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Whole Wheat Beetroot Sliders/Mini Burger Buns

Whole Wheat Burger Buns with beetroot puree. 
Prep Time25 mins
Cook Time15 mins
Proving time1 hr
Total Time40 mins
Cuisine: American
Keyword: baking, baking without eggs, beetroot, healthy burger buns, kids delight, veggies sneaked in, whole wheat flour
Author: Swati


  • 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.