German Sliders Recipe (Partyrad)
Serves 15
30 mins prep
20 mins cook
60 mins Resting Time
110 mins total
This sliders recipe is a big hit when grilling out! I grew up eating them in Germany as a side with grilled bratwurst, meat, and salads. I love the versatility of topping these slider buns with different seeds or cheese before baking. This way everyone can easily find their favorite roll... but who am I kidding. Nobody stops at one roll.
This dough is a great base for German bread rolls, you can cluster them together like I did for a party-appropriate wheel or bake them as separate rolls for a German breakfast.
German Sliders Dough
Toppings
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Combine the dry yeast, sugar, and lukewarm water in a bowl and allow to sit for 5 minutes until bubbly. In the bowl of a stand mixer, sift together flour and salt. Add in the oil and water yeast mixture. Using the dough hook, knead on the highest setting for 5 minutes (or knead for 10 minutes using your hands). The dough should be smooth and not stick to the sides of the bowl or your hands. If too soft, add more flour. If too tough, add more water.
2 200 Lukewarm water⅕ 7 active dry yeast⅕ 1 granulated sugar3 300 all-purpose flour⅕ 1 salt⅕ 1 olive oilShape into 15 small rolls. To do this, I like to first shape an even-thickness log, then cut into thirds and cut each third into 5 pieces. The seam should end up on the bottom of the roll.
Prep a baking sheet with parchment paper or a silicone baking mat.
Beat the egg with equal parts water, now dip the top of each roll into the egg wash, then into the seeds, and assemble on the baking sheet.
⅕ 1 eggDip the top of each roll in the egg wash, then in your topping of choice. This works well with seeds, but you may need to sprinkle shredded cheese on top instead of dipping the roll upside down.
pumpkin seedspoppy seedsgruyère cheesePlace on the baking sheet, leaving about 1/2 inch or 1 cm gaps between the rolls. Cover loosely with a clean linen towel, and allow to rise in a warm spot in your home until doubled in size. This should take about 1 hour.
Preheat oven to 190 degrees Celsius or 375 degrees Fahrenheit.
Once the oven has reached temperature, place the rolls (still on the backing sheet or cake pan) onto the middle rack. Sprinkle generously with cold water. Immediately close the door to trap the steam and bake for 20 minutes or until golden brown. After baking, transfer to a cooling rack. Enjoy with some grilled Bratwurst like my favorite German-style Bratwurst from Schaller and Weber, creamy German potato salad, or use as slider buns for sandwiches or Frikadellen.
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