Mini Burger Buns | Eggless Hamburger Buns | Burger Buns Recipe

Burger buns are too easy to make at home, making bread or buns in your own kitchen is always a magical experience and I advice that you give it a try sometime. There's not much tactics or science to be followed, but if your yeast is alive! everything will go well during the process. Here is a recipe for you to make scaled-down sized buns, these look so cute, are handy and are much more appetizing. You can make these for kids parties or to entertain your guests, it will be a great crowd-pleaser and people will enjoy munching these, regardless of age. Make any kind of patty and sandwich between your mini burger buns with salads and enjoy! You can even make smaller bite sized ones or regular sized burger buns with the same recipe, it all depends on how you want it. 

INGREDIENTS

Makes 15 to 18 mini buns depending on size

1. All purpose flour / Maida - 250 grams 
2. Yeast - 4 grams 
3. Warm water - 150 ml (should be warm to touch not hot)
4. Salt - 1/4 teaspoon
5. White sesame seeds - 1 tablespoon 
6. Milk - 1 tablespoon (For brushing over the buns; for a vegan option you can use olive oil instead of milk)
7. Oil - 1 tablespoon (For brushing the bowl)

Oven / OTG Settings

• Heater / Rod select - Both
• Shelf / Tray placement - Center 
• Temperature - 250 °C 
• Baking time - 10 to 12 minutes 
• Preheat Oven - 10 minutes

PREPARATION METHOD

• Pour 150 ml warm water into a bowl and add the dried yeast pellets. Cover the bowl with a lid and place in a warm place for 5 to 7 minutes. It will froth well under the mentioned time and seem very cloudy. If there is no froth then it means your yeast is dead and cannot be used further. So discard everything without a second thought and get new yeast from your store and then proceed. (If you water was too hot it will kill the yeast, so check the warmth of the water before adding the pellets, it should be of bearable warmth. If you think that you messed up with the water then try again)

• Then pour this yeast mixture into flour and mix well. Knead really well for atleast five minutes until the dough becomes elastic. 

• Now brush the inside of a bowl with oil and place the dough into it. Cover with a cloth or with a plastic wrap and set aside in a warm place undisturbed for 30 minutes. You will find that the dough has grown in size after 30 mins. Refer my challah bread recipe for picture reference. 
• Now punch down the dough and divide into small balls (I got 16 balls) roll between your palms and place on a baking tray or pan with lots of space between each of them. There should be enough room for the balls to expand. (I used a cake pan to bake the buns)
• Cover the tray with a cloth or plastic wrap and set aside for 10 to 15 minutes until it doubles in size. Meanwhile preheat an oven to 250 degrees Celsius for 10 minutes. 

• After the balls expand brush some milk over the buns and sprinkle sesame seeds over it. (Do not wet the buns too much, just brush gently)
• Place inside the preheated oven over the center rack and bake for 10 to 12 minutes or until the top turns golden. 

• Then remove the pan/tray from oven. Remove the buns from tray when warm to touch and let aside until they cool down completely. Store or use to make burgers. Stays well for weeks. 

TIP 1: Always start with yeast before measuring the flour and doing other preparations. Only if your yeast works you can proceed, else all preparations will be futile. 

TIP 2: You can add a teaspoon of butter to the flour and rub it with your fingers and then add the yeast mixture into it. 

TIP 3: Instead of milk you can also use egg to brush over the buns. Beat the yolk or whole egg gently with a fork and apply it over the buns. You can also use olive oil or melted butter.  

This is what I did with the buns! Will post the recipe soon :)