Homemade Mini Slider Rolls Recipe

Ingredients

• 1/2 cup (120mL) warm milk (I prefer whole; aim for 110ºF (43ºC))
• 1 and 1/2 Tablespoons (19g) granulated sugar
• 1 and 1/8 teaspoons (3.5g) dry active yeast (or 1/2 of one packet; not instant or rapid rise)
• 3 Tablespoons (42g) unsalted butter (melted and allowed to cool)
• 1 large egg (room temperature)
• 3/4 teaspoon salt
• 2 to 2 and 1/2 cups (240-270g) all-purpose flour
• 1 large egg1
• 1 Tablespoon water

Instructions

1. 1

   In the bowl of a stand mixer or a large bowl (if you want to use your hands), whisk together the warm milk and sugar. Sprinkle the yeast over the mixture, then whisk again to combine. Allow the mixture to sit for 5-10 minutes to proof.

2. 2

   Once the yeast is proofed, add the melted butter, egg, and salt, then whisk together.

3. 3

   Add the flour to the mixture, fit the mixer with the dough hook (or use a wooden or silicone spatula) and blend until a soft dough forms. It may still be shaggy, but it should pull away from the sides of the bowl fairly easily.

4. 4

   Turn out dough on a floured surface and knead for about 8-10 minutes, adding flour about 1 Tablespoon at a time if the dough is too sticky, until smooth and elastic. Your dough should resemble the surface texture of PlayDoh when it is done. Alternatively, you can continue to knead the dough with the dough hook, but I prefer to do this with my hands so I can really feel the elasticity.

5. 5

   Place the dough in an oiled bowl, turning it over to coat, then cover with a kitchen towel and allow it to rise until it has doubled in size, about 60-90 minutes.

6. 6

   After the dough has risen, punch down the dough to deflate, then turn dough out onto a lightly floured surface. Pat the dough into a 12" long rectangle or log, then cut into 12 equal pieces.

7. 7

   Spray a 9" x 13" baking dish with nonstick spray. Set aside.

8. 8

   Shape each piece of dough into a ball by patting the dough into a small square, then pulling each corner into the center to create a pouch. Pinch the corners together to make a seal. Place formed roll into the prepared pan, spacing them out evenly (4 rows of 3).

9. 9

   Cover the rolls with a kitchen towel and allow to rise at room temperature for 1 hour.

10. 10

    Arrange a rack in the middle of the oven, then preheat the oven to 375ºF (190ºC). Whisk together the egg and water (or butter, see note #1), then brush the rolls with the egg wash. Bake rolls for 18-22 minutes, or until golden brown on top. Rolls freeze well, up to 3 months. Thaw in refrigerator overnight.