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Garlic Hamburger Buns
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5 from 2 votes

Garlic Herb Sandwich Buns

Utterly flavorful, these garlic and herb sandwich buns are perfect to cradle a burger patty or any sandwich filling. But they are great on their own as well, with nothing more than a pat of vegan butter.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Bread
Cuisine: Baking, Vegan
Diet: Vegan, Vegetarian
Keyword: Sandwich Buns
Servings: 8 buns
Calories: 244kcal


  • 1 ½ cups warm water (not hot)
  • 1 tbsp active dry yeast
  • ¼ cup sugar
  • 2 cups whole wheat flour
  • 2 cups bread flour
  • 1 tsp salt

For the garlic-herb mix, mix together:

  • 1 tbsp garlic powder
  • 1 tsp dry thyme
  • 1 tsp dry rosemary


  • Mix the yeast, water and sugar. Stir and let it stand at least five minutes or until the yeast starts to froth and multiply.
  • Add the flours and salt. With your hands, or using a stand mixer set to low speed, knead until you have a sticky dough, around 6 minutes. If the dough is too soft, add some more bread flour.
  • Place the dough in a well-oiled bowl, turning over once to coat with the oil, and let it rise in a warm place until doubled. In my summer kitchen this took just around 45 minutes.
  • Punch the dough down and, on a lightly oiled surface, roll it into a rectangle about 8 inches by 12 inches.
  • Spread the garlic and herb mixture evenly on the rectangle, then, starting with the short side, roll the dough into a log (as you would for a jelly roll or cinnamon bun or parotta).
  • Using a sharp knife or a pair of scissors, cut the log into 1-inch lengths. You should have eight pieces.
  • Place each of the rolls on a lightly oiled baking sheet, pressing each down into a circle. Place them at least two inches apart.
  • Cover loosely and let them rise for another hour until they are nice and puffed up.
  • I brushed the tops of mine with a mixture of egg replacement powder and soymilk to give them a glossy finish, and then I sprinkled the top with sesame seeds. You can use poppy seeds too, or leave the seeds and egg-replacer wash out altogether.
  • Bake in a 375-degree oven for 25 minutes. The rolls will be golden brown.
  • Let them cool for about 10 minutes, then remove to a rack and let them cool thoroughly.
  • Enjoy!


Serving: 1bun | Calories: 244kcal | Carbohydrates: 51g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 157mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg