Slider Buns

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These Slider Buns are impeccable minimal smaller than usual buns ideal for burgers and little enough that you can eat three of these without feeling regretful. Nothing beats a natively constructed bun, the fragrance of bread heating in the broiler, the warm buns, there’s not all that much.

Ok, these slider buns, love me some slider buns. So stop and think for a minute. I’ve been needing to make a few sliders always now, however I just can’t locate the correct buns for them. In the long run I became weary of looking and standing by so I chose to make my own slider buns. Bread will be bread, so it isn’t so troublesome.

I’m so happy I did, these little slider buns turned out stunning, adorable little buns, rich, heavenly and best of all lone 91 calories a slider bun. Would you be able to accept that? I simply love that! I surmise that implies we can have a couple, not only one. Who can eat only one?

Slider Buns
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Slider Buns

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Recipe by jocooksCourse: Breakfast, SidesCuisine: AmericanDifficulty: Easy
Servings

25

servings
Prep time

30

minutes
Cooking time

1

hour 

15

minutes
Total time

1

hour 

45

minutes

Slider Buns are what you think of when the family gets together to watch a movie on TV or cricket or football.

Ingredients

  • 3 1/2 cups all-purpose flour

  • 1/4 tsp salt

  • 3/4 cup water

  • 1 tbsp rapid rise yeast

  • 1/4 cup sugar

  • 1 egg

  • 2 tbsp margarine or melted butter

  • 2 tbsp butter for brushing

Directions

  • Add all ingredients to the bowl of your mixer (excluding the 2 tbsp of butter for brushing). Using the hook attachment, mix everything together on medium low for about 3 to 5 minutes or until the dough is smooth and elastic and the side of the bowl is clean. The dough should be a bit sticky but manageable. If the dough is too hard or dry add a bit more water, or if it’s too sticky add more flour.
  • Cover the bowl with a clean damp kitchen towel and let the dough rise until doubled in size.
  • Preheat oven to 375 F degrees. Line a baking sheet with parchment paper.
  • Drop the dough onto a lightly floured surface and roll it out so that it’s about 1/3 inch in thickness. Using a 2 inch cookie cutter, cut the sliders. You should get about 25 sliders from all this dough. Use the leftover dough by kneading it a couple times and rerolling it to a 1/3 inch in thickness. Place the cutout sliders onto the prepared baking sheet leaving a little space in between them, as they will continue to rise.
  • Cover the buns with a damp kitchen towel and let them rest for another 30 minutes or until doubled in size.
  • Brush the slider buns with melted butter and bake for 10 to 12 minutes or until golden brown.

Notes

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