These easy homemade slider rolls are soft, fluffy and perfect for burgers, sliders or small sandwiches. Made smaller than traditional bread rolls, they're ideal for entertaining, parties or weekday baking. Freshly baked at home, these bread rolls have a light crumb and golden crust that works beautifully for both savoury and sweet fillings. Whether you call them slider rolls or small bread rolls, this recipe is a staple and one you will come back to again and again
Homemade Slider Bread Rolls (Soft Small Bread Rolls)
Homemade Slider Bread Rolls Recipe
Ashley’s Place
10 Rolls
15 minutes
20 minutes
189
Australian
Bread
2 Hours
Stand mixer with a hook (can be done by hand), Larger or 2 smaller baking trays with baking paper, pastry brush for egg wash
These easy to make soft homemade slider rolls that double as small bread rolls. Perfect for burgers, sliders, sandwiches or entertaining. We use instant yeast in these for a quicker and easier bread roll that is still packed full of delicious flavours. I promise you do not need need to be a pro baker to make these
Ingredients
- 420g Plain Flour (All purpose)
- 2 ½ Tsp Instant Yeast (*See note 1)
- 1 Tbsp Sugar
- 1 Tsp Salt
- 200g Warm Water
- 2 Eggs Room Temp (1 for dough 1 for the glaze)
- 30 Softened unsalted butter (can use salted if needed)
- 2-3 Tbsp of Sesame Seeds (optional)
Directions
- Take out your eggs & chop your butter so that it softens and your eggs are room temp
- Add your flour, yeast, sugar, salt, 1 egg and water into your mixing bowl with your hook attachment, Start to mix your dough until the dough starts to come together, scrape your bowl down if needed to make sure all the flour ect gets captured. If you don’t have one simply add them into a bowl, mix well and knead by hand
- As it is starting to mix together add in your butter piece by piece
- Mix your dough for a good 8-10 minutes on a medium speed (or knead by hand). It will turn into a formed dough that is nice and smooth. You may need to scrape the mixer as it goes. But otherwise it will just mix and knead itself. If kneading by hand do so until it is smooth and formed into a dough
- Once your dough is mixed leave it into a bowl (i use my mixing bowl) and cover with a damp tea towel. Leave for about 1 hour or until it has at least doubled and it light and airy. If it is a bit cooler you may need to leave it a little bit longer but 1 hour is usually enough. Leave it somewhere warm but not in the direct sunlight if it is hot. (The damp tea towel helps prevent the top of your dough drying out)
- Just before it is ready you can get a large baking tray (or a couple small ones) lined with baking paper ready (*see note 2)
- After its risen, deflate the dough by pushing it down in the bowl and then start to roll into your little balls. You can use a scale if you want to be exact with your rolls, it will be approx. 70g of dough per roll.
- To roll get your dough and pinch all the sides at the bottom of the roll and then roll the dough ball so it becomes smooth. Place the seam side down on your baking tray and repeat until done. You will get about 10 slider rolls out of these. Cover with your towel and leave again for about 50-60 minutes until they puff up and rise again. About 20 mins prior pre-heat your oven to 190°C
- Whisk your egg yolk and once the dough is ready gently brush the tops and sides that are showing with egg wash then add on your sesame seeds if using. They will stick to the rolls with the egg wash. You can also use poppy seeds too
- Bake away in the oven for about 18-20 minutes or until golden brown on top. If you want them crispier on the outside you can bake them a few minutes longer
- Remove from the oven and let them cool slightly before cutting and eating them