Slider Buns
User Reviews
5
Slider Buns
Description
This Slider Buns recipe uses lukewarm water to activate the yeast along with sugar to achieve a proper rise. The dough includes an egg and butter, lending richness and softness to the bread. After kneading until smooth and elastic, the dough rests covered to double in size, which creates the light and fluffy texture characteristic of these buns. Once divided and shaped into uniform balls, they are baked on a sheet pan, brushed with melted butter before and after baking to promote a golden crust. The resulting buns have a tender crumb and delicate sweetness that complements savory fillings.
The buns work well for making sliders or mini sandwiches, providing a soft base that holds fillings without overpowering. Their size and shape make them convenient for portioning and serving at meals or gatherings.
For best results, check that your yeast is active by letting it proof with sugar in warm water until foamy. Weigh or measure the dough portions to create uniform buns. Generous butter brushing before and after baking enhances crust color and texture.
Ingredients
- 1 cup water lukewarm
- 1 tablespoon active dry yeast
- 3 tablespoon sugar
- 3 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 egg 2 oz (or 60g) with shell
- 2 tablespoons butter softened, unsalted
- 3 tablespoons butter melted, unsalted
Instructions
- Add lukewarm water, active dry yeast, and sugar to a measuring cup and stir well. Let it sit for 10 minutes, or until foamy. In a large mixing bowl, combine all-purpose flour, salt, and egg, then pour in the yeast mixture. Mix well with a spatula. Using a stand mixer with a dough hook, knead the dough on high speed for 5 minutes, or until smooth.
- Add the softened butter and continue kneading for 5 minutes at medium-high speed until the butter is fully incorporated and the dough becomes smooth and elastic. (If kneading by hand, it should take less than 10 minutes to achieve a smooth dough.)
- Cover the dough with plastic wrap and let it rise in a warm place for 1 hour, or until doubled in size. (You can place the dough in the microwave with a cup of hot water to create a warm environment for rising.) Transfer the dough to a clean surface and gently press it to release the air. Divide the dough into 18 equal pieces and shape each piece into a smooth ball.
- Line a 10x15-inch (25 x 38 cm) baking pan with parchment paper. Place each bun in the pan, spaced 1 inch apart. Let the dough rise in the pan for 30 to 45 minutes in a warm area, or until puffy and doubled in size.
- Preheat the oven to 356°F (180°C). Brush the buns with melted butter and bake for 15 minutes, or until golden brown. Transfer the buns to a cooling rack and brush more melted butter on top while still warm. Allow the buns to cool for 5 minutes before enjoying.
Notes
- Always check your yeast’s expiration date to ensure good rise and texture.
- Proof yeast with sugar and warm water; if it doesn’t foam, use a fresh packet.
- Divide and weigh dough pieces equally for uniform slider buns.
- Brush buns generously with melted butter before and after baking for a better crust color and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18pieces
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 134mg | 6% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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