Worlds Best Soft Cloudy Milk Slider Buns

These buns are so pillowy they make store bought sliders feel like coasters. You want that squish, that glossy top, that melt in your mouth bite that holds a juicy slider without turning into mush.

Simple ingredients, dialed-in technique, restaurant level results. If you’ve ever wanted a top tier party bun or weeknight win, these buns will be the winner!

What Makes This Recipe Awesome

• Ultra-soft texture: Milk, butter, and a touch of egg enrich the dough for a cotton-soft crumb that still holds structure.
• Easy-to-scale: Make 12, 16, or 24 buns without losing consistency. The dough is forgiving and beginner-friendly.
• Shiny, golden tops: A quick egg wash gives that bakery look, while a hint of sugar boosts browning and flavor.
• Ridiculously versatile: Burgers, fried chicken, pulled pork, breakfast sliders—these buns play nice with everything.
• Next-day friendly: They stay soft for days and reheat like a dream.Hello, meal prep.

Ingredients

• Whole milk: 1 cup (240 ml), warmed to 100–110°F (38–43°C)
• Active dry yeast: 2 1/4 tsp (1 packet, 7 g)
• Granulated sugar: 3 tbsp
• All-purpose flour: 3 1/4 to 3 1/2 cups (390–420 g), start lower and add as needed
• Fine sea salt: 1 1/2 tsp
• Unsalted butter: 4 tbsp (57 g), very soft
• Large egg: 1, room temperature (plus 1 more for egg wash)
• Optional enrichments: 2 tbsp milk powder for extra tenderness; 1 tbsp honey for flavor depth
• For topping (optional): Sesame seeds, everything seasoning, or melted butter for brushing

Step-by-Step Instructions

1. Proof the yeast: In a bowl, combine warm milk and sugar, then sprinkle yeast over the top. Wait 5–8 minutes until foamy. If it’s flat, your yeast is either old or your milk was too hot.Start over—no heroics.
2. Make the dough: In a stand mixer bowl (or large bowl), add 3 1/4 cups flour, salt, and optional milk powder. Pour in the yeast mixture and crack in the egg. Mix on low until shaggy.
3. Knead with butter: Add the softened butter, 1 tbsp at a time, mixing until incorporated.Knead 8–10 minutes (stand mixer on medium-low) until the dough is smooth, elastic, and slightly tacky but not sticky. If needed, add up to 1/4 cup more flour, 1 tbsp at a time.
4. Windowpane test: Pinch off a small piece and stretch it thin. If you can see light through without tearing, you’re good.If not, knead 2–3 minutes more.
5. First rise: Shape into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, 60–90 minutes. If your kitchen is chilly, it might take longer—relax, it’s worth it.
6. Divide: Turn the dough onto a lightly floured surface. For sliders, divide into 12–16 equal pieces (about 50–70 g each).A kitchen scale helps you get the bakery look.
7. Shape the buns: Cup your hand over each piece and roll against the counter to create surface tension. You want smooth, tight balls. Place on a parchment-lined 9×13-inch pan or large sheet, spaced slightly apart for pull-apart edges.
8. Second rise: Cover loosely and let proof until puffy and nearly doubled, 35–55 minutes.When gently poked, the dough should slowly spring back and leave a slight indentation.
9. Preheat and egg wash: Heat oven to 375°F (190°C). Whisk 1 egg with 1 tbsp water and brush lightly over the buns. Sprinkle toppings if using.
10. Bake: Bake 15–18 minutes until golden on top and 195–200°F (90–93°C) internally.If browning too fast, tent with foil for the last few minutes.
11. Finish like a pro: Brush tops with melted butter for extra shine and softness. Cool 15–20 minutes before slicing—yes, waiting is hard, but it sets the crumb.

How to Store

• Room temperature: Store in an airtight container or zip bag for up to 3 days. Add a paper towel to absorb moisture.
• Freeze: Wrap tightly and freeze up to 2 months.Thaw at room temp in the bag to retain moisture.
• Reheat: Warm in a 300°F (150°C) oven for 5–7 minutes or microwave 10–15 seconds wrapped in a damp paper towel. Softness unlocked.

Nutritional Perks

• Balanced enrichment: Milk and egg add protein and vitamins, giving you more than empty carbs.
• Reasonable calories: One slider bun clocks in around 120–160 calories, depending on size and toppings.
• Better ingredients: No stabilizers or preservatives—just real food you can pronounce. FYI: that’s a win.

Don’t Make These Errors

• Overheating the milk: Milk above 115°F (46°C) can kill yeast.Lukewarm is the move.
• Adding too much flour: Slight tackiness is correct. A dry dough bakes into dense buns—no thanks.
• Skipping the butter rest: Incorporate butter slowly. If you rush, the dough can separate and lose structure.
• Underproofing: Tight, heavy buns happen when you shortchange the rise.Let the dough become puffy and alive.
• Baking too dark: Golden-brown tops are perfect; mahogany equals dry interior. Watch the last 3 minutes like a hawk.

Different Ways to Make This

• Hokkaido-style: Add a tangzhong: cook 3 tbsp flour with 1/2 cup milk until thick, cool, then mix into the dough. Result?Next-level fluff.
• Honey butter buns: Replace 1 tbsp sugar with honey and brush finished buns with honey-butter glaze. Sweet, shiny, irresistible.
• Garlic-herb tops: Mix melted butter with garlic and parsley; brush after baking. Perfect for meatball sliders.
• Whole wheat twist: Swap 25–30% of the flour with white whole wheat.Add 1–2 tsp extra milk to keep softness.
• Dairy-free version: Use oat or soy milk and vegan butter. Texture stays soft, flavor still rich, IMO.

FAQ

Can I make the dough ahead?

Yes. After the first rise, punch down, shape into balls, place in the pan, cover, and refrigerate up to 18 hours.

Let sit at room temp 45–60 minutes before baking until properly proofed.

Do I need a stand mixer?

Nope. Hand-kneading works. Expect 10–12 minutes of steady kneading until smooth and elastic.

If the dough sticks, lightly oil your hands instead of dumping in extra flour.

What’s the best size for slider buns?

Aim for 50–60 g per bun (about golf-ball-plus size). They’ll proof and bake to the perfect slider diameter—around 2.5–3 inches.

Why are my buns dense?

Common culprits: dead yeast, too much flour, cold ingredients, or underproofing. Make sure your yeast foams, dough stays slightly tacky, and proof until noticeably puffy.

How do I keep the tops soft?

Brush with melted butter right after baking and cool under a clean towel.

Steam plus fat equals that dreamy softness.

Can I add cheese on top?

Absolutely. Sprinkle finely shredded cheese halfway through baking to avoid burning. Cheddar or parmesan both slap.

How do I get perfect pull-apart edges?

Nestle the dough balls closer together in a 9×13 pan so they touch after proofing.

They’ll bake into a connected sheet you can tear apart satisfyingly.

Wrapping Up

These Worlds Best Soft Milk Slider Buns hit that magic combo: soft, sturdy, and wildly tasty. They look bakery professional, but the method is totally manageable at home. Make a batch, stash a few in the freezer, and watch your sliders level up instantly.

Fair warning: once you try these, plain buns become a distant memory. Your future self (and your guests) will thank you.