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!

slider buns on cooling rack, with sesame seeds on top.

Soft and Fluffy Slider Buns Recipe

These are perfect for mini burgers, pulled pork, or any slider filling of your choice.
Prep Time 20 minutes
Cook Time 20 minutes
Rising time 2 hours
Total Time 2 hours 40 minutes
Serving Size 24 buns

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
  • 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.
    slider bun dough in a mixer
  • 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.
    slider bun dough in a mixer
  • 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.
    an overhead of slider bun dough in a blue bowl
  • 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.
    slider bun dough being kneaded
  • 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.
    slider bun dough on a pan about to go in the oven
  • 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.
    finished slider buns

Notes

The recipe mentions using bread flour because it has more protein, which helps make the buns chewy and well-structured.  But remember that not all bread flour is the same.  Some brands have more protein than others.  Choose a bread flour with about 12-14% protein for the softest buns.  This small detail can change how your buns feel.
Make sure your egg and oil are at room temperature before you add them.  If they’re cold, they can mess with how well the yeast works and slow down how the dough rises.
The water should be warm but not too hot when mixing your dough.  Water that’s too hot can kill the yeast; if it’s too cold, the dough won’t rise well.  Aim for water between 100-110°F if you have a thermometer, or it should feel warm if you check with your hand.
The right water temperature is critical when mixing it with yeast.  If the water is too hot, it could kill the yeast.  If it’s too cold, the yeast won’t activate right.  The water should be about 105°F to 115°F (40°C to 46°C).  If you don’t have a thermometer, it should feel warm but not hot.
Putting egg wash on the buns before baking makes them shiny and helps any toppings, like sesame seeds, stick.  If you rather have a softer crust, brush them with melted butter instead.
For a slight crunch on the bottom of your buns, sprinkle a little cornmeal on the parchment paper before setting down the dough.  This also stops the buns from sticking and gives a nice texture.
If you like your crusts soft, brush the buns with melted butter as soon as they come out of the oven.  This makes them shiny and soft and adds a bit of flavor.
Put a small water dish in the oven to keep the crust soft while baking.  This creates steam, which helps the buns stay tender on the outside.
Wait until the buns have cooled down completely on a wire rack before cutting into them.  This helps keep the inside light and fluffy.
Depending on how big you make them, you should end up with about 20-30 slider buns.
Calories: 101kcal | Carbohydrates: 15g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 152mg | Potassium: 35mg | Fiber: 1g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 0.004mg | Calcium: 6mg | Iron: 0.3mg

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.

close up of slider buns

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

Tips for the Best Homemade Slider Buns

  • Pour the flour into your measuring cup and level it off with a knife instead of grabbing it directly from the bag. When you scoop from the bag, the flour gets packed down, making your buns too heavy.
  • If the dough is sticky, don’t rush to add more flour. Dough that’s a little sticky is okay and will result in softer, fluffier buns. Adding too much flour will end up making them dry and heavy.
  • Whether you’re mixing with a machine or kneading by hand, aim for smooth dough that can stretch and pass the “windowpane test.” To do this test, pull a small piece of dough until it’s thin, and you can almost see through it without it breaking. This means the dough is just right for soft and airy buns.
  • Let the dough rise in a warm spot and away from drafts until it’s twice its original size and looks fluffy. If your kitchen is cold, put the dough close to a warm oven or inside it with just the light on to help it rise.
  • If you live at a higher altitude, you may need to adjust the recipe for the best results. Check out this high-altitude baking resource from King Arthur Baking for helpful tips and guidelines.
  • Make sure the dough gets enough time to rise, but watch it so it doesn’t over-rise. It might fall flat when you bake it if it rises too much. The dough is ready for the oven when it has doubled again and feels light to a gentle touch.
  • Since ovens can be different, check your buns before you think they should be done. Smaller buns might cook quicker, and you don’t want them to get too dry.
  • For buns with a softer crust, you can put a small water bowl in the oven while they bake. The water’s steam keeps the buns’ outside soft as they cook.

Key Ingredients and Tools

close up of slider buns on a cooling rack

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!

Serving Suggestions

Serve these with pulled pork, mini burgers, or grilled chicken sliders. Pair them with classic sides like coleslaw or potato salad for a complete meal.

Troubleshooting and Help

Can I use whole wheat flour instead of bread flour?

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.

What if I don’t have a stand mixer? Can I knead by hand?

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.

Can I make these buns bigger or smaller?

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.

How do I know if my dough has risen enough?

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.

How sticky should the dough be?

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.

Can I make the dough ahead of time?

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.

Can I double the recipe?

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.

Storage Instructions

Once the buns have cooled completely, you can store them in an airtight container or a resealable plastic bag at room temperature for up to 2 days. This keeps them fresh and soft for a short period. If you want to store them longer, freezing is the best option.

These buns freeze well! To freeze them, let the buns cool completely after baking. Then, place them in a freezer-safe bag or airtight container and store them in the freezer for up to 3 months. This way, you’ll always have fresh buns ready for any occasion.

When you’re ready to use the buns, thaw them at room temperature. If you want to serve them warm, you can heat them in the oven at 300°F for about 5-10 minutes until they’re warmed through.

Another option is to microwave them for 10-15 seconds per bun. This method makes sure your buns stay soft and delicious, even after freezing!

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!

close up of slider buns
picture of smiling female

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.

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