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Colored burger buns
Inga

Colored Mini Burger Buns

These soft and fluffy Colored Burger Buns are naturally tinted with turmeric, spinach, and beet puree. Their small size makes them perfect for sliders, parties, lunchboxes, and colorful homemade sandwiches.
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Prep Time 20 minutes
Cook Time 25 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 24
Course: Appetizer, Bread
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1⅓ cups plus 2 tablespoons warm milk (450 ml)
  • 1 tbsp active dry yeast (10 g)
  • 1 tbsp granulated sugar (12 g)
  • 3 tbsp all-purpose flour, for the yeast starter (24 g)
  • 4 cups all-purpose flour (500 g) plus up to 1 additional cup (125 g) as needed
  • 1 tbsp fine salt (15 g)
  • 5 tbsp unsalted butter, softened (70 g)
For the Natural Colors
  • 1 tsp ground turmeric, for the yellow buns
  • 3 tbsp thick spinach puree, for the green buns (about 45 g)
  • 3 tbsp thick cooked beet puree, for the pink buns (about 45 g)
For Brushing
  • 2 tbsp water (30 ml) (30 ml)
  • 1 tbsp oil (15 ml)
For the Topping
  • Sesame seeds, optional

Equipment

  • Large mixing bowl
  • Three medium bowls
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Stand mixer with dough hook, optional
  • Blender or food processor
  • Kitchen scale, optional
  • One or two large baking sheets
  • Parchment paper
  • Pastry brush
  • Wire cooling rack

Method
 

  1. Activate the yeast: Pour the warm milk into a large mixing bowl. Add the sugar, active dry yeast, and 3 tablespoons of flour. Stir until combined and let the mixture rest for 5-10 minutes, or until foamy and bubbly.
  2. Prepare the dough: Add 4 cups of flour, salt, and softened butter to the activated yeast mixture. Mix until a soft dough begins to form.
  3. Knead the dough: Transfer the dough to a lightly floured surface and knead for 8-10 minutes, or use a stand mixer fitted with a dough hook. The dough should become smooth, soft, and elastic. Keep it slightly tacky because more flour may be needed when the natural colors are added.
  4. Divide the dough: Divide the dough into three equal portions. Using a kitchen scale will help ensure that each color produces 8 evenly sized buns.
  5. Make the yellow dough: Add the turmeric to the first portion. Knead until the color is evenly distributed and the dough becomes a warm yellow shade.
  6. Make the green dough: Add the spinach puree to the second portion. Knead until the dough is evenly green. If it becomes sticky, add extra flour one tablespoon at a time until it is soft and manageable.
  7. Make the pink dough: Add the cooked beet puree to the third portion. Knead until the dough is evenly pink. Add extra flour one tablespoon at a time if necessary, but keep the dough soft.
  8. Complete the first rise: Place each colored dough portion in a separate lightly greased bowl. Cover with plastic wrap or clean kitchen towels. Let the dough rise in a warm, draft-free place for approximately 1 hour, or until doubled in size.
  9. Shape the buns: Divide each colored dough portion into 8 equal pieces, creating 24 pieces in total. Shape each piece into a smooth, round ball by tucking the edges underneath.
  10. Complete the second rise: Arrange the buns on baking sheets lined with parchment paper, leaving space between them. Cover loosely and let them rise for 20-30 minutes, or until soft and puffy.
  11. Brush and add the topping: Preheat the oven to 350°F (180°C). Mix the water and oil in a small bowl. Gently brush the risen buns with the mixture and sprinkle with sesame seeds, if desired. Reserve the remaining mixture for brushing after baking.
  12. Bake: Bake the Colored Burger Buns for 20–25 minutes, or until baked through and lightly golden. Avoid overbaking, as this can dry out the buns and darken their natural colors.
  13. Brush after baking: As soon as the buns come out of the oven, gently brush them with the remaining water-and-oil mixture. This helps keep the crust soft and adds a light shine.
  14. Cool: Transfer the buns to a wire rack and allow them to cool before slicing and serving.

Notes

  • The milk should be approximately 105-110°F (40-43°C). Hot milk can damage the yeast.
  • Use thick spinach and beet purees. Drain away excess liquid before adding them to the dough.
  • Flour absorption varies, so add extra flour gradually. The dough should remain soft and slightly tacky.
  • Natural colors may become slightly softer or darker during baking.
  • Turmeric and beet can stain hands and surfaces, so gloves may be helpful.
  • For evenly sized buns, weigh each colored dough portion before dividing it into 8 pieces.
  • Store cooled buns in an airtight container at room temperature for up to 3 days.
  • Freeze the buns in a freezer-safe bag for up to 2 months. Thaw at room temperature and warm briefly before serving.