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.

Click here for additional yeast bread baking tips.