I have a newfound love of sliders. Iâ€™ve made them twice this week! Thereâ€™s something so fun about how tiny they are â€“ plus itâ€™s just more fun to eat 3 little burgers instead of 1 big one!
My issue with sliders is that I hate having to buy the buns for them. We operate on a fairly tight grocery budget so having to buy extra bread? No bueno. Luckily, making slider buns is SO simple, especially with this recipe.
I cannot even tell you guys how many times Iâ€™ve made this recipe. Itâ€™s my go to for white bread, for dinner rolls, for regular sized buns, everything. Itâ€™s idiot proof. (Trust me: I forgot to add yeast last weekend, started wondering why it wasnâ€™t rising, added yeast and kneaded again. Worked perfectly.) These turn out perfect every single time!
I usually use my bread machine to do the kneading these days (because itâ€™s one of those recipes that doesnâ€™t need adjusting) but you can use your stand mixer or your hands. Itâ€™s a really easy dough to work with so itâ€™s perfect for someone whoâ€™s just starting to mess around with yeast.
(Don’t you worry your pretty little head, the slider recipe is coming soon!)
from The Bread Baker’s Apprentice
- 4 Â¼ cups (19 ounces unbleached bread flour)
- 1 Â½ teaspoons (.38 ounces salt)
- 3 tablespoons 1.5 ounces sugar
- 2 teaspoons .22 ounce instant yeast
- 1 large (1.65 ounces egg, slightly beaten, at room temperature)
- Â¼ cup (2 ounces butter, margarine, or shortening, at room temperature, or vegetable oil)
- 1 Â½ cups (12 ounces buttermilk or whole milk, at room temperature)
- 1 egg (whisked with 1 teaspoon water until frothy, for egg wash (optional))
- Mix together the flour, salt, sugar, and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Pour in the egg, butter, and milk and mix with a large metal spoon (or on low speed of the electric mixer with the paddle attachment) until all the flour is absorbed and the dough forms a ball. If the dough seems very stiff and dry, trickle in more milk until the dough is soft and supple.
- Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook), adding more flour, if necessary, to create a dough that is soft, supple, and tacky but not sticky. Continue kneading (or mixing) for 6 to 8 minutes. (In the electric mixer, the dough should clear the sides of the bowl but stick ever to slightly to the bottom.) The dough should pass the windowpane test and register 80F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.
- Ferment at room temperature for 1Â½ to 2 hours, or until the dough doubles in size (the length of time will depend on the room temperature).
- Spray a 9 x 13 inch baking dish with olive oil. Remove the fermented dough from the bowl and divide it into eighteen 2-ounce pieces. Shape the pieces into tight rounds and place in baking dish. They should be close together but not touching â€“ you want to give them room to rise. Mist the dough lightly with spray oil and cover with a towel or plastic wrap. Proof the dough at room temperature for 60 to 90 minutes, or until it nearly doubles in size.
- Preheat the oven to 400F. Brush the rolls or buns with the egg wash.
- Bake the buns for approximately 15 minutes, or until they are golden brown and register just above 180F in the center. Let cool for about 15 minutes before serving.
I’m planning to knead with my bread machine. I assume after the bread machine is done, I’ll just follow step 4?
Yes, just go to step 4. :)
My were tasty, but a little dense. Did I do something wrong? It was my first time making buns. How would I get them to be flaky?
It could be many things, like the yeast being a little old or not rising enough. Or even the weather. Sorry they didn’t turn out that great. :(
Mary Beth says
I forgot to give the five star rating this deserves!
Mary Beth says
I was looking for a slider bun recipe that was similar to a rich yeast dough that I use for special occasions- just needed to know the size (weight) of the each roll and baking time/shaping. Your recipe is very similar to mine, just a little less sweet, (which is what I needed,) and your specifics for shaping and baking are superb. I also appreciated knowing the internal baked temperature, as I rely on that method for testing for doneness.
I ended up baking a double batch for testing purposes, as I am planning for my son’s graduation party in a few weeks. Well, they turned out perfect!! Gorgeous, soft, tasty, golden, and easy to stuff. Three dozen took no time, and I threw a dozen, baked, into the freezer to see how they do when I defrost them in a few days. Thank you for a great contribution to the bread baking blogosphere! Well done.
Natalie @ Cooking for My Kids says
I made these tonight. And, they were delicious!!
Steve G says
I love how you write up recipes, and how you give temperature info too. I love to make things up as I go along when I cook, but I also love to use my instant read thermometer to take the guess work out of candy making, frostings & custards, meat cooking. Why not bread baking? I bet 180 is the perfect balance between solidified bread structure and tender moistness.
Rachel @ Baked by Rachel says
I agree – it’s way more fun to eat three mini burgers than one large one. When we were on an anniversary trip years back, I ordered them from the bar menu a bunch. Too good to pass up!
I can never find the slider rolls in the grocery store so this is perfect! Yours look better than store-bought anyway, and I’m sure they taste better :)
Maggie @ A Bitchin' Kitchen says
These look great! I have trouble finding the little slider rolls where I live, so I’m bookmarking this :)
I came online to look for a bread recipe for tonight…and this was waiting in my inbox! Thanks :)
Pam @ From Apples To Zucchini says
They look perfect! Next time I make sliders, I am definitely making these!
Natalie @ Cooking for My Kids says
I love sliders, and we seldom buy bread, either. Why buy it when you can make it? :) I cannot wait to try this recipe!
Jennifer @ Jane Deere says
Ooh…I love sliders…great idea making your own buns!
Katrina @ In Katrina's Kitchen says
I am SO making these this weekend! I can’t have enough easy bread recipes and this looks perfect!