Slider Buns

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These are so cute!  I made these months ago for a luncheon and kept forgetting to post about them.  I had a bunch of girl friends over and made this big salad for the ladies but wanted something else that was kid and adult friendly.  I decided to make these cute little ham and cheese sliders.  I just stuck some deli ham on the bun, topped it with a little swiss cheese, spread some mayo on the top bun, baked them on a cookie sheet covered with foil for about 15 minutes, and they were a hit!


These buns would work well for all sorts of things - mini hamburgers (sliders), baby/bridal shower food, etc, etc.  There is just something so cute about little slider buns, they're bound to be a hit with whatever you choose!

Slider Buns

3/4 - 1 c. lukewarm water (dry climate - use more)
2 T. melted butter
1 large egg
3 - 3 1/2 c. flour
1/4 c. sugar
1 1/4 tsp. salt
1 T. yeast
sesame seeds, optional, for sprinkling
1 egg white + 2 T. water, for brushing

Combine all ingredients in a large mixer, except for the sesame seeds & egg wash.  Add more flour as needed until the sides of the bowl are cleared and the dough is smooth and elastic.  Knead for 6 minutes in a stand mixer (or 10 if doing by hand).  The dough should be slightly sticky, but dry enough to handle comfortably.

Transfer to a clean bowl, cover with plastic wrap or a clean towel, and let rise 1.5 - 2 hours, or until doubled in size.  Dump onto a clean surface and start dividing the dough in half.  Keep dividing until you have 24 equal sized portions of dough.  Roll each into a ball and place on a cookie sheet (12 per sheet).  Flatten each ball slightly with your hand.  Let rise another 90 minutes.

Fifteen minutes before they are done, preheat the oven to 375 degrees.  Whisk the egg white and 2 T. water.  Once they have finished rising, brush each bun with the egg wash and sprinkle with sesame seeds, if desired.  Bake for 12-15 minutes, until they have browned.  Remove to a cooling rack, and slice when they are completely cool.

Source: Found here, but they're really just this recipe made into smaller buns