CHOW Slider Hamburger Buns Recipe
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Inspired by the addictive White Castle burger, we set out to re-create the original. Of course, no slider is worth its weight unless it’s on a stellar bun, so we developed one of those too: squishy, slightly sweet, and perfect for sopping up burger juices. If you don’t feel up for a hamburger, you can serve these as dinner rolls, but be sure to plan on more than one per person—they go fast.
What to buy: The shortening and whole milk are critical to the softness of the buns, so don’t try to substitute either.
Game plan: These are best the day they are made but will last up to 3 days when stored covered at room temperature. To revive the buns, give them a pass in the toaster just long enough to warm them through without baking any further.
- 1 1/4 cups whole milk
- 6 tablespoons nonhydrogenated vegetable shortening
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon kosher salt
- 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
- Place milk in a small saucepan and bring to a simmer over medium heat. As soon as milk simmers, remove from heat and stir in shortening until melted. Set aside to cool slightly (to about 105°F to 115°F).
- Add warm milk mixture and remaining ingredients to the bowl of a stand mixer fitted with a dough hook attachment. Mix on lowest speed until dough comes away from the sides of the bowl and forms a ball, about 1 minute. Increase speed to medium low and mix until dough is smooth and springy, about 4 minutes.
- Lightly oil a large mixing bowl, add dough, and turn to coat in oil. Cover with a damp towel and let rise in a warm area until doubled in size, about 1 hour.
- Punch down dough and turn onto a clean surface. Divide dough into 18 (1-1/2-ounce) pieces. Shape each piece into a smooth, round bun (keep the rest covered with the towel as you work). To do so, cup your hand around the dough, press down very lightly, and roll the dough against the surface to form a bun. Slightly flatten bun and place on an ungreased baking sheet. Repeat to make 18 buns.
- Set buns aside in a warm area until slightly risen and puffy (note that they will not double in size), about 30 to 40 minutes. Meanwhile, heat the oven to 400°F and arrange the rack in the middle.
- When buns have risen, bake in the oven until they are golden brown, crusty, and have an internal temperature of 190°F, about 15 to 17 minutes. Remove from the oven, transfer to a rack, and let cool at least 10 minutes before serving.
bzbear2, you could probably lower the sugar by about 1/2, but I don't recommend eliminating it completely as the texture and coloring would be compromised.
jennymmm, you just add the yeast in dry.
Amy Wisniewski, CHOW test kitchen
i thought they were beautiful but a bit too sweet for my tastes.. can i eliminate the sugar?
do you mix the yeast with water first or just add it in dry?
I made these and the dough came out beautiful, just the perfect texture. However after cooking I was a bit disappointed. My hubbie ate em all gone, but I think next time I will just google hamburger bun recipies and go from there. One of my fave "go to" books is America's Bread Book-- it reads like a novel. And they have a hamburger bun recipie that's my next try.
Sorry about that ment 1/4 oz not 14. Bill
Can't get it right. First time my fault. 2nd time Did what it said But 14oz Yeast 2 1/4 tsp has got me which is it. plus can it be over mixed .
Man, I made these buns and they are terrific. Yeah Nate, that's why we use Chow to make great food without crappy ingredients.
The Pepperidge Farm slider buns are, not surprisingly, filled with nasty junk:
Ingredients:
Unbromated Unbleached Enriched Wheat Flour [Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], Water, Sugar, Yeast, Soybean Oil, Wheat Gluten, Contains 2 Percent or Less of: Salt, Enzymes, Calcium Propionate (to Retard Spoilage), Wheat Protein Isolate, Monoglycerides, Datem (Dough Conditioner) and Nonfat Milk (Adds a Trivial Amount of Cholesterol).
Isn't one of the beauties of Chow to avoid such ingredients?
Thanks, Q. I'll check that but keep this also. I'd seen a recipe for duck confit sliders (!!!) that really piqued my interest. This might get me going again.
Homemade would taste better, but in case anybody is in a hurry I found dedicated slider rolls at Target. I think they were Peppridge Farm.
I can't wait EITHER! These are some fine looking buns. Sliders are my new thing. This way I can eat a burger without feeling that I need to have my stomach pumped.
I grew up on White Castle burgers so can't wait to give this a try. Thanks CHOW