How To Make Mini/Slider Buns

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This homemade mini or Slider Buns are soft and taste really good. They are great for Cheesesteak, chicken, fish or Mini Hamburgers.
How To Make Mini/Slider Buns
Ingredients
375 to 400 grams All-Purpose Flour
1/2 Cup Warm Milk
1/2 Cup warm Water
2 Tbsp Sugar
1 1/2 tsp Active Yeast
3/4 tsp Sea Salt
1 Large Egg
4 Tbsp Melted Unsalted Butter
Makes 15 Mini/Slider Buns
Equipment: Pan size 9 by 13 inches
Full Recipe: www.seasaltwithfood.com/2016/1...

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Опубликовано:

27 июл 2024

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Комментарии : 30

@kimberlymitchell9838 Год назад

Thank you for sharing. I just made these for my sliders and they are so delicious & fluffy.

@MrsOB3 3 года назад

Made these for dinner one night and added sesame seeds on top after buttered right out of the oven....turned out great! Thanks for sharing 👍

@Seasaltwithfood 3 года назад

Fantastic!

@mperez_ 5 лет назад

I just made these and they were so fluffy and soft! Thank you so much for sharing!!

@Seasaltwithfood 5 лет назад

Fantastic! Thanks for the positive feedback :-)

@mariewoehr1669 Год назад

Thank you for sharing, looks delicious!

@marcielopez6058 5 лет назад

Hi, I had a few problem using an instant yeast, instead of the active yeast so, I tweaked the procedure a little bit, but it turns out well too. Thank you so much for sharing this video.. :)

@Seasaltwithfood 5 лет назад

Sorry for the late reply. I'm glad they turned well for you. Thanks for the feedback.

@karunathilakadingiribandag4541 7 лет назад

its look so nice and soft I am going to try this recipe thank you.

@Seasaltwithfood 7 лет назад

Thanks. Hope it turned out well for you.

@vivientan6894 5 лет назад

Hi Flavours Of Asia, thank you for sharing your recipe. I'd like to give it a go but I'd like to make about 30 or 45 sliders. Would you recommend that I double up ( or triple) the recipe or follow your quantity and do it 3 times. If its ok to double / triple the recipe, what happens to the dough when if I need to bake them in batches? Is it ok to let the dough 'sit and wait' while I go through baking the ealier batches? thank you.

@Seasaltwithfood 5 лет назад

You're most welcome. I suppose you can triple the recipe, then split into 2 batches? Make the first dough, rise, shape (while the dough is resting) then start the second batch. This way, you won't over ferment the dough. Hope this help. Good luck :-)

@vivientan6894 5 лет назад

@@Seasaltwithfood thank you very much! I'm going to try it today :)

@vivientan6894 5 лет назад

@@Seasaltwithfood I tried the recipe already. turned out well with double recipe. Only thing is, the dough stuck to my hands a lot more than it looked on your video - so I didn't get to mix it as much as you did. And also I had to add a little more flour to get rid of the sticking. But turned out well. thank you. I'll be making mini burgers.

@Seasaltwithfood 5 лет назад

I'm glad they turned out well for you. The dough is always a tricky part, with the room temp, and diff brand of flour. It happened to me as well...stuck all over..Ha Ha! Btw, thanks for the feedback :-)

@youdontsay3379 6 месяцев назад

Can I use shortening in place of the butter?

@nariaa96k 2 года назад

For the milk and water how warm should they be how we warm the milk and for the oven I have electric one should I turn on the (heat) on the bottom part or top or both

@Seasaltwithfood 2 года назад

Liquid = Warm (to touch). I'm not sure about the dual oven, mine top heating. Check the oven manual. Thanks.

@AustenSolvie 7 лет назад

How warm should the milk be? Body warm? Also how long till they go stale?

@Seasaltwithfood 7 лет назад

lukewarm milk should be about 105˙F...store in an airtight wrap for up to 3 days on the counter or in the fridge for to 5 to 6 days. Thanks.

@naziraismail6867 7 лет назад

super soft can l know the size of tray tq

@Seasaltwithfood 7 лет назад

The pan size detailed is in the description box. Thanks.

@Seasaltwithfood 7 лет назад

It's 9 X 13 inches

@saimaalam8855 7 лет назад

Hello! ☺ Can u plz state the exact amount of flour you had used to make the bun.... Thank you

@Seasaltwithfood 7 лет назад

Please check the description box for detailed recipe. Thanks.

@saimaalam8855 7 лет назад

Flavours Of Asia Basically I did but was confused whether to use 375g or 400g....if I use 400g then will it be fine?

@Seasaltwithfood 7 лет назад

Oh Okay. You should always start with less flour, try 375 grams or less first. Then adjust with more flour if the dough is too sticky. Diff flour or egg size makes a lot of diff in baking. Btw, the dough should be soft not hard. :-)

@saimaalam8855 7 лет назад

Thank you very much for the reply....I've tried your recipe today and the buns have turned out pretty good! Thank you for sharing! 😊🖒

@Seasaltwithfood 7 лет назад

Thanks for the feedback :-)