Fluffy Slider Buns

Anyone who knows me well, knows that I have a tendency to eat in miniature sample portions. If you see a donut with a quarter piece missing… it was probably me… a cookie with a chunk missing.. me… or a slice of pizza that is half missing… me again! You get the gist of things. I don’t like big portions because I usually can’t finish the whole portion and it limits me from trying other foods… ask E, he’s always finishing the other half of bites that I leave behind!

IMG_4760 copy

These buns however, are the perfect sample size! Smaller than your average hamburger buns but are much fluffier, are the perfect size for my sampling habits, and make the best slider vessels!

IMG_4783 copy

This recipe uses bread flour and I think it definitely helps add to the fluffy and chewy texture. I also can’t stress enough.. please don’t skip out on the milk powder and butter! These help add to the softness and richness of the bun and make them similar to an asian-style bakery bun, minus the sweetness.

IMG_4772 copy

Fluffy Slider Buns

  • Servings: 16
  • Difficulty: easy
  • Print

  • 1 1/2 cups warm water
  • 1 tbsp yeast
  • 2 tbsp sugar
  • 2 tbsp salted butter, melted
  • 4 cups bread flour
  • 1 1/2 tbsp skim milk powder
  • Optional: 1/4 cup salted butter, melted
  1. Mix together warm water, yeast and sugar. Set aside for 10 mins or until foamy
  2. In the bowl of a stand mixer, add in the yeast mixture, skim milk powder, butter and 3-1/2 cups of flour.
  3. With a dough hook, knead for 8 minutes. Slowly add more flour about 1/4 cup at a time or until the dough completely pulls away from the sides of the bowl (I ended up using about 3-3/4 cups of bread flour total)
  4. Place the dough in a lightly oiled bowl and cover. Allow the dough to rise in a warm place for an hour or until doubled in size
  5. Gently deflate the dough and turn out onto a lightly floured surface. Portion into 16 equal pieces and roll into round balls
  6. Place on lined baking sheets about 2 inches apart. Cover and allow dough to rise for about 40 minutes or until doubled in size.
  7. Optional: Brush buns with melted butter to create a satiny soft exterior. You can also opt to brush the buns with milk for a matte finish or an eggwash to create a shiny finish.
  8. Preheat the oven to 375 degrees F. Bake buns for around 18-20 minutes or until golden. Brush buns with any leftover butter and enjoy!

IMG_4767 copy

We enjoyed these buns with a generous scoop of saucy pulled pork and topped it off with creamy coleslaw. With that being said, you can get creative and eat these buns with anything or even have them on the side as dinner rolls.

4 Comments Add yours

  1. Mom says:

    These were so good! Can’t stop at one. Have to have at least two or three! 😋

    Like

    1. Janine says:

      Thanks, Mom. Yeup, have to say they were pretty good =D

      Like

  2. These look super fluffy! I could probably eat four in one sitting. But since they are so fluffy, they’ll only count as two. :)

    Like

    1. Janine says:

      Haha yah exactly, they’ll only count as two because their mostly air!

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s