Homemade Slider Buns

Homemade slider buns recipe

The Spruce / Ulyana Verbytska

  • Total: 37 mins
  • Prep: 20 mins
  • Cook: 17 mins
  • Rising Time: 105 mins
  • Servings: 18 servings
Nutritional Guidelines (per serving)
161 Calories
8g Fat
17g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 18
Amount per serving
Calories 161
% Daily Value*
Total Fat 8g 10%
Saturated Fat 3g 13%
Cholesterol 56mg 19%
Sodium 541mg 24%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 7%
Protein 6g
Calcium 75mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These soft and delicious bite-size buns are perfect for sliders and small burgers. They also make fantastic appetizer sandwiches, whether it's for lunch, dinner, or a party. Everyone will love your homemade buns filled with tiny burgers, seafood salad, shredded beef, pulled pork or chicken, or other delicious sandwich fillings.

The mini buns can be prepared by hand, with your stand mixer, or in a bread machine. The recipe makes about 24 to 26 ounces of dough that can be divided to suit your needs.

When you divide the dough into 18 pieces weighing 1 1/2 ounce each, they're perfect for 2-ounce burgers or meatloaf sliders. For smaller appetizer sandwiches and burgers, make 24 rolls using 1 ounce of dough for each.

For a shinier and firmer top crust, brush the buns with an egg wash just before baking. You can also sprinkle the buns with sesame seeds for a fun finishing touch.


  • 1 (1/4-ounce) package/2 1/4 teaspoons active dry yeast
  • 1/2 cup water (warm, about 110 F)
  • 2/3 cup milk (room temperature)
  • 1 large egg
  • 3 tablespoons butter (melted and cooled slightly)
  • 2 1/2 tablespoons sugar
  • 1 1/4 teaspoons salt
  • 3 cups/15 ounces all-purpose flour (dip and sweep method)
  • Butter (or oil, for greasing the bowl)
  • 1 large egg white
  • 1 tablespoon water
  • 1/4 cup sesame seeds (or poppy seeds)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for slider buns
    ​The Spruce / Ulyana Verbytska
  2. 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. 

    Combine yeast
    ​The Spruce / Ulyana Verbytska
  3. Whisk the milk, egg, and melted butter together to blend.

    Whisk milk, egg
    ​The Spruce / Ulyana Verbytska
  4. Add the milk mixture to the yeast mixture along with the sugar, salt, and flour. 

    Add milk
    ​The Spruce / Ulyana Verbytska
  5. Knead the dough by hand or using a stand mixer with the dough hook for 8 to 10 minutes, adding a little more flour if necessary to keep the dough from sticking to your hands, the countertop, or the sides of the bowl. The dough should be smooth and elastic at this point.

    ​The Spruce / Ulyana Verbytska
  6. Generously grease a large bowl with butter or oil. Gather the dough into a ball and place it into the greased bowl. Turn over a few times to coat the dough thoroughly.

    Generously grease bowl
    ​The Spruce / Ulyana Verbytska
  7. Cover the bowl with plastic wrap and let the dough rise for 1 to 1 1/2 hours, or until it has doubled in bulk. 

    ​The Spruce / Ulyana Verbytska
  8. Line a large baking sheet with parchment paper or lightly grease the pan.

    Line a baking sheet
    ​The Spruce / Ulyana Verbytska
  9. Punch down and pat the dough into a rectangle.

    Punch down
    ​The Spruce / Ulyana Verbytska
  10. Cut into 18 pieces, about 1 1/2 to 1 3/4 ounces each (or smaller).

    Cut into pieces
    ​The Spruce / Ulyana Verbytska
  11. Shape the dough pieces into firm balls, flatten slightly with your hand, and place on the prepared baking sheet about 2 to 3 inches apart. 

    Shape dough
    ​The Spruce / Ulyana Verbytska
  12. Cover the buns with a lightweight kitchen towel and let them rise in a draft-free place for about 30 minutes.

    Cover buns
    ​The Spruce / Ulyana Verbytska 
  13. Preheat the oven to 375 F.

  14. For the egg wash, whisk the egg white with 1 tablespoon of water until blended.

    Whisk egg
    ​The Spruce / Ulyana Verbytska
  15. Just before the buns are ready to go into the oven, brush each with the egg wash mixture and sprinkle with sesame seeds or poppy seeds. If you prefer to skip this step, brush the tops with a little melted butter after baking while they're still hot.

    Wash buns
    ​The Spruce / Ulyana Verbytska
  16. Bake for 15 to 18 minutes, or until golden brown. 

    Bake buns
    ​The Spruce / Ulyana Verbytska
  17. Let the buns cool on a rack and split the buns apart.

    Let buns cool
    ​The Spruce / Ulyana Verbytska

For a Bread Machine

If you have a bread machine, it can take some of the work out of making these mini buns. You will have to shape them by hand, but at least the dough will be mixed perfectly.

  1. In a small bowl whisk together the milk, melted butter, and egg.

    ​The Spruce / Ulyana Verbytska
  2. Place the milk mixture, flour, sugar, salt, and yeast in the bread machine in the order suggested by the manufacturer.

    Place flour and salt in bread machine
    ​The Spruce / Ulyana Verbytska 
  3. Run on the dough cycle. 

    Add dough to bread machine
    ​The Spruce / Ulyana Verbytska
  4. Remove the finished dough to a lightly floured surface. Shape and bake the buns as above.

    Remove dough
    ​The Spruce / Ulyana Verbytska

Alternative Shaping Technique

There's an easy way to cut the buns without a kitchen scale. For perfectly even shapes, use a biscuit cutter, which comes in multiple sizes and either round or square shapes. You can also use your pastry cutter and measure the dough cuts to the desired size.

  1. Once you have the dough made, roll half of the it until it's approximately 1/4-inch thick or slightly more.

    Shape dough
    ​The Spruce / Ulyana Verbytska
  2. Cut the dough out with a 1 1/2-inch cutter. A 2-inch cutter works great for the larger slider buns.

    Cut the dough
    ​The Spruce / Ulyana Verbytska
  3. Repeat with the remaining dough and place the buns on the prepared baking sheet and continue with the rising and baking steps above.

    ​The Spruce / Ulyana Verbytska