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 (my favorite baking flour. They have amazing baking and bread recipes; check them out!), or my favorite, the slider size.
Prep Time: 30 minutes + 2 hours rise time
Cook Time: 12 minutes
Total Time: 2 hours, 42 minutes
Yield: 20 – 24 mini slider buns (or 8 regular-sized 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
- 1 tablespoon melted butter for topping, optional
- 3 tablespoons sesame seeds for topping, optional
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.
- Measure out 3/4 cup of warm water (tip: place your wrist under running water. When you no longer notice the temperature of the water on your wrist (i.e. not hot and not cold, but your body temperature), that’s the appropriate time to measure out the 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. If kneading by hand, knead for ~12 minutes.
- Knead for ~8 minutes on medium-high to make a soft, smooth dough. It should spring back when you poke it with your finger.
- Cover the dough, and let it rise for about an hour in a warm place, until it’s doubled in size.
- Gently deflate the dough, and divide it into ~20 pieces. Shape each piece into a round ball and then gently flatten.
- Place the buns on a lightly greased baking sheet or silpat mat, cover, and let rise for about an hour.
- Brush the buns with about half of the melted butter. If you want sesame buns, sprinkle the buns with sesame seeds now.
- Bake the buns in a preheated 375°F oven for 12 – 15 minutes, until golden. Remove from oven, and brush with the remaining melted butter if you’d like. This will give the buns a satiny, buttery crust.
- Cool the buns on a rack, then cut open and top with your favorite sliders! Enjoy with friends!