Sesame Seed Slider Buns

Slip sliders into these mini
buns for a fun party food.
 Yum, yum, all-American hamburgers in miniature! They seem to be the rage, so we thought we'd better give them a try. For the patties I actually used a meatball recipe, making small meatballs that I froze. After thawing the amount we needed, Barry flattened them and cooked them on a flat top grill.  A two-bite burger definitely needs a small sesame-topped bun. Here’s what I came up with . . . 

Sesame Seed Slider Buns   Makes about 68 to 70 small buns (using a 1 7/8” cutter)
1 (¼ oz.) pkg. active dry yeast or 1 scant tablespoon
½ cup warm water (105 to 115°)
½ teaspoon sugar
1 cup warm milk (105 to 115°)*
1 cup warm water (105 to 115°)
1 tablespoon honey
¼ cup vegetable or olive oil
2 teaspoons kosher salt
2 cups of all-purpose flour
Approximately 3 to 4 cups bread flour or 3 cups white wheat flour and ¾ to 1 cup wheat flour
Glaze (options follow)
Sesame seeds

1.     Pour ½ cup of warm water into small bowl; sprinkle yeast over it. Add sugar and put aside until it begins to foam.
2.     Combine milk, 1 cup water, honey, oil and salt in a larger bowl or place in mixing bowl of large mixer with dough mixing capabilities (such as a Kitchen Aid®). Add foamy yeast to bowl.
3.     Add 1 cup of flour at a time until dough pulls away from the sides of the bowl (or stir in flour with a wooden spoon if not using a mixer). Note – near the end, add flour in about ½ cup increments so that you don’t get too much.
One cup of flour has been added
More  flour has been added;  dough is about ready to be kneaded.
4.     Knead for about 7 minutes, adding more flour if dough becomes sticky. Finished dough should be smooth and soft to the touch.
If using a mixer with a dough attachment, kneaded dough will pull away from the sides of the bowl.
This dough still needs a little more kneading and, needs a little more flour when it begins to feel sticky.
5.     Place the dough in a large, deep bowl sprayed with vegetable spray or brushed with oil, turn dough over to oil all surfaces. Cover with a towel and set in a warm place (80 ° is ideal); let rise until doubled in size, about 1 hour.
Dough has been shaped into a ball, oiled and put into one of Barry's handmade pottery bowls.
It will be covered with a towel while it rests for about an hour.
6.     Divide into 2 equal pieces. Roll each piece into a rectangle, approximately 10” x 12” – dough should be about 3/8” thick.  
7.     Using a round cutter (1 7/8” diameter), cut dough; place on parchment lined baking sheet that has been sprayed with vegetable spray. I re-rolled leftover dough and cut it, too — these buns will be somewhat irregular and not totally smooth on top. 
Dough has been rolled to about 3/8" thickness and is ready to  cut into small rounds.
8.     Once baking sheet is full, mist tops of buns with vegetable spray. Cover with a towel and let rise 30 to 35 minutes.
Buns are ready to be covered with a towel -- they will rest for 30 to 35 minutes
9.     Preheat oven to 350°.
10.  Glaze tops (see options below) and sprinkle with sesame seeds.
Rolls have risen slightly & were then  brushed with an egg white glaze & sprinkled with sesame seeds.
11.  Place baking sheets in preheated oven; bake until browned and puffed – about 15 to 20 minutes in a convection oven (allow a few minutes more if using conventional heat). Remove to cooling rack and allow to cool completely.
Buns are cooling. I like to put them in a freezer bag and hold them in freezer until we need them.
12.  Slice and use to sandwich a mini burger. Note: If if a few buns happen to be a little thick, just slice a section out of the center.
Note: Buns freeze well.

*Substitute 2 cups water for milk and water - add 1/2 cup nonfat dry milk to the flour

Glaze Options—brush tops of buns with
    1 egg yolk or 1 whole egg (or substitute egg substitute)
    Tablespoon(s) water, milk or cream

Perfect for lunch, too! Barry added cheese and served them with coleslaw.
Click here for our Meatball Slicer recipe.


  1. Hey Guys!

    I'm a chef in the Navy and used your mini slider bun recipe and it turned out great! Maybe one day when I get out I can open my own restraunt like yall!

    CS1(SW) Kelly

  2. Best of luck and thanks for letting us know that you used the recipe.