- warm milk 250 ml (1 cup)
- Flour type 00 (or all-purpose flour) 250 g (2 cups)
- Manitoba flour (or bread flour) 250 g (2 cups)
- butter, cubed and softned 60 g (2 oz)
- Dry yeast 7 g (3 tsp)
- Sugar 12 g (1 tbsp) • 470 kcal
- Egg 1 • 130 kcal
- Salt 1/2 tbsp • 1 kcal
- For coating
- egg yolk 1
- Milk 1 tbsp • 49 kcal
- For sandwich preparation
- Iceberg salad
For some reason, miniature food is just so much more interesting than normal-sized food. And these Mini Slider Buns certainly have the cute factor. Because they’re so small, you can make them for appetizers (served with ham and cheese), or use them as Slider Buns for homemade burgers (or pulled pork!) for a light lunch. You can fill them with anything you want. They’re so good, you can even enjoy them with just a little bit of butter. They’re very similar to brioche buns in that they’re enriched with eggs and some sugar. This makes for a rich dough that won’t fall apart when you eat your burger. The buns are soft in texture, and while they might be small in size, they pack a punch of bread flavor!
Tips for Homemade Slider Buns
– You can make this dough in a stand mixer, or bread machine. For a real “burger look”, you can add a sprinkle of sesame seeds or poppy seeds on the buns after the egg wash.
– To ensure even cooking, make sure to divide the dough in equal amounts. If some are small, while other buns are large, they will cook unevenly—some buns will burn while the others will be undercooked. If you find it difficult to create equal sections, use a small round biscuit cutter to create dough circles, and continue to shape into small, round balls.
– Let the dough rest in a warm, sunny area. This will make it easier for them to rise. In colder temperatures, rising times might be longer.
– Once the Slider Buns have cooled off properly, you can store them in a plastic bag at room temperature for up to 3 days (but they’re better when fresh!).
How to make Slider Buns
Place the butter in a glass bowl. Add the warm milk and stir until the butter has melted and is mixed with the milks.
Add the sugar and yeast and stir to combine.
Add the 00 flour (or all-purpose), salt, and the egg.
Add the Manitoba flour and mix again.
Knead the dough on a floured surface until elastic and smooth. Allow to rest for 3 hours.
Knead the dough lightly and roll out the dough into a thick sausage shape.
Section off small pieces of dough (about 1 oz).
Gently knead each piece of dough and form into balls.
Arrange on a baking tray lined with parchment paper and cover with plastic wrap and a kitchen towel. Leave for 30 minutes.
Use a pastry brush to coat the buns with a mixture of milk and egg yolk.
Bake at 350°F/180°C for 20 minutes.
Add the slider buns with toppings of your choice.