Sourdough Slider Buns
Soft, fluffy sourdough slider buns that bake up light and golden, perfect for pulled meats, roast beef, or any small sandwiches.
Servings: 15 slider buns
Calories: 186kcal
Equipment
- Stand mixer optional
- Mixing bowl
- 9x13 Baking Dish
Ingredients
- 120 grams active sourdough starter 100% hydration
- 250 grams whole milk lukewarm
- 40 grams honey or sugar
- 1 large egg
- 500 grams white bread flour can use all-purpose
- 9 grams fine sea salt
- 60 grams unsalted butter softened
- 2 tablespoons melted butter for brushing
Instructions
- In a large bowl, whisk together the sourdough starter, warm milk, sugar, and egg.
- Stir in flour and salt until a rough dough forms.
- Knead in softened butter until the dough is smooth and elastic (about 5 minutes in a stand mixer or 7–8 minutes by hand).
- Cover and let rise until doubled, about 4–6 hours depending on room temperature.
- Turn the dough out onto a lightly floured surface. Divide into 15 equal portions and shape into balls for slider buns.
- Arrange in a greased 9×13 baking dish so they are touching but not tightly packed. Cover and let rise 1–2 hours until puffy.
- Preheat oven to 375°F. Bake for 40–45 minutes, until golden brown on top and cooked through.
- Brush hot buns with melted butter.
- Cool and slice: Let the buns cool for at least 30 minutes before slicing. For pull-apart style, slice the entire sheet of rolls in half crosswise before filling.
Notes
Baker’s Notes
- Use an active starter: It should be bubbly, doubled, and slightly domed before mixing.
- Warm liquids help fermentation: Keep milk around 100°F—never hot.
- A sticky dough is normal: Avoid adding too much extra flour; soft dough means soft buns.
- Slow rise equals flavor: Rising may take 6–8 hours in a cool kitchen. Be patient.
- Shape evenly: Each dough ball should weigh roughly 70–80 grams for uniform baking.
- Second rise is important: Let the buns look puffy and nearly doubled before baking.
- Check oven temperature: A thermometer ensures consistent results.
- Brush while hot: Melted butter gives a glossy crust and soft texture.
- Cool before slicing: Cutting too soon can make the buns gummy inside.
- Make ahead: Shape and refrigerate overnight, then let come to room temperature before baking.
- Storage: Store in an airtight container up to 3 days or freeze for a month. Rewarm before serving.
Nutrition
Calories: 186kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 257mg | Potassium: 68mg | Fiber: 1g | Sugar: 3g | Vitamin A: 192IU | Vitamin C: 0.01mg | Calcium: 29mg | Iron: 2mg
