Homemade Slider Rolls

Freshly baked mini rolls with scored tops arranged on black cooling rack.

These homemade slider rolls bake into lightly crusted mini kaiser-style rolls with a soft, tender interior and balanced structure. Finished with a classic scored top, they hold their shape when filled, making them well suited for saucy sliders and stacked mini sandwiches.

Course Breads

Cuisine German

Prep Time 20

Cook Time 15

Resting Time 1 30

Total Time 2 5

Servings servings

Calories 145kcal

Author Diane Gail

Ingredients

2 1/4 teaspoons active dry yeast
1 1/2 teaspoons sugar
3/4 cup warm water 100–110°F (38–43°C)
3 cups all-purpose flour
1 1/4 teaspoon salt
2 tablespoons butter softened
1 large egg
1 tablespoon whole milk
1 tablespoon poppy seeds or seed of your choice

US Customary - Metric

Instructions

In a stand mixer bowl, combine warm water (100–110°F / 38–43°C), sugar, and yeast. Let sit 5–10 minutes until foamy.
Add flour, salt, butter, and egg. Mix on low speed until a cohesive dough forms.
Increase speed slightly and knead for 6 minutes, until the dough is smooth and elastic.
Transfer to a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
Punch down the dough and divide into 12 equal portions.
Shape each portion into a smooth ball, by folding in the edges and pinching the seam closed, and place on a silicone-lined baking sheet.
Cover and let rise 30 minutes, until slightly puffy.
Brush with milk and sprinkle with poppy seeds. Score a shallow X on top of each roll.
Bake at 350°F (180°C) for 15 minutes, until lightly golden. If necessary, set under broiler for 1-2 minutes to brown tops.
Remove from oven and transfer to a wire rack to cool.

Notes

Dough consistency: The dough should be soft and slightly tacky but not sticky; add a small amount of flour only if it feels wet and difficult to handle.
Yeast activation: If the yeast does not foam during blooming, discard and start again to ensure a proper rise.
Even sizing: Dividing the dough by weight helps the rolls bake evenly and finish at the same time.
Baking doneness: Rolls are ready when lightly golden on top and set through the center without feeling soft when pressed lightly.
Cooling step: Allow the rolls to cool before slicing to prevent compressing the interior.

Nutrition