Homemade Slider Buns

Whether for kids’ lunches or the next cookout, these Homemade Slider Buns are great to have on hand for mini sandwiches and burgers.

A good burger starts with a good bun. I’m sure you’ve heard the saying a few times. I, however, have heard Gordon Ramsay say it thousands of times. Any time he’s at a restaurant to try a burger or making videos of how he makes his burgers for his restaurants, he always emphasizes the importance of the bun. Just like good sandwich bread brings the perfect BLT or pastrami sandwich to the next level, a burger bun must be soft and pillowy to the touch, with a defined exterior that gets crisp when toasted, giving you a little bit of crunch when you take a bite. It’s a delicate balance, getting a bun like that, especially when you know that it’s going to be the base for not only your burger patty but also the host of toppings and condiments you might include. After all, no one wants a soggy bun drenched in the juices of the burger or, worse, the pulp of a tomato.

This recipe is a fun baking project, but that doesn’t mean that if you’re not a baker, you should shy away from trying it! We’re right here with you, every step of the way, to make sure that dough turns into some beautiful buns. So go forth with bravery: you’ve got this.

Can I customize my slider buns?

Of course you can! This is fully a build-your-own slider endeavor. Try replacing half of the all-purpose flour with whole-wheat flour for a healthier bun with a slightly nutty, toasted taste. Or you can also swap out the sesame seeds for poppy seeds or “everything bagel” seasoning.

You can also experiment with the sweetener used for this recipe, if you so choose—we use regular granulated sugar, but you can always swap it for maple syrup or honey for a deeper, richer, more malty flavor. And if you’ve got some dairy-free guests, simply switch out the melted butter with coconut oil or a neutral oil, like canola.

How do I store leftovers?

Like any good bun, it’s best to eat these just out of the oven or slightly cooled, when the buns are at their freshest. However, these buns can also be stored in an airtight container at room temperature for up to 4 days. Anything longer than that, and we recommend wrapping the buns in plastic wrap and storing them in a freezer bag for up to 3 months, making sure to thaw them thoroughly at room temperature prior to use.

Once thawed, just toast them on the grill or, for a slightly more noticeable crunch, in the air fryer or toaster oven, an aspect that’ll complement the juices of your meat filling perfectly.

Serving suggestions

Use these homemade buns to make a variety of sliders for your next cookout: they’ll work for everything from Meatball Sliders and Cheeseburger Sliders to a simple, kid-friendly Ham And Cheese Slider. You can even use them to make mini Salmon Burgers, or top them with some Instant-Pot BBQ Chicken to get that ‘pulled pork feel.’ Or heck, just go for broke and make this Slow-Cooker Pulled Pork (Island Style)—just don’t forget to douse that delicious, tender meat in some good, old-fashioned Bourbon BBQ sauce, Southern style.

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