How to Make Perfect Soft Slider Buns Every Time
Every sandwich tastes better with a soft, homemade slider bun. Once you learn how to make your own, you’ll never have to worry about running out to the store to buy them fresh. These are some of the most useful yeast breads to master because they’ll save you so much money.
These soft and fluffy slider buns are great for your next backyard BBQ, family dinner, or watching the game. My secret to perfectly round buns? You need them spaced far enough apart that they won’t touch as they rise. I like to have them touch so I can slice them as one big loaf and make pull-apart sandwiches. It’s up to you!

Soft and Fluffy Slider Buns Recipe
Equipment
- Stand mixer (with a dough hook attachment)
- Large mixing bowl
- Measuring cups and spoons
- Plastic wrap or clean kitchen towel
- Baking Sheet
- Pastry brush
- Wire rack
Ingredients
- 4 cups bread flour
- 1 cups water
- 3 tablespoons sugar
- 2 ½ teaspoons instant yeast
- 1½ teaspoon salt
- ¼ cup vegetable oil
- 1 large egg
Optional Topping
- 1 egg (for egg wash)
- seeds (sesame seeds, poppy seeds, or everything bagel seasoning)
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Instructions
- Knead the dough. In a stand mixer (using the dough hook attachment), bread machine, or mixing bowl (if kneading by hand), add all the dough ingredients, including the egg, for the dough. Knead until the dough is smooth and stretchy, forming a windowpane when stretched. The dough should be slightly sticky, but pull away cleanly from the sides of the bowl.
- First rise. Place the dough in a lightly greased bowl, cover it with plastic wrap or a clean towel, and let it rise in a warm spot for about 1 hour or until it becomes very puffy.
- Rest the dough. After the first rise, divide the dough into 16 pieces for standard slider buns. You can divide the dough into 20-30 pieces for smaller buns. Then, loosely shape each piece into a ball, cover it with plastic wrap, and let it rest at room temperature for about 10 minutes to allow the gluten to relax.
- Shape the buns. Line a baking sheet with parchment paper and lightly dust with cornmeal (optional). Then, shape each piece of dough into a smooth, round ball. Place the buns on the prepared baking sheet, leaving enough space between them to expand.
- Second rise & topping. Lightly brush the tops of the buns with melted butter or, for a shinier finish, prepare an egg wash by beating 1 egg with 1 tablespoon of water. If you're using toppings, sprinkle sesame, poppy, or bagel seasoning over the buns after the egg wash. Then, cover the buns with greased plastic wrap and allow them to rise again in a warm place for about 45 minutes or until they’re very puffy.
- Bake. Preheat your oven to 375°F (190°C). Bake the buns for 15-19 minutes or until golden brown. Check for doneness around 12-13 minutes if you've made smaller buns.
- Cool. Once baked, remove the buns from the oven and transfer them to a wire rack to cool completely before slicing.
Notes
I’ve got to say this slider buns recipe has become a bit of a legend in my house. It started one summer when we decided to host a mini burger bar for my daughter’s birthday. I wanted everything to be just right, so I took a chance and made these buns from scratch. And they turned out so soft and fluffy! Now, every time we plan a BBQ or a family get-together, I have to make them.
For a more buttery option, you might also want to try my recipe for brioche burger buns. They have a richer flavor, making them perfect for larger, more indulgent burgers.

Our favorite thing to make with these is roast beef sliders. They’re an easy dinner to serve with a soup or salad.
Key Ingredients and Tools

Here’s what you need to know about the key ingredients and tools for making these soft slider buns. Having the right stuff can really change how this recipe turns out, so it’s good to understand a bit about each item.
- Bread flour: This flour has more protein than the regular kind, which makes the buns chewy and gives them structure. If you don’t have it, regular flour works, too, but your buns might be a bit softer, but they’ll still be tasty.
- Instant yeast: You don’t have to mix it with water first, so it’s faster than the yeast you usually see. It helps your dough rise quicker. You’ll find it with the baking stuff in the store. If you’re out of instant yeast, go for active dry yeast. Just dissolve it in warm water before using it, giving it more time to rise.
- Vegetable oil: It keeps the dough nice and moist. Olive oil or melted butter are okay, too, if you want a different taste, but vegetable oil is the best choice for keeping things light.
- Cornmeal: Sprinkling a bit on the baking sheet gives the bottom of your buns a little crunch. It’s okay to skip this if you want your buns all soft or out of cornmeal. If you don’t have cornmeal for the baking sheet, don’t worry. Just use parchment paper to prevent sticking.
- Stand mixer with a dough hook: Mixing the dough by hand works, but a mixer does it quicker and easier. It’s a big help to get the dough just right without wearing you out. If you like using a bread machine for your dough, I also have a bread machine burger buns recipe. It’s another great option when you’re looking for an easier, hands-off method to make homemade buns.
- Pastry brush: It’s for putting egg wash or melted butter on the buns so they come out shiny and golden on top. A spoon or even your fingers can do the job if you don’t have one.
Getting the best buns at home means having the right ingredients and tools. These tips should help you get there!
Troubleshooting and Help
Yeah, you can, but just a heads up, it will change the texture. Whole wheat flour makes the buns denser and a bit heavier. If you don’t mind that and want the extra fiber, go for it. Maybe start by substituting half the bread flour with whole wheat to see how you like it.
Absolutely! Kneading by hand works just fine. Getting the dough smooth and stretchy will take about 8-10 minutes to get it smooth and stretchy. Just keep kneading until it’s soft and slightly tacky.
Absolutely! If you want bigger buns for larger burgers, divide the dough into fewer pieces. Keep in mind they’ll need a bit longer in the oven. For smaller, bite-sized buns, divide the dough into more pieces and reduce the baking time. Just keep an eye on them so they don’t overbake.
A good trick is to press a fingertip into the dough gently—if the indent springs back slowly, it’s ready. If it bounces back quickly, it needs a bit more time.
The dough should be slightly sticky, but it should still pull away from the sides of the bowl when kneading. If it’s too sticky to handle, add a little more flour (just a tablespoon) until it’s easier to work with, but don’t overdo it—too much flour will make the buns dense.
Yes, you can! After the first rise, shape the buns and place them on a baking sheet, then cover and refrigerate overnight. Let them come to room temperature the next day and rise for 30-45 minutes before baking. For those who love the tangy flavor of sourdough, I also have a recipe for sourdough burger buns. These buns bring a unique flavor twist to your burgers and are perfect for anyone who enjoys working with sourdough starters.
Yes, you can easily double or triple the recipe if you need more buns. Just make sure you have enough space for the dough to rise, and keep an eye on the baking time, as larger batches may take a minute or two longer in the oven.
That’s all you need to know to make a batch of these buns in your kitchen. This recipe is straightforward and dependable, making it your go-to for any event, like family dinners, BBQs, or meal prep. They’re also simple to prepare, freeze well, and go great with almost any filling. With some practice and patience, you’ll soon be making buns that could rival those from a bakery. Try them out – you won’t regret it, and they might just become your favorite recipe!


By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.