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.

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

Prep Time 20

Cook Time 18

Rise Time 2

Total Time 2 38

Servings buns

Calories 225kcal

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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