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 –
- flour,
- yeast,
- 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 Homemade Mini Burger 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 Homemade Mini Burger 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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Don’t forget to ⭐ rate the recipe and leave me a comment below 👇
Homemade Mini Burger Buns
Ingredients
- 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
Instructions
- 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.
JOANN PUCCINI says
HI I HAVE BEEN A VAGAN 4 35YRS..I LOVE YOUR RECIPES..GOOD JOB..I AM LEARNING NEW THINGS..THANK U..JP
Ruchi says
Thank you for your kind words, Joann!
Happy to hear that you are enjoying my recipes.
Crissy says
Hi! Question…doesn’t the hot water kill the yeast? And do you use quick rising yeast? I followed the recipe to a T and just made my dough but it wasn’t sticky. Not sure if that will impact the buns…we’ll find out I guess!
Ruchi says
If the water is too hot as in boiling (200-212 degrees F) then yes, you will kill the yeast. It will not activate. Here in this recipe, we are looking at near boiling temperature/lukewarm (80-90 degrees).
Yes, I am using Quick-rising yeast/Instant yeast.
Keep me posted with the results.
Prabhjot Gill says
Hi, tried the buns today.. did half the numbers.. they turned out yummy.. thanks .. just a small feedback though.. the salt at 2tsp was high
Ruchi says
Thanks for your feedback, Prabhjot!
Glad to hear that you liked the recipe.
You mentioned that you halved the recipe so according to that the salt should be 1 teaspoon. Did you add 2 teaspoons to the halved recipe?
Prabhjot Gill says
I did use 1 tsp only.. but had eaten the buns without the cutlet first.. as a burger it is just perfect.. my bad.. thanks a ton for the recipe and the reply..
Ruchi says
No worries!
Pleasure is all mine.
Krishna Pattni says
Hi can we make wheat flour burgers ? From same recipe
Ruchi says
I would suggest doing 1/2 and 1/2 for better results.
1/2 of all-purpose flour and 1/2 for wheat flour.
haritha says
hai…..i want to make these…..can you tell me 1 cup is of how many ml?……..for dough rising….in which mode i should heat the oven…..and for baking which mode….?…..i am new to my oven…..ca i make 7 large buns….with this same quantity of your small 12 buns…..
Ruchi says
Haritha, my cup measurement are –
Liquid measurement is 1 cup = 250 ml
Dry measurement is 1 cup (flour) = 125 grams. Sugar measurement is different 1 cup sugar = 200 grams.
for dough rising….in which mode i should heat the oven
For rising – preheat oven at 200 degree F for 10-15 minutes. Turn it off. Place covered dough in that hot oven and follow the recipe.
baking which mode….?
Baking temperature is mentioned in the recipe (400 degree F)
ca i make 7 large buns….with this same quantity of your small 12 buns
Yes you can make large buns with this recipe.
Hope this helps.
haritha says
hai….if i take maida in my 250 ml glass….will it be equal to 125 grams…..in which mode i should preheat the oven for dough rising…convention?……..how much time i should pre heat before baking….
Ruchi says
Haritha, I would suggest that you please use a measuring cup to measure your ingredients. Measuring them wrong will mess up the whole recipe.
in which mode i should preheat the oven for dough rising…convention?……..how much time i should pre heat before baking….
As stated in my previous message – For rising – preheat oven at 200 degree F for 10-15 minutes. Turn it off. Place covered dough in that hot oven and follow the recipe.
Anitha says
Hi Ruchi,
what”s the preheat time required before baking?The temp has to be 200 degrees for both preheat and baking??
Thanks in advance..
Ruchi says
Yes, preheat and baking temperature is the same.
shamna says
why my buns never become golden colour on top??
Ruchi says
If buns don’t turn golden brown in the given time frame, place them closer to the heating element or BROIL (about 500 F to 550 F or 260 – 290 C) for couple of minutes or until the top turns golden brown. Watch the buns carefully as if left attended, they may burn.
Cass says
I forgot lemon juice :/
Ruchi says
Oh dear, that will affect the texture of the buns. 🙁
Acid in lemon juice helps the yeast to work better and as a result the dough will rise more and faster.
Vidhi Sharma says
What will happen if I forgot to put butter in dough
Ruchi says
Vidhi, buns will turn out dry.
You can incorporate oil in the dough.
Vidhi Sharma says
Yes my buns were very dry and hard also as I forgot to put butter….I will try again
Ruchi says
Do give it a try again and I am sure you will get great results next time. 🙂
Ekta says
How many days we can keep these buns….
Ruchi says
I have stored these buns for 2 days in the refrigerator.
Monali Joshi says
At what temperature should I set the oven to keep the dough in to get a good rise?
Ruchi says
Warm your oven at 120 degree C (250 degree F) for 10 minutes. After 10 minutes, turn the oven off. Place the dough covered with wet cloth in the hot oven and allow it to rise. Do not open the oven door during rise time as it will let the heat to escape.