No-Knead Cheesy Slider Buns

I have had this recipe post tucked away for months. It is the best slider recipe ever. I found it last year on the King Arthur Flour Blog. It was actually a recipe for hamburger buns.

Instead of making hamburger buns I made sliders. I can’t remember if it was suggested in the original blog post, comments or I decided to do it on my own. I think it came up in the comments on the King Arthur blog that this recipe made great sliders.

The original recipe is called No-Knead Cheese Burger Buns on the King Arthur blog. You can click on the link to go directly to it or you can search cheese buns and it will come right up.

I’ve made this recipe four or more times and each time I make it I can’t believe I waited so long to make another batch.

I make them for my daughter who loves to make ham and cheese sliders.

I bet they would be great for pulled pork sandwiches also. Next time I make a smoked pork roast I am planning on making them so I can pile the pulled pork on and top it off with some homemade coleslaw.

 Gather all the ingredients

 

Your going to need unbleached flour, finely grated cheddar cheese, salt, onion powder, sugar, active dry yeast, softened butter, one large egg, and warm water.

You can find the recipe in it’s entirety at the bottom of this post. Scroll down.

When I made this recipe the first time I was out of  garlic powder so instead I used onion powder. The second time I made this recipe I made it as originally written by KA and used the garlic powder.

 We decided we liked it better with the onion powder and that is the way I make it now.

 Put all the the ingredients except the water into the bowl your mixer.

I have always used my KitchenAid mixer to make this recipe. The KitchenAid can handle beating the thick dough.  I’m not sure if you could use a hand held mixer so proceed with caution if you attempt to do just that.

Start with the smaller amount of water if you live in a moist climate. Add more if needed if you live in a dryer climate.

What I do is warm up the larger measurement so I have the entire amount of warm water at the ready if I need it. At different times of the year you may need to adjust the amount of water used in this or any other bread recipe you might be making.

Turn the mixer on #1 and slowly pour in the warm water.

 

Beat the dough for about 2 minutes or until the dough has come together.

 

Once the dough is all mixed together scrape it from the sides of the mixing bowl and place it in a well oiled bowl for the first rise.

You could just oil the mixer bowl and use it but I like to use a clean glass bowl so I can clean the mixer bowl and not have to scrub like a maniac to get the hard dry dough off the sides.

If you use a clear glass bowl it is really easy to tell when it has double in size. This time I used one of my vintage pyrex nesting bowls.

 Cover with plastic wrap and place in a warm area to rise for about one hour or until doubled.

From this point on you can made hamburger buns or slider buns. I don’t have a hamburger bun pan. I’ve heard you don’t need one and can free form the buns on a baking sheet if you would like to make hamburger buns instead of slider buns. The original recipes says that this will make six hamburger buns.

To make the slider buns cut your dough in half. Then cut each half in half until you have used all the dough. I made about 14 slider buns this time. You could probably get 16 to 18. For this batch I was making them a bit bigger then usual.

Lightly grease a cookie sheet. Form a ball with each piece of dough and arrange on the cookie sheet.

Loosely cover with the plastic wrap you used on the bowl. Set in a warm spot and let rise until doubled in size, about an hour.

Preheat oven to 350 degrees

Brush buns with melted butter and bake for 14-16 minutes until golden brown.

Remove from the oven, brush with more melted butter. Cool five minutes and move to a cooling rack.

 

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