Slider Buns

Method

Add the bread flour, instant yeast and salt to the bowl of a stand mixer fitted with the dough hook. Mix briefly to combine. If using active dry yeast, dissolve it in the lukewarm water first and let it rest for 5–10 minutes.
480 grams bread flour, 7 grams yeast, 10 grams fine sea salt
Add the lukewarm water, honey and egg. Mix on low speed for 1–2 minutes, until the ingredients come together into a rough dough.
240 grams water, 20 grams honey, 1 large egg
Add the softened butter and continue kneading on medium-low speed for about 10 minutes. The dough may look slippery or separated at first, but the butter will gradually incorporate. Continue kneading until the dough is smooth, elastic and slightly tacky, and pulls away from the sides of the bowl.
56 grams salted butter softened
Cover the bowl and let the dough rise in a warm place until doubled in size, about 60–90 minutes, depending on the temperature of your kitchen.
Grease or line a 9×13-inch pan. Turn the dough out onto a clean work surface and divide it 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 small circles against an unfloured work surface. The friction against the counter will create tension and smooth the surface of the dough.
Arrange the buns in the prepared pan in four rows of three, leaving a little space between them. Cover the pan and let the buns rise again until doubled in size. They should be touching one another, although there may still be a little open space in the corners between each ball of though.
Meanwhile, preheat the oven to 375°F (190°C) and vigorously whisk an egg until it's loose for the egg wash.
Gently brush the risen buns with egg wash and sprinkle with sesame seeds, if desired.
1 egg for egg wash , sesame seeds or flakey sea salt for topping
Bake for about 18–22 minutes, until the buns are deeply golden brown. The center buns should register approximately 190°F (88°C) on an instant-read thermometer.
Let the buns cool in the pan for 10–15 minutes before removing them. Serve warm as dinner rolls or allow them to cool completely before slicing the slab horizontally for slider sandwiches.

Equipment

Ingredients

Method

Notes

Nutrition