These vegan slider buns contain no dairy or eggs but still give us a fluffy chewy bread perfect for your next BBQ. Use these vegan slider rolls for appetizers or a main course, but make enough for everyone because they’re going to go fast.
The BEST slider buns
This easy slider recipe is perfect for any occasion. Made with just a few simple ingredients and a little prep work (about 10-15 minutes of active time) you get a wonderful batch of soft slider buns.
Use your mini slider buns for burgers or sandwiches when you want something small but easily handheld. These sliders can be great for parties and tailgates because one batch makes plenty to share and every sandwich is a perfect size.
Slider buns ingredients
Flour: You can use all-purpose flour or bread flour but I recommend bread flour for a nicer texture and flavor. The protein in it will help for a nicer crumb.
Yeast: You will need one packet of active dry yeast.
Salt: Adding in a little salt will help to make the flavors of the bread stand out a bit more and taste even better.
Water: Make sure that the water you use isn’t too hot or too cold. A good rule of thumb is lukewarm, or 110 degrees F on an instant-read thermometer.
Oil: Use vegetable oil or olive oil depending on what you have on hand.
Sugar: This won’t sweeten the bread but it will help to feed the yeast so that it proofs the bread dough up nicely. If you’re not a vegan and looking for another sweetener option, honey will work instead of granulated sugar.
What you’ll need to make this recipe
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Tips for making vegan slider bun recipe
Making these buns is super easy and simple (two of the reasons why I love it so much!) Making the dough is fairly quick as you don’t have to proof the yeast beforehand either.
I do recommend making sure that the yeast is not too old or expired before use so double-check the packet’s expiration date and make sure you’re still within a good range.
You will know that your bread dough is kneaded enough when you can poke the lump of dough with your finger and immediately see the dough try to fill in that indent with dough. The springiness of the dough trying to fill in that gap is a great indicator that the dough has been well kneaded and the glutens are working in your favor.
When dividing the dough into 12 little balls, if you have a kitchen scale handy measure the lumps out into about 2 ounce-sized balls. I think mine all came up to about 2.10 ounces and that’s what gave me 12 rolls of the exact same size. Your actual measurement may vary though as you could use more or less flour than I did so just measure the dough as a whole and divide by 12.
To make these into vegan sesame buns simply brush the top with a vegan egg wash and sprinkle with sesame seeds before baking. Olive oil is an okay alternative but will not glue the sesame seeds down so be warned they will fall off when touched. I do not keep vegan egg alternatives on hand so I used olive oil and learned this the hard way.
When the rolls come out of the oven the tops will be hard and the bread will sound hollow when tapped. As you allow the bread to sit and cool it will soften and within a few hours you may get wrinkles on the top of your buns. This is actually a great sign that the bread has retained some moisture and that the bread inside is going to be great so don’t be alarmed.
FAQ’s about homemade slider buns
Slider buns are like dinner rolls that have been split in half and filled like a sandwich. You can make them into just about any type of sandwich from loose meat to ham and cheese to a cheeseburger or parmesan chicken sandwich. The options are truly limitless and what makes sliders great is that they’re small and compact so you can eat multiple or save room for other appetizer-type foods.
You can make these slider buns in a bread machine by adding in all of the ingredients in the order of your bread machine manual. Then close the lid and set it to dough cycle. Once proofed, punch it down and divide it out into rolls, place it into a greased baking dish to proof again, and then bake as directed on the recipe card.
How to make vegan slider buns
In a bowl whisk together the flour, yeast, and salt.
Make a well in the center and add to it the sugar, oil, and water.
Stir to combine.
Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Feed it more flour as needed to get it no longer sticky. You may need to add up to another cup of flour.
Place in a greased bowl and cover. Let rise until doubled, about 1 hour in a warm place.
Punch down and divide into 12 equal sized pieces. I like to roll them into balls, flatten them and then tuck the edges up and underneath so I create a rounded top (like a bell shaped mushroom) so that they bake with a smoother appearance on top.
Place into a greased 9×13 baking dish. There will be space between each roll.
Cover again and rise until doubled (about another hour). The rolls should be touching their neighbors now.
Bake in the oven at 400 degrees F for 15 minutes or until golden brown on top.
Brush top with a vegan butter spread or olive oil immediately after removing from oven.
More great vegan recipes to try
- Simple Dairy Free White Bread
- Vegan Dinner Rolls
- Vegan Apple Upside Down Cake
- Vegan Hamburger Buns
- Spiced Vegan Apple Bundt Cake
- Rich and Chocolatey Vegan Mug Brownie
Vegan Slider Buns
- 2 1/2 cups Flour all-purpose or bread
- 2 1/4 tsp Yeast (one packet)
- 1 1/2 tsp Salt
- 1 cup Water
- 3 tbsp Vegetable or olive oil
- 2 tbsp Granulated sugar
- In a bowl whisk together the flour, yeast, and salt.
- Make a well in the center and add to it the sugar, oil, and water.
- Stir to combine.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Feed it more flour as needed to get it no longer sticky. You may need to add up to another cup of flour.
- Place in a greased bowl and cover. Let rise until doubled, about 1 hour in a warm place.
- Punch down and divide into 12 equal sized pieces. I like to roll them into balls, flatten them and then tuck the edges up and underneath so I create a rounded top (like a bell shaped mushroom) so that they bake with a smoother appearance on top.
- Place into a greased 9×13 baking dish. There will be space between each roll.
- Cover again and rise until doubled (about another hour). The rolls should be touching their neighbors now.
- Bake in the oven at 400 degrees F for 15 minutes or until golden brown on top.
- Brush top with a vegan butter spread or olive oil immediately after removing from oven.
Bread machine option
- Place ingredients in order of owner manual for your specific bread machine.
- Turn the machine to "dough cycle" and close the lid. Waiting for the beep.
- Once the dough has been proofed, punch it down and continue with the above recipe starting off where the dough is divided and shaped into rolls for a greased baking dish.