Here’s a great recipe for homemade slider buns with 2 options for shaping- as individual buns or a pull-apart sheet of buns like Kings Hawaiian rolls! Mini slider buns are a great way to serve a variety of mini sandwiches and are a hit at parties, Super Bowl, and for kids.
- 2.25 teaspoons yeast (1 packet, active dry yeast)
- 4 cups all-purpose flour
- 1/4 cup butter (dairy or non-dairy)*
- 1.5 cups milk (dairy or non-dairy)*
- 1 tablespoon olive oil*
- 2.5 teaspoons salt
- 2 tablespoons, 1 teaspoon sugar- divided
- Activate the yeast. Warm the milk to about 100*, add yeast and 1 teaspoon of sugar, and mix to incorporate. Leave to sit for about 5 minutes, until creamy and frothy.
- Make the dough. In a stand mixer fitted with a dough hook add the yeast mixture, 1 tablespoon of oil, 2.25 teaspoons of salt, and the remaining 2 tablespoons of sugar and mix for a few seconds.
- Add 3 cups of the flour and mix on low speed until a loose dough forms. Sprinkle the final cup of flour in as the mixer is running.
- The dough should be soft and a little tacky but should only stick to the bottom of the mixing bowl when it is running. If the dough is sticking to the sides of the mixing bowl as well, add more flour 1 tablespoon at a time, and knead for a minute before adding another tablespoon.
- When the flour has all been added in, turn the mixer off and slice the butter into about 1/4″ thick pieces. With the mixer running on medium speed, add the butter slices one by one.
- When all butter has been added turn the speed up to medium-high and knead for 4 minutes.
- Let the dough rise.
- Option 1, Overnight rise: Cover the bowl with plastic wrap and place in the fridge overnight to rise.
- Option 2, Same day rise: Cover the bowl with plastic wrap or a kitchen towel and place in a warm location to rise until doubled in size- about 1.5-2 hours. Then place in the fridge for an hour before proceeding with the recipe. This gives the butter in the dough time to chill making the dough very easy to work with.
- Shape the buns. Punch down the dough and tip out onto a lightly floured surface. Use a kitchen scale (recommended) to portion the dough into about 50g pieces. This will give you 20 mini buns.
- Pinch and stretch each dough ball to form a smooth top and a bunch of seams or tucks on the bottom of the ball. Then roll each dough ball on a non-floured surface to smooth the bottom tucks.
- Second Rise.
- For pull-apart buns: Place the smooth dough balls into a parchment-lined 9×13″ baking dish, then press them down so they are touching each other. Cover with a kitchen towel.
- For Individual buns: Place the dough balls on a half-sheet pan with at least 2″ between each bun. Cover with a kitchen towel.
- Leave to rise again for 45-60 minutes.
- Optionally, brush the rolls with melted butter just before baking for a deep brown exterior. Bake in a pre-heated 350* oven until golden brown all over or internal temp measures 195*. The pull-apart sliders will need 30-35 minutes. Individual sliders on a sheet pan will need 18-20 minutes.
- Leave sliders to cool for 10-15 minutes before cutting them in half. Then cut and serve!
For milk & butter: This recipe works with both dairy and non-dairy milk. We have tested this with both almond and coconut milk and it works.
You can freeze the baked rolls for up to 3 months. To freeze: wait until the rolls are completely cool to room temperature. Wrap well with plastic wrap several times then place in the freezer.
For the oil: Olive oil, avocado oil, or canola oil all work.
Keywords: Mini Slider Buns