Mini Whole Wheat Hamburger Buns

The most challenging aspect of assembling a mini-burger is the bun.  Everything else can just be cut down to size.  Make your patties smaller.  Cut your cheese in smaller slices.  Trim your lettuce and tomatoes.  But what to do for a bun?  Cutting a regular-sized bun into quarters would just look silly.  Dinner rolls might work but they would still be a bit too big.  Well, I suppose there is no excuse like adorable mini-burgers to get you making your own hamburger buns!

Mini Turkey Burger

I adapted a recipe for whole wheat hamburger buns to make perfectly sized mini-buns.  These little buns were perfect for mini versions of my favorite turkey burger and mini-cheeseburgers.  The buns have a strong nutty flavor from the whole wheat and while the crust became crisp the inside remained moist and dense.  At last, mini-burger perfection can be obtained!

Unbaked Buns on Sheet

I have practically no experience making bread.  My experience with all-things-yeasted is very limited, so this was a new adventure for me (and, yes, I was anticipating failure).  To my surprise, this dough was very forgiving.  It was fairly easy to knead and shape into the appropriate mini-sized balls.  I had been hopeful that the dough would rise up and form a light, airy hamburger bun.  However, these ended up more like whole wheat dinner rolls, dense and nutty, and less like spongy hamburger buns.  Not bad, just not exactly what I was expecting.

Mini Buns in Bowl

Yes, this needs lots of time to rise.  Yes, it will probably take you all day.  Yes, you will have to do some kneading (consider it your arm workout of the day).  Yes, you could just buy hamburger buns.  But … aren’t these adorable mini-burgers worth it?

Mini Turkey Burgers


Mini Whole Wheat Hamburger Buns

Yield: 48 mini buns


4 cups whole wheat flour
2 cups warm water
5 teaspoons active dry yeast (2 packs)
1/2 cup wheat bran
4 teaspoons brown sugar
3 teaspoons salt


- Combine 2 cup whole wheat flour, 2 cups warm water and the yeast in a large bowl and stir well. Let it stand, covered, for 1-3 hours (the timing is flexible here), until nice and bubbly and the “sponge” has puffed up.
- Stir the remaining flour, wheat bran, brown sugar and salt into the sponge.
- Add extra flour a tablespoon at a time until the dough pulls away from the sides of the bowl.
- Turn out onto a lightly floured surface and knead, adding extra flour as necessary to prevent sticking, for 6-8 minutes or until elastic.
- Place in a lightly greased bowl, cover with plastic wrap, place in a warm place and let rise until doubled, approximately 1 1/2-2 hours.
- Turn risen dough out onto a lightly floured surface and divide into 48 equal portions (divide into 12 portions and then divide each of those into four smaller portions).
- Shape into rounds and flatten (so they’re approx. 1/2 inch thick) onto a lightly greased baking sheet.
- Cover rolls with a clean dishtowel and let rise for 45-50 minutes.
- Preheat oven to 375. Bake rolls for 10-15 minutes, until browned. They should sound slightly hollow when the bottom is tapped.
- Let cool on a wire rack before slicing.

Adapted from Baking Bites' Whole Wheat Hamburger Buns

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One Response to “Mini Whole Wheat Hamburger Buns”

  1. 1
    Matt — January 28, 2010 6:40 pm

    Do you think this would work with wheat germ? And do you think regular sized buns would turn out the same?

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