correspond to the raising power of a cube of fresh yeast of 42 g. This means that a packet of dry yeast, like half a cube of fresh yeast, is sufficient for 500 g of flour.
Dry yeast is easier to dose and has a longer shelf life compared to fresh yeast, which can usually be stored in the refrigerator for around 14 days. Refrigerated storage is also recommended for dry yeast.
Similar recipes to our vegan spelled burger bun:
- vegan burger “Pulled Jack” perfect for our vegan spelled burger bun
- Beetroot and herb tabbouleh
- Spelled barley salad with vegetables
- Spelled tabbouleh with burrata
- Jackfruit Curry with Sweet Potatoes
- more bread and roll recipes
vegan spelled burger buns
- 500 G spelled flour* Type 630
- 100 ml soy milk Oat, rice or other plant milk
- 150 ml water
- 80 ml vegetable oil rapeseed or olive oil
- 1 fresh yeast Cube of 42 g
- 3 tbsp. cane sugar or sugar
- 2 tsp kosher salt*
- ½ tsp Turmeric* optional for optics
optional for the topping
- white sesame*
- Chia seeds*
- Heat soy or plant milk to lukewarm. Stir in the yeast and sugar until both have dissolved. Leave for at least 10 minutes until small bubbles form.
- Sift the spelled flour into a bowl. Add the dissolved yeast, vegetable oil, water and salt to the flour and knead into a dough for about 10 minutes.
- Cover the dough and let it rise in a warm place for about 60 minutes.
- Preheat the oven to 200°C.
- Knead the dough again with your hands and form 6 rolls or 8 small rolls. Let the dough pieces rise on the baking tray for another 15 to 20 minutes.
- Brush the dough pieces with water and sprinkle with sesame, chia and/or oatmeal, for example.
- Bake the burger buns until golden brown, about 15 minutes.