Why are these slider buns so great
Compared to regular bread, milk buns contain more fat and liquid, which means they stay soft for longer. The mini version has an added advantage—they bake quickly and are perfect for serving a larger crowd.
Top 5 Tips to Ensure This Recipe Always Succeeds
Follow these five tips to guarantee success:
- Use lukewarm milk and check the yeast’s expiration date – The milk should be around 26–30 °C (80–86 °F). Too hot and it can kill the yeast; too cold and the yeast won’t activate. Always double-check the expiration date of dry or fresh yeast to ensure it’s active.
- Knead the dough well – The easiest way is with a stand mixer, but you can also use a hand mixer with dough hooks. Kneading long enough develops the gluten, which gives the buns their soft, airy texture.
- Don’t skip the second rise – This step is crucial for airy, voluminous buns.
- Leave enough space between the buns – When placing the dough balls on the baking tray, leave some space, as they will expand while baking.
- Use a glaze for shiny buns – Brushing with milk before baking creates a glossy, golden-brown crust that makes the buns even more appealing. After baking, brush them with melted butter for extra flavor and shine.
How to use these slider buns
Thanks to their shape, these milk buns can be served in several convenient ways. One recipe makes 24 mini buns, each with 110 calories. Here are our suggested serving ideas:
- Breakfast - perfect with sweet or savory spreads, such as butter, honey, or homemade jam.
- Burgers and mini sandwiches - this is our favorite way to enjoy them. Slice the buns in half and fill with ham, cheese, or any filling you like. Their size makes them ideal for gatherings and celebrations.
- As a side - they’re also great alongside stews, soups, or salad plates.
Storing and freezing
These slider buns keep well and can also be frozen, so you’ll always have soft, homemade buns on hand.
Let the baked buns cool to room temperature, then place them in a bread bag. At room temperature, they can be stored for up to 2 days, though they’re best on the first day.
They can also be stored in the freezer in a freezer bag or other suitable freezing container for up to 1 month. Before serving, let them thaw at room temperature or warm them in short intervals in the microwave.
How to make fluffy slider buns at home (video)
Check this short video to master this recipe at home.
Next, make these delicious baked goods
- Soft Dinner Rolls
- Ham and Cheese Crescent Rolls
- Braided Easter Bread
- Savory Bread Rolls with Crispy Pork Lard
- English Muffins
- Soft Bavarian Pretzels
Made in collaboration with Podravka d.o.o.
METHOD
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dough and first proofing
Add the flour, lukewarm milk, sugar, yeast, and egg to the bowl of a stand mixer and knead into a uniform dough. Knead for 10 minutes, then add the salt and butter and continue kneading for another 8–10 minutes. Place the soft, elastic dough into a bowl, cover with plastic wrap, and let it rise at room temperature for about 45 minutes.
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shape and second proofing
Divide the dough into 24 portions and set aside for 10 minutes, then shape. Roll each piece into a ball weighing about 35 grams. Line a baking pan (approximately 30 cm x 25 cm / 12 x 10 inches) with parchment paper. Place the dough balls onto the pan, leaving at least 2 cm (about ¾ inch) of space between them. Set aside to rise at room temperature for another 45–60 minutes, or until doubled in size. Before baking, brush them with two tablespoons of milk.
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bake
Place in a preheated oven on the middle rack. Bake for 20 minutes at 200 °C (400 °F). Remove the baked slider buns from the oven and transfer them to a wire rack. While still warm, brush them with melted butter and let them cool completely before serving.
