3½ cups all purpose flour
pinch of salt
¾ cup water
1 tbsp rapid rise yeast
¼ cup sugar
2 tbsp margarine or melted butter
2 tbsp butter (for brushing)
1. Add all ingredients to the bowl of your mixer (excluding the 2 tbsp of butter for brushing)Beth dissolved the yeast in the warm water first and then added the rest of the ingredients. Using the hook attachment, mix everything together on medium low for about 3 to 5 minutes or until the dough is smooth and elastic and the side of the bowl is clean. The dough should be a bit sticky but manageable. If the dough is too hard or dry add a bit more water, or if it's too sticky add more flour.
2. Cover the bowl with a clean damp kitchen towel and let the dough rise until doubled in size.
3. Drop the dough onto a lightly floured surface and roll it out so that it's about ⅓ inch in thickness. Using a 2 inch cookie cutter, cut the sliders. You should get about 25 sliders from all this dough. Use the leftover dough by kneading it a couple times and rerolling it to a ⅓ inch in thickness. Place the cutout sliders onto the prepared baking sheet leaving a little space in between them, as they will continue to rise.
4. Cover the buns with a damp kitchen towel and let them rest for another 30 minutes or until doubled in size.
5. Preheat oven to 375 F degrees. Line a baking sheet with parchment paper.
6. Brush the slider buns with melted butter and bake for 10 to 12 minutes or until golden brown.
To speed up the time required for the dough to rise, preheat your oven to 200 for a couple minutes, just until it's warm in the oven. Turn oven off and place your bowl with the dough, covered with the towel. Close the oven door and let it rest until the dough has doubled in size. If the yeast is fresh it should be ready in half hour to an hour.
Serving size: 1 slider Calories: 91 Fat: 2.2g Carbohydrates: 15.6g Sugar: 2.1g Sodium: 14mg Fiber: 0.6g Protein: 2.2g Cholesterol: 7mg