Sourdough Slider Buns
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!
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.