Mini Burger Buns

Name: Mini Burger Buns
Prep time: 120 min
Cook time: 20 min
Total time: 140 min
Ingredients: 300 gr bread flour; 15 gr milk powder; 40 gr sugar; 4 gr instant yeast; 2 egg yolks; 165 gr milk; 45 gr unsalted butter; 3 gr salt; 1 egg yolk; 2 tbsp milk; 2 tbsp sesame seeds

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These mini burger buns are soft, fluffy, and perfectly sized for sliders, mini burgers, and party sandwiches. Made from scratch with simple ingredients, they bake up golden brown with a tender crumb.

A stack of mini burger buns on a cooling rack.

A Quick Look at the Recipe

🏷️ Recipe Name: Mini Burger Buns
⏱️ Ready In: ~ 2 hours 20 minutes
🍽️ Serves: 20 small buns
🔥 Calories: 101 kcal per serving (estimate)
🧾 Main Ingredients: Bread flour, milk powder, sugar, yeast, egg yolks, milk, butter, salt.
🥗 Dietary Info: Contains gluten and dairy.
🧠 Difficulty: Easy, perfect for beginner

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I’ve always had a weakness for mini things, and these Mini Burger Buns are no exception. Soft, fluffy, and perfectly sized for sliders and party sandwiches, they’re easy to make and freeze beautifully for later.

Fill them with mini burger patties, fried chicken, pulled meat, or even tempeh and sambal mayo for a fun twist. They’re perfect for parties, lunch boxes, and bite-sized meals that everyone loves.

If you’re planning a snack spread, pair them with crowd-pleasers like Menbosha, shrimp balls, deep-fried meatballs, gyoza, and kroket kentang.

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 the bowl of a stand mixer. Add the sugar and yeast. Pour in the milk and egg yolks (Image 1), then mix with the paddle attachment for about 20 minutes. Once the dough comes together, add the butter and salt (Image 2). Continue mixing until the dough is smooth, no longer sticky, and can be stretched into a thin membrane (windowpane stage) (Image 3). Shape the dough into a ball and place it in a lightly greased bowl (Image 4). Cover with plastic wrap and let it rise for about 40 minutes.

Step by step process photos of fermenting and shaping the dough.

STEP 2. After about 40 minutes, the dough should have doubled in size (Image 5). Gently punch it down to release the trapped air (Image 6). Divide the dough into 20 equal pieces and shape each into a ball (Image 7). Cover and let them rest for 10 minutes. Flatten one dough ball with a rolling pin to remove any remaining air bubbles (Image 8).

Step by step process photos of shaping and preparing the mini burger buns to bake.

STEP 3. Bring the edges of the dough to the center and pinch to seal, then shape it into a smooth ball (Image 9). Brush with egg wash and sprinkle with sesame seeds (Images 10 and 11). Bake in a preheated 356°F (180°C) oven for 18–20 minutes, or until golden brown (Image 12). Remove the buns from the baking sheet and let them cool on a wire rack before serving.

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.

Serving Suggestions

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.

Mini Burger Buns FAQs

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 hand holding one mini burger bun sliced open.

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.