In the bowl of a stand mixer, add the flour, salt, sugar, instant yeast, egg, and melted butter. Using the dough hook attachment, begin mixing at low speed. The dough hook will begin to combine the ingredients and you will start to see a crumbly mixture form.
2 cups all-purpose flour, 2¼ teaspoons instant yeast, ½ teaspoon fine grind sea salt or kosher salt, 3 Tablespoons melted butter, 1 Tablespoon sugar, 1 large egg
Add in half of the milk and continue to mix on low speed for about 3-5 minutes. Add in the remaining milk and mix on low speed for at least 5 minutes before you decide if you need more flour.
⅔ cup whole milk
If the dough is sticking to your fingers when you touch it, it needs a little more flour. If it is cakey or crumbly or doesn't feel very soft, it needs more liquid. Make sure to add either flour or water in very small increments. I add them ½ Tablespoon at a time and allow a few minutes of kneading before adding more. Once the dough is easily climbing up the dough hook and has pulled most of the dough from the sides of the bowl and you can see about a quarter size of the dough sticking at the very bottom of the stand mixer, your dough is ready. It should feel soft, and tacky, but doesn't stick to your hands.
First Rise on the Counter
Place about 2 teaspoons of olive oil in a large bowl and coat the dough on both sides with the oil. Cover the bowl with plastic wrap and place it in a warm spot in your kitchen. Allow the dough to double in size which usually takes 45-60 minutes, but can take longer in a cold kitchen.
First Rise in the Ninja Foodi OL Series with Proof Function
Place about 2 teaspoons of olive oil in the inner pot of the Ninja Foodi and coat the dough on both sides. Close the lid and select the proof function on 95℉/35℃ and set the time for 45 minutes. It usually takes about 30-40 minutes for the dough to double in size.
2 teaspoons olive oil
Shaping and Second Rise
Separate the dough into 12 equal pieces. Form each piece of dough into a round disc and pull the edges toward the middle to form a dough ball that has a smooth top. Sometimes you have to shape it a few times to create the tension on top that is very smooth. See the recipe article for a video tutorial if needed.
Place each dough ball on a parchment-lined baking tray or in a non-stick pan if you are baking in the Ninja Foodi. They should be placed about ½" apart. Loosely cover the tray with plastic wrap or you can set the pan on the Ninja Foodi rack in the low position and use the proof setting for the second rise.
Let the formed slider bun dough rise a second time for about 20-30 minutes or until they puff up slightly.
Baking the Slider Buns
Preheat the Oven to 400℉/200℃ or if you are baking in the Ninja Foodi preheat it on bake/roast at 350℉/175℃ for a full 10 minutes.
If you want to add sesame seeds, whisk 1 large egg with 1 Tablespoon of water and brush over the tops of the buns. Sprinkle on the sesame seeds.
Place the buns into the preheated oven or Ninja Foodi. Bake in the oven for about 12-15 minutes or until they are golden brown. Bake in the Ninja Foodi for 8-10 minutes or until they are golden brown.
Butter Wash
Immediately after you remove the buns from the oven or Ninja Foodi, brush the tops of each bun with melted butter. This keeps the buns soft and shiny.
2-3 Tablespoons melted butter
Storing of Slider Buns
Allow the buns to cool on a cooling rack for at least 10 minutes before serving. Once completely cooled they can be stored in an airtight container (or ziplock bag) for up to 2 days at room temperature. Or, place them in the refrigerator for up to 7 days. The buns can also be frozen for longer storage.
Nutritional information is for the buns only, not the sesame seed topping or butter wash since those are optional.
Common Substitutions
Yeast
You can use active dry yeast and proof it first by combining it with warm water and letting it sit for 10 minutes until it becomes bubbly and then adding to the bread dough.You can also use bread machine or rapid-rise yeast in this recipe without any changes.
Milk
You can use a combination of ⅓ cup heavy cream and ⅓ cup of water instead of whole milk. Or you can use ⅔ cup of half and half.