Mini Burger Buns

5 from 1 vote

Mini Beef Burger Buns are the perfect choice for your party. They are cute and very attractive for the guests to pick one up!

Prep Time2

Cook Time20

Total Time2 20

Course: Appetizer, Bread and Buns, Dinner, Lunch, Side Dish

Cuisine: International

Servings: small buns

Calories: 132kcal

Author: Claudia

Ingredients

Dough

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

Filling

Burger patty
Cheese slices
Lettuce
Tomato
Cucumber or pickle
Homemade mayonnaise
Tomato sauce
Store-bought mayonnaise for decoration

Instructions

Sift the bread flour and milk powder into a mixing bowl. Add sugar and yeast. Pour in the milk and egg yolks, then mix using a paddle attachment for about 20 minutes. Once the dry ingredients are fully incorporated, add the butter and salt.
Use piping bag to Continue mixing until the dough becomes smooth and stretchy—you should be able to pull it thin without tearing (windowpane test). Transfer the dough to a lightly greased bowl, cover with cling wrap, and let it ferment for about 1 hour. By then, it should double in size. Gently punch down the dough to release any trapped air. Pipe the tomato sauce and mayonnaise on the bun. Enjoy your mini burger!
Divide the dough evenly into small pieces. 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, then roll it up and seal the edge tightly.
Place the rolled dough in the baking pan. Let it rise again until doubled in size. Once ready, brush the tops with egg wash, sprinkle with sesame seeds, and bake in a preheated oven at 356°F (180°C) for 18–20 minutes, or until golden brown. Remove from the oven, take the buns out of the pan, and cool them on a wire rack.
Take one mini bun and slice it halfway through the center. Spread both sides with sweet mayonnaise, then layer with lettuce, cheese, a small burger patty, cucumber, and tomato. Use a piping bag to add tomato sauce and more mayonnaise on top. Your adorable, delicious mini burger buns are ready to enjoy!

Video

Notes

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.

Nutrition