I finally did it. After years of loving the Sprouted Wheat Burger Bun recipe, I made sliders for our Christmas gathering and discovered I liked the smaller sized buns even better! Why? Because I could still have a taste of all the fixin’s without the bigger commitment of a whole sandwich on my plate. These Sprouted Wheat Sliders Buns are exactly half the size of the original buns—ideal for parties, kid-friendly, and they make it easy to cut back on carbs and portion size too.
The best part? This recipe makes 32 slider buns and they freeze well for whenever you need them. Try a variety of seeds for topping and serve slider buns with BBQ Pulled Pork or Chicken Sandwiches for your Super Bowl Party, Curry Chicken Salad for bunches and buffets, Reuben Sliders on St. Patrick’s Day, or turkey salad sandwiches after Thanksgiving. Of course, we’ve been known to toast and butter them for breakfast too.
- 1 tablespoon active dry yeast
- 2 tablespoons butter -- melted
- 1 whole egg
- 1 whole egg yolk
- 2 teaspoons sea salt
- 1 whole egg white -- reserved
- sesame seeds, poppy seeds, caraway seeds, herbs, or rolled oats -- optional
- extra virgin olive oil