Aug 08
Slider Buns7 Comments

sliderbuns (1 of 1)
One thing I look forward to in the summertime is lots of cheeseburgers. I have already confessed my love for any type of burger on here before. One thing that Blair does whenever he is grilling is google to make sure he knows the correct cooking method for whatever I put him in charge of. A few weeks ago, we had turkey burgers for dinner. While googling he read an article that had said don’t forget about the importance of a good bun. Good thing that I had prepared myself. These buns have been on my radar for quite some time now, and I am glad I finally decided to make them.
The original recipe makes a total of 8 regular sized buns, but I wanted to see if I could adapt it to make slider buns. I used this blog to help me take the recipe, and turn it into 24 slider buns. According to other blogs, these freeze great so you can always have a fresh bun on hand. The buns were fluffy with a buttery, sweet flavor. They were hands down way better than any bun you can buy at the store. Suprisingly, they come together very easily and I was able to get some pool time in during the second rise session. I have plans to make them again very soon. I will be sharing the recipe for a great turkey burger on Wednesday so make sure to check back then!

Slider Buns
(Printable Recipe)

3 tablespoons warm milk
1 cup warm water
2 teaspoons active dry yeast
2 1/2 tablespoons sugar
1 large egg
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted butter, softened
For topping:
1 egg beaten plus 1 tbsp. water
Sesame seeds (optional)

What you’ll do:
In the bowl of a stand mixer fitted with the paddle attachment, combine the milk, water, yeast, sugar, salt and egg. Mix briefly to combine. Add the flours to the bowl, and mix until incorporated. Mix in the butter. Switch to the dough hook and knead on low speed for about 6-8 minutes. The dough will be somewhat tacky, but you want to avoid adding too much extra flour which will create tough buns.
Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in bulk, 1-2 hours.
Line a baking sheet with parchment paper or a silicone baking mat. Using a dough scraper, divide the dough into an evenly thick log. Divide the log into 4 equal parts. Out of the 4 parts, create 6 equal parts to get a total of 24 buns (I used a pizza cutter to help with my dividing). Gently roll each portion of dough into a ball and place on the baking sheet, 2-3 inches apart. Cover loosely with lightly oiled plastic wrap and let rise again, 1-2 hours, until puffed up and nearly doubled. *Next time I will cover my dough balls with a towel since the plastic wrap created bubbles on top of my buns
Set a large metal pan of water on the lowest rack of the oven. Preheat the oven to 400˚ F with a rack in the center. Brush the tops of the buns lightly with the egg wash and sprinkle with sesame seeds. Bake the buns about 15 minutes rotating halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely.
Source: Adapted from Annie’s Eats, who adapted it from Smitten Kitchen

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7 Responses to Slider Buns

  1. rach. says:

    yummmmmm. i’m totally making these tomorrow for supper. thanks so much for the idea! great blog! :)

    love, rach.–

  2. Jimmy says:

    Awesomeness! Will definitely check the taste out, looks quite easy to make. :)

    call Nepal

  3. NKM photos says:

    These look delicious! Thanks for the detailed instructions. I think I will have to make these this weekend :)

  4. Chrissy says:

    These look perfect! What a great picture as well.

  5. Natasha says:

    You say to add water in the first step, but you don’t include the water in the ingredients. How much should I use?

  6. DaaMom says:

    I just made these for Super Bowl Sunday. OH MY!!! They are easy and delicious. Thanks for all of your detailed instructions.

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