Whole Wheat Slider Buns
2 hrs, 33 mins
• 1 packet Anthony’s Goods Active Dry Yeast • 1 tbsp honey • 1 cup warm water (around 115F) • 1 ½ cups whole wheat flour • 1 ⅔ cups all-purpose flour • 1 ½ tsp salt • 1 large egg, beaten • 3 tbsp unsalted butter (melted), divided
These adorable mini burger buns are made with a blend of whole wheat and all-purpose flour for a perfectly soft texture. Not a fan of sliders? Simply divide the dough into 4 instead of 8 for bigger portions. 1. In a medium bowl, dissolve the honey in warm water, then add the active dry yeast. Stir and set it aside for 5-10 minutes until foamy. 2. In a large bowl, whisk together the flours and salt. Pour in the yeast mixture, 2 tbsp of the melted butter and the beaten egg. Mix until a dough forms. If needed, add a small splash of warm water to bring it all together. 3. Knead the dough for 5-10 minutes, then place it back in the bowl and cover it with a towel. Let it rise for one hour, until doubled in size. 4. When the hour is up, knead the dough a few times to deflate it, then cut it into 8 equal pieces. Shape each piece into a ball, then place them on a baking sheet lined with parchment paper and press down to flatten them a bit. Leave a couple of inches of space in between the balls of dough, and rest for another 30 minutes. 5. When the time is almost up, preheat the oven to 375F and brush the tops of the buns with the remaining 1 tbsp melted butter. Bake for 15-18 minutes, until golden brown. 6. For the best texture, resist the urge to eat them right away and let the buns cool before cutting and serving.