Bread Machine Slider Buns

The boys love having handcrafted rolls, be it for hamburgers, sliders, or even just snacking on. I have been working on this recipe, which has my Zojirushi bread machine doing most of the work for me. It frees up a lot of time, so I can be down in the garden instead of kneading bread. All I have to do is take it out, shape it into buns, and let it do the second rise, then a quick bake in the oven.

I only tested this recipe in a Zojorushi bread machine. The Zoji preheats the ingredients, whereas most bread machines do not. To use a different machine, you will need to heat the milk and butter in a small saucepan to about 120° and then proceed.

Slider Buns


  • ½ cup whole milk
  • 1 large egg, beaten
  • ¼ cu unsalted butter, diced
  • 303 grams of all-purpose flour
  • 2 Tbsp granulated sugar
  • ½ tsp fine sea salt
  • 1 tsp active dry yeast

Egg Wash:

  • 1 large egg
  • 4 tsp water


Add the ingredients in the order listed into a Zojirushi bread machine. Set for dough cycle (on our machine, it takes 1 hour and 50 minutes) and turn it on. During the first kneading cycle, check on it in case it needs a tiny bit more flour. The butter takes a few minutes to knead in smoothly.

When the cycle is done, knock out on a lightly floured work surface and divide into 8 sections.

Shape gently into a ball and place on a lightly oiled baking sheet.

Whisk the egg and water together and brush it over the buns.

Let rise, uncovered, in a warm area for 40 to 60 minutes, until doubled. I use a heating pad set on medium, that I prewarm the baking sheet on for 10 minutes before the dough is ready.

Preheat the oven to 375° in the last 10 minutes of the rise.

Bake for about 15 minutes, and the rolls are golden brown on top.

Use a thin spatula to transfer to a cooling rack.

If storing for the next day, store in a sealed plastic bag. Buns can be double-wrapped and frozen for up to a couple of months. Let thaw and use.

Makes 8 buns.


If you want full-sized hamburger buns, divide them into 6 sections.