Begin by preheating your oven to 400 degrees F  Oil a 24 count muffin tin for large buns, or a 36 count tin for smaller buns

In a stand mixer fixed with the dough hook pour 2Tbs active dry yeast 2 Cups hot water (115 degrees F) 4 Tbs melted coconut oil and  2 Tbs honey Let sit for 10 minutes to bloom the yeast

Mix in 2 eggs and  1 Cup whole wheat flour Then add 2 Cups all purpose flour and mix on high for 3 minutes Reduce speed to low and continue mixing for 5 minutes 

Add additional flour as needed until the dough pulls clear of the sides of the bowl The dough is ready to use when it is resilient and slightly stretchy

Work the dough into a large rectangle on your countertop and cut into 24 sections Roll into balls and place in oiled muffin tins

Set the tin aside and allow it rise until the dough balls have doubled in size An egg wash can be applied for a shiny finish

Bake for 8-10 minutes until the tops are browned and they make a hollow thumping sound when tapped Allow to cool in the tin for 10 minutes before removing them, then transfer to a cooling rack to finish cooling

Enjoy these Big and Fluffy Slider Buns for pulled pork, bbq chicken, and beef burger sliders 

Click the link below for the full recipe and tutorial