Fluffy Milk Slider Buns
About the recipe
These Fluffy Milk Slider Buns are incredibly soft, light, and buttery thanks to the tangzhong method, which helps keep the bread moist and fluffy for days. Whether you’re making mini burgers, dinner rolls, or enjoying them simply with butter and jam, these homemade slider buns bake up beautifully golden with a tender, pillowy crumb. Plus, they’re surprisingly easy to make, making them perfect for beginners and experienced bakers alike.
Fluffy Milk Slider Buns
Ingredients
For Tangzhong:
- ¼ cup Water (60 g)
- ¼ cup Milk (60 g)
- 3 tbsp All-purpose flour (24 g)
For Dough:
- All of the cooled tangzhong
- ⅜ cup Lukewarm milk (90 g)
- 2 tbsp Water (30 g)
- 2 ½ tsp Active dry yeast
- 3 ½ tbsp Sugar (45 g)
- 1 Large egg
- 2 ¾ cups All-purpose flour (350 g)
- 1 tsp Salt (6 g)
- 4 tbsp Softened unsalted butter
For Glaze:
- 1 Egg yolk
- 1 tbsp Milk
Instructions
- Prepare the tangzhong by whisking together the water, milk, and flour in a saucepan. Cook over medium-low heat, stirring constantly, until the mixture becomes thick and glossy. Transfer it to a bowl and allow it to cool completely before using.
- Meanwhile, activate the yeast by mixing the lukewarm milk, water, sugar, and active dry yeast in a bowl. Let it sit for 5–10 minutes until foamy and bubbly.
- Add the cooled tangzhong and egg to the yeast mixture, then gradually mix in the flour and salt until a soft dough forms.
- Knead the dough until it begins to smooth out, then gradually add the softened butter a little at a time. Continue kneading for 10–15 minutes until the dough is smooth, elastic, and passes the windowpane test.
- Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm place for 45–60 minutes, or until doubled in size.
- Gently punch down the dough and divide it into 8 equal portions. Shape each piece into a smooth ball and place them in a greased 13×7-inch baking pan.
- Cover the shaped buns loosely and let them rise again for 30–40 minutes, or until puffy and just touching each other.
- Whisk together the egg yolk and milk, then gently brush the tops of the buns with the glaze to give them a shiny golden finish.
- Bake in a preheated 175°C (350°F) oven for 18–20 minutes, or until the buns are lightly golden and fully baked. If needed, loosely cover with foil during the final minutes to prevent over-browning.
- Remove the buns from the oven and brush with melted butter if desired. Let them cool slightly before pulling apart and serving warm.
Video
Tips & Tricks
Use the Tangzhong Correctly: Allow the tangzhong to cool completely before mixing it into the dough. This helps create an incredibly soft and fluffy texture.
Don’t Add Too Much Flour: The dough should feel slightly tacky rather than dry. Adding too much flour can make the buns dense instead of light and airy.
Knead Until Elastic: Proper kneading develops the gluten, giving the buns their signature pillowy texture. The dough should pass the windowpane test before rising.
Let the Dough Rise Fully: Both rises are importantAllowing the dough to double each time creates lighter, fluffier buns.
Brush with Butter: For an extra-soft bakery-style finish, brush the warm buns with melted butter immediately after baking.
FAQs
Can I make the dough ahead of time?
Yes. After the first rise, refrigerate the dough overnight. Bring it back to room temperature before shaping and continuing with the second rise.
Can I use instant yeast instead?
Yes. Simply mix instant yeast directly with the dry ingredients and skip the activation step.
Why are my buns dense?
Dense buns are usually caused by under-kneading, insufficient proofing, or adding too much flour. Make sure the dough is soft, elastic, and fully risen before baking.
Can I freeze the baked buns?
Absolutely. Freeze the cooled buns in an airtight freezer bag for up to 2 months. Thaw and warm before serving.
How do I store Fluffy Milk Slider Buns?
Store the Fluffy Milk Slider Buns in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months. Thaw at room temperature and warm slightly before serving for the best texture.
