Never mind the specifics of the stock photo I've used here, this article is about making tiny buns that are not colored, though was that done with beet juice and tumeric, hmmm, interesting! I wanted to share with you a recipe that a neighbor gave to me to bake tiny mezonot hamburger buns that are perfect for appetizers when you need something just a bit next level! (If you don't know what "mezonot" is, don't worry about it, or look it up if you like, but basically regular bread is not mezonot, while these are not technically "bread." I made the recipe for the Jewish holiday of Shavuot, for our morning dairy kiddush/meal as I wanted to change up the usual of too many sweet things and start serving more actual food instead. I had planned on making these tiny buns and filling them with a slice of sweet potato, slice of fried eggplant, pesto and soft white cheese, (divine) but I ran out of time and simply included them on our cheese board already sliced, and they were truly a hit!
If you are wondering how one goes about making tiny buns, basically you make flat-ish discs about 1 1/2" in diameter, almost as it you are making tiny pita bread, since of course they will rise. And yes, it is a bit on the patchke side for me, and I only made tiny buns from about half of the dough, using the remainder for long sticks and foccacia, but I would gladly do it again for a special occasion!
I will be back with the recipe, sorry about that!
