This all around bread dough is insanely versatile. Ever since I got this, I’ve stop looking and trying other recipes. Why would I bother when I have a one simple easy bread dough recipe that I can use in almost every bread that I want to make. I’ve used this countless times for both sweet and savory breads and it never failed to impress me every single time. The texture has been consistent regardless how I use it. Small bread, big bread, plain bread, stuff bread etc. Let me share you the list of breads I’ve made using this bread dough.
- Italian Herb Monkey Pull Apart Bread
- Italian Easter Chocolate Egg Bread
- Ube (Purple Yam) Roll Bread
- Jalapeno Cheese Pull-Apart Bread
- Purple Yam Loaf Bread
- Ube (Purple Yam) Pullapart Bread
- All Around Bread Dough: Dinner Rolls
Now do you believe how versatile it is? It only started with a simple dinner rolls, then I made my purple yam bread collection and used the same dough. Those purple yam bread were seriously addictive, give it a try and you will understand why I am so crazy about them. The cheese bread are equally good, but in a different way since it is a savory bread.
Now comes this slider buns. I had been wanting to make this slider buns, again because I love how cute and small portion these burgers are. You can make it any size that you want, big or small, it’s really up to you. I’ve created a scaled down recipe for a smaller batch just for this slider buns. I always had problem with bigger batch because I leave alone an I don’t eat much. Even if I share it with my friends, there’s still too much left. Freezing the dough is an option, but I personal like my bread dough fresh, this comes down only to one solution, which is a small batch recipe.
This small bath recipes makes 3-4 mini slider buns, just the right size for slider burgers. They are so cute, a perfect serving portion and still the same easy recipe as the big batch. If you want to make a bigger batch, no worries about that. Check out my All Around Bread Dough: Dinner Rolls recipe measurement. Let’s get started!
- 3/4 cup + 3 tbsp all-purpose flour
- 3 tbsp lukewarm water (110F)
- 3 tbsp lukewarm milk (110F)
- 1 tbsp granulated white sugar
- 1 tbsp unsalted butter – melted and cooled
- 3/4 tsp fast active dry yeast (I used Fleischmann’s brand)
- 1/4 tsp salt
- 1 egg for brushing (Add 1/2 tsp water to the beaten egg to make egg wash) – optional
Makes 3 – 4 pieces.
For a big batch recipe, please check my All Around Bread Dough: Dinner Rolls
Note: This recipe can be done without a stand mixer. Mix all ingredients in a large bowl and using your hand, manually mix and knead the dough in a flat surface.
- In a stand mixer (using dough hook) or large mixing bowl, add flour, sugar , salt & active yeast. Mix until fully combined.
- Add milk and water. The liquid temperature should be between 110F – 115F. If you do not have a thermometer, microwave the liquid for 10-15 seconds. If you are using water from the fridge, microwave 15 – 20 seconds. Temperature is important to activate the yeast.
- Mix and knead the dough until combined (1-2 minutes).
- Gradually add melted butter, and continue kneading for another 10 minutes until the dough is not sticky anymore.
- Form into a ball and transfer to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).
- To help the dough rise better, I put it inside the oven which I pre-heated to 110F. Once it reached the 110F, I stopped/canceled it. DO NOT forget to stop it, you only want the oven to warm up for the dough to rise, you do not want to dough to be baked. Some oven has a proofing setting, mine doesn’t, so this is my trick.
- Take the dough out from the bowl, and manually knead it for 1-2 minutes just to remove the air. Then divide into 4 equal portions. I used a kitchen weighing scale, you can eye-ball it too.
- Form the dough into a ball and arrange in a pan.
- Leave for 1 hour in a warm place before baking.
- Brush with egg wash or milk – optional
- Bake at pre-heated oven at 350F, for 15 – 20 minutes or until the top turns golden brown.
Makes 4 pieces (about 57grams each)
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