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Whole Wheat Beetroot Sliders or mini burger buns… another post with veggies sneaked into something kids love to eat. These buns were in mind for a long a time.. but somehow a post on these always got postponed. In my last post, I have mentioned that recently I became part of a group –Blogging Marathon, where we have to share our recipes as per the theme we choose. I am doing Kids’ Delight theme – Veggies sneaked in . Another group is popularly known as Bake-A-Thon where a group of bloggers bake and share their goodies. So for my next post in these two groups, I thought of baking these Beetroot Burger Buns, with beets to give this a beautiful Red Color. My little one who loves to help me when I am doing some baking was delighted to see the red colored buns. This is the first time I baked burger buns with beetroot puree. Last year while searching for creative ideas with beetroot I chanced upon few recipes of beetroot burger buns and brioche rolls. Since then I thought of making these but then somehow kept postponing it. I use beetroot and it’s puree in burger patties, cakes (Red Velvet), in parantha dough and in soups. It is the first time I used in a bread recipe. It came out well. The original recipe had eggs in it, so I used my own burger bun recipe, added beetroot puree and only adjusted the quantity of water used. The buns came out quite well, good, soft pillowy. Though the texture is little dense because of while wheat flour. Kids finished two buns just with cream cheese spread and they loved it. Planning to bake some more and make some pizza burger sandwiches with these. Shall soon update the recipe.
Beetroots one of the superfoods rich in iron, calcium, potassium, Vit-C, folate and fibers. These are known to increase the stamina in young athletes, anti-inflammatory promotes weight loss, controls blood pressure and prevents cancer. (Source– online resources). Beetroots can be added to salads, curries and veggies, beets puree can be used in soups, bread or as a smoothie. Kids don’t like to eat it much in raw form, so I add with veggies and curries. Beetroot puree in the dough gives it a beautiful color and kids like to eat the colorful rotis/pooris or paranthas, happily. Beet puree is also added for making the Red Velvet cake and cupcakes to avoid the use of artificial color.
Few pointers to keep in mind while baking bread..
- Measure your ingredients correctly.
- Ingredients should be at room temperature.
- Know your flour. All different variety of flours need a different amount of water. So if you are using all-purpose flour you will have to add less water as specified in the recipe here. With multigrain flour add 5-10 ml of extra water.
- Knead your dough well till it is smooth.
- Keep a check on proving time. Proving time also depends upon the weather conditions. If it is hot and humid bread proofs fast, cold weather slows down the proving time. For that keep the dough in a warm place like in the oven with light.
- Check for proofing by doing the dimple test. To check whether the dough is proofed, press the dough lightly with a finger, it will form a dimple/indent. If it rises back the dough needs little more proofing time, if it doesn’t bounce back, the dough is proofed.
- The baking temperature should be as per the recipe and don’t open the oven door again and again to check. Burger Buns take around 15 mins to bake. After 15 mins check. The crust will be hard when taken out of the oven but it softens up after few minutes as buns cool down.
So let’s see how I made these Beetroot Burger Mini Buns..
Whole Wheat Beetroot Sliders/Mini Burger Buns
- 1 cup Whole Wheat Flour
- 1-2 tbsp Milk Powder
- 2 tsp Instant Yeast Pls see notes below
- 1-2 Tbsp Milk Powder
- 1 tsp Sugar
- 1/4 tsp Salt
- 50 ml Water for kneading Water left after boiling beetroots
- Olive Oil
- PoppySeeds/Nigella Seeds to sprinkle on top of buns
- 2 nos. Beetroots(medium sized) For beetroot puree
- Mix together whole wheat flour, sugar, salt and yeast.
- Add oil and beetroot puree in the flour.
- Add water to the flour and start kneading the dough with water/milk.
- Once the dough gets together, leave for 5 mins rest.
- After 5 mins, transfer the dough to work surface and knead to a smooth dough.
- Transfer the dough in a well-greased bowl or container and cover with a cling film, and keep for first proving.
- First prooving takes around 45-mins to 1 hr, depending upon the weather.
- Once prooved or dough doubles in size, transfer to work surface, punch out the air, knead for 2 minutes.
- Divide the dough into 4-5 equal parts, roll and make a smooth slider ball, and keep on a greased and floured pan for second proofing. This takes around 20-25 minutes.
- Pre-heat the oven at 350 F or 180 C .
- Once the dough balls rise and prooved bake for 15 minutes in the preheated oven at 350F/280C.
- Once done, take out of the oven and cool on wire rack. Use as required. these stay fresh for4-5 days and can be freezed for 3 months.
- For beetroot puree, peel and cut into cubes and cook in a pan with little water or in a pressure cooker. Cool and puree the cooked beets. Use as required and store rest in refrigerate an air-tight container.
- In place of Whole wheat flour, you can use All-purpose flour. Decrease 10 ml of water.
- Milk can also be used to knead the flour. Water or milk should not too hot, just warm enough.
- If adding milk, skip adding milk powder to it.
- To make Beetroot Puree, peel and chop two beetroots and cook for soft. Puree and use. You can also use the water that is leftover after boiling beets.
- If the dough is sticky, don't add more flour to it. Keep kneading, it will get soft and smooth.
- For a vegan option, knead the dough with only water or almond/soy milk and skip milk powder.
- I used instant yeast here, you can use active dry yeast or fresh yeast also. For active dry yeast, activate yeast in lukewarm water/milk(110 F). In a bowl, add yeast and sugar in water/milk should be just warm enough not at all hot. Mix in dry yeast and keep the glass covered till it forms a forth. Add to the flour and knead. Fresh Yeast can be directly added to the flour along with other ingredients.
- 1 Cup of flour will give you 4-5 mini buns or sliders or 2 big burger buns. You can increase the ingredients in proportions to flour.
My kids loved these with simple cream cheese spread. Fill up these buns with colored veggies, cheese, patties, make a rainbow kind of combination. Or chop some onions, capsicum, add corn and pizza sauce or tomato ketchup, fill in the bun, grill for a while and beautiful Cheesy Bun/Slider is ready to eat!! Play with options around present your loved ones some gourmet burgers!! I am sure kids will also love these colorful mini sliders.
Christmas is here and festivities are in the air.. bake some colorful buns to add more color to it!!
I am taking these Mini Sliders to Blogging Marathon and this is my third post for the group for day 3 under Kid’s Delight with the theme “Veggies Sneaked in”. Blogging Marathon is a group event that will go on for a month and a group of bloggers participates in it, in various categories. You can read about #95 Blogging Marathon in detail and who all are participating in it and the various categories.. here. Looking forward to sharing some good stuff in the group and learning from the other group members.
Also, taking these Mini Sliders to Dec Bake-A-Thon This is my second post in the group for day 2.
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Thanks for stopping by. Keep coming back for more such yummy recipes 😋!!