Mini Burger Buns

Name: Mini Burger Buns
Prep time: 120 min
Cook time: 20 min
Total time: 140 min
Ingredients: 600 gr bread flour; 30 gr milk powder; 80 gr sugar; 8 gr instant yeast; 400 gr 4 egg yolks+milk; 90 gr unsalted butter; 6 gr salt; Burger patty; Cheese slices; Lettuce; Tomato; Cucumber or pickle; Homemade mayonnaise; Tomato sauce; Store-bought mayonnaise for decoration

Jump to Recipe Jump to Video Print Recipe

These Mini Burger Buns are perfect for sliders, party appetizers, or fun-sized sandwiches. Soft, golden, and made from scratch, they bring bakery-quality goodness to your home kitchen—no preservatives, just pillowy perfection.

Mini Burger Buns with mayonnaise and tomato sauce, lined up neatly.

I’ve always had a weakness for mini things and these Mini Burger Buns are no exception. Soft, fluffy, and irresistibly cute, they’re perfect for sliders and party appetizers. Fill them with mini patties, fried chicken, or even tempeh and sambal mayo for a fun twist.

They pair beautifully with other crowd-pleasers from my kitchen like Menbosha, shrimp balls, deep-fried meatballs, gyoza, and kroket kentang. It’s the kind of snack table that disappears fast. Trust me, I’ve seen it happen more than once!

Best part? These buns freeze well, so you can prep ahead and focus on enjoying the party (or sneaking one before guests arrive).

Why You Will Love This Recipe!

Very attractive for small parties – Just look at them! These mini buns are guaranteed to catch your guests’ attention. Display them on a tray at your appetizer table, and they’ll be the first to disappear—especially with kids around.
Super soft and moist – The texture? Cloud-like. These buns are incredibly soft, with a moist, tender crumb that makes every bite feel like a warm hug.
Goes well with any fillings – Whether you go savory with burger patties or sweet with kaya jam, ube halaya, or condensed milk, these buns go well with any fillings.
Kid-approved and fun to eat – Their size is just right for little hands, and they’re perfect for build-your-own burger stations or snack platters.

Recipe Ingredients

Mini Burger Buns ingredients with labels.

Ingredient Notes

Bread Flour – I use high-protein flour (a.k.a. bread flour), which is ideal for bread making. It gives the buns their chewy, fluffy structure.

Milk Powder – Go for full cream milk powder to add a rich, milky flavor to the buns. It makes a big difference in taste!

Egg Yolk – Adding just the yolk helps create an extra soft and moist texture. It’s one of my favorite little tricks for tender buns.

Butter – I prefer using unsalted butter, but if you only have salted on hand, no worries—just skip the extra salt in the recipe.

Variations

Sweet Buns – Add a bit more sugar and fill with kaya jam, condensed milk, or ube halaya for a dessert version.

Whole Wheat – Swap half the bread flour with whole wheat for a heartier texture.

Stuffed Buns – Pop a cube of cheese, meatball, or tofu inside for a fun surprise.

Herbed Buns – Mix in fresh herbs or garlic powder for a savory twist.

Toppings – Try sesame seeds, poppy seeds, or everything bagel seasoning for extra flair.

How to Make Mini Burger Buns

Step by step process photos of mixing the flour, sugar, yeast and eggs.

STEP 1. Sift the bread flour and milk powder into a mixing bowl. Add sugar and yeast. Pour in the milk and egg yolks (Image 1), then mix using a paddle attachment for about 20 minutes (Image 2). Once the dry ingredients are fully incorporated, add the butter and salt (Images 3, 4).

Step by step process photos of showing the window pane and fermenting the dough.

STEP 2. Continue mixing until the dough becomes smooth and stretchy—you should be able to pull it thin without tearing (windowpane test, Image 5). Transfer the dough to a lightly greased bowl, cover with cling wrap, and let it ferment for about 1 hour (Image 6). By then, it should double in size (Image 7). Gently punch down the dough to release any trapped air (Image 8).

Step by step process photos of dividing the dough and shaping it.

STEP 3. Divide the dough evenly into small pieces (Image 9). The size is up to you—I’m using a baking pan with dividers, so I portion the dough to fit the number of holes. Cover with cling wrap and let the dough rest for 10 minutes. Take one piece, flatten it with a rolling pin (Image 11), then roll it up and seal the edge tightly (Image 12).

Step by step process photos of brushing with egg wash and baking the dough.

STEP 4. Place the rolled dough in the baking pan. Let it rise again until doubled in size. Once ready, brush the tops with egg wash (Images 13, 14), sprinkle with sesame seeds (Image 15), and bake in a preheated oven at 356°F (180°C) for 18–20 minutes, or until golden brown (Image 16). Remove from the oven, take the buns out of the pan, and cool them on a wire rack.

Step by step process photos of assembling the mini burger buns.

STEP 5. Take one mini bun and slice it halfway through the center (Image 17). Spread both sides with sweet mayonnaise, then layer with lettuce, cheese, a small burger patty, cucumber, and tomato (Image 18). Use a piping bag to add tomato sauce and more mayonnaise on top (Images 19, 20). Your adorable, delicious mini burger buns are ready to enjoy!

Pro Tips

Knead until smooth and stretchy – You want to reach that windowpane stage where the dough stretches thin without tearing. This gives your buns that soft, fluffy bite.
Keep them the same size – Use a scale to portion the dough evenly. That way, your buns bake evenly and look extra neat on the platter.
Don’t skip the egg wash – Brushing the tops with egg wash before baking gives the buns a beautiful golden color and slight sheen!
Cool on a wire rack – Letting them cool properly prevents sogginess from trapped steam. It also helps the crust set just right.
Make ahead & freeze – These buns freeze wonderfully! Just thaw and warm them up in the oven before serving.

How to Serve

For a savory bite, fill them with juicy char siu pork, crispy chicken karaage, or crackly pork belly for an Asian-inspired slider that’ll steal the show. Don’t forget a dollop of my homemade mayonnaise to tie everything together. It adds creaminess and just the right amount of zing.

Craving something sweet? These buns are just as tasty filled with coconut kaya jam or a drizzle of condensed milk. They’re soft, slightly chewy, and make the perfect afternoon snack, especially with a cup of rose milk tea or lemongrass pandan tea on the side.

FAQs about Mini Burger Buns

What makes mini burger buns soft and fluffy?

The key is using high-protein bread flour, proper kneading until the dough is smooth and elastic, and giving the dough enough time to rise. Adding egg yolk and milk powder also helps give the buns a rich, tender texture.

Can I make mini burger buns without eggs?

Yes, you can! The buns will be slightly less rich and soft, but still tasty. You can try replacing the egg yolk with a little milk or a splash of oil to help retain moisture.

Can I use all-purpose flour instead of bread flour?

You can, but the texture may be less chewy and airy. If you’re using all-purpose flour, try not to over-knead, and reduce the liquid slightly to avoid a sticky dough.

How do I make mini buns all the same size?

Use a digital kitchen scale to portion the dough evenly before shaping. Not only do they bake more evenly, but your appetizer tray will look so much neater!

What can I fill mini burger buns with?

They’re great with classic fillings like mini beef patties, chicken karaage, pork jerky, or crispy pork belly. You can also go sweet with kaya jam or condensed milk. Versatile and delicious!

A pack of mini burger buns ready to take out.

Storage

Room Temperature – Once cooled, store the mini burger buns in an airtight container or zip-top bag. They’ll stay soft and fresh at room temp for up to 2 days. To keep them extra fluffy, you can wrap them in a clean kitchen towel before sealing.

Fridge – If your kitchen is warm or humid, pop them in the fridge. They’ll last for about 4–5 days, but do reheat before serving so they bounce back to their soft, fluffy selves.

Freezer-Friendly – These buns freeze beautifully! Once completely cooled, place them in a freezer bag or airtight container. They’ll keep for up to 2 months. To serve, thaw at room temperature and reheat in the oven at 150°C (300°F) for 5–7 minutes, or until warm and soft again.