Slider Buns
Are you ready to take your sliders to the next level? Tiny but mighty, these mini Slider Buns are SO simple to make, the ultimate party pleaser, and perfect for bite-sized burgers! Perfectly soft and fluffy, and infused with honey for outrageous flavor, you'll never go back to store bought slider buns after experiencing this pillowy perfection!
Servings: 18 buns
Ingredients
- 2 1/4 teaspoons Active Dry Yeast
- 1 cup Warm Water
- 1 tablespoon + 2 teaspoons Granulated Sugar
- 4 tablespoons Unsalted Butter (melted)
- 2 tablespoons Honey
- 1 Large Egg (lightly beaten)
- 1 1/2 teaspoon Salt
- 3 1/2 cups All Purpose Flour
- 2 teaspoons Avocado Oil or Olive Oil
- 1 Egg + 1 tbsp. Milk or Water + a Pinch of Salt (for egg wash)
- Optional: 1 1/2 teaspoons Sesame Seeds, Everything Bagel Seasoning, or Minced Onion (for topping)
Instructions
- Gather your ingredients.
- Add warm water, yeast, and 2. teaspoons sugar into your stand mixer's bowl. Whisk to combine and let stand for 10 minutes. It should be frothy when done.
- After 10 minutes, add melted Butter, Honey, beaten Egg, Salt, and 1 tablespoon Sugar into bowl. Whisk again to combine well.
- Careful measure your flour by spooning into measuring cups and leveling off with the back of a knife.
- Add Flour into bowl.
- Using the dough hook for your stand mixer, knead dough on Low Speed (Level 2) for about 5 minutes, or until a dough ball forms. Scrape sides down as needed to make sure flour is incorporated in. Do NOT overmix.
- Brush 1 tsp. Avocado Oil or Olive Oil on sides and bottom of large glass or ceramic bowl. (these types of bowls work great for dough proofing, as they retain heat and keep dough warm)
- Remove dough from stand mixer's bowl, shape into ball with hands... tucking sides underneath, and place into your oiled bowl.
- Brush additional 1 teaspoon of oil onto top and sides of dough ball.
- Cover bowl with light tea towel or flour sack cloth, and let dough rise in a warm spot of your home. (Dough loves temperatures around 75°F - 80°F. If your home is feeling cool, place your bowl on top of the refrigerator or inside your 'turned off' oven with only the oven light on.)
- After 1 - 2 hours, once dough has doubled in size, it's time to make some slider buns!
- Gently punch down dough ball to deflate, then transfer to a floured surface like a large cutting board, countertop, or pastry mat.
- Shape dough into a rectangle with your hands, dust the top with a little Flour.
- Then cut into 18 equal portions. (I like to use a bench scraper to cut and section the dough.)
- Pick up one portion with well-flour hands, and begin to 'stretch and fold' dough into center to form a round shape.
- To create a tight ball, pinch seams together tightly at one central point. This will help give them a beautiful rise when baking.
- Then roll on a non-floured surface to help dough tighten up into a golf ball sized ball. Rolling on a work surface without flour provides that extra bit of resistance needed to make those dough balls taut.
- Transfer dough balls to two parchment lined baking sheets (9 per each sheet), leaving plenty of space between each dough ball.
- Dust lightly again with flour, and cover gently with light tea towel or flour sack cloth. Allow dough to rise again for 1 more hour in a warm, cozy spot like your 'turned off' oven with the light on.
- After 1 hour, preheat oven to 375 degrees. (If dough has been rising in oven, remove from oven before preheating) :)
- Now let's Egg Wash! Beat 1 egg, stir in 1 tbsp. milk (or water) and add a pinch of salt. Stir well, then dip your pastry brush in the egg mixture and brush over the entire top and outer edges of each slider bun.
- For plain slider buns, leave as is. Or if you want a topping, you'll add it now. Sprinkle the top of each slider bun with Sesame Seeds, Everything Bagel Seasoning, or dried Minced Onions.
- Bake for 10 - 12 minutes on center oven rack, or until done and golden brown on top.
- Once done, remove from oven, and transfer to a wire rack to finish cooling.
- Now build your delicious sliders and ENJOY!
Notes
- Storage Tip: Unsliced buns can be stored in an airtight container at room temperature for up to 2 days
- Freezing Tip: After buns have cooled completely, and before slicing, wrap each bun individually in plastic wrap. Then transfer wrapped buns to gallon freezer storage bag, removing as much air as possible from the bag. Store up to 2 months in the freezer.
- Reheating Tip: If reheating frozen buns, allow to come to room temperature on the counter, then slice and toast in the toaster or even better yet... slice buns, butter inside of each side, and grill face down over medium heat on a skillet on the stove. Grill for about 30 seconds - 2 minutes, until golden brown.
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
