These delicious little buns are perfect for sliders and small sandwiches, whether for a family lunch or dinner or a party. This recipe makes roughly 24 to 26 ounces of dough. I divided the dough into 18 1 1/2-ounce pieces -- perfect for 2-ounce burgers or these meatloaf sliders -- but you could make 24 1-ounce rolls for smaller appetizer size sliders.
Prep Time: 20 minutes
Cook Time: 16 minutes
Rising Time: 1 hour, 45 minutes
Total Time: 2 hours, 21 minutes
Yield: Makes 18 Small Buns
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm water, about 110° F to 115° F
- 2/3 cup milk, room temperature (around 70° F), about 5 1/2 ounces
- 1 large egg
- 3 tablespoons melted butter, cooled
- 2 tablespoons plus 1 teaspoon sugar
- 1 1/4 teaspoons salt
- 3 cups all-purpose flour, dip and sweep method, 15 ounces
- Egg Wash
- 1 large egg white
- sesame seeds
Combine the yeast and warm water in a large bowl or the bowl of a stand mixer. Let the mixture stand for about 10 minutes, until foamy.
Whisk the milk, the large egg, and melted butter together to blend. Add to the yeast mixture along with the sugar, salt, and flour.
Knead by hand or machine for 8 to 10 minutes, adding a little more flour if necessary to keep the dough from sticking to hands, surface, or the sides of the bowl.
Oil a large bowl. Gather the dough into a ball and place it into the oiled bowl. Turn over a few times to grease all sides of the dough. Cover with plastic wrap and let rise for 1 to 1 1/2 hours, or until doubled in bulk.
Line a large baking sheet with parchment paper or lightly grease the pan.
Punch down and pat the dough into a rectangle. Cut into 18 pieces, about 1 1/2 to 1 3/4 ounces each. Shape into taut balls, flatten slightly with your hand, and place on the parchment paper-lined baking sheet.
Cover the buns with a lightweight kitchen towel and let rise in a draft-free place for about 30 minutes.
Preheat the oven to 375° F.
Combine the egg white with 1 tablespoon of water. Whisk to blend. Just before the buns are ready to go into the oven, brush with the egg wash mixture. Sprinkle with sesame seeds or poppy seeds.
Bake for 15 to 18 minutes, or until golden brown.
Makes 18 slider buns.
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