Big and fluffy slider buns are made from scratch and yield the perfect roll for you to fill with your favorite fillings, for a smash hit finger food on game day, or use as slider hamburger buns at your next bbq.
This recipe combines a mixture of whole wheat and white flour, active yeast, eggs, and coconut oil and honey for a slightly sweet finish that is perfect for smoky bbq sauces, tangy mustards, or simple mini burgers. These rolls have a soft but hearty structure that will hold together while you enjoy it.
King’s Hawaiian sweet slider buns have nothing on this recipe. These buns can be made as directed for a larger roll, or as smaller mini sized rolls for dipping and snacking on.
This recipe makes 24 large buns. If you want to tame the size of these plan on an extra 12 hole muffin tin. That would give you 36 small to medium sized slider buns.
These sliders are perfect with our easy crock pot pulled pork filling. You will want to cut the recipe in half if you want fewer smaller buns.
What flour is best for slider buns?
Bread flour is always the best choice when baking any sort of bread, roll, or bun recipe. Bread flour will give your buns a soft, springy texture. For our easy slider buns recipe we chose to keep it easy by combining an all purpose flour with a whole wheat flour.
By doing so it creates a slightly firmer interior, and bakes a beautiful crust that is satisfying to bit into.
What should I serve with slider buns?
Although they are traditionally mini style burgers, mini buns have grown in popularity partly because folks have gotten creative with how to serve and enjoy them. Here are some ideas for how you can fill these mini buns, as well as sides to serve them with.
- Serve with traditional bbq sides like pasta salads, chips or homemade potato fries
- Seasonal veggies trays
- Create an assembly line of fillings and sauces like caramelized onions, roasted mushrooms, or mesquite
- Seasonal fruit trays
- Baked beans
- Fresh green salads
- Transform these into hot, melted sandwiches
- French dip sliders
- Make some kid friendly pizza sliders
- Bake a tray of delicious Philly cheesesteak sliders
Tips for making your Slider Buns
This recipe is easy, even if you’ve never made buns from scratch. If you feel like you need a tutorial on homemade bread baking we give detailed bread making instructions in our homemade whole wheat bread. With a few adjustments, you could even make these as mini brioche slider buns.
We don’t have a brioche slider buns recipe, but the only difference between regular buns and brioche is the extra egg and butter making brioche heartier and higher in fats. Slider buns calories can be high, so keep that in mind.
- We recommend you use a stand mixer for this roll recipe.
- If you mix the dough until it is properly stretchy and resilient a little oil on your hands is all you need for rolling the balls of dough.
- If the dough is heavy and sticky, it may require more kneading. Make sure you thoroughly oil the muffin tin holes so the buns don’t stick.
- We use one cup of whole wheat flour to give these buns a heartier texture and more presence as a bun. If you prefer a smoother texture and lighter roll use all purpose bread flour for this recipe.
To make an egg white glaze whisk an egg white with 1 teaspoon of water and a dash of salt.
Use a pastry brush to brush a light coat of egg white onto the bun tops before baking. This will give the buns a shiny top like you see on our homemade dinner rolls.
Be aware that salt affects yeast activation. If you reduce the salt you should also reduce the yeast by the same percentage.
If you need a low sodium option use 1 teaspoon of sugar, honey or maple syrup in place of the salt.
Then use the amount of yeast called for in the recipe. Sweeteners also help the dough rise.
Your Printable Recipe Card:
Homemade Slider Buns
Easy to make and bake your own homemade slider rolls. These are great for your heavy fillings like pulled pork. They are very popular at parties and work well for home meals too.
Ingredients
- 2 Tablespoons active dry yeast
- 2 Cups hot water
- 2 Tablespoons honey
- 4 Tablespoons melted coconut oil
- 2 eggs
- 1 Cups Whole wheat flour
- 4 Cups all purpose flour
Instructions
- Preheat oven to 400 degrees
- For the large buns-Oil 24 holes of muffins tins- oil 36 holes for medium sized buns
- fit a standing mixer with a dough hook.
Prep:
Making the Bun dough:
- Add the yeast, hot water(115 degrees), melted coconut oil and honey. Let sit 10 minutes.
- Mix in the eggs, salt(if using) and the cup of whole wheat flour.
- Add 2 cups of the white flour. Mix on high for three minutes.
- Reduce the speed to low and continue mixing for 5 minutes.
- Add extra flour as needed. The dough should be firm enough to clear the sides of the bowl.
- The dough is done when it is resilient and stretchy.
- Roll the dough out into a rectangle and divide it evenly into 24 sections.
- Roll each section into a ball and place it into an oiled muffin tin hole.
Rising:
- Let rise till doubled in size.(an egg white glaze may be brushed on at this time for a shiny top)
Baking and cooling:
- Place in oven for 8 to 10 minutes. Rolls are done when evenly browned and when they sound hollow when you thump them. Cool in the muffin tins 10 minutes.
- Pop the rolls out of the muffins with a kitchen knife(run the knife around the edge and then slide it under the roll)
- cool on a rack.
Notes
If you want a bit more flavor add 1 tsp. of salt to this recipe. But it will increase the sodium to 100 mg. Without the salt these buns are low sodium.
The amount of salt in this recipe will have an impact on the rise. To activate the yeast without salt use just a bit more honey.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 128Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 16mgSodium 8mgCarbohydrates 21gFiber 1gSugar 2gProtein 4g
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Amanda
Wednesday 19th of May 2021
What is the trick to get the dough to not be sticky whennits done mixing and ready to portion out?
Diane
Wednesday 19th of May 2021
Hi Amanda, With this dough you can flour the board to help. And sprinkle a bit over the dough and your hands as you work. It is also a good trick to WET your hands and tools to help release the dough. Water works wonders for this. Hope this helps. Happy Baking!
Tracy
Thursday 2nd of July 2020
Not sure why they didn’t rise...I am not really a bread baker but watched your other tutorial also....cooking anyway to see what happens!
Diane
Thursday 2nd of July 2020
Hi Tracy, I'm wondering if you accidentally killed your yeast or if the yeast did not activate properly. The problem could also be the flour if it's old? Let me know if they rise when baked. I'll wait to hear.
Easy Crock Pot Pulled pork | Homemade Food Junkie
Sunday 3rd of January 2016
[…] party… here you go. No difficult directions. Plenty of time to make large, soft, sliceable, homemade slider buns to put this delicious filling […]
Craig Faustus Buck
Tuesday 31st of March 2020
What makes this low-sodium? They have almost 100 mg. of salt per mini-bun.