Fluffy pink burger buns made with no artificial dyes. Soft, easy to make, and perfect for a pink themed party!
Published: September 11, 2025 by Pamela.
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I was scrolling through Pinterest one day when I spotted the prettiest pink burgers. I could not get them out of my mind so I decided to give them a try. After many trials my kitchen looked like a little science lab but I learned a lot along the way. The result is these soft and fluffy pink burger buns that use natural color only and are actually very simple to make. They look playful on the table and taste just as good as they look.
I made both a mini version and regular size burger buns, filled them with a pink sauce that I made, meat, cheese, tomato, lettuce, pickles, and red onions.
Ingredients to make Pink Burger Buns:
- Flour: I like using a mix of T55 and T65 flour because I live in Europe and that is what I found works best. If you are in the States or Canada go for all purpose flour or bread flour. Bread flour gives the buns more structure and chew because it has a higher protein content which helps the dough rise better.
- Active yeast: Instant yeast is the easiest to use since you can mix it right into the flour without blooming it first. It makes the dough rise and gives the buns that fluffy texture.
- Sugar: Sugar feeds the yeast so the dough rises well. It also adds a light sweetness that balances the flavor. You can swap it with honey if you prefer.
- Egg: The egg makes the buns softer and adds richness, it also helps with the structure.
- Beetroot powder: This is what gives the pink color and you will not taste it at all. If you want a stronger or brighter shade you can use food coloring instead.
- Water: Water hydrates the dough and brings everything together. You can replace some of it with milk if you want a richer taste.
- Butter: Butter gives flavor and softness. You can replace it with olive oil if you prefer, I tried it and it was as good.
- Salt: Salt is important for balancing the flavor.
Measurements are posted in the recipe card below the instructions.
Instructions to make pink burger buns:
1. In the bowl of your stand mixer add all the ingredients (except butter and salt) . Give them a quick mix, then attach the dough hook and mix on low speed until everything is combined. The dough will be sticky and that is normal.
2. Add the room temperature butter and salt. Keep mixing on low speed for about 5 minutes until they are fully combined. Once combined, increase the speed to medium and let the dough knead for at least 5 minutes, 8 to 10 minutes is even better.
3. At this point the dough should be stretchy. You can test it with the windowpane method which means you stretch a small piece of dough gently between your fingers and if it stretches thin enough to see light through without tearing, it is ready. This dough is a bit sticky so rub your hands and surface with olive oil or any neutral oil. Shape the dough into a ball and place it in a greased bowl.
4. Cover and let the dough rise for 1 to 2 hours or until it has doubled in size. Once ready, turn it out on a lightly oiled surface and cut into 4 equal pieces.
5. Shape each piece into a ball and place them on a baking pan lined with baking paper. Cover and let them rise again for about 30 minutes but do not let them overproof. Brush the tops with milk and sprinkle sesame seeds if you want. Bake at 180°C (350°F) for about 20 minutes (between 18 and 22 minutes).
⚠️What you need to know!
To prevent the dough from browning too much on top I never turn on the top element. If your oven only has the fan option with both top and bottom elements you can place an empty tray on the top rack to shield the buns from direct heat.
Another important thing is to let the buns proof at room temperature. If they sit too long in a warm spot the pink color inside will fade. Also keep an eye on the final proof. If you touch the buns and they feel like they will collapse then they have gone too far.
⤴️ You can make mini burger buns as well! Bake them for 10 minutes only. This recipe will make around 16 mini buns.
Frequently Asked Questions:
- Can I use all purpose flour instead of T55 or T65: Yes you can. All purpose flour works well and bread flour is even better if you want more structure and a chewier texture.
- Will I taste the beetroot powder: No, you will not. The powder is only for color and has no flavor in the final buns.
- Can I use food coloring instead: Yes. Food coloring gives a stronger and brighter pink if that is the look you want.
- How do I know if my dough is kneaded enough: Use the windowpane test. Stretch a small piece of dough between your fingers. If it stretches thin without tearing and you can see light through it, it is ready.
⭐️ If you tried this recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Pink Burger Buns
Ingredients
- 2 Cups Flour (All purpose or bread flour)
- 1 tsp Instant Yeast
- 1 Tbsp Granulated Sugar
- 1 Egg
- ¾ tsp Beetroot Powder
- ½ Cup Warm Water
- 15 g Butter
- Pinch Salt
To Brush the Buns:
- Milk
- Sesame Seeds
Instructions
- In the bowl of your stand mixer add all the ingredients except butter and salt. Give them a quick mix, then with the dough hook mix on low speed until combined. The dough will be sticky.
- Add room temperature butter and salt. Mix on low speed for 5 minutes until combined, then increase to medium speed and knead 8 to 10 minutes.
- The dough should be stretchy. Test it with the windowpane method by gently stretching a small piece until you can see light through without tearing. Since it is sticky rub your hands and surface with olive oil. Shape into a ball and place in a greased bowl.
- Cover and let rise 1 to 2 hours until doubled in size. Turn the dough onto an oiled surface and cut into 4 equal pieces.
- Shape into balls and place on a tray lined with baking paper. Cover and let rise 30 minutes without over-proofing. Brush with milk, sprinkle sesame seeds if you want, and bake at 180°C (350°F) for 20 minutes.
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
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