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Homemade Slider Buns

Published on 10/19/2023 by Umamiology
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Golden brown crust and a soft, chewy and delicious inside – these Homemade Slider Buns make the perfect bookends to any slider filling.

Umamiology-Slider-Bun-BeautyShot35

The buns you use to build your sliders can make or break your burger experience. This is why gourmet burger bars pay so much attention to this factor and why when you go out and drop $20 for one of their burgers, you can taste the difference.

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The perfect slider buns should be golden brown on the outside and soft and chewy on the inside – with a subtle hint of buttery creaminess.

Secret Ingredient: Tapioca Flour

In this recipe, I’ll be adding Tapioca Flour to the dough, to give it the extra chewy and creamy aspect to the buns. Why tapioca flour? It’s starchy, slightly sweet and a great binding agent, without adding any additional gluten.

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Bob’s Red Mill has a great article that outlines all of the characteristics of tapioca flour, and is the brand I’m using in this recipe.

The Ingredients for Slider Buns

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Scroll down to the recipe card for exact measurements and directions.

The Equipment Needed

Crafting Your Slider Buns Dough

Having active yeast is important for any burger bun dough, including these slider buns. So the first thing we need to do is to prepare our yeast for action.

Umamiology-Slider-Bun-ProcessShots12

Start by combining the water (make sure it is warm, not hot), sugar, and the active yeast packet into a measuring cup and mix well. Set aside about 10-15 minutes to proof. You’ll know that your yeast is alive and ready to go when you see your solution foaming. (If it does not foam after 15 minutes, your yeast may not be alive – so start this step over with a new packet of active yeast.)

In the meantime, we’ll combine the rest of our dry ingredients.

Umamiology-Slider-Bun-ProcessShots34

While I often enjoy the process of kneading dough with my hands, for this particular recipe, I’ll be employing my KitchenAid mixer – so we’ll proceed here by combining the remaining dry ingredients (“00” Italian Flour, Tapioca Flour, Milk Powder, salt) into the mixer bowl and giving it a manual stir.

Then add in your yeast solution, softened butter and 2 eggs – and give it a quick gentle stir.

Kneading Your Slider Bun Dough

Next, place your bowl into your mixer and start off by using your paddle attachment – turn on at the lowest setting and let it run for about 60 seconds, or just long enough for all of the ingredients to mix well together.

Umamiology-Slider-Bun-ProcessShots56

Then, switch your paddle for a dough hook attachment and increase the speed to a medium setting (number 4 or 6 on the mixer should be good). Let the mixer run for about 6-9 minutes or until the dough becomes sticky enough to start pulling away from the walls of the mixer bowl. At that point, stop the mixer and scrap out all of the dough.

Then take a separate bowl and coat the inside with a little bit of olive oil and set aside. Use your hands to coat the bowl directly, so that the olive oil covers your hands as well (important for next step). Also apply a light layer of olive oil on your countertop surface to prevent the dough from sticking when you knead.

Then, with your hands, take the dough you’ve removed from the mixer bowl and knead the dough for a couple minutes. (The olive oil on your hands and surface should help prevent the dough from sticking to you.)

Umamiology-Slider-Bun-ProcessShots78

Then form a neat and tight ball with the dough, by taking the outside edges of the dough and folding it into itself, all the while shaping it into a round sphere.

Once your dough is a round and smooth ball, place it in your oiled bowl, cover with plastic wrap and set it inside of your oven (turned off) for about 2 hours to proof.

Roll Your Slider Buns

After about 2 hours of proofing, your dough should have roughly doubled in size. Remove the dough, knead it once more to remove most of the built up gas, and re-roll into a tight ball.

Then, section into 16-20 equal pieces. Round out the 16-20 pieces to form smaller nice and tight balls.

Umamiology-Slider-Bun-ProcessShots910

Then take your silicon slider bun mold and apply a light spray of neutral oil (I prefer avocado) to the surface, to prevent the buns from sticking to the mold. Place your dough into each mold section. Then set aside for about 45 minutes for the dough to rise again.

Bake Your Slider Buns

Preheat your oven at this time, to 350ºF.

After that, apply a beaten egg wash to the top of the buns, and apply a light dash of sesame seeds to each bun (optional).

Umamiology-Slider-Bun-ProcessShots1112

Place the slider buns into the oven and bake until they turn golden brown. (Baking time will vary based on the exact size of your buns and specifications of your oven, but for me, it took about 18 minutes.)

Remove and let cool for about 10 minutes.

Umamiology-Slider-Bun-Beautyshot4

You can use these slider buns for almost anything! Sliders, of course, but also even as a “bagel” in the morning with a layer of cream cheese in the middle or just as an every day dinner roll.

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Homemade Slider Buns

5 from 4 votes
Golden brown crust and a soft, chewy and delicious inside – these Homemade Slider Buns make the perfect bookends to any slider filling.
Author: Umamiology
Servings: 8
Prep Time: 3 hours
Cook Time: 20 minutes
Total Time: 3 hours 20 minutes
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Ingredients 

Instructions 

Crafting Your Slider Buns Dough

  • Having active yeast is important for any burger bun dough, including these slider buns. So the first thing we need to do is to prepare our yeast for action.
  • Start by combining the water (make sure it is warm, not hot), sugar, and the active yeast packet into bowl and mix well. Set aside about 10-15 minutes to proof. You'll know that your yeast is alive and ready to go when you see your solution foaming. (If it does not foam after 15 minutes, your yeast may not be alive – so start this step over with a new packet of active yeast.)
  • In the meantime, we'll combine the rest of our dry ingredients.
  • While I often enjoy the process of kneading dough with my hands, for this particular recipe, I'll be employing my KitchenAid mixer – so we'll proceed here by combining the remaining dry ingredients ("00" Italian Flour, Tapioca Flour, Milk Powder, salt) into the mixer bowl and giving it a manual stir with a whisk.
  • Then add in your yeast solution, softened butter and 2 eggs – and give it a quick gentle stir.

Kneading Your Slider Bun Dough

  • Next, place your bowl into your mixer and start off by using your paddle attachment – turn on at the lowest setting and let it run for about 60 seconds, or just long enough for all of the ingredients to mix well together.
  • Then, switch your paddle for a dough hook attachment and increase the speed to a medium setting (number 4 or 6 on the mixer should be good). Let the mixer run for about 6-9 minutes or until the dough becomes sticky enough to start pulling away from the walls of the mixer bowl. At that point, stop the mixer and scrap out all of the dough.
  • Then take a separate bowl and coat the inside with a little bit of olive oil and set aside. Use your hands to coat the bowl directly, so that the olive oil covers your hands as well (important for next step). Also apply a light layer of olive oil on your countertop surface to prevent the dough from sticking when you knead.
  • Then, with your hands, take the dough you've removed from the mixer bowl and knead the dough for a couple minutes. (The olive oil on your hands and surface should help prevent the dough from sticking to you.)
  • Then form a neat and tight ball with the dough, by taking the outside edges of the dough and folding it into itself, all the while shaping it into a round sphere.
  • Once your dough is a round and smooth ball, place it in your oiled bowl, cover with plastic wrap and set it inside of your oven (turned off) for about 2 hours to proof.

Roll Your Slider Buns

  • After about 2 hours of proofing, your dough should have roughly doubled in size. Remove the dough, knead it once more to remove most of the built up gas, and re-roll into a tight ball.
  • Then, section into 16-20 equal pieces. Round out the 16-20 pieces to form smaller nice and tight balls.
  • Then take your silicon slider bun mold and apply a light spray of neutral oil (I prefer avocado) to the surface, to prevent the buns from sticking to the mold. Place your dough into each mold section. Then set aside for about 45 minutes for the dough to rise again.

Bake Your Slider Buns

  • Preheat your oven at this time, to 350ºF.
  • After that, apply a beaten egg wash to the top of the buns, and apply a light dash of sesame seeds to each bun (optional).
  • Place the slider buns into the oven and bake until they turn golden brown. (Baking time will vary based on the exact size of your buns and specifications of your oven, but for me, it took about 18 minutes.)
  • Remove and let cool for about 10 minutes.

Notes

*Nutritional information is just an estimate derived by an online calculation tool.

Nutrition

Calories: 255kcalCarbohydrates: 44gProtein: 8gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 51mgSodium: 124mgPotassium: 196mgFiber: 1gSugar: 7gVitamin A: 311IUVitamin C: 1mgCalcium: 108mgIron: 2mg

*Nutritional information is just an estimate derived by an online calculation tool.

FAQ

Why is Tapioca Flour the secret ingredient to these slider buns?

It’s starchy, slightly sweet and a great binding agent, without adding any additional gluten. It’ll give the buns that soft, yet chewy texture.

Do you toast slider buns?

Yes, you can toast slider buns the same way you toast regular hamburger buns.

What can you do with leftover slider buns?

You can use these slider buns for almost anything! Sliders, of course, but also even as a “bagel” in the morning with a layer of cream cheese in the middle or just as an every day dinner roll.

Share this recipe!