Mini Hamburger Buns


I love making sliders. I actually love making mini versions of any kind of food. Most of the times, I just buy the mini buns. But when I wanted to make some sliders a while ago, I couldn’t find them at my supermarket. I found out they are a seasonal thing here, pretty much only for the summer months. So I was “forced” to make the mini buns myself. And by forced, I mean, I didn’t feel like biking through the city looking for mini buns on other stores.  Plus bread is very easy to make, you just need to have the time for it to rise and luckily that day, I was in no rush.

This recipe makes 8 mini buns.


2 cups of all-purpose flour

¼ cup of warm water

¼ cup of milk

3.5gr of dry yeast

2 tablespoons of butter, melted

1 tablespoon of sugar

½ teaspoon of salt

1 egg

2 tablespoons of black sesame seeds

Egg wash


Place the warm water and the yeast in the bowl of the stand mixer. Let it stand for 5 minutes. Then add the flour, milk, butter, sugar, salt and the egg. Knead the dough with a stand mixer fitted with a dough hook attachment. Do it on low speed for about 5 minutes, until it stops sticking to the edges and it forms a ball. You can also knead it by hand.

Remove the dough from the bowl. Clean the bowl and then grease it with some vegetable oil. Place the dough back in the greased bowl and cover with plastic film. Let it rise in a warm place for 1 hour, until it has doubled in size.

Once the hour is up, place the dough on a lightly floured working area. Punch the dough and divide it into 8 equal pieces. Form each piece into a ball with your hands. Line a baking tray with parchment paper. Place the buns on the prepared baking tray. Grease with vegetable oil a large piece of plastic wrap.  Cover the buns with the plastic wrap, greased side touching the buns.  This will prevent them from sticking to the plastic.  Let the buns rise for another hour in a warm place.

Before the dough has finished rising for the second time, preheat the oven to 180C/350F.

Once the buns have finished rising, brush them with some of the egg wash and sprinkle some of the black sesame seeds on top of each bun.

Bake for 15 minutes until golden.



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