I love slider buns – mainly because they are little. I love little food. I first used them this summer for our Wedding Carnival. I bought them from a local bakery but decided they would be so easy to make at home. I was right! So today I have a slider bun recipe for you.
It is pretty much like making any yeast bread or roll. The slider rolls are just a little more dense so that they hold the pulled pork and don’t fall apart on you. But you still want them soft and just a bit sweet (at least in my book)
The first step is to let your dough rise.
After it has risen, form your dough into little round rolls. You can make them any size you want but I made mine about 2 inches across. I got 18 out of the recipe. Remember they will be a bit bigger when they raise.
You want to gently flatten the ball of dough so they look like the photo above. Then let them rise for 30 minutes or so.
For a few more of my favorite bread or roll recipes check out these:
- 1 1/4 C milk I used whole
- 6 Tbsp vegetable shortening Crisco
- 3 C flour
- 2 Tbsp sugar
- 1 tsp salt
- 2 1/4 tsp active dry yeast
- Place dry ingredients in the mixer (flour, sugar, salt and yeast)
- Heat milk in a pan over medium heat.
- When it begins to simmer add in shortening until melted.
- Set aside to cool slightly.
- Add warm milk to remaining ingredients in a stand mixer with a dough hook.
- Mix on low until dough comes away from sides of the bowl and forms a ball, about 1 minute.
- Increase speed to medium and mix until dough is smooth and springy, about 4 minutes.
- Place in a greased bowl, cover with a damp cloth and let rise for about one hour.
- Punch down and form dough into 18 pieces. Shape each piece into a round bun.
- Slightly flatten each bun and place on ungreased baking sheet.
- Allow buns to rise for about 30-40 minutes.
- Bake in 400 degree oven for 15 minutes or until golden brown.
Adapted from The Chow
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