Forest Trail Sliders Recipe

Make the dough

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together 2.5 cups all-purpose flour, 1 tsp instant yeast, 2 tbsp granulated sugar, and 0.75 tsp fine sea salt until evenly combined.

Warm liquids

Heat 0.75 cups whole milk until warm to the touch (about 100–110°F / 38–43°C). Stir in 0.25 cups warm water. Add 3 tbsp softened unsalted butter and 1 large egg, whisk briefly to combine.

Form the dough

With the mixer on low, pour the liquid mixture into the dry ingredients. Mix until a shaggy dough forms, then increase speed to medium-low and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If mixing by hand, knead on a floured surface for 8–10 minutes.

First rise

Lightly oil a bowl with 1 tsp vegetable oil and place the dough inside, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm, draft-free spot until doubled in size, about 60–75 minutes.

Shape buns

Gently deflate the risen dough on a lightly floured surface. Divide into three equal pieces (about 85–95 g each). Shape each piece into a smooth ball by tucking edges under and rolling on the counter to create surface tension. Place the three balls close together in a greased 8-inch round baking pan or cast-iron skillet so they will pull apart when baked.

Second rise

Cover the pan loosely and let the shaped buns rise until puffy and nearly doubled, about 30–40 minutes. Meanwhile preheat the oven to 375°F (190°C) with a rack in the center.

Bake

Bake the buns in the preheated 375°F (190°C) oven for 18–22 minutes, until the tops are golden brown and an instant-read thermometer inserted into the center reads about 190°F (88°C). If the tops brown too quickly, tent with foil for the last few minutes.

Cool slightly

Remove from oven and let the buns sit in the pan for 5 minutes before brushing with herb butter. Transfer to a wire rack if desired, but keep in the pan for final brushing so butter sinks into seams.

While the buns are in their second rise or baking, prepare the herb butter. In a small bowl, combine 4 tbsp softened unsalted butter, 1 tbsp finely chopped fresh parsley, 0.5 tsp very finely chopped fresh rosemary, 0.5 tsp finely chopped fresh thyme, 1 tsp minced garlic, 0.25 tsp fine sea salt, 0.125 tsp freshly ground black pepper, and 0.5 tsp lemon zest. Mix thoroughly until evenly distributed and smooth. Taste and adjust salt or herbs to your preference.

Warm and brush

If you prefer a thinner brushing butter, gently melt 1 tbsp of the extra butter and whisk a spoonful into the herb butter. Immediately brush the warm baked buns generously with the herb butter so it melts into the crust and between the pull-apart seams.

Finish and season

After brushing, sprinkle the top with 0.25 tsp coarse sea salt for texture. Let the buns rest 3–5 minutes so butter sets slightly.

Plate

Place the pan or transfer the three Golden Portuguese pull-apart buns to a small serving plate. Arrange 3 oz of kettle chips on the side. Serve warm so guests can pull the buns apart, enjoying the savory herb butter and crisp chips together.

Leftover storage

To store, wrap cooled buns tightly in plastic wrap and refrigerate up to 3 days or freeze up to 1 month. Reheat in a 325°F (160°C) oven for 8–10 minutes from refrigerated or 15–20 minutes from frozen, brushing again with a little melted herb butter after reheating if desired.