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Slider buns with pulled pork

1 Hour Slider Buns

6 ingredient bun recipe that only take an hour to prepare and bake. Makes 10-12 buns depending on size on cutter used.
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Prep Time 15 minutes
Cook Time 10 minutes
Rest Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 10 Buns
Course: bread
Ingredients Method Notes

Ingredients
  

  • 1/4 Cup Butter 1/2 stick
  • 1/2 Cup Milk
  • 1/3 Cup Water
  • 1 Tbsp Sugar
  • 1 Tsp Salt
  • 1 Tbsp Active Dry Yeast
  • 2-2.5 Cups All Purpose Flour see notes for using whole wheat

Method
 

Prepare Dough
  1. In a small saucepan over lowest heat setting, add butter and allow to melt. Add in milk, water, sugar and salt. Heat to 105-110 degrees, stirring constantly.
  2. Transfer liquid to bowl of stand mixer (or large mixing bowl if kneading by hand). Make sure your liquid isn't too hot or it will kill your yeast.
  3. Stir in yeast and let sit for 5 minutes, or until frothy.
  4. Add in one cup of flour and stir. Add in second cup, stir again. Continue adding flour little bits at a time, up to another 1/2 cup, until a sticky dough starts to form.
  5. Put dough hook on stand mixer and allow to knead for 5 minutes. Remove bowl from stand mixer, leave dough inside, and cover with plastic wrap or tea towel. Allow to rest for 10 minutes.
Cut Biscuits
  1. After the rest time, dust your countertop with flour. Roll dough into a rectangular shape, 1/2 an inch thick.
  2. Use a small slider bun cutter or the ring of a standard size mason jar. Place the cut buns on a baking sheet, with the sides just touching. Repeat until all dough is used.
  3. Allow dough to rise 30 minutes.
Bake and Cut
  1. When your rise time is about halfway over, preheat oven to 375 degrees.
  2. Bake for 10-12 minutes. You can brush with butter after baking if desired.
  3. Allow to cool slightly, then slice. Before serving, brush insides lightly with butter and toast in a hot skillet until golden brown (optional).

Notes

To Use Whole Wheat Flour: You can substitute up to one cup of the all purpose flour with whole wheat flour. 
Butter/Milk Temperature: If you don't have a way to check the temp of your liquid, 105-110 degrees should feel just warm, but not hot. If you think it may be too hot, it's best to let it cool a bit longer.  
I let my liquid cool in the pot verses the bowl of the stand mixer. It tends to hold heat really well and take a while to cool down.
Kneading By Hand: If you're kneading by hand, you'll still follow the same steps. Add little bits of flour as needed while you knead for roughly 10 minutes. 
Double It: This recipe can easily be doubled if you need more slider buns or if you want to make a batch of regular sized burger buns.