Slider Rolls Recipe
Make Slider Rolls Recipe in just 2h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Slider Dough
Topping & Finish
Method
Slider Dough
- 1
Activate yeast
Warm the milk and water to about 105–115°F (warm to the touch but not hot). Stir in 1 tablespoon of the sugar and the active dry yeast. Let sit 5–8 minutes until foamy.
- 2
Mix dry ingredients
In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), whisk together the flour, remaining 1 tablespoon sugar, and salt.
- 3
Combine wet and dry
Add the foamy yeast mixture, melted butter (cooled slightly), and the egg to the dry ingredients. Mix on low speed until the dough comes together, about 2–3 minutes. If mixing by hand, stir with a wooden spoon until shaggy.
- 4
Knead
Increase mixer speed to medium and knead with the dough hook for 6–8 minutes until the dough is smooth, slightly tacky, and springs back when poked. If kneading by hand, turn the dough onto a lightly floured surface and knead about 8–10 minutes, adding up to 1–2 tablespoons more flour only if dough is overly sticky.
- 5
First rise
Form the dough into a ball and place in a lightly oiled bowl, turning to coat all sides. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes depending on room temperature.
- 6
Shape sliders
Gently deflate the dough and turn it onto a lightly floured work surface. Divide the dough into 12 equal pieces (about 50–55 g each). Roll each piece into a smooth ball by cupping your hand over the dough and rotating or by rolling on the counter with light pressure to create tension on the surface.
- 7
Second rise in pan
Arrange the dough balls in a greased 9x13-inch (or similar) baking pan so they are close but not squashed—3 rows of 4. Cover loosely with plastic wrap or a clean towel and let rise until puffy and nearly doubled, about 30–45 minutes.
Topping & Finish
- 8
Prepare egg wash
Preheat the oven to 375°F (190°C). In a small bowl, whisk the egg with 1 teaspoon water until uniform.
- 9
Brush and garnish
Uncover the risen rolls. Gently brush the tops with the egg wash. Optionally sprinkle sesame seeds and a light pinch of coarse sea salt on a few of the rolls for visual contrast and flavor.
- 10
Bake
Bake in the preheated oven for 15–18 minutes, until the tops are deep golden brown and an instant-read thermometer inserted into the center of a roll registers 190–195°F (88–90°C). If tops brown too quickly, tent loosely with foil for the last few minutes.
- 11
- 12
Cool and serve
Let the sliders cool in the pan for 10 minutes, then transfer to a wire rack to cool slightly or serve warm directly from the pan. Pull-apart sliders are best served within a few hours of baking, but can be stored in an airtight container for 2 days or frozen for up to 1 month.