Soft Homemade Slider Buns

For the past three weekends, I’ve tried out different recipes for homemade buns. We were looking for a nice soft bun that would be perfect for sliders, little burgers or pulled pork.

After a bit of tweaking, I think I’ve found the recipe! It is basically a milk dough recipe, so the main form of enrichment is milk (whole, skim, buttermilk, non-dairy… all should work). Egg and sugar are also added, giving this bread a really soft, fluffy texture.

The recipe is based on one from Peter Reinhart’s bread book. I’ve made many recipes from his book, and all have been superb. I tried his milk dough recipe with three variations:

  1. All white flour,
  2. A mix of white and whole wheat flour,
  3. Different quantities of egg.

In the end, the all-white bread recipe turned out the best. We were both hoping that a whole wheat version would be good but, while the buns were still very tasty, they just didn’t have the same “slider bun” consistency we were looking for. | Soft homemade slider buns

I cut the original recipe in half, and this gave me 14 (50 g) slider buns. They freeze really well and this is a good amount for the two of us. | Soft homemade slider buns

Making bread is not as difficult as some people may think. It’s like all things, the more you practice, the better you get and the more you know what the dough should feel like while you’re mixing it. And the taste? Well, like most homemade food, the taste is just so much better than the store-bought kind! | Soft homemade slider buns

These buns are so light and soft. They’re the perfect size for a little slider-burger and are fantastic toasted or plain. Hopefully you will agree!

4.5 from 2 reviews
Soft Homemade Slider Buns
Nutrition Information
  • Serves: 14 buns
  • Serving size: 1 bun
  • Calories: 154
  • Fat: 4 g
  • Saturated fat: 0.6 g
  • Carbohydrates: 25.3 g
  • Sugar: 3.6 g
  • Sodium: 9.8 g
  • Fiber: 0.9 g
  • Protein: 3.9 g
  • Cholesterol: 8.2 mg
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Based on the recipe from Artisan Breads Every Day
  • 4.5 g (1/2 tbsp) instant yeast
  • 215 g (3/4 cup + 3 tbsp) lukewarm milk (any kind)
  • 400 g (3 cups + 2 tbsp) white all-purpose flour
  • 40 g (3 tbsp) sugar
  • 45 g (3 tbsp) vegetable oil or melted unsalted butter / coconut oil
  • 25 g egg (1/2 large egg)
  1. Whisk the yeast into the lukewarm milk and let stand for about 5 minutes.
  2. Crack 1 large egg into a bowl and whisk very well. Measure out half of the mixture (~25 g for a large egg, or about 2 tbsp). Reserve the remaining egg to use as an egg wash for the buns.
  3. Sift together the flour, salt, sugar, oil and egg into a mixing bowl, then add the milk. If using a mixer, use the paddle attachment and mix at lowest speed for 2 minutes (or stir with wooden spoon by hand). The dough should be coarse and slightly sticky.
  4. Switch to the dough hook and mix on medium-low speed for about 5 minutes (or knead on a floured surface by hand), until the dough is soft and smooth.
  5. On the counter, knead the dough by hand for 1 minute, form into a ball and place in a lightly-oiled bowl. Cover, place in a warm spot, and wait until it has doubled in size (1.5 to 2 hours).
  6. Line a square 9x9" pan with lightly-oiled parchment paper. If you have a scale, weigh the buns into 50 g pieces. If you don't have a scale, divide the dough into 14 equal pieces. To shape the buns, pat the dough into a rectangle, then bring all four corners into the centre and pinch them together. Turn the ball over, cup your hand around the ball, and rotate the dough on the counter to make a tight, round ball. Place the ball in the pan, seam-side down. To make pull-apart buns, make sure the dough balls just touch when you place them into the pan.
  7. Let the buns rise again, covered, until they just dome over the edge of the pan. Pre-heat the oven to 400F. Just before baking, brush the tops of the buns with an egg wash (the other half of your egg + 1 tbsp water). Bake for 12 to 18 minutes. When done, the tops should be golden brown and the sides firm and brown.
  8. Remove from the pan and leave to cool on a wire rack for at least 30 minutes before serving.
If you are freezing the buns, separate them before placing them into the freezer.



  1. this recipe sounds perfect and seems very easy to make. the rolls will be ideal to bake and freeze, I live alone, and these seem the answer to freeze and be able to have fresh rolls and bread when they are needed!! am determined to try the recipe out over this weekend, thankyou

    1. Yes, these buns freeze really well, and we find this batch size is perfect for a household of 2. Let me know how they turn out!

  2. I just finished making them, turned out good!! Easy recipe to make!! Just lightly use the egg wash for the buns before baking!! Thanks Yummly!!

    1. Hi Pola,
      I’m glad you enjoyed them! We love that they’re so soft and tender… and easy 🙂

    1. Hi Wanita,
      Thanks for picking up that omission! I’ve added it to the recipe list. I use about 1/2 tbsp. Hope you enjoy the slider buns 🙂

  3. Made these for the first time today and am currently eating one as a sample. Tastes yummy!
    I used active dry yeast instead of instant yeast but it still seemed to work! My buns came out dense and not as round but that’s on me for not rolling them nice into spheres beforehand 🙂 I think they’ll go great with tonight’s sliders
    Thank you for sharing

    1. Hi Natalie,
      I’m glad you enjoy them! There’s nothing like fresh bread 🙂 I’ve used active yeast before, as well. To improve the texture, you might want to try dissolving the yeast in the warm milk and leave it sit for about 5 minutes, until you see the liquid start to foam and bubble. Then add it to the dry ingredients. Sometimes, I find I also need to let my dough rise a bit longer, with the active yeast.
      Thanks for such a lovely comment!

    1. Hi Kirstin,

      One package of yeast is 2 1/4 tsp. So if you double the recipe, technically you would be short 3/4 tsp. But, in my experience, using the exact amount of yeast has never been extremely important. I think you should be just fine doubling the recipe and using just 1 pkg of yeast. You may have to wait slightly longer, for the bread dough to double, but other than that, you should be fine.

      Let me know how it turns out!

    1. I have not tried this with the slider buns, but I have done something similar with our cinnamon buns. If you give this a whirl, I would recommend rolling the dough into buns before freezing them and placing them in the pan you plan on baking them in. The day before (24 hours) you want to bake them, transfer the entire tray (covered) to the fridge the thaw. I would let them come to room temperature before you plan on baking them. This could be upwards of 3 hours on the counter. Like I said, I haven’t tried it, but this method worked for my cinnamon buns.

      If it works for you, please let me know – you’ve piqued my curiosity! 🙂


Comments are closed.