Frugal Foodie Friday: Homemade Hamburger Buns in Minutes!


Ever have one of those nights when a hamburger or veggie burger sounds so good, but you don’t happen to have any buns on hand? Or what about when you do make it to the store, but every single burger bun variety contains whey, casein, milk, or cheese? Problem solved. These Wheat Hamburger Buns are insanely fast to whip up (literally 40 minutes from mixing to serving), because they do not require any rising time (just a few minutes of rest).

No Rise Wheat Hamburger Buns

I followed the original recipe from pretty closely, but now that I am comfortable with it, I have plans to experiment further, perhaps reducing the sugar, trialing it with other flours, going sans egg for a vegan option, etc.  But, in the meantime, I wanted to share it with you as it is just so darn helpful!

Special Diet Notes: Wheat Hamburger Buns

By ingredients, this recipe is dairy-free / non-dairy, soy-free, nut-free, peanut-free, and vegetarian.

For egg-free and vegan: Substitute 1 Ener-G egg for a good egg-free and vegan option too (thanks Carolsue!) or you can use a “flax egg” as Melissa did here at Vegan Cooks.

Frugal Foodie Friday: Homemade Hamburger Buns in Minutes!
Cook time
Total time
Serves: 8
  • 2 tablespoons active dry yeast
  • 1 cup plus 2 tablespoons warm water (I used just 1 cup, and they still turned out nicely)
  • ⅓ cup oil (I used grapeseed)
  • ¼ cup sugar (your choice)
  • 1 egg
  • 1 teaspoon salt
  • 2 cups all-purpose or white bread flour
  • 1½ to 1¾ cups whole wheat flour
  1. In a large bowl, dissolve the yeast in the warm water. Stir in the oil and sugar, and let the mixture stand for 5 minutes.
  2. Add the egg, salt, white flour, and 1½ cups of the wheat flour, combining until it forms a soft dough. Add the additional ¼ cup of wheat flour as needed to prevent the dough from sticking to your hands (if you need a little more, that is okay too). Knead the dough until it is smooth and elastic, about 5 minutes or so.
  3. Divide the dough into 8 pieces, shape each into a thick disc, and place them on baking sheets about 3 inches apart.
  4. Preheat your oven to 425ºF. Lightly cover the balls of dough and let them rest for about 10 minutes (or longer if you wish).
  5. Pop them in the oven and bake for about 10-12 minutes, or until nicely browned. Cool on a wire rack.
No Rise Wheat Hamburger Buns


About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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