Deliciously soft and fluffy Homemade Mini Burger Buns topped with sesame seeds and nigella seeds. Perfect for picnic parties and BBQ. A must try recipe!!
I love fresh bread/buns and have to admit that I am a bread person. I can pass on rice or even pasta, but bread – no thanks.
Well, how could you?
Nothing beats the mouthwatering aroma of freshly baked buns/bread that comes right out of the oven. They are so light, fluffy and simply the best! Slather it with spreadable butter and it tastes heavenly. So how about some freshly-baked buns along with a bowl of hot soup tonight?
Sounds yum, isn’t it?
It sure does! It’s comforting, soothing and undeniably delicious!
Then why wait, let’s get on to baking!
What makes up these homemade mini burger buns?
Making bread/bun is not time-consuming, it’s the dough rise time that delicious look like a long, tedious process. I think it’s worth the wait. Compare to regular buns; these mini burger buns are smaller in size.
To make these cuties, all you need is –
- warm water, and
- a few extra ingredients.
Combine all the ingredients in a bowl, pour in hot milk and knead a soft dough. Allow the dough to rise for an hour. After the initial rise time, divide and shape the dough into small balls. let it rest for another 30 minutes and bake as directed.
They bake beautifully with a crusty top and a soft interior.
Few tips to keep in mind, what could possibly go wrong!
Three steps are essential – rise – shape – rise. Give your dough enough time to rise.
- During the rising time – yeast ferments /eats the sugar and turns the sugar into carbon dioxide. Carbon dioxide from yeast creates bubbles/gas which makes the dough rise.
- If you rush through this step, your bread/buns will turn dense.
- It’s the rising time that adds flavor and texture to the bread/bun.
- For best results place the dough (for fermentation) in a slightly warm oven.
- If the dough gets a warm environment, it will rise faster and beautifully.
Rule of thumb – The warmer the temperature, the faster the dough expands (rise).
What if the buns don’t get a brown crust in the given time period?
If buns don’t turn golden brown, place them closer to the heating element or BROIL (about 500 F to 550 F/ 260 – 290 C) for a couple of minutes or until the top turns golden brown.
Watch the buns carefully as if left attended, they may burn.
How to store these buns?
These buns store well for 2 days in the refrigerator. Simply, wrap the buns in a brown paper bag and store in your fridge.
These buns Freeze Beautifully!
Transfer the cooled buns into a Ziploc bags and freeze. When ready to eat, defrost the buns, butter them up and warm them in the microwave.
They will become soft, fluffy just like the freshly baked. Cover them in butter and enjoy!
How to eat these freshly baked buns?
I am pairing these tasty homemade mini burger buns with my homemade Quinoa and black bean patty that is loaded with feel-good ingredients and a secret ingredient.
Click on the link above to learn about the secret ingredient.
These fabulous burger buns are then topped with sriracha mayo, onions, lettuce, tomatoes, and quinoa patty for added crunch and flavor!
Try your hands on these little cuties and if you happen to make this recipe, please leave me a comment below.
If you have any questions, I would be happy to answer them.
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Homemade Mini Burger Buns
- 3.5 cups All purpose flour
- 1 teaspoon Baking powder (non-vegan option - 1 egg)
- 2 teaspoon Salt
- 1/4 tablespoon Sugar
- 1 tablespoon Quick rising yeast OR Instant yeast
- 4 tablespoon Soften Vegan Butter
- 1/2 cup Water
- 3/4 cup Vegan Milk
- 2 teaspoon Lemon Juice
- Assemble all the ingredients.
- Vegan milk and water. Regular milk can be used too.
- Combine milk and water in a pan. Bring it to a boiling point and take it off the flame. It should be lukewarm (80 to 90 degrees F).
- Meanwhile, sift together baking powder and flour in a big bowl.
- Add sugar.
- Add salt.
- Add yeast.
- Add soften vegn butter.
- Pour the hot milk mixture into the dry ingredients. Add lemon juice and ....
- Knead a soft pliable dough.
- Dough should be sticky. Do not add extra flour to finish the dough instead use oil to assemble the dough.
- Cover the dough with a plastic wrap or a wet towel and set it in a warm place (warm oven) for its first rise. For an hour (1 hour).
- After an hour, transfer the dough onto a floured surface. Punch down the dough to release trapped air bubbles.
- Divide the dough into 12 parts.
- Shape the dough into 12 balls and place them on a greased baking sheet.
- Cover the dough balls with a plastic wrap or a wet towel and set it in a warm place (warm oven) for its second rise. For 30 minutes.
- Preheat oven at 400 degree F. Gently brush the dough balls with milk.
- Bake for 14 - 16 minutes.
- Keep a close watch towards the end as they brown up pretty fast.
- Remove from oven. The top will be hard, apply butter and it will become soft.
- Sprinkle some sesame seeds or nigella seeds on top.
- Stuff a patty, apply your favorite dressing, some onions, lettuce and tomato and enjoy as a burger.