Homemade Slider Buns
User Reviews
4.4
Homemade Slider Buns
Description
This recipe produces soft, small buns suitable for sliders by mixing all ingredients into a sticky but manageable dough and letting it rise until doubled. The dough is rolled out to about 1/3 inch thickness and cut into rounds using a 2-inch cookie cutter. Leftover dough can be re-rolled to maximize yield, with about 25 slider buns expected. After shaping, the buns continue to rise on the baking sheet to develop a light texture and rise.
Baking at 375°F gives the buns a soft golden crust while keeping the interior tender yet sturdy enough to hold slider fillings. Brushing the tops with melted butter before or after baking adds a touch of richness and a delicate shine. The dough’s slight sweetness and gentle chewiness make these buns distinctively slider-friendly.
To speed up rising, placing the covered dough in a warmed oven turned off helps create a cozy environment that encourages yeast activity, reducing waiting time to about 30 to 60 minutes. These buns work well for a variety of fillings where small bread rounds are preferred.
Ingredients
- 3½ cups all-purpose flour
- ¼ teaspoon salt
- ¾ cup water
- 1 tablespoon instant yeast
- ¼ cup sugar
- 1 egg
- 2 tablespoons margarine or melted butter
- 2 tablespoons butter for brushing
Instructions
- Add all ingredients to the bowl of your mixer (excluding the 2 tbsp of butter for brushing). Using the hook attachment, mix everything together on medium low for about 3 to 5 minutes or until the dough is smooth and elastic and the side of the bowl is clean. The dough should be a bit sticky but manageable. If the dough is too hard or dry add a bit more water, or if it's too sticky add more flour.
- Cover the bowl with a clean damp kitchen towel and let the dough rise until doubled in size.
- Preheat oven to 375℉. Line a baking sheet with parchment paper.
- Drop the dough onto a lightly floured surface and roll it out so that it's about 1/3 inch in thickness. Using a 2 inch cookie cutter, cut the sliders. You should get about 25 sliders from all this dough. Use the leftover dough by kneading it a couple times and rerolling it to a ⅓ inch in thickness. Place the cutout sliders onto the prepared baking sheet leaving a little space in between them, as they will continue to rise.
- Cover the buns with a damp kitchen towel and let them rest for another 30 minutes or until doubled in size.
- Brush the slider buns with melted butter and bake for 10 to 12 minutes or until golden brown.
Notes
- For a faster dough rise, preheat the oven to 200°F for a couple of minutes, then turn it off and place the covered dough inside until doubled; this usually takes 30-60 minutes with fresh yeast.
- Leftover dough can be kneaded and re-rolled to maximize the number of slider buns made from the batch.
- The dough should be slightly sticky but manageable; adjust flour or water as needed to achieve this consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25Serving
Amount Per Serving
Calories 91 kcal
% Daily Value*
| Serving | 1bun | |
| Calories | 91kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 9mg | 3% |
| Sodium | 37mg | 2% |
| Potassium | 23mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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