Homemade Slider Buns

My homemade slider buns recipe is simple bread that doesn’t act simple. Flour, yeast, butter, and a little patience turn into soft, cloud-like buns that outshine whatever you pile inside.

These Homemade Slider Buns Are The Real Mini Burger Upgrade

Okay, so these little slider buns feel like a bit of a flex. They come out of the oven soft and golden with that shiny sesame top, and honestly no one needs to know how easy they are to make. Store-bought buns suddenly look kind of sad next to these.

The dough is the chill kind. You give it a quick knead, let it nap a couple times, and the oven takes care of the glow-up. What you pull out is soft in the middle, sturdy on the outside, and way more “restaurant basket” than “grocery aisle.”

Every time I bake them it just proves homemade bread really does taste better without trying that hard. They’re simple to pull off, but the finished buns definitely don’t give that away. They make whatever you stuff inside feel like an upgrade.

Why You Won’t Go Back To Store-Bought Slider Buns

• The rise — no flat pucks or sad squish here, just fluffy little buns every time.
• They hold up — none of that market brioche nonsense that caves flat under a burger.
• Beginner bragging rights — even if yeast scares you, these buns will have people thinking you’ve been baking for years.

Ingredients

Just the basics, nothing wild.

• All-purpose flour – the muscle.
• Sugar – feeds the yeast and sweetens the rise.
• Instant yeast – your quick-rise insurance.
• Salt – keeps the flavor in check.
• Warm water – wakes the yeast up.
• Eggs – one works into the dough, one gives that shiny top.
• Unsalted butter – makes the texture soft.
• Sesame seeds – because naked buns are boring.

How To Make Slider Buns At Home

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (mix the dough)
  Flour, yeast, sugar, and salt go into the bowl first. Warm water and an egg follow, and things will look shaggy at this point. Once you work in the softened butter, the dough starts smoothing out. Knead it until it feels stretchy and alive, about 8–10 minutes in the mixer or a little longer by hand.
• Step Two (let it rise)
  Cover the bowl and walk away. About an hour later, you’ll come back to dough that’s doubled and ready to move.
• Step Three (shape the buns)
  Punch it down and divide into 8 pieces. Roll each into a ball and line them up on a parchment pan, leaving space between them so they don’t bake into one big blob.
• Step Four (second rise)
  Cover again and let them puff up for another 45–60 minutes. They should look airy and almost doubled when they’re ready.
• Step Five (topping)
  Brush the tops with egg wash and sprinkle generously with sesame seeds.
• Step Six (bake)
  Bake at 375°F (190°C) for 18–22 minutes. They’ll come out golden, shiny, and smelling like you just walked into a bakery. Let them cool for a few minutes before slicing, but if you sneak one warm, I won’t blame you.

Recipe Tips

A few things to keep in mind when making slider buns.

• Check your yeast – always look at the expiration date. If it’s old, it won’t rise properly.
• Active dry yeast – if you’re using active dry instead of instant, bloom it in warm water (100–110°F / 38–43°C). If it doesn’t foam, start fresh.
• Double the rise – let the dough fully double both times. That’s what gives you light, fluffy buns instead of dense ones.
• Weigh it out – a kitchen scale keeps things consistent. Divide the dough into eight equal parts (about 85–90 g each) so the buns bake evenly.
• Sticky is good – resist adding extra flour. Lightly oil your hands and work with it to keep the buns soft.
• Milk – for richer flavor, use warm milk (100–110°F / 38–43°C) in place of water.
• Windowpane check – my go-to rule – stretch a small piece of dough. If it tears, rest two minutes and knead a little longer. You’re looking for a thin, see-through stretch before shaping.
• Salted butter adjustment – if you’re using salted butter, reduce the salt to ¾ teaspoon (4 g) so the flavor balance stays intact.

Storing Leftover Buns

These mini buns keep well if you store them right. Here’s how I do it.

• Room temperature – keep them in an airtight container for up to 2 days.
• Refrigerator – stash them in a zip-top bag or container for up to 5 days.
• Freezer – let them cool completely, then seal in a freezer bag. They’ll last up to 2 months.
• Thawing – if frozen, let them sit out at room temp for 1–2 hours.
• Oven reheat – wrap in foil and warm at 300°F (150°C) for 8–10 minutes. Keeps them soft, not dried out.
• Microwave reheat – wrap in a damp paper towel and heat 15–20 seconds until warm.

FAQs

• Can I make these slider buns ahead of time?
  Yes. Bake, cool completely, then store covered at room temperature for 1–2 days. For longer storage, freeze and reheat when you need them.
• Do I have to use instant yeast for slider buns?
  No. Active dry yeast works too, but you’ll need to bloom it first in warm water before mixing. Add a little extra rise time.
• Can I use whole wheat flour for these mini buns?
  Yes. A 50/50 mix with all-purpose keeps the buns soft but adds a nutty taste. All whole wheat makes them too dense.
• Can I double the recipe?
  You can. Just make sure you use a large enough bowl and divide the dough into 16 pieces. You may also need two pans. Keep the yeast amount the same when doubling.

The above slider bun is filled with my simple recipe for slow cooker Korean BBQ chicken. The homemade buns are a great way to show it off. I also like to fill these buns with my Instant Pot pulled pork, Instant Pot barbacoa or my slow cooker honey-soy pulled pork. They all have their own vibe.

Slider Filling Recipes to Try with Your Homemade Buns

Now that you’ve got a batch of fresh buns ready, here are some of my favorite slider fillings to load them up with:

• Ham and Cheese Sliders – easy for weeknights.
• Turkey Pesto Sliders – deli meat, fresh tomatoes, melty mozzarella cheese.
• Sheet Pan Sliders with Copycat Big Mac Sauce – juicy burger with your favorite burger sauce.
• Ham and Havarti Sliders – gooey cheese and ham.
• Beef Short-Rib Sliders with Whiskey-Bacon Barbecue Sauce – so good.
• Avocado and Bay Shrimp Sliders with Spicy Mayo – party perfect.
• Creamy Garlic Mustard-Chicken Sliders with Bacon and Peperoncini – fun and delish.

Final Bite

After you try these, homemade slider buns are going to become your standard. Eight golden buns that make every slider taste bougie. Weeknights or game day spreads, they set the stage.

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Print Recipe

5 from 4 votes

Homemade Slider Buns

Soft, golden slider buns baked from scratch. Beginner-friendly and bakery-quality, these are perfect for weeknight sliders or game day spreads.

Prep Time20 minutes mins

Cook Time18 minutes mins

Rise Time2 hours hrs

Total Time2 hours hrs 38 minutes mins

Course: Bread, Side Dish

Cuisine: American

Keyword: beginner bread recipe, dinner roll slider buns, easy slider bun recipe, game day slider buns, homemade slider buns, homemade sliders bread, mini burger buns, sesame seed slider buns recipe, small sandwich buns

Servings: 8 buns

Calories: 225kcal

Author: Cathy Pollak

Equipment

• mixing bowls For combining and rising the dough.
• Stand Mixer with dough hook. Makes kneading easier and more consistent (or knead by hand if preferred.)
• kitchen scale Helps divide the dough evenly for uniform buns.
• baking sheet Lined with parchment for even baking and cleanup ease.
• pastry brush For brushing on the egg wash.

Ingredients

• 3½ cups (420 g) all-purpose flour
• 2¼ tsps (1 packet / 7 g) RapidRise yeast granulated
• 2 tbsps (25 g) granulated sugar
• 1 tsp ( 6 g) table salt (or ¾ tsp / 4 g if using salted butter)
• 1 cup (240 ml) warm water 100–110°F (38–43°C)
• 2 large (50 g each) eggs room temperature, divided
• 3 tbsps (42 g) unsalted butter softned
• sesame seeds for topping

Instructions

• In a large bowl, combine the flour, yeast, sugar, and salt. Pour in the warm water (100–110°F / 38–43°C) and 1 egg, then mix until a shaggy dough forms. Add the softened butter and knead until the dough is smooth and stretchy, about 8–10 minutes with a mixer or 10–12 minutes by hand. If the dough feels sticky, add flour a tablespoon (15 g) at a time. If it feels too dry, add water a tablespoon (15 ml) at a time until it comes together.
  3½ cups (420 g) all-purpose flour, 2¼ tsps (1 packet / 7 g) RapidRise yeast, 2 tbsps (25 g) granulated sugar, 1 tsp ( 6 g) table salt, 1 cup (240 ml) warm water , 3 tbsps (42 g) unsalted butter
• Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm spot until doubled in size, about 1 to 1½ hours.
• Punch down the dough, then divide it into 8 equal pieces. Flatten each piece slightly, tuck the edges underneath, and roll into a ball. Place the dough balls on a parchment-lined baking pan, leaving 1½ to 2 inches (4–5 cm) between each one.
• Cover loosely and let rise again until puffy and nearly doubled, about 45 to 60 minutes.
• Whisk the second egg with 1 tablespoon (15 ml) of water and brush over the tops of the buns. Sprinkle generously with sesame seeds.
  2 large (50 g each) eggs, sesame seeds
• Bake at 375°F (190°C) for 18–22 minutes, until golden brown and glossy. Cool for 10 minutes before serving.

Notes

• For more mini-sized buns, divide the dough into 12 pieces instead of 8 and reduce baking time by 2–3 minutes.
• For a shinier finish, double brush the egg wash (once before rising, once just before baking).
• If your kitchen is cool, create a warm proofing spot by placing the covered bowl in an unheated oven with the oven light on.
• These buns are best the day they’re baked but can be frozen once cooled and reheated as needed.

 

For optimal outcomes when preparing these homemade slider buns, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

 

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

 

 

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Nutrition

Nutrition Facts

Homemade Slider Buns

Amount Per Serving (90 g)

Calories 225 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 40mg13%

Sodium 320mg14%

Potassium 90mg3%

Carbohydrates 35g12%

Fiber 2g8%

Sugar 3g3%

Protein 6g12%

Vitamin A 200IU4%

Calcium 20mg2%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made these Homemade Slider Buns? I’d love to hear how they turned out — leave a comment below and let me know.

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