Hamburger Buns (Dairy Free)
My favorite Hamburger Buns & they also happen to be dairy free. They use water instead of milk & vegetable oil instead of butter.
This is my go-to hamburger bun recipe & it also happens to be dairy free. Quite frequently when I make this recipe I end up making half a batch of hamburger buns (about 6) & half a batch of cinnamon rolls (in an 8×8 pan). This recipe is pretty versatile I think it works good for buns & cinnamon rolls. If you want to make half cinnamon rolls just roll half the dough out (I use a rolling pin) into a rectangle, sprinkle with a mixture of cinnamon & sugar, roll it up into a log, slice & place in a 8×8″ baking dish. Bake for about 22-25 minutes. Top with frosting if desired or eat plain with butter spread on it.
This recipe is from my sister but after she made it for me one time I’ve been making them for myself ever since. When I found out she never shared it on our blog I knew I must post it asap!
- 2¼ teaspoons yeast
- 1 cup warm water
- 4 cups all purpose flour
- 2 large eggs
- ⅓ cup vegetable oil
- ¼ cup sugar
- 1 teaspoon salt
- Add ingredients to bowl or bread machine in order above.
- Mix/knead dough using your favorite method (by hand, using a stand mixer with dough hook, or a bread machine). Knead dough for 8-10 min. or until it feels smooth & elastic but still a little tacky. You may need to add a little extra flour or water to get the right consistency.
- Let dough rise for 1 hour or until doubled in size.
- Divide dough into small balls & flatten into round circled bun shapes. Bun size varies on preference I think I usually make 12-15 buns. Place on greased cookie sheet.
- Let rise for 1 hour or until double in size.
- Preheat oven to 350 degrees.
- Bake for 15-20 or until buns are golden brown.
How can I substitute the eggs ?
Hi Paul, I’ve never tried substituting eggs in a bread recipe. You can leave the eggs out and add more oil/water instead, it will change the texture & taste though, since this recipe doesn’t contain milk the eggs help. Thanks!
Hi there, I was wondering what type of yeast you typically use for this recipe?
Hi Ryan, I usually use Fleischmann’s Instant Dry Yeast.
Can I use a combination of white and whole wheat flour?
Hi Beverly, Yes you can use a combination of flours for this recipe. The buns will be more dense with whole wheat flour added but using a combination should help. Thanks!
I elected to make these as the recipe was and to try a mixture of whole wheat flour another time. These buns were awesome. So easy to make and so light and fluffy. I made 4 large hamburger buns and 5 cinnamon buns. Too full right now to try the cinnamon buns but they look great too. These are definitely my go to recipe in the future.
Hi Beverly, I’m so glad you liked the recipe. I make cinnamon rolls with this recipe also! If you try it with wheat flour let us know how it turns out. Thanks for taking the time to comment.
Hi! These look great. I also love that you could make cinnamon buns as well. Can I use active dry yeast in this recipe?
Hi Miranda, Yes you can use active dry yeast instead of instant but active dry yeast needs to be dissolved in water before using and I’d add 15 minutes to the rise time. Thanks!
These were perfect! I needed an extra 1/3 cup of flour and baked for 17 minutes. So fluffy and soft!
Hi Laura, I’m so glad you liked the recipe. Sometimes I have to add extra water or flour with this recipe too. Thanks for taking the time to comment, we appreciate it.
Fredda Finell says
Will this dough keep in the refrigerator? If so, how long will it keep? Thanks!
Hi Fredda, Yes, it is best to use it within 48 hours. After the dough is kneaded, place in a lightly oiled, large mixing bowl. Cover tightly with plastic wrap and place in refrigerator.
Nadine Phillips says
Hi Katie, how long will these rolls keep in the fridge/freezer?
Hi, About 3 months in the freezer and about 7 days in the fridge. Thanks.
This recipe was amazing! thank you so much!!😊
Hi Kay, So glad you liked it. Thanks for taking the time to comment, we appreciate it.
Fantastic recipe! My husband loves it both as hamburger buns and as cinnamon rolls. I had to add a lot of extra flour (I kneaded by hand and it was too sticky to handle), but it doesn’t seem to have had a negative effect.
Hi Lisa, So glad the recipe turned out for you both the buns and the cinnamon rolls. Thanks for taking the time to comment, we appreciate it!