|Slip sliders into these mini|
buns for a fun party food.
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)
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.
Click here for additional yeast bread baking tips.