(Everything) Slider Buns
These little slider buns are perfect for summer grilling. Whether you make them mini for sliders or amp up their size for full-sized buns for burgers, you can’t really go wrong. They’re also great for sandwiches. The best part is that you can flavor them so many different ways. Go crazy with the mix-ins in the dough or toppings. Cheddar and jalapeño would be great. Classic sesame seeds? Why not. The world is your oyster.
(Everything) Slider Buns
These versatile little buns are perfect for an array of different uses from sliders to sandwiches to hamburgers. Just change up the size and toppings to your liking or needs!
Servings: 12
Equipment
- Stand mixer
- Baking sheets
- Bench scraper
Ingredients
- 1½ cups whole milk
- ½ cup 1 stick unsalted butter, diced
- 4½ teaspoons 2 packets active dry yeast
- 4 cups all-purpose flour plus more for dusting
- ¼ cup plus 1 tablespoon granulated sugar
- 1 tablespoon salt
- 2 egg yolks whisked with a splash of water
- 3 tablespoons everything bagel seasoning
Instructions
- In a small pot, combine the milk and diced butter. Heat over low heat until the butter has melted. Remove from heat and allow to cool down slightly. It should be warm but not too hot, between 105° to 115°F. Sprinkle in the yeast and stir to dissolve. Allow to rest in a warm place for about 1o minutes, until foamy and frothy. I like to place the bowl in an oven that is turned off. Note: If the yeast doesn’t foam or froth, toss the mixture and start again.
- In a large mixing bowl (or in the bowl of a stand mixer) stir together the flour, sugar and salt for a few seconds, until combined. Add the milk/yeast mixture and stir with a wooden spoon (or dough hook, if using mixer) until the dough is somewhat smooth and elastic, about 4 to 5 minutes. Transfer the dough to a lightly floured work surface and continue to knead by hand until the it is soft and completely smooth and elastic, another 3 to 5 minutes. (If you are using a stand mixer, just knead the dough on high for 3 to 5 minutes until it pulls away from the sides and is soft and smooth). Shape the dough into a ball and return to the mixing bowl that has been oiled. Turn it over to coat both sides and wrap tightly with plastic wrap. Place a damp kitchen towel over the bowl and allow to rest in a warm place for 1 hour, or until doubled in size.
- Line two baking sheets with parchment paper. On a lightly floured work surface, roll out the dough into a 9 inch square and cut into 24 even pieces (if making large buns, cut into 12 even pieces). Roll the dough pieces one by one into a tight ball, between your palms or on a surface. Place the dough onto the prepared baking sheets, spacing them out evenly to allow room for spreading and baking. Cover the baking sheets tightly with plastic wrap and cover with a damp kitchen towel once more. Place in a warm spot and allow to rest for about 30 minutes, or until doubled in size.
- Preheat oven to 375°F. Brush the rolls with the egg wash (egg yolks whisked with a splash of water) and sprinkle each, liberally, with everything bagel seasoning. Bake for about 14 to 16 minutes or until golden brown and shiny or until their internal temperature reaches 190°F. Transfer the buns to a wire rack and allow to cool completely. Cut in half and use as burger buns or serve as dinner rolls. Can be stored in an airtight container or plastic bag at room temperature for up to 1 week. Enjoy!
