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)
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.
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. |
Hey Guys!
ReplyDeleteI'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!
Sincerely,
CS1(SW) Kelly
Best of luck and thanks for letting us know that you used the recipe.
ReplyDelete