As promised, here’s the recipe for the slider buns from our post last week, Meatball Sliders. Slider buns are a great food to try out at home, if you’re looking for something new to make. They are fun to shape and cute to boot. They definitely get points for their presentation, whether you make them for meatball sliders or burgers, or even mini-pulled pork sandwiches.
I thought they weren’t too difficult to make, but the final results are impressive. The buns have a nice, slightly crisp crust and a soft interior; much better than store-bought buns, in my opinion, which are soft all the way through with no crust. Making these slider buns left me feeling very accomplished. I would love to make these again in the summer when entertaining friends and hosting a bbq.
Try your hand at these burger buns, either the regular burger size in the original recipe from King Arthur Flour, or my favorite, the slider size.
Try your hand at these slider buns, either the regular burger size, or these my favorite, the slider size.
Prep Time: 30 minutes
Rise Time: 1 hour
Cook Time: 12 minutes
Total Time: 1 hour, 42 minutes
Yield: 12 – 15 mini slider buns
- 3/4 to 1 cup lukewarm water
- 2 tablespoons butter
- 1 large egg
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/4 cup sugar
- 1 1/4 teaspoons salt
- 1 tablespoon yeast
- Measure out 3/4 cup of warm water and pour into a large bowl or the bowl of a stand mixer. Pour in 1/4 cup of sugar and 1 tablespoon yeast. Mix well with a fork and let sit for 10 minutes.
- Add in the rest of the ingredients and if using a stand mixer, combine on low speed until a ball forms.
- Knead for ~8 minutes on medium-high to make a soft, smooth dough
- Cover the dough, and let it rise for 1 to 2 hours, or until it’s nearly doubled in bulk.
- Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3″ across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
- Brush the buns with about half of the melted butter.
- Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
- Cool the buns on a rack.
For best results, use the smaller amount of water in summer (or in a humid environment). Start with the smaller amount of water (3/4 cup) and gradually increase if the dough is too dry.