Equipment
Ingredients
Easy Homemade Buns
- 350 g all-purpose flour, sifted
- 180 ml warm milk, lukewarm (approx 110°F)
- 7 g instant yeast
- 25 g granulated sugar
- 45 g unsalted butter, melted and cooled
- 1 pcs large egg, room temperature
- 5 g salt
Special Sauce
- 120 g mayonnaise, full-fat
- 30 g sweet pickle relish
- 15 g yellow mustard
- 5 ml white vinegar
- 2 g garlic powder
- 2 g onion powder
- 2 g paprika
Beef & Assembly
- 600 g ground beef, 80/20 lean-to-fat ratio
- 6 slices american cheese, halved
- 1 pcs white onion, finely minced
- 100 g iceberg lettuce, finely shredded
- 4 pcs dill pickles, sliced rounds
- 5 g sesame seeds
Nutrition (per serving)
Method
In a stand mixer or large bowl, whisk together the warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy. Add the melted butter, egg, flour, and salt. Mix until a dough forms, then knead for 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 60-90 minutes, or until doubled in size.
Punch down the dough and divide into 12 equal pieces (approx 50-55g each). Roll into tight balls and place in a greased 9x13 inch pan in a 3x4 grid. Cover and let rise for another 30-45 minutes.
Preheat oven to 375°F (190°C). Lightly brush the tops of the buns with water or an egg wash (extra egg mixed with splash of water) and sprinkle with sesame seeds. Bake for 15-18 minutes until golden brown. Let cool before slicing the entire slab in half horizontally.
Whisk together all 'Special Sauce' ingredients in a bowl. Finely mince the onion and shred the lettuce. Set aside.
Divide ground beef into 12 thin patties, slightly larger than the buns. Season with salt and pepper. Sear in a hot skillet for 2-3 minutes per side. Add a half-slice of American cheese during the last minute of cooking.
Spread sauce on the bottom half of the sliced bun slab. Layer with onions, lettuce, the cooked patties, and pickles. Spread sauce on the top bun slab and place over the patties. Cut into individual sliders along the bun lines.
Chef's Notes
- Baking the buns in a 9x13 pan allows them to stay soft on the sides, creating that perfect 'pull-apart' slider texture.
- Don't skip the second rise; it's the secret to the airy, pillowy interior.
- To save time, you can make the dough the day before and let it rise slowly in the fridge overnight.
Storage
Refrigerator: 2 days — Store buns and meat separately for best results.
Freezer: 1 month — Baked buns freeze beautifully when wrapped tightly.
Reheating: Warm buns in a 300°F oven for 5 minutes; reheat meat in a skillet.
