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Buttermilk Burger Buns

Buttermilk Burger Buns

I use these buns for veggie burgers and especially for making Lentil Sloppy Joes. They are the perfect texture for vegetarian sandwich making as well!

Makes 12 medium burger buns.


  • 1 1/2 c fresh buttermilk
  • 1/4 c unsalted butter
  • 1/4 c honey or corn syrup
  • 1/2 c besan (chickpea flour)
  • 1 packet active dry yeast (2 1/4 tsp)
  • pinch sugar
  • pinch ground ginger
  • 2 1/2 c all purpose flour (plus more for kneading)
  • 1 c whole wheat flour
  • 1 1/2 tsp salt (less if using salted butter)
  • 1 egg white, beaten (*or 2 Tbsp chia seed slurry as below)
  • 1 Tbsp black seeds or poppy seeds


  1. In a small saucepan over medium heat, warm the buttermilk, butter and honey until nearly scalded. Remove from burner and cool to 110 degrees F.
  2. Place buttermilk mixture in a large bread bowl. Add besan, active dry yeast, sugar, and ginger; whisk together.
  3. Allow to stand 10 minutes, or until foamy. In a separate bowl, whisk together all purpose flour, whole wheat flour, and salt.
  4. Using a wooden spoon, gradually stir the flour mixture into the yeast mixture. When well blended, turn dough out on a lightly floured surface. Knead 5 minutes, adding a bit more flour as needed. (Dough should be soft.)
  5. Place dough in a buttered bowl and turn over so top of dough is buttered too. Cover tightly; place in a warm dark place for 1-2 hours or until doubled.
  6. Punch down and knead a few times. Cut dough into 12 even pieces. Roll each by turning the dough in at the center bottom all around and rolling into a ball between palms. Place dough balls on large, buttered baking sheet, spacing them evenly apart.
  7. Brush with beaten egg white (*or substitute 2 Tbsp chia seed slurry: beat 1 Tbsp chia seeds with 1 Tbsp water. Allow to stand 5 minutes or until thick.) Sprinkle tops of buns with black seeds.
  8. Cover with tented wax paper and allow to rise 45 minutes, or until doubled, preheating oven to 375 degrees F during last part of rise.
  9. Bake 15 minutes in center of oven, or until brown. Cool on baking sheet. Serve warm or at room temperature.

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