|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 2g||7%|
|*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.|
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.
- 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 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
- Melted butter
Gather the ingredients.
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.
In a small bowl, whisk the milk, egg, and melted butter together to blend.
Add the milk mixture to the yeast mixture along with the sugar, salt, and flour.
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.
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.
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.
Line a large baking sheet with parchment paper or lightly grease the pan.
Punch down and pat the dough into a rectangle.
Cut the dough into 18 pieces, about 1 1/2 to 1 3/4 ounces each (or smaller).
Shape the dough pieces into firm balls, flatten slightly with your hand, and place on the prepared baking sheet 2 to 3 inches apart.
Cover the buns with a lightweight kitchen towel and let them rise in a draft-free spot for about 30 minutes.
Preheat the oven to 375 F.
If using the egg wash, whisk the egg white with 1 tablespoon of water until blended.
Before placing in the oven, brush each roll with the egg wash and sprinkle with sesame seeds or poppy seeds if using.
Bake for 15 to 18 minutes, or until golden brown.
If you didn't use the egg wash and seeds, brush with melted butter if desired. Let the buns cool on a rack.
Split the buns apart and stuff them with sandwich fillings.
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.
Gather the ingredients.
Combine the yeast and warm water in a bowl. Let the mixture stand for about 10 minutes, until foamy.
In a small bowl, whisk together the milk, melted butter, and egg.
Place the milk mixture along with the flour, sugar, salt, and yeast mixture in the bread machine in the order suggested by the manufacturer.
Set to the dough cycle.
Remove the finished dough to a lightly floured surface. Flatten into a rectangle, cut into pieces, and shape the dough into balls. Place on a parchment-lined baking sheet, cover with a kitchen towel, and let rise for 30 minutes.
Brush with the egg wash and seeds, if using, and bake in a 375 F oven for 15 to 18 minutes.
If desired, brush with melted butter if the egg wash and seeds weren't used. Let the buns cool on a rack.
Split the buns in half, add sandwich fillings, and enjoy.
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.