What kind of buns to use for sliders

Chill the dough for about one hour, or up to 24 hours. The point of this step is just to get the dough cold enough to work with. This takes about an hour, depending on your batch size, but you can leave the dough in the fridge overnight if you want to divide up the work.

Cover loosely with plastic wrap. This is the correct amount for our small slider buns—if you wish to make larger buns, scale the weight accordingly. We like to use kitchen scissors to speed up the process and keep from warming the dough too much with our hands. Watch the video below for detailed guidance. Transfer each bun quickly to a greased pan, and repeat with remaining portions.

Be sure to keep everything loosely covered during this time so dough does not begin to dry out. Buns should take about 45 to 90 minutes to double in size. At this point, they are ready to glaze with an egg wash and then bake. While your buns are proofing, preheat the oven and prepare your egg wash Steps 9 and Cooking with a Smart Oven Air? If using this method, it may be necessary to thin the wash slightly with a little extra milk. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy.

You may unsubscribe at any time. Newsletter Shop Help Center. General Discussion. Log In Sign Up. In a small saucepan, heat butter and milk until butter has just melted. Remove from heat to cool slightly. In a medium bowl, whisk together warm water and one egg. Whisk in warm milk and butter mixture until combined. Pour over flour mixture and stir with a wooden spoon or rubber spatula until no dry flour remains and you have a shaggy, sticky dough.

Tightly cover bowl with a lid or plastic wrap and let stand in a warm place for 2 to 4 hours until dough is bubbly and has doubled in size recipe note 3. Or tightly cover and chill for 12 to 24 hours to rise slowly in the refrigerator My preferred way, for the best flavor and texture - recipe note 4. Line a baking sheet with parchment paper. Turn risen dough out onto a lightly floured work surface and with lightly floured hands, first gather dough into a ball, then gently pat into a rectangle.

With a dough scraper, divide dough into 18 equal pieces use a kitchen scale for perfectly even buns. Shape each piece into a ball by first tucking edges under then pinching together to seal. Place pinched edge side down on work surface and gently roll with your palm to form a ball. Place 2 inches apart on prepared baking sheet. Cover loosely with a clean kitchen towel and let rise until buns are puffy and light to the touch, about 1 hour or up to 2 hours if dough is straight from the refrigerator.

Whisk together remaining egg with 1 tablespoon water and brush over buns with a pastry brush. Bake minutes or until tops are golden brown, rotating sheet halfway through baking time. Transfer buns to a wire rack to cool completely. To substitute active dry yeast for instant yeast, increase the amount to 2 teaspoons. In step 3 of the recipe, whisk a teaspoon of sugar into the warm water and sprinkle yeast over the top. Let stand minutes until yeast is foamy.

Whisk in egg and slightly cooled butter and milk mixture. Add this yeast mixture to dry ingredients and proceed with recipe. If using unsalted butter, increase kosher salt to 2 teaspoons. If your room temperature isn't warm enough for the dough to rise, use this tip from Cooks Illustrated magazine to create a proofing oven: place the dough in the covered bowl on the middle shelf of your oven and a loaf or cake pan filled with 3 cups of boiling water on the bottom shelf.

Close the oven door and you've created a great atmosphere for the dough to rise. If you refrigerate your dough overnight, check it in the morning to see if it has doubled in size.

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. 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. Line 2 large baking sheets with parchment paper or lightly grease the pans. Punch down and pat the dough into a rectangle. Shape the dough pieces into firm balls, flatten slightly with your hand, and place on the prepared baking sheets 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 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. 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.