Make Memorable Mini Burgers With Homemade Slider Buns
|Nutrition Facts(per serving)|
Display the Complete Nutrition Label Hide the entire nutrition label
|Amount per serving|
|% Daily Value*|
|Saturated Fat 2g||12%|
|Dietary Fiber 1g||3%|
|Total Sugars 2g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. Suitable for sliders and mini burgers, these soft and tasty bite-sized buns are the ideal accompaniment. They also prepare gorgeous appetizers and entertaining sandwiches, which are perfect for a light lunch or a supper that the whole family will enjoy. Make them into little burgers, or stuff them with seafood salad, shredded beef, pulled pork, or chicken, or any other delectable sandwich contents you can think of.
- The recipe yields around 24 to 26 ounces of dough, which can be split as needed to meet your requirements.
- Make 24 rolls using 1 ounce of dough for each roll, which will be used to make smaller appetizer sandwiches and burgers.
- You may even top them off with a sprinkling of sesame seeds or poppy seeds for a special touch.
- They’re really simple to create and well worth the effort and preparation.
- In fact, this is the only bun I’ll require during grilling season.” — Kayla Hoang et al.
- Active dry yeast (or bread machine yeast) in a 1 1/4-ounce container (2 1/4 teaspoons)
- 1/2 cup warm water (about 110 degrees Fahrenheit)
- A large egg
- 3 tablespoons butter, melted and slightly cooled
- 2 1/2 teaspoons sugar
- 1 1/4 teaspoon salt
- 3 cups all-purpose flour (dip and sweep method)
- 2/3 cup whole milk, room temperature
- 1 large egg
- Butteror oil, which is used to grease the bowl
Toppings that are optional:
- 1 big egg white
- 1 tablespoon water
- 1/4 cup sesame seeds, poppy seeds, or other seeds as desired
- Butter that has been melted
- Gather all of the necessary components. The Spruce / Ulyana Verbytska
- In a large mixing basin or the bowl of a stand mixer, combine the yeast and warm water until well combined. Allow the mixture to sit for approximately 10 minutes, or until it becomes frothy. Recipe by Ulyana Verbytska: In a small mixing basin, whisk together the milk, egg, and melted butter until thoroughly combined. Add the milk mixture to the yeast mixture, along with the sugar, salt, and flour, and mix thoroughly. The Spruce / Ulyana Verbytska
- Hand-knead the dough for 8 to 10 minutes (or use a stand mixer with the dough hook) until it is smooth and elastic, adding a little extra flour if required to keep the dough from sticking to your hands, the counter top, or the edges of the bowl. The Spruce / Ulyana Verbytska
- This is the moment at which the dough should be smooth and elastic. Prepare the Spruce / Ulyana Verbytska by generously grating butter or oil into a large mixing basin. Then, using your hands, form a ball of dough and set it in the oiled basin. Turn it over a few times to ensure that the dough is well coated. This recipe is from Ulyana Verbytska. Cover the bowl with plastic wrap and let aside for 1 1/2 to 2 hours, or until the dough has doubled in size. The Spruce / Ulyana Verbytska: Preheat the oven to 350°F and line two large baking sheets with parchment paper or gently butter the baking sheets. Punch down and pat the dough into a rectangle, like in The Spruce / Ulyana Verbytska. The Spruce / Ulyana Verbytska: Divide the dough into 18 pieces, each weighing approximately 1 1/2 to 1 3/4 ounces (or smaller). This recipe is from Ulyana Verbytska’s The Spruce. Form the dough pieces into firm balls, flatten slightly with your hand, and place on the baking sheets that have been prepared 2 to 3 inches apart. The Spruce / Ulyana Verbytska
- Cover the buns with a light kitchen towel and allow them to rise in a draft-free area for about 30 minutes before baking. The Spruce / Ulyana Verbytska
- Preheat the oven to 375 degrees Fahrenheit and prepare racks in the lowest and top thirds of the oven to accommodate the spruce. Egg wash may be made by whisking together one egg white and one tablespoon of water until they are completely mixed. The Spruce / Ulyana Verbytska: Brush each roll with the egg wash before placing them in the oven, then sprinkle with sesame seeds or poppy seeds if desired. The Spruce / Ulyana Verbytska
- Bake for 15 to 18 minutes, or until golden brown, or until the spruce is tender. The Spruce / Ulyana Verbytska
- If you did not use the egg wash and seeds, you may brush the spruce with melted butter if you want to add some flavor. Allow the buns to cool on a cooling rack. In this recipe by Ulyana Verbytska, split the buns apart and load them with sandwich contents. The Spruce / Ulyana Verbytska
- The Spruce / Ulyana Verbytska
For a Bread Machine
In the event that you have a bread machine, this recipe can be simplified by using it to make the small buns. You should keep in mind that you will be sculpting them by hand.
- Gather all of the necessary components. Recipe by Ulyana Verbytska: In a small mixing bowl, whisk together the water, milk, melted butter and egg until well combined. The Spruce / Ulyana Verbytska
- In the bread machine, combine the milk mixture with the flour, sugar, salt, and instant or bread machine yeast in the sequence recommended by the manufacturer, and process until the dough is smooth and elastic. To begin the dough cycle, start with the Spruce / Ulyana Verbytska. The Spruce / Ulyana Verbytska
- Turn out the completed dough onto a lightly floured surface and let it rest for 10 minutes. Form the dough into balls by flattening it into a rectangle and cutting it into pieces. Place the dough on two baking pans coated with parchment paper, cover with a kitchen towel, and allow it to rise for 30 minutes. It’s time to bake the Spruce / Ulyana Verbytska
- Brush with the egg wash and seeds, if using, and bake for 15 to 18 minutes at 375 degrees Fahrenheit. When making the Spruce / Ulyana Verbytska, brush the top with melted butter if you did not use the egg wash and seeds (optional). Allow the buns to cool on a cooling rack. The Spruce / Ulyana Verbytska: Split the buns in half and fill them with your favorite sandwich fixings. The Spruce / Ulyana Verbytska
- The Spruce / Ulyana Verbytska
Alternative Shaping Technique
You may use a circular 1 1/2-inch biscuit cutter if you don’t have a kitchen scale and want absolutely uniform and shaped buns without using one. Use a biscuit cutter (a 2-inch cutter works well for the bigger slider buns) to cut out dough circles and then roll them into balls. Repeat this process with the other half of the dough until it is roughly 1/4 inch thick. Repeat the process with the remaining dough, placing the buns on the baking sheet that has been prepared. Continue with the rising and baking stages.
Homemade Mini Slider Buns
Mini slider buns may be used for a variety of things. They offer amazing appetizer sandwiches, such as small burgers, pulled pork sandwiches, and even breakfast sandwiches, as well as breakfast sandwiches.
Tips for Making Mini Slider Buns
Mixing and Kneading the Dough: The dough for the small slider buns may be created in a bread machine, stand mixer, or by hand kneading it together with your hands. In this page, you’ll find some helpful methods for kneading bread: Bread with Roasted Garlic and Rosemary. Making Buns of a Consistent Size: Make use of a kitchen scale to weigh out equal pieces of dough to ensure that all of your buns are the same size and cook up equally in the oven. The first step is to place the dough on a scale to determine its total weight.
This is the approximate weight that each dough piece should have.
Divide the dough into 15 pieces by weighing each piece on a scale to determine the weight of each piece.
Alternatively, you may sprinkle sesame, poppy, or white chia seeds on top after brushing to provide a festive finishing touch. Alternatively, season with sea salt, onion flakes, and garlic powder to enhance the taste even more.
How to Make Mini Slider Buns
The dough should be mixed and kneaded, then it should be allowed to rise until it has doubled in size. After the dough has risen, turn it out onto a well-floured surface. Using a pastry cutter, cut the dough into 15 equal pieces and roll each piece into a round ball. Place each ball on the baking sheet that has been prepared. Allow the dough to rise once more until it has doubled in size. Bake until the tops are golden brown in a preheated oven. Allow the small slider buns to cool on a cooling rack before using them for mini sliders, burgers, or even just as regular dinner rolls.
Homemade Mini Slider Buns
Slider buns can be used for a variety of things. They offer amazing appetizer sandwiches, such as small burgers, pulled pork sandwiches, and even breakfast sandwiches, as well as breakfast sandwiches. CourseBreadCuisineAmericanKeyword micro slider buns are a type of bun that is small and round. Preparation time: 15 minutes 15 minutes to prepare Time to Awaken: 2 hours Time allotted: 30 minutes Servings15buns Calories155kcal
- Warm the water and dissolve the yeast in it. To make the dough, combine all of the ingredients in a bread machine, stand mixer, or by hand, kneading until smooth and elastic. Use step 3 if you are using the dough cycle on your bread machine
- Otherwise, proceed to step 4. Butter or olive oil should be used to grease a large mixing basin. Place the dough in the bowl and flip it around to oil the top of the dough bowl. Cover with plastic wrap and set aside in a warm location free of drafts until doubled in size, about 45-60 minutes
- When the dough has doubled in size, push it down and place it on a lightly floured board to rest for 15 minutes. 15 pieces of dough should be made from the dough. Form the pieces into smooth, round balls and set them on a sheet pan that has been gently greased. Allow the dough to rise once more until it has doubled in size, around 45-60 minutes. When the dough is almost completed rising, preheat your oven to 400 degrees Fahrenheit. Bake the small slider buns for 12-15 minutes, or until the tops are golden brown, in a preheated oven at 350 degrees. Remove the buns from the oven and set them on a cooling rack to cool completely. Once the rolls have cooled fully, you can either serve them warm or store them in a plastic bag.
One serving contains: 1 bun|155 calories|21.2 grams of carbohydrates|3.5 grams of protein|2.1 grams of fat|1.1 grams of saturated fat|Cholesterol: 4 milligrams|169 milligrams of sodium|36 milligrams of potassium|0.7 grams of fiber|1.3 grams of sugar|100 milligrams of calcium|0.2 milligrams of iron
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Easy Brioche Slider Buns (No Knead!)
It is possible that this content contains affiliate links. In only 10 minutes, you can have the dough for these fluffy, buttery Brioche Slider Buns on the table. Then you may choose whether to let the no-knead dough rise in order to bake these little burger buns the same day, or whether to let it gently rise overnight in order to bake them the following day. In any case, you’ll have one of the most beloved breads on the globe, which will serve as an excellent ambassador for French baking traditions.
Go to the following page:
- Brioche Slider Buns: What You’ll Need
- Why a Slow Rise is Best
- Accurate Measuring
- How to Make Brioche Slider Buns Comments on the recipe video for Brioche Slider Buns
Ingredients You Need to Make Brioche Slider Buns
- All-purpose white flour is used as the flour. Yeast: quick yeast or active dry yeast (see recipe note for further information)
- Granulated sugar is the kind of sugar used. The salt used should be kosher salt or half the amount of fine sea salt used. To make butter, use salted or unsalted butter (if using unsalted butter, increase the amount of kosher salt to 2 teaspoons). Milk (preferably whole milk)
- Eggs: big eggs are available.
Slow Rise is Best
What is the key to making brioche dough that doesn’t require any kneading? Patience. But the best part is that you don’t have to do any kneading at all; there’s nothing to do by hand and no need for a stand mixer, dough hook, or paddle attachment. Instead of kneading, the gluten strands that give brioche bread its distinctive texture are formed by the passage of time instead. To ensure the best taste and texture, I prefer to create the dough a day ahead of time and let it rise slowly in the refrigerator for several hours to get maximum flavor and texture.
It’s critical to measure your ingredients precisely while baking, just as it is with any other recipe. I believe mykitchen scale to be an invaluable tool, and I strongly advise using one to get consistent results every time you cook. There are endless ways to use these smaller brioche buns, including mini brioche cheeseburgers, mini pork belly sliders, mini buffalo chicken sandwiches, and three-bite BLTs, to name a few.
Use thisBrioche Bun Recipe for full-size buns instead.) Alternatively, try this recipe for Homemade Hot Dog Buns, which is great for hot dogs and sausages. Also, don’t forget to try these incredibleBrioche Cinnamon Rolls!)
What distinguishes a brioche from other types of bread? Brioche bread is delicately sweet and richer than other breads, owing to the addition of butter, eggs, milk, and sugar to the batter and rising process. What is a brioche slider bun, and how do you make one? Smaller in size than traditional Brioche Burger Buns, slider buns are constructed of brioche dough. They are intended for use in the preparation of miniature sandwiches (typically served as appetizers) that are just 2 or 3 bites in size.
It is because of their smooth and light texture that brioche slider buns are the greatest.
How to Make Brioche Slider Buns
Step 1: In a large mixing bowl, whisk together the flour, yeast, sugar, and salt. Step 2: In a small saucepan, heat the butter and milk over low heat until the butter has melted. Remove the pan from the heat. Using a whisk, combine warm water and one egg; whisk in the melted butter mixture until well combined. Step 3: Pour the liquid mixture over the flour mixture and stir until you have a shaggy, sticky dough on your hands. Cover the bowl and set it aside in a warm position for 2-4 hours, or cover and place it in the refrigerator overnight to double in size.
- Form a ball of the rising dough and set it on a lightly floured board, patting it into a rectangle.
- Form each piece of dough into a ball by folding the edges under and squeezing the dough together to bind it together (see step by step photos below).
- Cover loosely with a kitchen towel and allow to rise in a warm place for 1-2 hours, or until the buns are puffy and light to the touch.
- Place the buns on a cooling rack until they are ready to be served.
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Brioche Slider Buns
- Brioche buns in little size are ideal for preparing sliders!. A no-knead dish that is quick and simple. Preparation time: 15 minutes Cooking Time: 15 minutes Time to Awaken4 hours Time allotted: 4 hours 30 minutes CourseBreads and Quick Breads are two types of bread. CuisineFrenchServings 18 slider buns made with brioche Calories119kcal
- 1 1/2 teaspoonsinstant yeastsee recipe note1
- 2 tablespoons sugar
- 1 1/2 teaspoonskosher salt
- 3 tablespoonsbuttersee recipe note2
- 3 tablespoonsmilk
- 1 cup warm water
- 2 large eggs divided (one for egg wash before baking)
- 3 tablespoons butter
- In a large mixing basin, whisk together the flour, yeast, sugar, and salt until well combined. Heat the butter and milk in a small saucepan over low heat until the butter has barely melted. Remove the pan from the heat and allow it to cool slightly. Warm water and one egg are whisked together in a medium-sized mixing basin. Whisk in the heated milk and butter mixture until everything is well mixed. Pour the liquid over the flour mixture and stir with a wooden spoon or rubber spatula until there is no dry flour left and you have a shaggy, sticky mixture. Set aside for 2 to 4 hours in a warm area, tightly covering the bowl with a lid or plastic wrap. When dough is bubbling and has doubled in size, remove from heat (recipe note3). In a tight-fitting container, place the dough and refrigerate for 12-24 hours to allow it to rise gently in the refrigerator (my recommended method for the best flavor and texture – recipe note4). Prepare a baking sheet by lining it with parchment paper. Turn out the rising dough onto a lightly floured work surface and, using lightly floured hands, collect the dough into a ball, then gently flatten it into a rectangle shape. Dividing the dough into 18 equal pieces using a dough scraper is recommended (use a kitchen scale for perfectly even buns). Shape each piece into a ball by first tucking the edges under and then squeezing the pieces together to bind them together. Place the pinched edge down on the work area and gently roll the ball with your palm to produce a ball of varying sizes. Place them 2 inches apart on the baking sheet that has been prepared. Place a clean kitchen towel over the buns and allow to rise until puffy and light to the touch, about 1 hour or up to 2 hours if dough is direct from the refrigerator. Preheat the oven to 400 degrees Fahrenheit when you are ready to bake. The remaining egg and 1 tablespoon water should be whisked together and brushed over the buns with a pastry brush. Bake for 12-15 minutes, or until the tops are golden brown, flipping the oven sheet halfway through the process. Cool fully on a wire rack after removing the buns from the oven.
- If you want to use active dry yeast instead of instant yeast, increase the amount to 2 tablespoons. In the third stage of the recipe, stir a teaspoon of sugar into the heated water and sprinkle yeast over the top of the mixture. Allow it sit for 5-10 minutes, or until the yeast has foamed. In a separate bowl, whisk together the egg and the somewhat cooled butter and milk mixture. Toss in the yeast mixture with the dry ingredients and continue with the instructions
- If you’re using unsalted butter, you’ll want to up the kosher salt to 2 tablespoons. If the temperature in your home isn’t warm enough for the dough to rise, follow this trick from Cooks Illustrated magazine to build a proving oven for the dough: Position a covered bowl on the middle shelf of your oven and a loaf or cake pan filled with 3 cups boiling water on the bottom shelf of your oven to bake the dough. Then you can close the oven door and you’ve produced an ideal environment for the dough to rise
- If you chill the dough overnight, check it in the morning to see if it has doubled in size. If it has, proceed with the recipe. If this is the case, remove the dough from the refrigerator and allow it to rise in a warm location before continuing with the procedure. Allowing the slider buns to cool fully before transferring them to a freezer-safe bag or container is the best way to store them. Allow the bag to defrost at room temperature. Use within 2 months after purchase
Calories:119kcal Carbohydrates:20g Protein:4g Fat:3g 1 gram of saturated fat 1 gram of trans fat Cholesterol:26mg Sodium:221mg Potassium:46mg Fiber:1g Sugar:2g Vitamin A: 92 International Units 1 milligram of vitamin C Calcium:11mg Iron:1mg Keyword Father’s Day, Independence Day, and Memorial Day are all simple celebrations on the Fourth of July. I’d really like to see it! Please tag me on Instagram at @pinchandswirlor and leave a comment and rating in the section below.
Sliders. It’s not those children who are having a good time on the playground equipment. The same cannot be said for the lads (and girls) making their way towards home plate with the relay from left field trailing behind them. (Or, to keep things in the same ballpark, a really difficult breaking pitch. ) I’m talking about sliders, like in White Castle sliders, which are miniature burgers on micro buns that you can eat two or three of at a time without feeling guilty about your indulgence. Probably only the slightest trace of remorse on my part.
- Nonetheless, I’m not here to talk about calories today.
- The standard slider is made up of 1 1/2-ounce hamburger patties, American cheese, a pickle slice, and steam-fried onions, among other ingredients.
- First and foremost, the buns.
- What if I told you that by clicking anywhere on this block of photographs, you may enlarge them to their original size?
- Prepare the dough and allow it to go through its first rise, which is the one that takes place in the bowl.
- Working with one piece of dough at a time, lay it on a piece of parchment paper or waxed paper that has been gently oiled.
- Pat and roll the dough into a 9-inch-diameter circle that is approximately 3/8-inch thick.
Even if you do an excellent job, you will wind up with around 20% of the dough getting scraped off the table.
You should be able to make approximately 2 dozen good-looking cutout buns before you have to resort to shaping the scraps from the rest of the dough.
However, baking buns close together helps them stay soft, which is important for a slider bun, which should be moist.
They won’t become very puffy, which is OK since you don’t want towering dinner rolls; instead, you want slider buns that are somewhat squat.
It’s important to note that the buns have grown in height, but they are still nothing near the height of a dinner roll.
9 to 10 minutes, or until the buns are a light golden brown, should be enough time to finish baking them.
Take a look at how these buns stretched out and barely touched one another as they were baking.
If you have a regular half-sheet pan and you cut the buns into 2″ circular shapes, 2 dozen buns will fit well on the pan.
Do you see the egg?
Disclaimer: Before you genuine “appreciators” of White Castle come down on me for having a bun that is wrongly shaped — you’re absolutely accurate.
If you wish to go that path, by all means do so; nevertheless, to me, this reeks too strongly of unnecessary food manipulation.
To make hamburger patties, flatten 2 to 2 1/2 pounds of hamburger between two sheets of parchment or waxed paper until it is about 1/2″ thick.
Fry the burgers (along with the onions if you’re a lover of fried onions) until golden brown.
Add a burger and a small slice of American cheese to complete the meal.
That’s all; there are no sauces or condiments. White Castle, take a back seat! Are you ready to experiment with baking your own slider buns? Try our recipes for Beautiful Burger Buns and Golden Pull-Apart Butter Buns, both of which will turn out delicious.
Homemade Slider Buns
It is possible that this content contains affiliate links. Please take the time to read my disclosure policy. They’re the perfect tiny micro buns for burgers, and they’re small enough that you can eat three of them without feeling squeaky clean afterward. The smell of freshly baked bread baking in the oven, the warm buns, there’s nothing better than a freshly baked bun from scratch. My favorite thing about these slider buns is that they are so moist and delicious. That being said, here’s the deal.
- Any suggestions?
- It is not difficult to make bread since bread is bread.
- They’re adorable little buns that are buttery and tasty, plus they only have 91 calories per slider bun.
- That is really fantastic!
- Who has the ability to consume just one?
For the complete ingredient amounts and directions, continue scrolling down to the recipe card, or click theJump to Recipebutton at the top of the page.
- All-purpose flour is all you’ll need for this recipe. The importance of salt in any baked item cannot be overstated
- It guarantees that all of the flavors we’ve added above are fully realized. Water– This is the liquid that we utilize in our buns today, and it should be at room temperature. Today I’m using instant yeast so that we can integrate it immediately into the dough without having to first dissolve it in water. Sugar– To give our rolls a slight sweetness, we use a small amount of sugar. You may also use honey in this recipe. Large egg at ambient temperature (one large egg)
- Margarine– you may use either margarine or butter for this recipe. To finish the rolls, you’ll need some melted butter to brush on top of them.
How To Make Slider Buns
- Make the dough by combining the following ingredients: Combine all of the ingredients in the bowl of your stand mixer (excluding the 2 tbsp of butter for brushing). Using the hook attachment, combine all of the ingredients on medium low for 3 to 5 minutes, or until the dough is smooth and elastic and the edge of the bowl has been cleaned. The dough should be a little sticky, but it should be workable. It is necessary to add a small amount of water if the dough is too hard or dry, and a small amount of flour if the dough is too sticky. Allowing the dough to rise: Place a clean, moist kitchen towel over the bowl, and let the dough to rise until it has doubled in size
- Preheat the oven to 375 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper. Form the buns in the following ways: Drop the dough onto a lightly floured surface and roll it out to approximately a third of an inch in thickness, depending on your preference. Make the sliders by cutting them using a 2 inch cookie cutter. You should be able to make around 25 sliders with this amount of dough. Make use of the remaining dough by kneading it a couple of times and re-rolling it to a thickness of about a third of an inch. Place the cutout sliders onto the baking sheet that has been prepared, allowing a little space between them since they will continue to rise
- And Second ascent: Continue to let the buns rest for another 30 minutes, or until they have more than doubled in volume
- Preparation: Brush the slider buns with melted butter and bake for 10 to 12 minutes, or until they are golden brown.
Can I Use Active Dry Yeast
You very certainly can. The only difference is that you must first activate the dry yeast. To achieve this, combine a small amount of room-temperature or slightly warm water with the yeast in a mixing basin. Allow it to settle for a minute or two before stirring it with a spoon or fork until the yeast is completely dissolved. You’ll observe that the yeast begins to create bubbles, which indicates that the yeast is healthy; however, if you see no reaction at all, it’s likely that your yeast is old and has to be replaced with new fresh yeast.
The Best Place For Dough To Rise
If you’re having difficulties getting your dough to rise and double in size, I’ve got a simple little tip for you that will ensure your dough fluffs up properly every time you make it. Preheat your oven at 200 degrees Fahrenheit, then turn it off and set the dough in the oven with the door closed when it needs to rise. This will guarantee that the dough rises in a warm atmosphere, and the dough will rise quite rapidly if the yeast used was of high quality.
Tips And Tricks
- It is possible to get your dough to rise and double in size, but it is not always easy. I have a quick and easy tip for you to ensure that your dough fluffs up appropriately. Bake at 200 degrees for 15 minutes, then switch off the oven and put your dough in the oven with the door closed when it needs to rise again. This will guarantee that the dough rises in a warm atmosphere, and the dough will rise pretty rapidly if the yeast used was of high quality and quantity.
Storing Leftover Buns
You may keep these rolls covered in aluminum foil or plastic wrap on the counter for up to 5 days without refrigeration. You can simply freeze these rolls by separating them on a baking sheet and freezing them before transferring them to a freezer bag or an airtight container. If you freeze them, they will keep for up to 6 months and can be thawed right on the counter when you’re ready to eat them.
More Recipes You’ll Enjoy:
- Texas Roadhouse Rolls
- Parker House Rolls
- Dinner Crescents
- Hawaiian Sweet Rolls
- Soft Buttermilk Dinner Rolls
- No Knead Hot Cross Buns
- Honey Rolls
- Classic Dinner Rolls
My NewsletterPinterest My NewsletterPinterest FacebookInstagram They’re the perfect tiny micro buns for burgers, and they’re small enough that you can eat three of them without feeling squeaky clean afterward.
The smell of freshly baked bread baking in the oven, the warm buns, there’s nothing better than a freshly baked bun from scratch.
- 3 1/4 teaspoon salt, 3/4 cup water, 1 tablespoon fast rise yeast, 1/4 cup sugar, 1 egg, 2 tablespoons margarine or melted butter, 2 tablespoons butter for brushing
- 1/2 cup all-purpose flour
- Combine all of the ingredients in the bowl of your stand mixer (excluding the 2 tbsp of butter for brushing). Using the hook attachment, combine all of the ingredients on medium low for 3 to 5 minutes, or until the dough is smooth and elastic and the edge of the bowl has been cleaned. The dough should be a little sticky, but it should be workable. It is necessary to add a small amount of water if the dough is too hard or dry, and a small amount of flour if the dough is too sticky. Place a clean, moist kitchen towel over the bowl, and let the dough to rise until it has doubled in size
- Preheat the oven to 375 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper. Drop the dough onto a lightly floured surface and roll it out to approximately a third of an inch in thickness, depending on your preference. Make the sliders by cutting them using a 2 inch cookie cutter. You should be able to make around 25 sliders with this amount of dough. Make use of the leftover dough by kneading it a couple of times and rerolling it to a thickness of about a third of an inch. Place the cutout sliders onto the baking sheet that has been prepared, allowing a little space between them since they will continue to rise
- And Continue to let the buns rest for another 30 minutes, or until they have more than doubled in volume
- Bake for 10 to 12 minutes, or until the slider buns are golden brown, after brushing them with melted butter.
- Preheat your oven to 200 degrees for a few of minutes, just long enough for the oven to become heated. This will help to reduce the amount of time the dough needs to rise. Turn off the oven and cover the bowl with a cloth to keep the dough from drying out. Close the oven door and let the dough to rise until it has doubled in size, around 30 minutes. Remember that nutritional information is a preliminary estimate and might vary substantially depending on the goods used
- If the yeast is fresh, it should be ready in half an hour to an hour.
Serving:1bun 91 calories per serving (5 percent ) 15.6 g of carbohydrates (5 percent ) 2.2 g of protein (4 percent ) 2.2 g of fat (3 percent ) 7 milligrams of cholesterol (2 percent ) Sodium: 14 milligrams (1 percent ) 0.6 g of dietary fiber (3 percent ) 2.1 g of sugar (2 percent ) Bread and a side dish are included in the course. Cuisine:American Slider buns are a kind of bun.
My name is Joanna (Jo for short), and this is my blog, where I will be sharing my culinary adventures with you. You will discover a range of recipes that use simple, everyday items to create delightful, tasty, and comfortable dinners, as well as some luscious desserts, on this page.
If you enjoy brioche burger buns that are soft, fluffy, and airy, with a mild buttery flavor and a slight sweetness, you can put your quest to rest right here. After a lot of trial and error, I finally came up with the recipe for these super-briochy slider buns. Usually, when I make burgers using beef patties, I use a different sort of bread that tastes more baguette-like and less briochy than the one I used in this recipe. However, these brioche buns are so delicious when served with pulled pork (recipe here) or a grilled portobello cap burger that it is nearly impossible to believe.
- Also, do not reduce the quantity of components by half.
- These brioche buns are not only amazing as burger buns, but they are also one of the most delectable morning treats I’ve ever eaten.
- If they are too thick to fit into your toaster, simply cut them in half again or toast them under the broiler in the oven.
- By the way, they’re also great for freezing.
- For a more elaborate recipe, check out my recipe for brioche burger buns, which I posted a while back.
- In addition, the procedure differs slightly.
Step-by-step recipe for brioche burger/slilder buns
I use a hand mixer to mix the dough for the initial portion of the process. Sprinkle the yeast on top of the milk and put it aside for 5-10 minutes to allow the yeast to activate and dissolve completely. To make the frosting, in a separate large mixing basin, whip softened butter (not melted) and sugar with an electric mixer until light in color, approximately 3 minutes. Add the eggs one at a time, mixing well after each addition. After that, add the yeast-milk mixture, salt, and approximately half of the flour.
- After combining the dough, it is necessary to knead it for approximately 5 minutes, or until it is soft and smooth.
- Knead the dough with your hands for 5 minutes, either directly in the mixing bowl (which is less messy) or on a lightly floured surface, until it is smooth and elastic.
- Form the dough into balls and lay them out on a baking pan.
- Form each piece of dough into a smooth, tight round ball and lay it on a baking sheet lined with parchment paper, 3 inches apart.
- They will noticeably increase in size.
- Allow the buns to rise until they are puffy, about 30 minutes to 1 hour, covered with a tea towel.
- Repeat the spraying process as required.
Sesame seeds adhere better to buns that have been brushed (i.e., moist).
Preheat the oven to 375°F (200°C), with the center rack (I use rack 2 from 4th from the top) and bake for about 20 minutes, or until golden brown, in the middle of the preheated oven.
Transfer the buns to a cooling rack as soon as they are finished baking.
When the buns have cooled fully, cut them in half horizontally and toast them before stuffing them.
The pull-aparts are excellent for pulled pork sandwiches.
Brioche slider buns that are soft, fluffy, delicately flavored with butter, and very mildly sweet.
The recipe yields either 24 slider buns or 12 burger buns, depending on your preference. Sliders made with pulled pork and served on these buns are a hit. They keep nicely in the freezer and make excellent breakfast buns (even better when toasted). Ingredients
- A mixture of 1/2 cup and 1/3 cup (200 mL/ 6.76 fl oz) warm milk
- 2 1/4 teaspoon active dry yeast or instant yeast (7 g)
- A pinch of salt
- And a pinch of baking powder a total of 11 tablespoons (160 g or 1 stick+3 tablespoons) unsalted butter, cut into small pieces and melted
- 3 big eggs
- 1 teaspoon (6 g) fine salt
- 1 tablespoon (15 g) granulated sugar
- 1 tablespoon (15 g) butter
- 600 g/21 oz (about 4 1/2 cups) white bread flour (all-purpose flour or all-purose flour would work as well)
- To finish, combine 1 egg yolk with 2 teaspoons milk for an egg wash
- 2-3 tablespoons sesame seeds for garnish. All of the components should be at room temperature. When making the dough, I recommend measuring the flour by weight in grams/oz rather than volume since it is more precise than measuring by volume.
- Allow 5-10 minutes for the yeast to activate and dissolve once you have sprinkled it over the milk (all 200 mL of it). To make the frosting, in a separate large mixing bowl, whip softened butter (not melted) and sugar together with an electric mixer until light in color, about 3 minutes Add the eggs one at a time, mixing well after each addition. The eggs may separate from the butter if the butter is not at room temperature
- However, after the flour is added, everything will come back together. Combine the yeast-milk, salt, and approximately half of the flour in a mixing bowl. Mix on a low speed for 1 minute, or until everything is fully incorporated, with your mixer. Using a cooking spoon, gently whisk in the remaining flour until the ingredients are well combined. Knead the dough with your hands for 5 minutes, either directly in the mixing bowl (which is less messy) or on a lightly floured surface, until it is smooth and elastic. The dough will be quite sticky for the first few minutes, but it will get less sticky after a few minutes. Please do not add any more flour, since this will result in the buns becoming harsher. Once it has risen for the first time, the dough becomes much simpler to handle. Make a large, clean, and oiled basin for the dough, then cover with a lid or cling wrap and set it aside at room temperature to rise until doubled in volume, approximately 1-2 hours, depending on the room temperature
- Turn the dough out onto a lightly floured work surface and divide it into 24 equal pieces (using a scale is quite helpful here). Form each piece of dough into a smooth, tight round ball and lay it on a baking sheet lined with parchment paper, 3 inches apart. Repeat with the remaining dough pieces. Allow the buns to rise until they are puffy, about 30 minutes to 1 hour, covered with a tea towel. As an alternative to covering the balls with a tea towel, you may spritz them with water (or brush them with water) to keep them from drying out. When the buns are puffed, brush them with egg wash in batches of three at a time and sprinkle them with sesame seeds. Sesame seeds adhere better to buns that have been brushed (i.e., moist). In a preheated oven (I use rack 2 from 4th from top), bake them for about 20 minutes at 375 degrees Fahrenheit (200 degrees Celsius), or until they are golden brown. While using an oven with a top/bottom heating element, I bake one sheet at a time, and when using a fan-assisted oven, I bake two sheets at a time. Transfer the buns to a cooling rack as soon as they are finished baking. Updated on September 9, 2018: It only took 10 minutes at 355 degrees Fahrenheit (180 degrees Celsius) in my new fan-assisted oven before they were golden brown. The buns should be transferred immediately to a cooling rack and allowed to cool fully before slicing in half horizontally and toasting before assembling. I use the oven broiler for large amounts of food.
Did you follow the directions on the recipe? You might post your results in this section. Nothing more complicated than snapping a photo with your smartphone and sending it [email protected] Carole: I had a BLAST with this dish! Excellent instructions that were followed to the the with stunning outcomes. Thank you very much for sharing this recipe with us! Carole
Homemade Slider Buns
It is possible that this content contains affiliate links. Please refer to the disclosure policy here for more information. Slider buns are ideal for gatherings and barbeques of all kinds. Pulling pork, hamburgers, or any other favorite slider dish go perfectly with this simple slider bun recipe, which is simple to make and tasty! When it comes to parties, I enjoy utilizing slider buns, and theseHawaiian Chicken Sliders are the ultimate party food. This recipe for Honey Balsamic Pulled Pork Slidersis usually a success, and you can use slider buns for these Hawaiian Ham and Cheese Sandwiches as well.
What are Slider Buns?
Slider buns are one of my favorite things. Mostly because they are little hamburger buns, which are a delight to eat. You may use a slider bun in the same way that you would use a hamburger bun; it’s only that it’s smaller in size. A terrific method to serve food during a gathering is with sliders. Fill them with little hamburgers, shredded chicken, or porkkorbeef. Most of the time, when you purchase these in the shop, they are more square in shape, but mine are circular, but they serve the same purpose!
How to Make Slider Buns
Preparing this slider bun recipe is quite similar to creating any other yeast bread or roll dish. I use my Kitchen Aid stand mixer to make these, but they may also be prepared by hand if you like. The slider rolls have been made a little denser to ensure that the meat is held in place and does not break apart while you’re eating them. Even though they are still soft and slightly sweet, they are the perfect snack. If you are apprehensive about dealing with yeast, make sure to read my post here, which has all of my suggestions for how to prove yeast.
- Proof the yeast with 3 tablespoons of water before combining the flour, salt, and sugar in a large mixing basin. Use your fingers to work in the butter until it is crumbled into the flour mixture. In a large mixing bowl, combine the yeast mixture, 1 cup water, and the egg. Knead until the dough is soft and elastic. The dough will be a little sticky at first. Place the dough in a basin and cover it with plastic wrap, allowing it to rise for approximately an hour or until it has doubled in size.
The Best Place For Dough To Rise
Dough prefers a warm atmosphere in which to rise, so if your house is cool, use this approach; it has worked for me every single time thus far. Start by preheating your oven to 150 degrees Fahrenheit. As soon as the oven reaches temperature, switch it off and place the bowl of dough, which has been covered with a cotton towel, in the oven. Allow the dough to rise in the oven by closing the door. Due to the pleasant warm atmosphere provided by the oven, your dough will rise quite rapidly.
- After the dough has risen, divide it into 16 equal-sized pieces and flatten each piece into a small round ball. Repeat with the remaining dough. You can build them any size you like, but I choose to make mine around 2 inches in width and length. Keep in mind that they will be a little larger as they rise.
- Place the round balls of dough on a baking sheet that has been lined with parchment paper. I normally flatten the ball of dough with my hand once it has been formed. Place a cotton towel on top of the pan and allow them to rise for another 30 minutes.
- Preheat the oven to 400 degrees and bake the slider buns for 12-15 minutes, or until golden brown. Allow them to cool completely before slicing them open and stuffing them.
Storing Leftover Slider Buns
For 4-5 days, you may keep these rolls on the counter in an airtight container or covered in aluminum foil or plastic. By placing them on a baking sheet and then freezing them, you can simply store them in a freezer bag or other airtight container until you need them.
If stored in the freezer, they will survive up to 6 months. When you’re ready to use them, simply defrost them on the counter until they’re ready. If you’d want to see some more of my favorite bread or roll recipes, try these:
- Three-Minute Rolls, Crescent Rolls, Butter Rolls, and Easy French Bread are some of the options.
For all of my other favorite cooking items and gadgets, please see myAmazon Store page here. Did you know I’m the author of a cookbook? Check out theHoliday Slow Cooker Cookbook, which has 100 delectable dishes for the holidays.
Slider Bun Recipe
Prep:18minutes Cook:12minutes Total:1hour30minutes
- 3 tablespoons warm water
- 2 1/4 teaspoon active dry yeast
- 1 cup warm water
- 1 egg beaten
- 3 tablespoons sugar
- 3 1/3 cups flour
- 1 teaspoon salt
- 3 tablespoons butter
- 3 tablespoons warm water and the yeast are combined in a mixing basin. Allow to stand until frothy
- In a large mixing basin, whisk together the flour, salt, and sugar. Toss in the butter and incorporate it into the flour with your fingertips. It will crumble into bits. Combine the yeast mixture, 1 cup water, and 1 egg
- Set aside. Knead the dough until it is smooth and elastic. The dough will be a little sticky at first. Allow the dough to rise for 1 hour, or until it has doubled in size. Divide the dough into 16 equal pieces and roll each piece into a ball
- ( Place on a baking sheet lined with parchment paper and flatten gently with the palm of your hand
- Allow the mixture to rise for approximately 30 minutes after covering loosely with plastic wrap coated with nonstick spray. Preheat the oven to 400 degrees for around 12- 15 minutes, or until the top is golden brown.
- Make sure to pre-heat your oven to 150 degrees F, and as soon as it reaches that temperature, switch it off and throw the bowl of dough wrapped with a cotton towel into the oven to let it rise. Allow the dough to rise in the oven by closing the door. You can store these rolls immediately on the counter in an airtight container or covered in foil or plastic for up to 4-5 days because of the lovely warm atmosphere provided by the oven
- Your dough will rise quite rapidly. By placing them on a baking sheet and then freezing them, you can simply store them in a freezer bag or other airtight container until you need them. If stored in the freezer, they will survive up to 6 months. When you’re ready to use them, simply thaw them out on the counter before using them.
275 calories per serving (14 percent ) 46 g of carbohydrates (15 percent ) 8 g of protein (16 percent ) 6 g of fat (9 percent ) 3 g of saturated fat (19 percent ) Cholesterol: 53 milligrams (18 percent ) 351 milligrams of sodium (15 percent ) Potassium: 111 milligrams (3 percent ) 2 g of dietary fiber (8 percent ) 5 g of sugar (6 percent ) Vitamin A: 200 International Units (4 percent ) Calcium: 22 milligrams (2 percent ) 3 milligrams of iron (17 percent ) *Disclaimer: All nutritional information is provided as a guideline only.
The complete disclosure may be seen here.
If you’ve tried this dish or any other recipe on Your Homebased Mom, please don’t forget to score the recipe and let me know how it turned out in the comments section below; I look forward to hearing your feedback!
It is possible that this content will include affiliate sales links. Please take the time to read my disclosure policy. These Mini Hamburger Buns may also be used as Slider Rolls if you make them from scratch! Fill them with your favorite fillings and serve them immediately. Here’s a story about Mini Hamburger Buns that you might like. When we initially arrived in Portland, I was mostly enthused about the amount of shopping I would be able to do! Everything is within a three-mile radius, including shopping malls, food shops, and petrol stations.
- The fact that those stores exist makes me really happy as a clam.
- *insert gasp sound effect here* It was my first reaction to be incredibly harsh and say something like, “What do you mean you don’t have them?
- It irritates me.
- As a result, I returned home and created my own.
- You prepare it the same way you would any other bread product: knead it, let it rise, shape it, let it rise again, then bake it.
- Work is simple, but it is inconvenient since you must wait.
- Keep an eye out on Monday to see what I decided to put in mine!
Pour in some yeast and honey to finish it off.
If you don’t have honey on hand, make do with what you have!
Allow a few minutes to pass before continuing.
In a small bowl, combine 1/2 cup cold milk with the heated butter to make everything warm instead of hot.
Extreme heat may be fatal.quite literally, in certain cases.
Now, let’s get back to the yeast, which should be frothy and puffy at this point.
Pour this yeasty liquid into the bowl of a stand mixer, along with the milk, melted butter, and egg, and beat until well combined.
I’ve finally gotten around to buying additional flour!
Having used up the last of mine on this dish, and then not even included any in this recipe, it was past time for me to get some more.
Some of the finest flour available on the market.
If the mixture is still too sticky, add more and continue mixing.
The dough is becoming smoother, but it is still a little too sticky.
When you knead the dough, you want it to be slightly sticky, yet tough enough to maintain its shape and be smooth afterward.
By then, it should have more than doubled!
Sprinkle some sesame seeds on top after brushing with a little egg.
My dough did not nearly double in size again before I cooked it, but you are welcome to let yours rise even further.
Warm, fresh, and luxuriously soft!
I can’t seem to resist the smell of freshly baked bread coming out of the oven. These Mini Hamburger Buns may also be used as Slider Rolls if you make them from scratch! Fill them with your favorite fillings and serve them immediately. Perfect for getting together with friends!
- Half-cup warm water, 2 1/4 teaspoons quick rise active dry yeast, 1 teaspoon honey, 1/4 cup butter, 1/2 cup milk, 2 eggs, divided
- 1 teaspoon salt
- 3 1/3 cups unbleached all purpose flour
- 3 teaspoons sesame seeds
- Combine warm water, yeast, and honey in a large mixing bowl. Set aside for the purpose of proofreading. Place the butter in a microwave-safe bowl and heat on high for 30 seconds or until thoroughly melted. Pour the milk and 1 egg into the butter and mix until well combined. Pour the ingredients into a stand mixer. The yeast mixture should have a frothy appearance. Pour into the bowl of a stand mixer. Sprinkle salt and 2 cups of flour on top of the dough and knead until the flour is well integrated into the dough. Slowly pour in the remaining flour while mixing on low speed. The finished dough should be smooth and elastic, but still slightly sticky. Grease the dough and the basin
- Cover and let aside for 1 hour, or until the dough has doubled in size. Dough should be punched down and formed into 18 little dough balls about the size of golf balls. Place on a baking sheet that has been lined with parchment paper or a silicone baking mat. Allow the dough to rise for another 30- 60 minutes
- In a separate dish, whisk together the remaining egg and 2 tablespoons water until smooth. Brush the tops of the buns with melted butter and sprinkle with sesame seeds. Preheat the oven to 350 degrees for 12-15 minutes, or until the top is golden. Make use of it how you see fit
The following are the calories: 131kcal|19g carbohydrate|4g protein|4g fat (2g saturated fat)|cholesterol:25mg|sodium:163mg|potassium:61 mg|fiber:1g|Vitamin A:115IU|calcium:28mg|iron:1.4mg|Calcium:28mg Course:Breads Cuisine:American Mini hamburger buns baked from scratch are the focus of this recipe.
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Sandwiches with Root Beer Pulled Pork Sliders with Bacon and Cheddar Cheese Sloppy Joes with a Sweet and Spicy White Cheddar Sauce Sliders with Tuna, Lemon, and Pepper