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Home / Recipes
1 hour 45 minutes
4.42 from 53 votes
50 Comments

Homemade Slider Buns

Jump to RecipePrint Recipe
  • 190
by: Joanna Cismaru

This post may contain affiliate links. Please read my disclosure policy.

These Slider Buns are perfect little mini buns perfect for burgers and small enough that you can eat three of these without feeling guilty. Nothing beats a homemade bun, the aroma of bread baking in the oven, the warm buns, there’s nothing better. 

a stack of homemade slider buns freshly baked

Ah, these slider buns, love me some slider buns. So here’s the thing. I’ve been wanting to make some sliders forever now, but I just can’t seem to find the right buns for them. Eventually I got tired of looking and waiting so I decided to make my own slider buns. Bread is bread, so it’s not that difficult.

I’m so glad I did, these little slider buns turned out amazing, cute little buns, buttery, delicious and best of all only 91 calories a slider bun. Can you believe that? I just love that! I guess that means we can have a few, not just one. Who can eat just one?

Ingredients

Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Jump To Recipe button at the top.

  • Flour – all you need is all purpose flour.
  • Salt – Salt is important in any baked good, it ensures that all those flavors we’ve incorporated above really shine.
  • Water – At room temperature, this is the liquid we use today in our buns.
  • Yeast – I’m using instant yeast today so that we can incorporate it right in the dough without priming it in water first.
  • Sugar – To add a little bit of sweetness to our rolls. You could also use honey.
  • Egg – 1 large egg at room temperature.
  • Margarine – you can use margarine or butter. You’ll also need some melted butter to brush over the rolls.
process shot showing how to cut dough using a cookie cutter

How To Make Slider Buns

  1. Make the dough: Add all ingredients to the bowl of your mixer (excluding the 2 tbsp of butter for brushing). Using the hook attachment, mix everything together on medium low for about 3 to 5 minutes or until the dough is smooth and elastic and the side of the bowl is clean. The dough should be a bit sticky but manageable. If the dough is too hard or dry add a bit more water, or if it’s too sticky add more flour.
  2. Let the dough rise: Cover the bowl with a clean damp kitchen towel and let the dough rise until doubled in size.
  3. Preheat oven to 375 F degrees. Line a baking sheet with parchment paper.
  4. Shape the buns: Drop the dough onto a lightly floured surface and roll it out so that it’s about 1/3 inch in thickness. Using a 2 inch cookie cutter, cut the sliders. You should get about 25 sliders from all this dough. Use the leftover dough by kneading it a couple times and re-rolling it to a 1/3 inch in thickness. Place the cutout sliders onto the prepared baking sheet leaving a little space in between them, as they will continue to rise.
  5. Second rise: Cover the buns with a damp kitchen towel and let them rest for another 30 minutes or until doubled in size.
  6. Bake: Brush the slider buns with melted butter and bake for 10 to 12 minutes or until golden brown.
a bunch of slider buns on a baking sheet brushed with butter ready for baking

Can I Use Active Dry Yeast

You absolutely can. The difference is you need to active the dry yeast first. To do this add a bit of room-temperature or slightly warm water to a bowl and the yeast, let it sit for a minute or two and then stir it with a spoon or fork until the yeast dissolves.

You’ll notice the yeast will start to form bubbles, this means the yeast is good, if you see no reaction at all, chances are your yeast is old and need new fresh yeast.

The Best Place For Dough To Rise

If you are having trouble getting that dough to rise and double in size, I’ve got a perfect little trick for you to ensure your dough fluffs up properly. Heat your oven to 200 F degrees then turn off the oven and place your dough when needing to rise in the oven with the door closed. This will ensure a warm environment for your dough and the dough will rise fairly quickly, assuming the yeast was good.

freshly baked slider buns on a baking sheet

Tips And Tricks

  • Be sure to check the expiry date of your yeast as it’ll affect the effectiveness of these buns.
  • If using active dry yeast, please make sure you activate it first by dissolving it in a bit of warm water. If it does not begin to froth up, do not continue with the recipe.
  • To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard.
  • It is so important to let your rolls double in size! This will ensure that your rolls are light, tender, and fluffy.

Storing Leftover Buns

You can store these rolls right on the counter wrapped in foil or plastic wrap for up to 5 days. You can freeze these rolls easily, just place them separately on a baking sheet and freeze before transferring to a freezer bag or airtight container. They will last for up to 6 months and can be thawed right on the counter when ready to eat.

a close up shot of fresh slider buns

More Recipes You’ll Enjoy:

  • Texas Roadhouse Rolls
  • Parker House Rolls
  • Dinner Crescents
  • Hawaiian Sweet Rolls
  • Soft Buttermilk Dinner Rolls
  • No Knead Hot Cross Buns
  • Honey Rolls
  • Classic Dinner Rolls

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a pile of homemade slider buns

Homemade Slider Buns

4.42 from 53 votes
Prep: 30 mins
Cook: 15 mins
Resting time: 1 hr
Total: 1 hr 45 mins
Author: Joanna Cismaru
Serves: 25
Print Pin Rate
These Slider Buns are perfect little mini buns perfect for burgers and small enough that you can eat three of these without feeling guilty. Nothing beats a homemade bun, the aroma of bread baking in the oven, the warm buns, there's nothing better. 

Equipment

  • 2-inch Cookie Cutter
  • Parchment Paper
  • Classic Wooden Rolling Pin
  • Basting and Pastry Brush
  • Aluminum Baking Sheet (2 pack)

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1 tablespoon rapid rise yeast
  • 1/4 cup sugar
  • 1 egg
  • 2 tablespoon margarine or melted butter
  • 2 tablespoon butter for brushing
US Customary – Metric

Instructions

  • Add all ingredients to the bowl of your mixer (excluding the 2 tbsp of butter for brushing). Using the hook attachment, mix everything together on medium low for about 3 to 5 minutes or until the dough is smooth and elastic and the side of the bowl is clean. The dough should be a bit sticky but manageable. If the dough is too hard or dry add a bit more water, or if it’s too sticky add more flour.
  • Cover the bowl with a clean damp kitchen towel and let the dough rise until doubled in size.
  • Preheat oven to 375 F degrees. Line a baking sheet with parchment paper.
  • Drop the dough onto a lightly floured surface and roll it out so that it’s about 1/3 inch in thickness. Using a 2 inch cookie cutter, cut the sliders. You should get about 25 sliders from all this dough. Use the leftover dough by kneading it a couple times and rerolling it to a 1/3 inch in thickness. Place the cutout sliders onto the prepared baking sheet leaving a little space in between them, as they will continue to rise.
  • Cover the buns with a damp kitchen towel and let them rest for another 30 minutes or until doubled in size.
  • Brush the slider buns with melted butter and bake for 10 to 12 minutes or until golden brown.

Recipe Notes

  1. To speed up the time required for the dough to rise, preheat your oven to 200 for a couple minutes, just until it’s warm in the oven. Turn oven off and place your bowl with the dough, covered with the towel. Close the oven door and let it rest until the dough has doubled in size. If the yeast is fresh it should be ready in half hour to an hour.
  2. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 1bunCalories: 91kcal (5%)Carbohydrates: 15.6g (5%)Protein: 2.2g (4%)Fat: 2.2g (3%)Cholesterol: 7mg (2%)Sodium: 14mg (1%)Fiber: 0.6g (3%)Sugar: 2.1g (2%)
Course:Bread, Side Dish
Cuisine:American
Keyword:slider buns
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 190

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. nia says

    June 11, 2017 at 2:48 pm

    Hi Jo!
    This recipe looks amazing! Cant wait to try it!
    Wanted to know if i can bake them a day ahead? I have a dinner party of abt 20-25 people. So i was thinking of baking them ahead to lower the burden..

    Reply
    • Joanna Cismaru says

      June 11, 2017 at 7:11 pm

      Sure, just store them the same way you do bread.

      Reply
      • nia says

        June 12, 2017 at 8:06 am

        One more thing
        I want to bake around 25.. so 1 batch would be enough or should i double the recipe? I want to make the same size as yours

      • Joanna Cismaru says

        June 12, 2017 at 9:23 am

        You should get about 25 buns from this recipe, so depends how many per person you want.

  2. Racheal says

    December 28, 2016 at 1:24 pm

    5 stars
    I was wondering if I could freeze the dough and at what stage?

    Reply
    • Fenne Kieken says

      December 28, 2016 at 1:43 pm

      You can freeze them already baked. Have not tried freezing the dough so you could try and let us know

      Reply
  3. Gail says

    November 1, 2016 at 2:41 pm

    5 stars
    look awesome..i assume i can use my bread machine?..just add the yeast water and then other ingredients?..thx for your recipes..huggzz

    Reply
    • Fenne Kieken says

      November 2, 2016 at 9:18 am

      You could but you have to follow the bread machine instructions as they are different so yes, Thanks for comment, really appreciate it!

      Reply
  4. lindywise says

    July 22, 2016 at 11:39 pm

    5 stars
    How would I make this with wheat flour?

    Reply
  5. Briana says

    June 3, 2016 at 10:28 am

    Can I used active dry yeast instead? And if so would it still be 1tbsp? I’m guessing I would just add the yeast and warm water first to activate the yeast?

    Thank you!

    Reply
    • Joanna Cismaru says

      June 3, 2016 at 11:00 am

      Exactly, and yes still 1 tbsp. Like you said just activate with a bit of warm water for 5 minutes or so.

      Reply
  6. Kris says

    March 25, 2016 at 9:03 am

    I do’t have a hook attachment. Any way I can still make this recipe work?

    Reply
    • Joanna Cismaru says

      March 25, 2016 at 9:44 am

      Yeah, you’ll just have to knead the dough by hand.

      Reply
  7. Margie says

    February 6, 2016 at 1:12 pm

    Can I make a day ahead of time and just leave them out?

    Reply
    • jo says

      February 6, 2016 at 1:34 pm

      Yeah you can, I would just cover them with a towel or something.

      Reply
  8. Tay says

    February 3, 2016 at 9:05 am

    Can you make the dough and refrigerate overnight? If so, should I have it rise before putting in the fridge? Thank you!!

    Reply
    • jo says

      February 3, 2016 at 9:33 am

      You can, the dough should rise in the fridge as well, but slower and if it hasn’t doubled by next day, you can preheat the oven for a couple minutes then turn it off and add the dough to the oven, so this will cause it to rise nicely.

      Reply
      • Tay says

        February 3, 2016 at 12:22 pm

        Thank you!

  9. Alaina says

    January 4, 2016 at 8:31 pm

    5 stars
    Thank you for this recipe. I just made them and they are beautiful. I will be making them for a party on the weekend and everyone is going to love them!

    Reply
  10. Kate says

    December 24, 2015 at 12:06 pm

    I just found this recipe & would like to use it for part of our Christmas dinner buffet. Do you know approximately how many buns one batch made when cut with the biscuit cutter? I’m trying to decide if I need 2 batches…

    Reply
    • jo says

      December 24, 2015 at 12:12 pm

      This makes about 25 small sliders. Merry Christmas!

      Reply
      • Lana says

        December 26, 2015 at 3:10 pm

        I would like to make these, but I think I’d like them to be at least 2 inches thick. How thick do you think the original cut should be?

      • jo says

        December 26, 2015 at 3:29 pm

        Maybe about 2/3 or 3/4 of an inch in thickness, so that when the dough doubles they should be around 2 inches in height.

      • don george says

        January 14, 2016 at 5:21 am

        5 stars
        I used a 2″ cutter but they came out way to small. Next time I guess I will use a 3″cutter. Could it be they just did not rise as much as yours did?

      • jo says

        January 14, 2016 at 8:49 am

        These sliders are supposed to be small, they’re like mini buns, but yeah if you want like a regular roll, I would definitely use the 3″ cutter.

  11. Liz says

    November 13, 2015 at 6:22 pm

    This looks fabulous. Just want to know if you can freeze these and for how long?h

    Reply
    • jo says

      November 14, 2015 at 8:38 am

      Oh for sure, just like any bread or buns, I freeze buns all the time. You can generally freeze them for up to a month or two.

      Reply
  12. MARYSE says

    October 28, 2015 at 1:58 pm

    5 stars
    Hi Jo,
    I first of all, loved the pictures of your little slider buns, my taste buds were dancing.
    I could not resist trying. I just eat the first came out of the oven, still warm.
    MIAMMY JO “UN VRAI DELICE”
    I wonder, There is no salt in your recipe, isn’t it? or I missed it.

    The measures you use in your recipes, are Canadian cups or US ?
    You see, I’m French and not very confidant with cups in my culinary adventures.
    As you are Romanian origin and culture, you must also use grams, I thought you could help me by telling me the equivalent of a cup of flour in grams.
    I love Romanian cuisine as Ardei umpluți or Mititei
    Merci Merci JO
    Maryse

    Reply
    • jo says

      October 28, 2015 at 2:36 pm

      Bonjour Maryse! 🙂
      I cannot believe I missed salt in this recipe!! I always add a pinch of salt to bring out the flavors. Recipe adjusted and updated.
      Honestly I had no idea there was a difference between Canadian cups or US cups, so I`m going to guess US cups. I do have a page with conversions of main ingredients, so check it out here.
      I also have a recipe for Ardei Umpluti if you wish to try them, they are simply my favorite!
      Have a great day!

      Reply
  13. Carol at Wild Goose Tea says

    February 25, 2015 at 4:02 pm

    No way I would make these. BUT boy would I be excited to eat them. They look luscious and soooo perfect.

    Reply
  14. Senika @ Foodie Blog Stalker says

    February 25, 2015 at 12:34 pm

    CRAB CAKE SLIDERS?! I can’t wait! And on homemade slider rolls? Amazing!

    Reply
    • jo says

      February 25, 2015 at 1:40 pm

      Coming soon 🙂

      Reply
  15. Kathy says

    February 25, 2015 at 6:43 am

    Should the water be warm (110 to 115 degrees)?

    Reply
    • jo says

      February 25, 2015 at 9:16 am

      It doesn’t matter Kathy, I just used warm water from the tap, warm to the touch.

      Reply
      • Kathy says

        February 25, 2015 at 9:32 am

        Thank you, Jo!

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Joanna Cismaru

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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