Sunday, June 29, 2014

Slider Buns

From the kitchen of One Perfect Bite...This is a handy recipe to have on hand during burger season. I made a batch of these to use next weekend for breakfast sandwiches. As I was wrapping them for the freezer, I realized they would be perfect for any miniature sandwich, including sliders. While the buns are simple to make, their dual rise can take up to 3 hours, so it's best to make them several hours or even days before you actually plan to use them. I shaped my rolls into square shapes because the omelet filling I plan to use next weekend is baked in a large pan and then cut into squares. The rolls can also be traditionally shaped if that is more to your liking. These rolls are light and moist and they are very good keepers. While I prefer to freeze them, the rolls keep beautifully if wrapped in an air-tight container. I do hope you'll keep these rolls in mind the next time you plan to make sliders for your crew. Here is how they are made.

Slider Buns...from the kitchen of One Perfect Bite inspired by King Arthur Flour

3-1/2 cups all-purpose flour
2 teaspoons yeast
2 tablespoons potato flour or 1/4 cup instant potato flakes
3 tablespoons nonfat dry milk
2 tablespoons sugar
1-1/2 teaspoons salt
4 tablespoons soft butter
2/3 cup lukewarm water
1/2 cup lukewarm milk
2 tablespoons flour

1) Combine all dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.
2) Place dough in a lightly greased container. Cover container, and allow the dough to rise for 60 to 90 minutes, until it's just about doubled in bulk.
3) Gently deflate dough, and transfer it to a lightly greased work surface.
4) Divide dough in half. Press or roll each half into a 9-inch square. Cut each square into 9 pieces.
5) Lightly grease two 9-inch square pans. Place 9 buns in each pan.
6) Cover pans, and allow buns to rise till they're crowded against one another and quite puffy, about 60 to 90 minutes. Towards the end of rising time, preheat the oven to 350 degrees F.
7) Uncover buns and lightly spray tops with water. Sprinkle tops with flour and bake them for 22 to 24 minutes, until golden brown and edges of center bun spring back lightly when touched.
8) Remove the buns from the oven.. After a couple of minutes, turn them out of the pan onto a cooling rack. Yield: 18 buns.

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Velva said...

Home made mini-buns would be delightful. Like you wrote, not just for grilled hamburgers. I can see these with pimento cheese, or tomato and mozzarella.
Love, love it!


Chiara said...

This one is going in my box, sounds good Mary ! Have a nice day

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