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How To Make Slider Buns Or Sandwich Bread

Homemade Slider Rolls Made Simple

I have been trying bread recipes for a long while now but I especially wanted a recipe I could use without fail for tiny slider rolls.  I'm hooked on sliders because they are so easy to make up for a party in various concoctions (see my slider hub) and they are also easier to eat instead of a large burger.  You can justify eating 2 or 3 of these that may in fact be the same in the end as eating a whole burger, but the nice thing about sliders is that you can eat one of several kinds - and take your time in between!

My son Jonathan sent me this recipe a few years ago and I have searched and searched for the source of it but have yet to find it to give credit where credit is due.  This is actually a recipe called Classic Sandwich Bread but I adapted it a tiny bit.  I first made it as sandwich bread and then as I sat admiring my perfect loaves, I got the idea to try to make sliders with the same recipe.  Much to my satisfaction, it worked wonderfully!


Photo by Audrey Kirchner

Photo by Audrey Kirchner

Slider Dough Recipe


  • 2-1/4 teaspoons or 1 envelope of active dry yeast
  • 1/2 cup warm water (105-115 degrees)
  • 1 cup warm milk (105-115 degrees)
  • 1 cup warm water (105-115 degrees)
  • 1/2 teaspoon sugar
  • 1 tablespoon honey
  • 1/4 cup vegetable or olive oil
  • 2 to 2-1/2 teaspoons kosher salt
  • 2 cups of unbleached flour
  • 3-4 cups bread flour or 3 cups white wheat flour and 3/4-1 cup wheat flour
  • Glaze (recipe to follow)


  1. Pour 1/2 cup of warm water into small bowl - sprinkle yeast over it. Add sugar and put aside to foam up - about 10 minutes.
  2. Combine milk, 1 cup water, honey, oil and salt in a larger bowl or place in mixing bowl of Kitchen Aid or other large mixer with capability of mixing dough. When yeast has set for 10 minutes, add to the bowl.
  3. If using a Kitchen Aid or large mixer, add flour 1 cup at a time. I put the collar on to avoid it puffing everywhere and just slide in a 1/2 cup to 1 cup at a time and keep it on medium until all the flour is added - dough should be pulling away from the sides of the bowl.
  4. If you do not have a mixer and are doing this by hand, add 1 cup of flour at a time to the mixture in your large bowl with a wooden spoon until dough begins to leave sides of the bowl.
  5. If you have a mixer or food processor with a dough hook or dough attachment, knead for about 7 minutes.
  6. If you do not have a mixer or food processor, turn out onto lightly floured surface and knead for about 5-7 minutes.
  7. Place the dough in a large, deep bowl sprayed with vegetable spray, turn over so as to oil the top of the dough and place oiled side up. Now cover this with a damp towel - set in a warm place (80 degrees if you can get it) - and let rise until doubled in size - probably 1 hour or slightly longer.
  8. You really don't punch this dough down - just deflate it. Divide into 2 equal pieces, shape into a ball, cover and let rest for 10 minutes.
  9. Use vegetable spray or olive oil spray to coat insides of muffin pans - I used silicone muffin pans because the sides are straighter but any muffin (regular size) would do for sliders.
  10. Next, I pinched off pieces of dough that would fill the muffin slots about half full, rolled and placed into the pan. (Note - you could take one of the halves of the dough and make the slider rolls and get 12 - and use the other half of the dough to make a sandwich loaf. This is what I did). Or you could make as many slider rolls as you want from the rest of the dough.
  11. Once you have assembled your slider rolls, cover again, this time with plastic wrap sprayed with some olive oil or vegetable spray and let rise until double - about 30-35 minutes max should do it.
  12. Preheat oven to 375 degrees.
  13. You can leave your sliders as they are, or you can put a glaze on (see below) and bake until browned and starting to pull away from the sides - 25-30 minutes.
  14. If they begin to brown too quickly, drape a piece of foil over top.
  15. If you have made a loaf of bread with part of the dough, cook that for 40-45 minutes.
  16. Turn any sliders or bread out onto rack and tap the bottom to make sure it has a hollow sound and not a 'thud' - then set to cool.
  17. I sliced my sliders before freezing after they had cooled and stored in freezer bags.

Making Classic Sandwich Bread

This recipe truly is wonderful - if you make sure that the temperature of the water and the milk is accurate, you should have no troubles getting this bread to 'rise to the occasion'.  It is one of the simplest recipes I've found lately and the end result where the sliders was concerned was impressive.  They were perfectly formed (I sometimes dust my hands with flour to roll them and get them to be not quite so sticky) - and when sliced after cooling, the texture was perfect! 

If you wanted to get fancy you could - cut an X pattern in the tops of the slider rolls right before popping in the oven.

For sandwich bread loaves, simply follow the above recipe - and when you divide it into 2 equal parts, set aside, cover with plastic wrap and let rest for the 10 minutes. 

Flatten out each piece of dough and with your hands simply roll, compress the dough into a rectangle that fits the bread pan squeezing out the air bubbles - or pat it out on a clean surface, and roll up into a cylinder to fit the pan.

Place into 2 olive or vegetable oiled bread pans and let rise for about 35 minutes.

Preheat the oven to 375 degrees. 

Leave the dough as is - or cut a slit down the center with a sharp knife or make diagonal slashes.  Conversely, you could also shape the loaves into french bread type loaves and place on cookie trays sprinkled with cornmeal and bake that way.

Glaze if you like - bake 40-45 minutes if baked in a pan - if the tops are darkening too quickly, simply drape a piece of foil over.

Turn out onto a rack and make sure again that there is a hollow sound rather than a thudding sound - let cool and ENJOY!

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This is one bread that does NOT fall apart and is wonderful plain or toasted. 

To Glaze or Not to Glaze

Egg Glaze

  • 1 egg yolk or 1 whole egg (or substitute egg substitute)
  • 1 tablespoon water, milk or cream
  • 1 teaspoon sugar if making sweet breads

Whisk all the ingredients together and just before popping in the oven, brush this on slider rolls or sandwich loaves.

As an alternative - use melted butter - use up to 3 tablespoons over bread or sliders just before baking.

I sometimes wait until the bread or rolls are out of the oven and take a small pat of butter in a paper towel and rub it over all the bread tops.

Other Ideas

  • Substitute 2 cups water for milk and water - add 1/2 cup nonfat dry milk to the flour
  • Use buttermilk instead of regular milk - it separates but smooths out in the end
  • Add 1/2 cup dried buttermilk to the dry ingredients
  • Brush the rolls or bread loaves with egg glaze and then coat with seeds such as poppy seeds or sesame seeds
  • During kneading phase, add 2 cups coarsely grated sharp Cheddar in with the flour - this is especially good with one of the buttermilk additions
  • Add 2 tablespoons dried dill weed and 1 tablespoon dill seed to the dry ingredients and sprinkle tops before baking with dill seeds
  • Experiment with flours and substitute some of the flour with graham or oat flour, etc.  It makes the bread more nutritious and also gives it a totally different taste
  • Rosemary is an excellent addition to bread - 1-2 tablespoons dried added to the dry ingredients - and adding 1/2 cup of sliced olives
  • Be creative - anything you can think of will probably be delicious in this bread!

Summing It Up

Sliders are the new burgers! They are smaller and lighter overall and the nice thing about sliders is that you can make just about any kind - Kobe beef, salmon, chicken, BBQ beef, pulled pork, lamb or veggie - just some ideas. My particular favorite is the salmon slider. It is just small enough to enjoy maybe 2 and feel totally satisfied that you had your 'burger' and you can sample several if you have more than one type of burger.

Add condiments as appropriate and cut to size - cheeze, coleslaw, lettuce, tomatoes, etc.  The sky is the limit!

In short, this bread recipe stands up to the task and was so easy to make, I was totally shocked. I have improvised and used potato dinner rolls from Costco for instance - but these were even too big for what I had in mind. Using a muffin pan turned out to be just the right size - I feel like Goldilocks and found what I needed!

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Audrey Kirchner (author) from Washington on July 10, 2012:

It depends on how much of the ingredients you would use but quite a few - I'd say at least 12 per batch maybe more.

getseasonal on June 12, 2012:


What total quantity of sliders does one batch make please?

moonlake from America on March 11, 2012:

I'm keeping this recipe looks so good. I love sliders. Voted up and will bookmark.

Audrey Kirchner (author) from Washington on January 27, 2011:

It truly is~! We're doing these too! Thanks for stopping in name!

Fill Your Heart Edible Memories from USA on January 27, 2011:

Great idea for Super Bowl! Thanks!!

Audrey Kirchner (author) from Washington on October 07, 2010:

Sure thing, scarytaff and thanks for stopping by! Cooking and recipes are a safety valve for me in my 'spare time' and my way I guess of escaping from day to day stuff. When I cook, I tend to see things more clearly....much like playing the accordion....not really so much!

Derek James from South Wales on October 07, 2010:

Great recipes, Akirchner. I'd never heard of sliders, but I'm from UK so that's my excuse. Thanks for the info.

Audrey Kirchner (author) from Washington on August 29, 2010:

Did you mean water? Yes - it is supposed to be there twice.

Debbie on August 29, 2010:

Is milk supposed to be there twice?

Audrey Kirchner (author) from Washington on July 22, 2010:

Thanks, Lamme for stopping in - someone had a bun recipe on the other day though that I bet would be even better than this! A fella - and they were made with potato flakes - I'm so going to try those as sliders! My favorites though are the salmon sliders - or salmon swimmers as they call them at Anthony's. We just had beef sliders tonight and they were SOOO good!

Lamme on July 22, 2010:

These look delicious. I like to make sliders too ... they're a great thing for the kids. I'm going to bookmark this and try your recipe. Thanks! I'm rating this up.

Audrey Kirchner (author) from Washington on April 24, 2010:

This might be your winning recipe! If you just make it for bread, it works marvelously - 2 lovely loaves. The thing with bread I've found is the temperature so I always use a thermometer to check the water temp so as not to kill the yeast. Thanks so much for reading.

borge_009 from Philippines on April 23, 2010:

I always wanted to make some breads. I tried last week but turned out not so good....Thanks for this, I will definitely try this one

Audrey Kirchner (author) from Washington on March 29, 2010:

Thanks so much for stopping by askjanbrass! I kind of go up and down on it but then if I find a great recipe that always works, I figure why not? This recipe is just about foolproof - I even forgot to add the sugar once and it still raised to perfection.

askjanbrass from St. Louis, MO on March 29, 2010:

What a versatile recipe: either sliders or bread loaf. I don't make my own bread very often because I just don't have the time. But this sounds delicious, may just have to save a block of time come Sunday.

Audrey Kirchner (author) from Washington on March 22, 2010:

RTalloni - thank you so much for commenting and hope you enjoy them!

RTalloni on March 22, 2010:

A must try! Thanks!

Audrey Kirchner (author) from Washington on March 22, 2010:

I would love to have you link to mine and I will link back to yours as well - just let me know what the precise link is and I will go edit this and add it! Thanks for commenting.

Audrey Kirchner (author) from Washington on March 22, 2010:

Please do - that would be wonderful - which is your hub and I will link it to mine! Great how that works.....thanks so much for commenting.

judydianne from Palm Harbor, FL on March 22, 2010:

Thanks so much for the recipe. When I made my hub for healthy burgers, I had a slider recipe and had requests for the slider buns. The only thing I could tell them is that they could use small rolls. Would you mind if I put a link to your hub?

Audrey Kirchner (author) from Washington on March 22, 2010:

Raymond Tremain - thank you for commenting - yes, they look like regular buns but they are homemade and about the size of a muffin - but they are hamburger buns (mini). Kosher salt is salt like iodized salt - you can find it in the same aisle - or you can just use regular salt.

Audrey Kirchner (author) from Washington on March 22, 2010:

Dolores Monet - thank you for commenting and I totally agree!

Dolores Monet from East Coast, United States on March 22, 2010:

I don't even know what a slider is, but I sure love homemade bread and rolls, make them often, especially in cooler weather. Nothing so yummy as homemade bread grilled cheese sandwiches or a hunk of homemade bread with soup. Thanks for the recipe!

Raymond Tremain on March 22, 2010:

Well this looks nice to eat,but they just look like a normal bun to me in aussie land, and what is kosher salt? is it table salt or rock salt in crytal form.

Audrey Kirchner (author) from Washington on March 21, 2010:

Thanks Sandyspider for commenting - appreciate the tag.

Sandy Mertens from Wisconsin, USA on March 21, 2010:

Wonderful recipe hub.

Audrey Kirchner (author) from Washington on March 21, 2010:

Oh my gosh - I think I might pass - are they the same as those little White Castle burgers? Cracks me up with the leftover grease from the 1940s - yum! Thanks for commenting though as husband says why do you make your own bread? (Of course he has NO troubles eating it up as does my puppy putting his giant paws on my counter!!!) - but after all, if there is a recipe there, SOMEONE has to do it!

Gustave Kilthau from USA on March 21, 2010:

Howdy Audrey - Well, that looks to be a fine recipe, one worth having someone try so that I get to eat some of those rolls.

Gotta tell you, though,when I read the title I immediately thought of those greasy White Kitchen hamburgers, the ones with the holes in the burger part through which plenty of hot fat bubbles up through the holes and soaks the little buns sitting on top of each morsel of frying meat as the burgers are cooking. We always called those little treats, "Sliders" because they could slide whole right down your gullet even though you forget to chew on them. Greasiest things you could ever imagine. We could buy them 12 for a buck back when. The last time I ate some they were 37 cents each, still small, oniony, and full of leftover grease from the 1940s. You can buy them in the stores' frozen foods section today, but they are not so greasy, and I don't have a clue as to their cost.

Gus :-)))

Audrey Kirchner (author) from Washington on March 21, 2010:

Too cute - you bet - just send me your address and will get those whipped up and in the post tomorrow! I love cooking - can you tell? It is something that totally 'takes me away' - my friends always say I could get the same benefit from Calgon....thanks so much for commenting! Glad you enjoyed the muffins - I'm thinking of making some this afternoon and some other concoctions to add to the freezer for Easter.

Lela from Somewhere near the heart of Texas on March 21, 2010:

Gosh, you think this is a simple recipe! I would have to redo my whole kitchen to make these! Plus spend a whole day there. But I did enjoy those sour cream muffins! Had one for breakfast this morning. Yum.

Can you deliver a batch of these sliders to my house? Thanks, akirchner!

Audrey Kirchner (author) from Washington on March 21, 2010:

Thanks as always alekhouse - they are just miniburgers and I first sampled them at restaurants and the light went on - I can do this at home! But finding that perfect bun was the challenge.....try them and I think you'll like them!

Nancy Hinchliff from Essex Junction, Vermont on March 21, 2010:

I must be really out of the loop, cause I never heard of a slider roll. The look and sound great though. Gotta try 'em

Audrey Kirchner (author) from Washington on March 21, 2010:

Thank you, creativeone59 for commenting too - just making the sandwich bread is delicious as well.

Audrey Kirchner (author) from Washington on March 21, 2010:

Thanks habee for commenting - I decided to take matters into my own hands so to speak because I wanted smaller buns (don't we all) than I could find anywhere. I am just so tickled that it worked!

Holle Abee from Georgia on March 20, 2010:

Yum! My family and I love sliders! I've never had them with homeade rolls, however.

Benny Faye Ashton Douglass from Gold Canyon, Arizona on March 20, 2010:

Sounds delicous, I have to try them. Thank you for sharing. Godspeed. creativeone59

Audrey Kirchner (author) from Washington on March 20, 2010:

Thanks for stopping by lorilie 6 - I love cooking just because it relaxes me and I love finding recipes that actually WORK! Also like making things myself and that we can control the portions on....Thanks so much for commenting.....

Audrey Kirchner (author) from Washington on March 20, 2010:

drbj - thanks so much for commenting - yes - that is the newest gig on the menu - it is a miniburger - and it is so versatile! I love it and especially the older you get - or if you are just watching calories -it makes sense. I love the salmon and other options to the hamburger and especially the options of having more than one kind!

Laurel Rogers from Bishop, Ca on March 20, 2010:

Akirchner-thanks for such wonderful and mouth-watering tips! I look forward to trying your dough recipe soon, but I have to bookmark this hub first! :)


Audrey Kirchner (author) from Washington on March 20, 2010:

As always, Darlene - thanks for commenting - can you tell I want to really be a chef - or at least a caterer? Or just keep having folks drop in so I can test out my recipes? It is a hobby though - I'm always looking for the right cookie, the right muffin - I just love to cook - it 'takes me away'.

Audrey Kirchner (author) from Washington on March 20, 2010:

Yes - that is why I'm so in love with them - it is a way to kinda make dinner really cool! Thanks so much for commenting.

Cassidella on March 20, 2010:

These sliders are showing up on menus at popular family restaurants, and seem certain to be a hit at home! Thanks for sharing the recipe!

Darlene Sabella from Hello, my name is Toast and Jam, I live in the forest with my dog named Sam ... on March 20, 2010:

Well done, what a wonderful recipe, keep that food coming I'm in the mood now to eat. Thanks for sharing...great hub

drbj and sherry from south Florida on March 20, 2010:

What a tasty hub. I just finished dinner (supper) and I'm hungry all over again after reading this delicious hub.

Thanks for the treat, akirchner.

The term, slider, for a small roll or bun is new to me. In my part of the world, Florida, we just call them small soft rolls. I like slider better.

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