Homemade Slider Buns

Homemade slider buns recipe

The Spruce / Ulyana Verbytska

Prep: 30 mins
Cook: 18 mins
Rise Time: 2 hrs
Total: 2 hrs 48 mins
Servings: 18 servings
Yield: 18 buns
Nutrition Facts (per serving)
134 Calories
5g Fat
19g Carbs
4g Protein
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Nutrition Facts
Servings: 18
Amount per serving
Calories 134
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 12%
Cholesterol 30mg 10%
Sodium 185mg 8%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 4g
Vitamin C 0mg 0%
Calcium 37mg 3%
Iron 1mg 7%
Potassium 57mg 1%
*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-sized buns are perfect for sliders and small burgers. They also make adorable appetizers and fun sandwiches, whether for a light lunch or a dinner the kids will love. Turn them into tiny burgers or fill them with 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, 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 them with sesame seeds or poppy seeds for a finishing touch. If you prefer to skip these steps, brush the tops with a bit of melted butter after baking while they're still hot to give the slider rolls a little color.

"These buns are an absolute must! They’re so easy to make and worth the time and planning. The buns are soft, pillowy, and toast up beautifully for the sandwich of your choice. This is the only bun I need this grilling season." —Kayla Hoang

Slider Buns Tester Image
A Note From Our Recipe Tester


  • 1 (1/4-ounce) package (2 1/4 teaspoons) active dry yeast or bread machine yeast

  • 1/2 cup water, warm, about 110 F

  • 2/3 cup whole 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 all-purpose flour (dip and sweep method)

  • Butter or oil, for greasing the bowl

Optional Toppings:

  • 1 large egg white

  • 1 tablespoon water

  • 1/4 cup sesame seeds, or poppy seeds, or as needed

  • Melted butter

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 with warm water
    ​The Spruce / Ulyana Verbytska
  3. In a small bowl, whisk the milk, egg, and melted butter together to blend.

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

    Adding the milk mixture the the yeast mixture
    ​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.

    Kneading the dough by hand
    ​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 it over a few times to coat the dough thoroughly.

    Dough ball in greased 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. 

    Covering the bowl with dough in plastic wrap
    ​The Spruce / Ulyana Verbytska
  8. Line 2 large baking sheets with parchment paper or lightly grease the pans.

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

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

    Cut dough into 18 pieces
    ​The Spruce / Ulyana Verbytska
  11. Shape the dough pieces into firm balls, flatten slightly with your hand, and place on the prepared baking sheets 2 to 3 inches apart. 

    Shape dough into 18 balls
    ​The Spruce / Ulyana Verbytska
  12. Cover the buns with a lightweight kitchen towel and let them rise in a draft-free spot for about 30 minutes.

    Cover buns with a lightweight kitchen towel
    ​The Spruce / Ulyana Verbytska 
  13. Preheat the oven to 375 F and arrange racks in the lower and upper thirds of the oven. If using the egg wash, whisk the egg white with 1 tablespoon of water until blended.

    Making an egg wash with egg with water
    ​The Spruce / Ulyana Verbytska
  14. Before placing in the oven, brush each roll with the egg wash and sprinkle with sesame seeds or poppy seeds if using.

    Buns brushed with egg wash and sprinkled with seeds
    ​The Spruce / Ulyana Verbytska
  15. Bake for 15 to 18 minutes, or until golden brown. 

    Bake buns
    ​The Spruce / Ulyana Verbytska
  16. If you didn't use the egg wash and seeds, brush with melted butter if desired. Let the buns cool on a rack.

    Let buns cool
    ​The Spruce / Ulyana Verbytska
  17. Split the buns apart and stuff them with sandwich fillings.

    Remove dough

    ​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. Just keep in mind you will have to shape them by hand.

  1. Gather the ingredients.

    Gather the Ingredients

    The Spruce / Ulyana Verbytska

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

    Milk, melted butter, and egg in a bowl
    ​The Spruce / Ulyana Verbytska
  3. Place the milk mixture along with the flour, sugar, salt, and instant or bread machine yeast in the bread machine in the order suggested by the manufacturer.

    Milk mixture, flour, salt, and yeast in a bread machine
    ​The Spruce / Ulyana Verbytska 
  4. Set to the dough cycle. 

    Set bread machine to the dough cycle
    ​The Spruce / Ulyana Verbytska
  5. Remove the finished dough to a lightly floured surface. Flatten into a rectangle, cut into pieces, and shape the dough into balls. Place on 2 parchment-lined baking sheets, cover with a kitchen towel, and let rise for 30 minutes.

    Cover buns

    ​The Spruce / Ulyana Verbytska 

  6. Brush with the egg wash and seeds, if using, and bake in a 375 F oven for 15 to 18 minutes.

    Bake buns

    ​The Spruce / Ulyana Verbytska

  7. If desired, brush with melted butter if the egg wash and seeds weren't used. Let the buns cool on a rack.

    Let buns cool

    ​The Spruce / Ulyana Verbytska

  8. Split the buns in half, add sandwich fillings, and enjoy.

    Remove dough

    ​The Spruce / Ulyana Verbytska

Alternative Shaping Technique

If you don't have a kitchen scale and want perfectly even and shaped buns, use a round 1 1/2-inch biscuit cutter. Roll out half of the dough until it's approximately 1/4 inch thick and use the biscuit cutter (a 2-inch cutter works great for the larger slider buns) to create dough circles, then form into balls. Repeat with the remaining dough and place the buns on the prepared baking sheet; continue with the rising and baking steps.