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Oct 26, 2007 06:20 PM

MSP - Mini Hamburger Buns

Does anyone know where I can find some mini hamburger buns? I'm making mini lamb burgers for a finger-food party, and am at a loss for where to buy the tiny buns I need. (Unfortunately, the "turkey rolls" at Byerly's are too big.)

I call upon your baked-good knowledge, O you resourceful chowhounds!


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  1. Anne,

    I used Sarah Lee Classic dinner rolls. They come 12 to a package. I used them for mini breaded pork tenderloin sandwiches as a Super Bowl party appetizer. Here is my description.

    1. If you like rolls a little sweet, the Kings Hawaiian are fun. In the same vein, if you have a Filippino community, look for a bakery that sells "pan de sal" (sp?). They're dinner rolls with a little sweetness to them. I think they would go well with lamb.

      1. Hmmm.... I'm looking for a bun that's the size of one or two bites, for a "mini hamburger" appetizer. Something on the lines of this:

        Dinner rolls are too big, but I suppose I could cut them down. And, alas, we don't have any Philipino shops in the Twin Cities (that I know of, anyway). I've never seen Hawaiian rolls here, either. But maybe I don't get out enough.


        7 Replies
        1. re: AnneInMpls

          You buy the Hawaiian rolls ready to bake in the grocery store, usually in the deli. They're really not a fit for what you're making - sliders. I've been itching to make sliders (or meatball sliders) myself, and had planned on posting here to find where the buns would be available. I'm anxious to see what other suggestions get made, too.

          1. re: pgokey

            Much as I love sliders, I'm not making 'em for this event. I'm making mini lamb burgers with a curried apricot sauce. I plan to get at least eight burgers out of one pound of lamb, which is smaller than the standard slider (as far as I know - I haven't had a slider for years).

            I had my heart set on presenting these bites as mini burgers. (Aren't teeny-tiny burgers the latest appetizer trend?) But instead, I think I'll probably serve them open-faced on a small slice of baguette - from Rustica, of course...


            1. re: AnneInMpls

              They are the latest trend...and the gourmet magazines call them sliders. It's basically an interchangeable word with mini-burgers, in the liberal way it's being used lately. I wasn't making a White Castle reference.

              I made them out of meatballs that were about 1-1.5 inches, but had to make due with the wrong type of bread. They were eatable in one bite, and the recipe came straight out of Bon Appetite. I used brown and serve rolls from Rainbow. It wasn't the best, but they can work in a pinch.

              I am loving the Breadsmith suggestion. I know Wuollet also takes special requests, but I don't much care for the place.

              1. re: pgokey

                I guess I'm too midwestern - when I hear "slider", I think of those square, five-hole, onion-steamed things from White Castle. Ah, regional dialects!

                I'll bet most major bakeries could do a special mini-bun. Next time, I'll plan ahead.


                1. re: AnneInMpls

                  At White Castle, they're Slyders...and they're delicious.

                  1. re: Foureyes137

                    They've only been "Slyders" for a few years for trademark reasons. They'll always be sliders to me... No matter what they're called, they're great.


                    1. re: bob s

                      I guess they didn't want to trademark the other name we had for them, "gut bombs". ;-)

        2. I just found this thread from the DC board. One idea here that might work is to cut hot dog buns to size. They also mention Whole Foods has bags of frozen mini ciabattas and focaccia. I’m not sure I’ve ever seen them here but then again I’ve never looked for them either.

          The lamb burgers with the curried apricot sound great.

          Uncle Ira

          1 Reply
          1. re: Uncle Ira

            Another idea just occurred to me. I’m almost embarrassed to mention it, but I think the bread that Jimmy John’s uses for their subs is really good. They sell “yesterday’s” loaves for something like 50 cents, and they might cut down perfectly for what you have in mind. It’s certainly not an artisan loaf, but if you’ve never had it it’s much better then you might expect. (I.E: It’s nothing like Subway...)

            Just a thought...

            Uncle Ira

          2. What about the tea buns sold at both lunds & byerlys? 12 to a pack, $3.29 and about 2x2 inches (one oz) each. good soft white slightly sweet & quite yummy.

            Had some last night at a party. They worked well.