The more time I spend in my kitchen, the more things I want to make myself. And that has recently turned to bread and rolls and buns and baked goods, in general. Most recently I have been making my own Homemade Slider Buns. I used several different recipes, trial and error, and have rounded it out the recipe I’m sharing below.
If you are unfamiliar with yeasty doughs, this is a great recipe to start with. It is fairly simple without any really special techniques. You may need a couple of kitchen tools to make it easier – but also you can use what you have to hand. For example, a bench scrapper is super useful for portioning out the dough. But you can also use a long sharp knife. You can use a bowl cover or plastic wrap on the bowl while the dough in proofing.
While this is specifically for slider buns – you can use the same dough for full sized burger buns or hot dog buns. You just have to adjust the cook time slightly (basically start checking at twenty minutes and then remove from oven once golden brown). You can also omit the poppy seeds (if they aren’t going to work for your final recipe) or swap them out for sesame seeds, dried minced onions, or herbs.
I, most recently, made little roast beef and cheddar sliders with these rolls and they were a huge hit! You can make ham and swiss, you can use for mini burgers, you can have them hot or cold. You can also just put some butter and jam on them for a delightful snack.
Now Let’s Get Cookin’!
Homemade Slider Buns
Equipment
Ingredients
- 1 cup Water room temp.
- 3 tbsp Sugar
- 1 pkg Dry Active Yeast 7 grams
- 1 Egg beaten
- 3½ cups Flour bread or AP
- 1 tsp Salt
- ¼ cup Butter softened, divided
- 1 tbsp Poppy Seeds
Instructions
- In a small bowl, add water and sugar. Stir until most of the sugar is dissolved. Then add yeast packet. Let sit to bloom for about 10 minutes. (should be foamy)
- In a large bowl, combine flour, salt and beaten egg. Pour in bloomed yeast. Mix together until a dough forms. Knead for about 5 minutes. Then add half of the softened butter and knead into dough for another 5 minutes. Cover bowl with plastic wrap (or a bowl cover). Place in a warm place (countertop or proofing drawer), to rise for about and hour. It should double in size.
- Turn dough out on lightly floured surface and punch out most of the air. Then use bench scrapper (or knife) to portion into 18 equal pieces. Roll each between your palms into round balls. Line out on a parchment paper covered baking sheet. Cover again with plastic wrap (or a clean kitchen towel) and let proof again, until doubled in size.
- Preheat oven to 350degF.
- Melt remaining butter. Once buns are done proofing, remove plastic wrap and brush each with melted butter. Sprinkle with poppy seeds. Place in oven to bake for 20 minutes (or until golden brown).
- Remove from oven and move immediately to a cooling rack. Let cool at least 15 minutes before slicing in half to use to make sliders.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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Hi Estelle . I’m loving this recipe. Pinning. Thanks for sharing at Funtastic Friday.
They look perfect! Baked just right, beautifully decorated with poppy seeds. You made me hungry.