Where to buy slider rolls

Servings 18 brioche slider buns. Calories kcal. In a large bowl, whisk together flour, yeast, sugar, and salt.

In a small saucepan, heat butter and milk until butter has just melted. Remove from heat to cool slightly. In a medium bowl, whisk together warm water and one egg. Whisk in warm milk and butter mixture until combined. Pour over flour mixture and stir with a wooden spoon or rubber spatula until no dry flour remains and you have a shaggy, sticky dough.

Tightly cover bowl with a lid or plastic wrap and let stand in a warm place for 2 to 4 hours until dough is bubbly and has doubled in size recipe note 3.

Or tightly cover and chill for 12 to 24 hours to rise slowly in the refrigerator My preferred way, for the best flavor and texture - recipe note 4. Line a baking sheet with parchment paper. Turn risen dough out onto a lightly floured work surface and with lightly floured hands, first gather dough into a ball, then gently pat into a rectangle.

With a dough scraper, divide dough into 18 equal pieces use a kitchen scale for perfectly even buns. Shape each piece into a ball by first tucking edges under then pinching together to seal. Place pinched edge side down on work surface and gently roll with your palm to form a ball. Place 2 inches apart on prepared baking sheet. Cover loosely with a clean kitchen towel and let rise until buns are puffy and light to the touch, about 1 hour or up to 2 hours if dough is straight from the refrigerator.

Whisk together remaining egg with 1 tablespoon water and brush over buns with a pastry brush. Bake minutes or until tops are golden brown, rotating sheet halfway through baking time. Transfer buns to a wire rack to cool completely. To substitute active dry yeast for instant yeast, increase the amount to 2 teaspoons. In step 3 of the recipe, whisk a teaspoon of sugar into the warm water and sprinkle yeast over the top.

Let stand minutes until yeast is foamy. Whisk in egg and slightly cooled butter and milk mixture. Add this yeast mixture to dry ingredients and proceed with recipe. If using unsalted butter, increase kosher salt to 2 teaspoons. Prices valid from Thursday November 11 to Wednesday November 17 Back to search results. Please note that the request product is not available.

Add a Comment. Comment could not be saved. In your cart. Product added to cart -. Add to list. Show More. Suggested recipes. Prep time 5 minutes. Cook time 25 minutes. Browse as guest. Product ref: Coming Soon Sold out online Not Available. Unavailable Add to basket Out of stock Add to basket. Product Details perfect for sliders. Allergy advice For allergens, see ingredients in bold. Storage instructions Store in a cool, dry place. Once opened, store in an airtight container.

Not suitable for freezing. Maximum purchase quantity Repeat with the remaining dough and place the buns on the prepared baking sheet; continue with the rising and baking steps.

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Measure content performance. Develop and improve products. List of Partners vendors. Prep: 30 mins. Cook: 18 mins. Rise Time: 2 hrs. Total: 2 hrs 48 mins. Servings: 18 servings. Yield: 18 buns.