Soft & Golden Sourdough Brioche Slider Buns

Sourdough Brioche Slider Buns are the perfect vessel for so many delicious recipes! Whether you want to make little slider burgers for your kids, use them for lunch sandwiches or for bbq sliders to serve as an appetizer. No matter how you serve them, they will be a hit!

If you have never made sourdough brioche, it is very simple. It starts with a soft bread dough full of egg and butter (very similar to my sandwich bread). You knead that dough until it’s beautifully smooth, let it bulk rise and then shape it into any buns you like. It gets brushed with egg wash to give you that classic golden brioche top.

What I love about making these sourdough brioche buns as little sliders is they are the perfect size for so many things. They are great for kids, appetizers or even as a side. You can make these buns in a double batch and store them in the freezer to have on hand whenever you need.

Tips for Making Sourdough Brioche Slider Buns

1. When mixing your dough, you need to trust the process. Initially when you add the butter, the dough will be extremely greasy and it will seem like it isn’t incorporating. Keep mixing that dough for 7-10 minutes and you will get the most beautiful, soft, smooth dough.
2. I recommend finding a nice warm spot for this dough to do the bulk rise otherwise it can take quite a long time. I like to turn my oven on for a couple minutes just to get warm, then turn it off and place my bowl of dough covered in there.
3. After the buns have been shaped, you want to make sure you give them ample time to rise back up before baking. If you do a cold proof first, they will take a bit longer to rise.

Sourdough Brioche Slider Bun Ingredients

Sourdough Starter– You want a nice and strong, fed sourdough starter. I always recommend a 1:4:4 ratio feed before using to bake.

Flour- Use whichever type of flour you typically use to make bread. Bread flour or unbleached all purpose flour.

Milk– This is the liquid used instead of water for a nice soft and flavourful bun. I like whole milk.

Egg– Adding egg, helps give the buns their texture and beautiful color.

Butter– You want to use nice soft butter so that it can blend into the dough nicely. Salted or unsalted works.

Sugar- Just a little big of regular granulated sugar goes into this dough.

Salt- Any fine salt will work.

The Steps

Make the Dough & Bulk Rise

1. Start by whisking together the milk, sourdough starter, sugar and eggs in a large mixing bowl with a dough whisk or with your mixer on low speed.
2. Then, add the flour and salt and mix by hand or with an electric mixer and dough hook attachment until a dough form.
3. Once the flour is all incorporated, add in the softened butter in chunks.
4. Knead the dough until all the butter is incorporated and you have a soft, smooth dough. You want to knead it for about 7-10 minutes.
5. Gently form the dough into a ball and place in a bowl, covered with plastic wrap and let it bulk rise in a warm spot for about 6 hours. You want to the dough to get nice and puffy and almost double in side. See photos.

Shape & Rise

1. After your dough has risen, dump it out onto a clean counter. Cut the dough into roughly 24 pieces. They should be around 40-45 grams each but you don’t have to measure.
2. Take each piece, and pull the sides underneath, pinching at the bottom to create a nice round bun shape.
3. Once all the pieces are shaped into smooth balls, place them into a greased 9×13 baking dish.
4. Cover with plastic wrap and then you can either put the in the fridge to cold proof overnight or for a day until you are ready to bake them OR go straight to the final rise.
5. If you aren’t doing a cold proof, cover the buns and let them rise one last time for a couple house until nice and fluffy. If you did the cold proof, remove the buns from the fridge about 4 hours before you want to bake them and let them rise in a warm place.

Bake

1. Finally, preheat your oven to 350F.
2. Mix together the egg and water to make an egg wash, and brush it over the tops of the risen buns.
3. Bake the buns for about 25 minutes or until the tops are nice and golden.
4. Brush them with butter immediatly after they come out of the oven. Allow them to cool for a few minutes before pulling apart and enjoying!

If you give this recipe a try, leave a comment or a recipe review below!

Looking for more delicious sourdough recipes to try?

https://cmbarndominium.com/easy-apple-cream-cheese-sourdough-french-toast-bake/

https://cmbarndominium.com/how-to-make-delicious-sourdough-baguettes/

https://cmbarndominium.com/perfectly-soft-gooey-sourdough-monkey-bread/