This slightly sweet, rich, yeasted vegan brioche recipe is super soft, fluffy, and ultra buttery. These buns have soft pastry-like layers and a gorgeous golden brown exterior. They’d make a perfect side for a holiday meal, or they can act as a buttery bun for veggie burgers and sandwiches.
For the full recipe, video, and step by step photos visit: https://tyberrymuch.com/vegan-brioche-buns/
why we love this vegan brioche
As far as homemade bread goes, these buns are actually relatively easy. They can be whipped up in one morning or evening pretty quickly, especially since 70 percent of the time spent making these is passive. These buttery vegan brioche buns have the PERFECT texture. They’re beyond soft with just a touch of sweetness so they can be used in either savory or sweet applications. These rolls are so nostalgic and taste just like the ones I used to pick up from our local specialty grocery store.
vegan brioche ingredients
Yet another thing I love about this recipe is the simple ingredients list. You only need 6 ingredients plus salt, and I bet you have most of them in your pantry already! These vegan rolls can also be made in one bowl. I made these by hand since I don’t own a stand mixer, but you can definitely use a stand mixer if you’d like.
To make this one-bowl recipe, you’ll need to gather to following:
- Salted Vegan Butter, like Country Crock Plant Butter or Earth Balance
- Flour, all-purpose
- Active Dry Yeast
- Just Egg, the bottled kind not the frozen folded ‘egg’
- Oat Milk, or another dairy free milk
These buns are definitely best served the first day. If you need to make them ahead of time, wrap them well and store them at room temperature. They can be stored at room temperature for 1 or 2 days but will not be nearly as soft and delicate as the first day. I recommend popping them in the microwave for 20-30 seconds to reheat them before eating.
- ½ cup unsweetened oat milk, warm but not hot to the touch
- ⅓ cup granulated white sugar
- 2 ¼ tsp active dry yeast
- 3 cups all-purpose flour, (360g) plus more for kneading
- ½ tsp salt
- ½ cup melted vegan butter, like Country Crock Plant Butter
- ½ cup Just Egg, bottled
Vegan Egg Wash
- 1 tbsp unsweetened oat milk, or another dairy free milk
- 1 tbsp maple syrup
- 1 tbsp Just Egg, optional
- In a small bowl, mix the warm oat milk with half of the granulated sugar. Stir in the yeast and let it activate for 10 minutes. The yeast should look foamy once activated.
- In a large bowl mix together the flour, salt, and remaining sugar.
- Make a well in the center and pour in the melted vegan butter, Just Egg, and the yeast mixture.
- Stir the wet and dry together until it forms a soft dough. Sprinkle a clean surface with flour, and transfer the dough to the surface.
- Knead the dough for 7-8 minutes by hand, adding a little flour at a time if the dough is too sticky. The dough should be smooth and soft, but not super sticky.
- Grease the bowl and place the kneaded dough back in it. Cover with a damp tea towel or paper towel and let the dough rise in a warm place for 1 hour or doubled in size.
- Divide the risen dough into 8 equal-sized pieces about 98g each.
- Preheat the oven to 350F.
- Roll the pieces of dough into balls and place them in a 9 x 13” baking dish with 1-2” between each other. Cover with a damp towel and let them rise in a warm place for 30 minutes.
- In a small bowl, mix together the vegan egg wash ingredients. Brush the tops of the balls with vegan egg wash.
- Bake the buns for 25 minutes until golden brown on top.
- Best served the first day.