Slider Buns [Homemade Super Soft 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.

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