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Any recipes for homemade sliders buns?

post #1 of 13
Thread Starter 

I don't have slider buns and i want to try to make homemade buns I need an easy one. If you have one post it here 

 

Thank You thumb.gif

post #2 of 13

Sorry. I don't have a recipe. I get these. I go to an outlet store where they're really cheap. 

 

prdThumb_120928.jpg prdThumb_120929.jpg

http://www.pepperidgefarm.com/ProductDetail.aspx?catID=757&prdID=120928

http://www.pepperidgefarm.com/ProductDetail.aspx?catID=757&prdID=120929

 

OK. I know I didn't answer the question that was asked. I was just having conversation. I think that any good recipe for any good dinner roll will work just fine. Make up a dough, ball it up into the size rolls you want, spray/mist some water over the tops a couple tines while baking, cut them when they're cool. Viola, you should have what you want.

post #3 of 13
Thread Starter 
Quote:
Originally Posted by IceMan View Post

Sorry. I don't have a recipe. I get these. I go to an outlet store where they're really cheap. 

 

prdThumb_120928.jpg prdThumb_120929.jpg

http://www.pepperidgefarm.com/ProductDetail.aspx?catID=757&prdID=120928

http://www.pepperidgefarm.com/ProductDetail.aspx?catID=757&prdID=120929

 

OK. I know I didn't answer the question that was asked. I was just having conversation. I think that any good recipe for any good dinner roll will work just fine. Make up a dough, ball it up into the size rolls you want, spray/mist some water over the tops a couple tines while baking, cut them when they're cool. Viola, you should have what you want.


Thank You. It's ok if you didn't answer the question  

 

post #4 of 13

Literally any yeast-dough recipe can be used, ILC.

 

I've made slider buns using recipes for pain de campagne, pumpkin bread, brioche, potato bread, and several others. You can also use pate choux to for slider buns. As a general rule, though, you want a soft bread for any burger bun.

 

At one time King Arthur sold baking trays for making slider buns. Unfortunately, they seem to have dropped them from their line. I had bought one, to try. After that I spent months trying to find another. First they had them listed as back-ordered, and then they disappeared. Alas.

 

Anyway, in my experience, a standard bread recipe will make two dozen slider buns. There's an actual weight standard for them. But if you shape the dough about 2 1/2 inches in diameter, and a half-inch thick, you should get just the right size.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #5 of 13
Thread Starter 


 

Quote:
Originally Posted by KYHeirloomer View Post

Literally any yeast-dough recipe can be used, ILC.

 

I've made slider buns using recipes for pain de campagne, pumpkin bread, brioche, potato bread, and several others. You can also use pate choux to for slider buns. As a general rule, though, you want a soft bread for any burger bun.

 

At one time King Arthur sold baking trays for making slider buns. Unfortunately, they seem to have dropped them from their line. I had bought one, to try. After that I spent months trying to find another. First they had them listed as back-ordered, and then they disappeared. Alas.

 

Anyway, in my experience, a standard bread recipe will make two dozen slider buns. There's an actual weight standard for them. But if you shape the dough about 2 1/2 inches in diameter, and a half-inch thick, you should get just the right size.

Thank You. I will try it.biggrin.gif
 

 

post #6 of 13
You can cut bread dough with a biscuit cutter, and that'll work fine for sliders.

Heck, you can even use biscuits -- which is something I frequently do. Mostly I make the biscuits from scratch. But man when you're feeling lazy, you can do a very nice slider with refrigerator biscuits. Top with an interesting cheddar, add a few tots to the plate, pour a good beer or one of my patented egg creams, and to the hell with the vegetables.

Life is good.

BDL
post #7 of 13

OK. Post up the recipe. Don't think that you can say something like this and then leave us hanging. That would be communist. 
 

Quote:
Originally Posted by boar_d_laze View Post
... or one of my patented egg creams ...

 

post #8 of 13
Thread Starter 
Quote:
Originally Posted by boar_d_laze View Post

You can cut bread dough with a biscuit cutter, and that'll work fine for sliders.

Heck, you can even use biscuits -- which is something I frequently do. Mostly I make the biscuits from scratch. But man when you're feeling lazy, you can do a very nice slider with refrigerator biscuits. Top with an interesting cheddar, add a few tots to the plate, pour a good beer or one of my patented egg creams, and to the hell with the vegetables.

Life is good.

BDL


I will do that if I have time

 

post #9 of 13

....and to the hell with the vegetables.

 

Whoa! Wait a sec! Are you saying that beer is not a vegetable? Ah, well. Another of life's little illusions down the tube. redface.gif

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #10 of 13
Vegetables are what food eats.

BDL
post #11 of 13
Quote:
Originally Posted by IceMan View Post

OK. Post up the recipe. Don't think that you can say something like this and then leave us hanging. That would be communist. 
 

 


Make or buy some seltzer and chill it well. As an aside, a Soda Stream is well worth the counter space. It must be well chilled. You cannot make an egg cream with ice in the glass.

Pour 2 oz of chilled seltzer into a 16 ounce glass.

Add 3 - 4 ounces of cold milk and stir until frothy.

Using a squeeze bottle, squeeze 2 tbs of chocolate syrup (Fox's U-Bet is a very good choice, but Hershey's won't kill you, but best is homemade using Ghirardelli and hot water), right into the center of the milk -- so the chocolate goes right to the bottom of the glass without staining the sides.

Add more cold seltzer, almost to the rim. Stir until all the chocolate is off the bottom. You'll get a chocolaty brown drink with a collar of nearly virginal white foam on top. It's that foam which makes the rigamarole necessary and worth it.

Serve with a straw in the drink and a kiss on the forehead.

BDL
post #12 of 13

bdl,

why is it called an egg cream?...i didn't see any eggs in it...did the original recipe? anyway, since you couldn't pay me enough to drink a glass of milk, i was thinking  maybe an 'adult' beverage variation could be fun... godiva chocolate liqueur for the chocolate syrup, maybe a bit of half and half,some vodka,and tuaca maybe, just cuz i like it.....

joey

oops,sorry boar...of course seltzer would be in the mix somewhere..


Edited by durangojo - 8/24/11 at 5:21pm

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #13 of 13

The sainted egg cream is the most misnamed creation in the culinary world, Joey, as it contains neither eggs nor cream. Somebody once told me how the name came about, but I wasn't paying attention, as I was busy slurping one up.

 

The result of combining the ingredients has, literally, nothing to do with whether or not you like milk. An egg cream is simple a little bit of heaven in a glass. And that's just the way it is.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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