Homemade Brioche Slider Buns
These Homemade Brioche Slider Buns are pillowy, soft bites that are the perfect addition to any sliders, mini burgers or sandwich recipe!
How to Make Slider Buns
This small-batch recipe for soft and fluffy slider buns is super easy to make! It is adapted from my Homemade Brioche Buns recipe and is absolutely delicious. To make this recipe, you will need the key ingredients listed below.
Key ingredients
- All Purpose Flour
- Active Dry Yeast
- Granulated Sugar
- Salt
- Egg
- Whole Milk
- Unsalted Butter
Preparation
- Activate Yeast – mix yeast together with warm milk and some sugar to activate. Yeast mixture is good to use if it takes on a bubbly, foamy appearance after a few minutes.
- Make Dough – using a stand mixer, mix activated yeast with the flour, sugar, salt, egg and butter until a soft dough forms.
- Rest – let the dough rest in a warm area until it doubles in size.
- Shape – divide dough into equal portions and shape into an even sized buns. Transfer to a baking sheet, cover and let rise until doubled in size.
- Bake – brush risen buns with egg wash and bake for 20-22 minutes. Buns are ready when a toothpick inserted into the center of one comes out clean.
- Cool – transfer buns to a cooling rack and cool to room temperature before cutting and using in your favorite recipes!
Storage
Leftover slider buns wrapped in plastic wrap or aluminum foil and placed in an airtight container or ziplock will keep for 3- 4 days in the fridge. For longer storage, wrap leftover brioche buns in plastic wrap or aluminum foil, place in a large ziplock bag and keep in the freezer for up to 2-3 months. When ready to use, thaw in the fridge overnight or at room temperature for 1 to 1 1/2 hours.
If you tried these Homemade Brioche Slider Buns, please let me know how you liked it with a rating and comment! I’d love to know what you think of this recipe? Feel free to also leave any questions there about this recipe and I’ll get right back to to you.
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Homemade Brioche Slider Buns
Ingredients
Homemade Brioche Slider Buns
- 1 1/2 (195g) all purpose flour
- 1 1/2 tablespoons (18g) granulated sugar, divided
- 3/4 tsp active dry yeast
- 1/2 tsp salt
- 1 large egg, whisked, room temperature
- 1/4 cup (60ml) whole milk, warmed to 100-110F
- 3 tablespoons (43g) unsalted butter, softened
Egg Wash
- 1 large egg
- 1 tsp (5ml) water
Instructions
- In the bowl of stand mixer, add the milk and 1/2 tsp of granulated sugar. Whisk in the yeast. Cover bowl and set aside for 8-10 minutes. Yeast mixture should take on a foamy appearance with a fermented aroma.
- Add the flour, salt, remaining sugar and eggs into bowl with yeast mixture
- With the dough hook attached, mix the dough ingredients together at low speed until a shaggy dough forms. At this point, mix in the butter a little at a time until all of the butter has been mixed into the dough.
- Increase mixture speed to medium high and knead the dough for 6 minutes. The resulting dough should be soft touch but not over sticky.
- Transfer dough to a lightly greased bowl, cover with plastic wrap and place in a warm area to rise until doubled in size, about 60-90 minutes.
- Deflate risen dough. Let dough sit for 5 minutes and divide into (6) equal portions. Shape each portion of dough into even sized buns and transfer to a parchment paper lined baking sheet.
- Lightly cover baking sheet with plastic wrap and let buns undergo a second rise for 25-30 minutes or until doubled in size.
- Preheat oven to 350F. In a small dish, whisk together the egg and water to make egg wash. Use a pastry brush to apply egg wash over the surface of risen buns.
- Bake the buns for 20-22 minutes or until a toothpick inserted into one of the buns comes out clean and the buns have taken on a rich golden brown color.
- Rest buns on baking sheet for 5-6 minutes before transferring to a cooling rack to cool to room temperature.
- Use cooled buns in your favorite recipes and enjoy!
Notes
- This recipe yields (6) small slider buns. For a larger yield, recipe can be easily doubled for a total of (12) buns.
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