These slightly sweet, rich, yeasted vegan brioche buns are 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.
why we love these vegan brioche buns
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
- Sugar
- Flour, all-purpose
- Active Dry Yeast
- Just Egg, the bottled kind not the frozen folded ‘egg’
- Oat Milk, or another dairy free milk
- Salt
the best vegan egg substitutes
Classic brioche is made with lots of dairy milk, butter, eggs, and sugar to create an ultra-rich dough.
To make a vegan-friendly brioche I’m opting for Oat Milk instead of dairy milk since it provides the same richness. I’m also subbing in plant-based butter.
For this recipe, I used Country Crock’s Plant Butter since it has a really amazing flavor.
Over the years, I’ve tested a few different egg replacers for rich yeasted doughs like this one. Without the egg replacer in this recipe, the buns will have a ‘breadier’ texture and will be less pastry-like. With Just Egg, the texture is light and airy, yet rich.
I’ve tried using a Flax Egg instead and the texture came out breadier. Not bad, but it’s not as rich as the Just Egg.
how to use Just Egg as an egg replacer
This recipe requires 1/2 a cup of liquid, bottled Just Egg. About 3 tablespoons of Just Egg equals 1 chicken egg, so the Just Egg is replacing just under 3 chicken eggs in this recipe.
Step By Step Instructions
prepping the yeast
The first step to making these homemade vegan brioche buns is prepping the yeast. In order for yeast to rise, it needs to be ‘fed’. Yeast is activated by warming it and ‘feeding’ it with a little sugar.
You’ll want to warm your oat milk in the microwave (or on the stovetop) until it’s warm to the touch but not scalding. If the milk is too hot, it will kill the yeast.
A good test is to dab a bit of the warm milk on your wrist. If it’s not scalding, it should be close to the right temperature.
You’ll want to add the milk and the sugar to a small bowl. Once the sugar dissolves slightly, you can add in the yeast. It should bubble and froth up after a few minutes (like in the image above).
If your yeast isn’t frothing up, then it’s likely not activated and it won’t rise the dough properly.
If the yeast hasn’t frothed up, it’s likely it’s either expired or your milk was too hot and it killed the yeast.
how to make the vegan brioche buns:
Once your yeast is activated and ready to go, it’s time to make the dough. To make the dough, you’ll want to gather a large bowl and a wooden spoon or rubber spatula.
- 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.
proofing the brioche dough
The dough will need to rise after being kneaded. You’ll want to oil a bowl (with a little melted vegan butter or cooking spray). Then place the dough ball into the bowl.
To keep the dough from drying out, cover the bowl with a damp, but not soaking wet, paper towel or tea towel. In order to rise, the dough needs to be placed in a warm place for about 1 hour.
I like to place mine in my microwave (make sure not to run it!) or in my oven (turned off).
shaping the vegan brioche buns
The dough is done rising when you can poke it with your finger and the indention stays in the dough. Be sure to not overproof the dough! This will make the brioche rolls have a less delicate texture.
Divide the risen dough into 8 equal-sized pieces about 98g each.
At this time you can preheat the oven to 350F. While the oven preheats, roll the pieces of dough into balls and place them in a 9 x 13” baking dish with 1-2” between each other. Then, cover them up with a damp towel.
The buns will need to rise for a second time, about 30 minutes until they are puffed up about double in size.
how to make vegan egg wash
Vegan egg wash can be tricky. I’ve tried various methods over the years and below are the 3 ingredients I use to get a perfect golden exterior every time. For more egg wash substitutes see this post.
- Oat Milk
- Maple Syrup OR
- Just Egg (optional)
You’ll want to mix equal parts of oat milk, maple syrup, and Just Egg together in a small bowl. I like to use a little bit of Just Egg in the mixture to help the buns brown better, but it’s totally optional! Oat Milk and maple syrup will also work but the color may not be as even or deep. The ‘egg wash’ makes the tops of these buns shiny and golden!
I don’t recommend using only Just Egg as an egg wash since it can be very thick, difficult to brush on, and may burn easier if used by itself.
baking the bread
Ah, yes, the last step! Time to bake the buns! You’ll want to bake the vegan brioche for 25 minutes until golden brown on top. If the tops of the buns aren’t browning as much as you’d like, reapply more vegan egg wash after about 20 minutes of baking.
Serving
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’d be perfect as a side dish for Thanksgiving or a Sunday Dinner. These brioche rolls are also amazing in this vegan stuffing recipe or you can use them for brioche french toast!
Storage
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.
vegan brioche tips & tricks
Below are some tips, tricks, and faqs to help you make the best vegan brioche bread!
Yes, these buns can be frozen. Let them cool and wrap them in plastic wrap. They can be stored in the freezer for 1-2 months. Let them thaw at room temperature when ready to use them.
Yes! This brioche recipe is dairy-free since it uses vegan butter for the fat to add moisture. I recommend using Country Crock Plant Butter or Earth Balance Buttery Sticks in this recipe. These vegan butters have been tried and true in all my recipes over the years.
This recipe also calls for Oat Milk instead of dairy-based milk. Of course, you can sub in another dairy-free milk but I’ve found oat milk adds extra richness.
I’ve found that kneading the dough for 7-8 minutes by hand results in a tender brioche. Once kneaded, the dough should pass the “windowpane” test.
These would make amazing vegan burger buns or rich, buttery vegan rolls for the holidays! The size of these buns would also make for delicious vegan slider buns.
looking for more vegan yeast recipes?
- Vegan Hot Cross Buns
- Birthday Cake Air Fryer Donuts
- Vegan Chocolate Yeast Donuts
- Cream Filled Gingerbread Donuts
- Apple Pecan Bagels
- Cinnamon Swirl Bread
Did you make these Vegan Brioche Buns? I’d love to know! Leave a rating and comment below!
Vegan Brioche Buns
These slightly sweet, rich, yeasted vegan brioche buns are super soft, fluffy, and ultra buttery. These buns have soft pastry-like layers and a gorgeous golden brown exterior.
These rolls make a perfect side for a holiday meal, or they can act as a shiny, buttery vegan burger bun for veggie burgers, sliders, or sandwiches.
Ingredients
- 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 (about 4-5 tbsp)
- ½ tsp sea 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
Instructions
- 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. See notes for more info.
- 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.
Notes
- If the tops of the buns aren’t browning as much as you’d like, reapply more vegan egg wash after about 20 minutes of baking.
- This dough should be very soft but not super sticky. If the dough is very sticky and hard to work with, add a tablespoon of flour at a time as you knead the dough. (I used about 4 tbsps but depending on your kitchen's temperature, humidity level, and elevation you may need up to 6 tbsps.)
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 260Total Fat: 10gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgProtein: 8g
Nutritional info is an estimate.
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Hi! 😋 These Look Devine!!! However, I’m a Diabetic & Any Bread Usually Gets Me Into Trouble!!! Glucose Levels go Right Up! I’ve been Searching for a soft bread & these Both Look & Sound AMAZING!! I Am Confused though that the nutrition label says Zero Sugar & Zero Carbohydrates. Is this Really True?! It Would Be AWESOME If So!!! PLEASE Let Me Know!!! Sincerely, Teresa
Hi Teresa, sorry for the confusion here! The nutritional info is auto-generated by a 3rd party app based on the ingredients list and sometimes it will input info incorrectly. This recipe has both sugar and carbohydrates from the flour and granulated sugar.
Hi! Could you check the flour amount? You list 3 cups of flour and then it says “(360g)” – this is about 1 1/2 cups, not 3. Can you clarify? Thank you!
Hi Sara! 3 cups of all purpose flour is 360g when measured with the spoon and level method (spooning the flour into the measuring cup) vs. scooped directly from the bag. When scooping flour from the bag, it compacts down into the cup resulting in almost 1/4 cup more flour per cup.
You can read more about the spoon and level method here.
For this recipe you’ll need 3 cups of flour using the spoon and level method (360g), plus extra for kneading (so the dough is no longer sticky)- about 1/4 cup. Let me know if you have any other questions!
Thank you for the quick reply! I understand. However, I actually measured the flour in grams (I am making this recipe right now, btw, the shaped balls of dough are in their final rise as I write :)), so originally my dough had exactly 360g of flour. It was after kneading for a long time, adding about 3 heaped tbsp of flour (I even switched to the processor with a dough hook!) and still getting a very wet dough that I reviewed the quantities. That’s when I fired my question to you…
But I needed to continue, so I went ahead and, because I was already angry at myself for not paying closer attention, I added an extra cup of flour (this time really a cup :O) into the dough…
The good news is that I was finally able to knead it… the bad news is… I don’t know if there will be bad news because I haven’t baked the brioche yet, but my guess is the buns will turn out too dense and dry 🙁
My bad – I should have added the extra flour gradually, not dumped the whole cup into it…
Anyway, long story short, and just fyi for me the 360g of flour + 3 tbsp for kneading (which I am guessing is a bit more than 1/4 cup?) were not enough.
Well, in the oven they go – che sera, sera!
I’ll update you on the result in about half an hour 🙂
Yes, please let me know how they turn out! Brioche dough should be very soft (it doesn’t hold its shape very well), but shouldn’t be super sticky. The amount of flour needed for kneading will depend on the temperature, humidity level, and your altitude level which is most likely why you need extra. I’ll update the notes of the recipe to be more clear for future bakers!
So, the results are out :)…
The brioche turned out ok, color and taste, very good. Out of the oven, the texture was beautiful, soft and with that “tearing away” quality of this kind of bread (sorry, don’t know how else to describe it 😬). I froze some and left some wrapped in plastic overnight. This morning, they are harder than I would expect and already on the dry side. They were still very tasty and were happily consumed, so I will definitely be baking these again. Only this time I will be careful to add any additional flour gradually.
Out of curiosity, have you tried using potato or other egg substitutes (other than Just Egg) for this type of bread?
Thank you, Emily, for a great recipe and, I must add, especially for being so responsive 🙂
Do you have a recommendation for just egg substitute?
Hi Taylor, unfortunately, I don’t have an exact substitution that I’ve tested in this particular recipe. However, I have tested using room temperature dairy free yogurt instead of JUST Egg in my Vegan Panettone recipe. The end result was a bit less rich and not quite as soft, but still delicious.
Can you make this into a loaf?
Hi Sara, you should be able to. However, I haven’t tested this, so I can’t recommend exact baking times. It will probably need to bake for 35-40 minutes.