These homemade super soft slider buns are like clouds. Melt in mouth and perfect to eat alone, with tea or coffee or just melted butter. You can also make mini burgers and almost any kids of filling will go with it. I particularly like them for lunch boxes and to serve at a party.
Recipe at a glance
This is a yeast based recipe that is classified as enriched dough, because it has eggs, butter and yogurt to add richness to the simple dough. You can read my top tips to handle yeast here.
Dry Ingredients – All-Purpose Flour/Maida, Sugar, Salt
Leavening Agent – Yeast(Instant or Granulated)
Dairy – unsalted, soft Butter, Full-fat Milk and Yogurt, Egg
Water – Room Temperature
Step by Step Process
Its a pretty straight forward dough, mix all the ingredients in a stand mixer or by hands and knead for good 8-10 minutes until you get a soft, smooth, non-sticky dough.
PRO – Tip – I always keep 1/4 cup of flour from the measurement aside and add it when the dough is very sticky or unmanageable. I keep the liquid quantity same. This is because it is easier to incorporate flour to the wet dough rather than liquid to a dry dough.
FAQs
Substitutions and Variations
You can substitute yogurt with milk.
Butter can be substituted with oil.
You can use leftover cooked chicken, vegetables or boneless meat to make sliders, just slice horizontally the entire bread and place the filling of your choice, some mozzarella or any other kind of cheese to stick altogether and bake with foil covered to let the cheese melt.
You can brush the buns with garlic butter instead of plain butter. Just add crushed garlic, salt, white pepper and some chopped cilantro/coriander or any other herb and brush on warm buns.
Serving Suggestions
I love to make these for a party and fill the with chicken tikka or malai boti. Mini kebabs of any kind or even paneer. They are ideal serving size.
They make a great lunch box meal for kids as well.
It is great indulgent treat for lazy weekend brunch.
You may also serve it as a side dish to almost any meal.
Storage and Make Ahead
Since it is a rich dough recipe, they keep particularly well for up to 3 days covered.
You may also freeze the leftovers in air tight box of plastic zip lock bag.
You can make these a day ahead, baked completely. At the time of serving, you can reheat, covered with foil in a hot oven and brush with melted butter.
Recipe
Yield: 15 slider buns
Slider Buns
These homemade super soft slider buns are like clouds. Melt in mouth and perfect to eat alone, with tea or coffee or just melted butter. You can also make mini burgers and almost any kids of filling will go with it. I particularly like them for lunch boxes and to serve at a party.
Prep Time
30 minutes
Cook Time
20 minutes
Additional Time
1 hour 30 minutes
Total Time
2 hours 20 minutes
Ingredients
- 4 cups All-purpose Flour/Maida
- 1/3 cup Sugar, granulated
- 1 1/2 teaspoons Salt
- 1 1/2 tablespoons Yeast, Instant or Granulated*
- 1/2 cup Milk**
- 1 Egg
- 2 tablespoons Yogurt
- 4 tablespoons Butter, unsalted, soft
Instructions
- Place all the ingredients in a stand mixer bowl and knead the dough for about 8 minutes.
- If using hands, knead a soft dough for about 10 minutes.
- The final dough should be soft, smooth and not sticky.
- Proof the dough in a lightly greased bowl for about 1 hour until double in size. If winters, place it near stove (with slow flame), if summers, keep in a cool place outside kitchen to avoid over proofing.
- Divide the dough into 15 pieces of about 60 grams each. You can eyeball, I like to weigh.
- Place in a light greased 9×13 inches pan, ceramic or aluminum but oven proof.
- Cover and let it rise for 30 minutes.
- Preheat the oven to 375 F.
- Place your puffed slider buns in oven and bake for 25-30 minutes until golden brown.
- Brush some melted butter on warm buns and cover to cool.
- Enjoy delicious, soft, airy buns slight warm with a smear of salted butter.
Notes
*If using granulated, dissolve the yeast in a tablespoon of water and a pinch of sugar before adding to the dough.
**You might need a couple more tablespoon of water, if all of the liquid is used up and you still see dry flour, you can add at that point.
Recipe Name
Slider Buns
Author Name
Nadia
Published On
Preparation Time
Cook Time
Total Time