So you’ve decided you’re going to make sliders – aka mini hamburgers. (Try lamb sliders for something unique.) It’s not very difficult to shape burger patties into exactly the size you want; it’s much harder to find smaller buns that won’t swallow your burger before you do.
The solution? Make your own slider buns. This recipe comes from King Arthur Flour. I’ve taken eight full-size hamburger buns and turned them into 24 miniature slider buns.
This recipe produces incredible results, and the buns are a lot of fun to make. Sliders are a perfect thing to make for potluck barbecues – guests can sample a burger and leave plenty of room for other dishes.
- 3/4 to 1 cup lukewarm water (In more humid or warmer climates, use the lower amount of water; in drier or cooler climates, use more. I split the difference.)
- 2 tablespoons melted butter
- 1 large egg (plus 1 egg white to brush on the buns)
- 3 1/2 cups (14 3/4 ounces) all-purpose flour
- 1/4 cup sugar
- 1 1/4 teaspoons salt
- 3 tablespoons potato flakes (optional)
- 1 tablespoon instant yeast
- sesame seeds
Step 1. Combine all the ingredients (minus the egg white and sesame seeds) in a mixing mixing bowl. Knead for 6 minutes in a stand mixer, 10 minutes by hand. The dough should be nice and smooth, and lightly sticking to the bottom of the bowl, yet still dry enough to handle comfortably.
Step 3. Dump the dough out onto your work surface (no flour is needed) and start dividing. I shaped the dough into a log, then divided it into four equal pieces. Each of those pieces I split into sixths, giving me 24 portions of dough. It’s really helpful to have a a scale to make sure all of your dough portions are the same size. I was making slider buns that were 32 grams each.
Step 4. Now it’s time to shape the dough into balls. Take a portion of dough, cup it between your palms, and start rolling vigorously. The dough will stick every so slightly to your hands. That’s good because the stickiness helps shape the dough. The dough will come together and form into a ball. Keep rolling; after a little while the dough ball will tighten up and the surface will be smooth. Place the finished dough balls on a parchment paper-lined cookie sheet or baking tray.
Step 5. If you let the dough balls rise in their present shape, they’d cook up to be round rolls. We’re going for something flatter that can hold a hamburger. Flatten the dough gently with the heel of your hand, until it is about half an inch thick. Wait 10 minutes, then do it again. Cover the trays with towels and let them rise for 90 minutes.
Step 6. Fifteen minutes before the buns finish rising, preheat the oven to 375 degrees F. Whisk the egg white with 2 tablespoons of cold water. Once the buns have risen, brush them with the egg wash and sprinkle with sesame seeds.
these buns are best eaten the same day they are cooked. They’ll last for a couple days more, and are best when toasted ever so lightly.