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 mdeliciouslook 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.
Can you make regular size hamburger buns with the same recipe?
Of course, you can!
Follow the exact recipe, all you need to do differently is shape the dough bigger in size. Rest of the recipe remains the same.
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.