Sourdough Slider Buns (small batch of 6)

This recipe makes a small batch of 6 fluffy sourdough slider buns. They’re perfect for any filling, especially ham, pulled pork, and sloppy joes. They’re simple and easy to make, even for a beginner sourdough baker. This recipe will help you eliminate the need to buy slider buns at the store. Once you take a bite, you’ll say goodbye to store-bought options!

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The ingredients in this sourdough slider bun recipe are very similar to my other sourdough bread recipes. If you love this recipe, you’ll have to try my sourdough honey dinner rolls, sourdough hot dog buns, and sourdough hamburger buns. They’re all very similar.

The Best Sourdough Slider Buns

Think of biting into a cloud of slightly sweet, sourdough-flavored bread. That’s exactly what you’ll experience with these slider buns.

You can serve them for holidays, cookouts, and even for football Sunday snacking. They hold almost any filling and will replace store-bought buns.

Why You’ll Love This Recipe

• Super Simple: I made this recipe so it would be simple enough that anyone could make it. That means even a beginner sourdough baker can whip it up.
• Replaces Store-Bought: You can replace store-bought buns with this recipe for any occasion. This will not only save you money but will also reduce the amount of junk in your food.
• Soft and Fluffy Texture: The texture of these slider buns is almost like biting into a pillow! They’re so soft and fluffy.

Ingredients Needed

• fed sourdough starter (fed 4-12 hours before using)
• all-purpose flour
• water
• salt
• salted butter (melted)
• raw honey

Helpful Kitchen Tools for This Recipe

• mixing bowl
• unbleached parchment paper
• 9 inch round cake pan
• bench scraper (optional but I LOVE mine!)

Step-By-Step Instructions

Make Dough

In a mixing bowl, combine fed starter, water, honey, melted butter, and salt until combined.

Add in the flour and mix until combined. It will be shaggy, so use your hands to finish combining it into a dough ball until all the flour is incorporated. (If your dough isn’t coming together, add in 1-2 tablespoons of water to help).

Turn the dough out on the counter and knead for 3 minutes by hand or with a bread hook on an electric mixer. (If needed add a dusting of flour if the dough is sticky).

Place dough back in the bowl and cover loosely with a towel or lid.

Let the dough bulk ferment in a non-drafty place at room temperature for 12 hours. This can be in a turned-off oven, pantry, or on the counter. It should double in size and have visible bubbles in the dough.

Once bulk fermentation is completed, uncover the dough, punch it down to deflate gas bubbles, and turn it out on the counter (no flour is needed).

Shape Rolls

Line the bottom of a round cake pan with parchment paper.

Slice dough into 6 pieces 

Roll each piece into a ball, then pat down the top and press in the sides to form a square.

Do this with each piece of dough.

Place the squares in the pan in two rows of three. They should all be touching to form a large rectangle in the center of the pan.

Cover the pan and let buns rise for 3 hours on the counter at room temperature.

Bake Rolls

Preheat oven to 375 degrees Fahrenheit then bake for 18-20 minutes (they should come out slightly golden brow when finished baking.)

Sample Baking Schedule

• 7 pm – make the dough
• 7:05 pm to 7:05 (next day) – bulk ferment
• 7:05 am – shape buns
• 7:10 am – 10:10 am – bulk ferment
• 10:10 am – 10:28 am – bake buns

Make This Recipe Ahead

If you’d like to make this recipe ahead, you can whip up the dough, let it bulk ferment, and shape the rolls. Then place the dough in the fridge for up to 24 hours before baking. This will give you a little time before you need to bake them.

You can also make this recipe and freeze the rolls for up to 3 months in the freezer.

How to Serve Slider Buns

You can serve these slider buns with almost any filling you desire. I love making game-day sliders with uncured Canadian bacon and provolone. You can also fill them with pulled pork, sloppy joes, Philly cheesesteak sloppy joes, or even small hamburger patties.

How to Store and Freeze

Storage: Store these sourdough slider buns in an airtight container at room temperature for up to 5 days. After that place them in the fridge for 2 days if not used up.

Freezing: You can freeze these slider buns unbaked for 1 month or baked for 3-4 months in a freezer-safe bag or container.

Recipe FAQs

More Sourdough Bun Recipes

• Sourdough Hamburger Buns (easy small batch recipe)
• Sourdough Hot Dog Buns (easy small batch recipe)
• Sourdough Sandwich Rolls (AKA Hoagie Rolls & Sub Rolls)
• Sourdough Dinner Rolls

If you try this recipe and love it, come back, give it 5 stars, and let us know what you think!

RECIPE

Sourdough Slider Buns

Molly LaFontaine

This recipe makes a small batch of 6 fluffy sourdough slider buns. They're perfect for any filling, especially ham, pulled pork, and sloppy joes. They're simple and easy to make, even for a beginner sourdough baker. This recipe will help you eliminate the need to buy slider buns at the store. Once you take a bite, you'll say goodbye to store-bought options!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Bulk Ferment & Proofing 15 hours hrs

Total Time 15 hours hrs 28 minutes mins

Course Bread

Cuisine Sourdough

Servings 6 slider buns

Ingredients

  

• 1/4 cup fed sourdough starter (fed 4-12 hours before using)
• 1 1/2 cups all-purpose flour
• 1/3 cup water
• 1/2 tsp salt
• 2 Tbsp melted butter (salted)
• 1 tsp raw honey

Instructions

 

Make Dough

• In a mixing bowl, combine fed starter, water, honey, melted butter, and salt until combined.
• Add in the flour and mix until combined. It will be shaggy, so use your hands to finish combining it into a dough ball until all the flour is incorporated. (If your dough isn’t coming together, add in 1-2 tablespoons of water to help).
• Turn the dough out on the counter and knead for 3 minutes by hand or with a bread hook on an electric mixer. (If needed add a dusting of flour if the dough is sticky).
• Place dough back in the bowl and cover loosely with a towel or lid.
• Let the dough bulk ferment in a non-drafty place at room temperature for 12 hours. This can be in a turned-off oven, pantry, or on the counter. It should double in size and have visible bubbles in the dough.
• Once bulk fermentation is completed, uncover the dough, punch it down to deflate gas bubbles, and turn it out on the counter (no flour is needed).

Shape Rolls

• Line the bottom of a round cake pan with parchment paper.
• Slice dough into 6 pieces
• Roll each piece into a ball, then pat down the top and press in the sides to form a square.
• Do this with each piece of dough.
• Place the squares in the pan in two rows of three. They should all be touching to form a large rectangle in the center of the pan.
• Cover the pan and let buns rise for 3 hours on the counter at room temperature.

Bake Rolls

• Preheat oven to 375 degrees Fahrenheit then bake for 18-20 minutes (they should come out slightly golden brow when finished baking.)

Notes

Sourdough Disclaimer:

I feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter. If you feed your starter differently, results for this recipe may vary. 

Tip for dough that isn't doubling during the bulk ferment

If your dough isn't rising or actively fermenting during the bulk fermentation, it may just be cold. Place the dough in a turned-off oven and then turn the oven light on and crack the oven door slightly. This creates a warm environment for it to ferment.

 

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