Homemade Slider Buns (Soft Pull-Apart Rolls)

These homemade slider buns are soft and fluffy with just enough structure to hold plenty of filling without turning into a soggy sandwich. 

The recipe makes 12 generously sized pull-apart buns in a 9×13-inch pan, or it can be doubled to make 24 generously sized buns or 36 smaller party buns in an 18×13-inch half-sheet pan.

When I was pregnant with my third baby, I filled our freezer with postpartum meals—including several pans of slider sandwiches for my sandwich-obsessed husband. I used store-bought rolls and made different versions with chicken cutlets, pesto and mozzarella; buffalo chicken; and pizza-style meat sauce. They froze surprisingly well: I thawed each pan, reheated it in the oven, and the sliders tasted freshly made.

We still love all those fillings, but as I’ve started making more of our everyday staples from scratch, the store-bought rolls have been replaced with these homemade slider buns. They bake closely together, so the entire slab can be sliced horizontally and filled without ingredients falling through large gaps between the buns.

Ingredient Notes & Substitutions

*The full recipe is in the recipe box at the bottom! 

• Bread flour: Bread flour gives the buns a little more structure because of its higher protein content, but this recipe also works well with all-purpose flour.
• Water: Use lukewarm water. It should feel slightly warm, not hot.
• Yeast: I use instant yeast when I have it because it can be mixed directly into the dough. The same amount of active dry yeast also works; dissolve it in the lukewarm water first and let it sit for 5–10 minutes before mixing it with the remaining ingredients.
• Egg: I use a large egg; room temperature or cold is fine for the dough.
• Honey: Adds a subtle sweetness and helps the buns stay soft without making them taste noticeably sweet.
• Butter: I prefer salted, but unsalted butter also works if that’s what you have. Soften the butter to room temperature so it incorporates evenly into the dough.
• Salt: I prefer sea salt, but any salt is fine.

Let’s Make ‘Em

1. Make the dough: Combine the dry ingredients, then add the water, honey and egg. Mix until mostly combined before adding the softened butter and kneading until the dough is smooth and elastic.
2. Let it rise: Cover the dough and let it rise until doubled in size.
3. Shape the buns: Divide the dough into 12 equal pieces, about 72 grams each. Shape each piece into a tight ball by cupping your hand around it and dragging it in circles against the counter.
4. Proof again: Arrange the buns in a 9×13-inch pan with a little space between them. Cover and let them rise until doubled and touching.
5. Bake: Brush the buns with egg wash, sprinkle with sesame seeds and bake until golden brown.

How to Serve Them

These buns can be brushed with melted butter after baking and served as dinner rolls or even stuffed with cheese like I did these cheesy garlic dinner rolls (I developed this new version specifically so the buns expand into one connected slab for sandwiches, without gaps between them).

However, our favorite way to use them is for pull-apart slider sandwiches.

Once the buns have cooled, use a long serrated knife to slice the entire slab horizontally without separating the individual rolls. Remove the top slab, layer on the filling and cover the pan with foil. Bake until everything is hot and melted, then replace the top slab during the last few minutes so it warms and lightly toasts without over-browning.

Some of the fillings I’ve made include:

• Chicken pesto – Breaded chicken cutlets with pesto and fresh mozzarella.
• Buffalo chicken – Buffalo chicken with plenty of melted cheese.
• Pizza sliders – Meat sauce, shredded mozzarella and your favorite pizza toppings.
• Braised beef – Layer my braised beef with Swiss cheese, just like I do with ciabatta bread, then bake until the beef is hot and the cheese has melted.

All of these can be assembled ahead, frozen and reheated for an easy meal (make sure all the meats are fully cooked). 

I simply thaw them in the fridge overnight and then at room temperature for a couple of hours before baking (it may take a little longer than this depending on the fillings). 

Storing

Store leftover buns in an airtight container at room temperature for 2–3 days. You can refrigerate them for longer, but bread does dry out in the fridge.

For longer storage, wrap the cooled buns tightly and freeze them for up to three months. Let them thaw at room temperature before serving or assembling the sliders. 

Thanks so much for reading! If you make these slider buns, I’d love to know what you fill them with. Leave a comment and rating below or tag me @baranbakery on Instagram so I can see them.

As always, have a blessed day and happy baking!

Love, B