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Home » Sprouted Grain » Slider Buns

Sprouted Wheat Slider Buns for Party Sandwiches

Published January 13, 2016. Last updated July 17, 2019 by Judy Purcell 9 Comments

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Healthy bread making with sprouted wheat

These Sprouted Wheat Sliders Buns are exactly half the size of our sprouted wheat burger buns—ideal for parties, kid-friendly, and they make it easy to cut back on carbs and portion size too.

Slider buns are kid-friendly in size and healthy too.

I finally did it. After years of loving the Original Sprouted Wheat Burger Bun recipe, I made sliders for our Christmas gathering and discovered we liked the smaller sized buns even better!

Why? Because I could still have a taste of all the fixin’s without the bigger commitment of a whole sandwich on my plate.


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One Recipe—32 Sprouted Wheat Slider Buns

The best part? This recipe makes 32 slider buns and they freeze well for whenever you need them.

Try a variety of seeds for topping and serve slider buns with BBQ Pulled Pork or Chicken Sandwiches for your Super Bowl Party, Curry Chicken Salad for bunches and buffets, Reuben Sliders on St. Patrick’s Day, or our Cranberry-Avocado Cranberry-Avocado Turkey Salad Sandwiches after Thanksgiving.

A delicious, healthy recipe for using every last bit of Thanksgiving turkey.

Cranberry-Avocado Turkey Sliders

Of course, we’ve been known to toast and butter them for breakfast too.

Read more about the benefits of sprouted wheat on my Sprouted Wheat French Bread post and check out even more recipes using sprouted wheat flour below.

You can even make your own sprouted grain flour at home.

In this video, we show you how to work with sprouted wheat dough to get the very best results. Follow this example and simply divide the dough by 32 instead of 16.

The perfect size buns for parties or simply reducing portion size. Learn to make healthy bread at home with this Sprouted Whole Wheat Slider Buns recipe. Soft, delicious bread using 100% sprouted whole wheat!

Sprouted wheat slider buns on a place mat.
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Sprouted Whole Wheat Slider Buns

Soft, 100% sprouted wheat slider buns for party or simple portion control.
Prep Time1 hour hr
Cook Time30 minutes mins
Rising Time2 hours hrs 30 minutes mins
Total Time4 hours hrs
Course: Bread
Cuisine: American
Servings: 36 buns
Author: Judy Purcell
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Ingredients

  • 2 cups water 110-115°F
  • 1 1/4 ounce package active dry yeast (2 1/4 teaspoons)
  • 1/4 cup honey
  • 5 1/2 cups sprouted white whole wheat flour
  • 2 tablespoons melted butter
  • 1 egg
  • 1 egg yolk
  • 1 egg white , reserved
  • 2 teaspoons sea salt
  • sesame seeds , or poppy seeds, caraway seeds, herbs, rolled oats -- optional
  • avocado oil , or extra-virgin olive oil
US Customary - Metric
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Instructions

Using a Stand Mixer: (This can also be mixed with a spoon and kneaded by hand.)

  • In the mixer bowl, sprinkle 1 package yeast over 2 cups warm water (110-115°F) and 1/4 cup honey; let stand for 5 minutes to soften and bloom yeast. While yeast rests, prep a bowl or proofing tub with a little oil for the dough in step 4 by spreading the oil in a thin layer inside the bowl.
  • Using the paddle attachment, mix in 2 tablespoons butter, 1 whole egg, 1 egg yolk (reserve egg white), and 2 1/2 cups of the flour on medium-low speed until smooth. Drape with a towel and let dough rest for 20 minutes.
  • Add 2 teaspoons sea salt and enough of the remaining flour (1/2 cup at a time), mixing 1 minute after each add, to form a soft, shaggy dough (up to 5 1/2 cups total - humidity can affect the amount of flour it will take).
    Once the dough holds it's shape (though sticky) and is stable on the mixing paddle, spread 1/4 cup of flour out on the counter and sprinkle on dough. (See recipe video for demo.)
    With floured hands, knead dough by folding over and turning 4 or 5 times to form a soft ball that holds its shape and no longer slumps. Scrape any remaining flour from the counter and spread 1 tablespoon of oil on the counter. Leave the dough to rest on the counter and cover with a bowl for 5 minutes.
    With oiled hands, fold the dough 4 or 5 times again, and cover with the bowl to rest again for 5 minutes. Repeat one more time so the dough has 3 folding processes and 3 rests of 5 minutes each. This process allows the flour to fully hydrate.
    TIP: Because the dough can be tacky, use a pastry knife to help the dough release from the counter rather than adding more flour, which will make the dough heavy.
  • While you shouldn't need to, at this point, if the dough is still is not holding its shape and is too wet to handle, add 2-3 tablespoons more flour and complete the folding process again with an additional 5 minute rest.
    Otherwise, after the three folding/resting cycles, if the dough is forming a soft ball and is manageable with oiled hands, place the dough in an oiled bowl, turning over so the oiled surface it face-up.
  • Cover the bowl with plastic wrap and then a towel and let it rise in a warm spot (above 70°) for about 1 1/2 hours, or until nearly doubled in bulk. (The oven, with the oven light ON is a good place to let the dough rise if the room is cool.)
  • With oiled hands, punch down dough and divide it into 32 pieces on a lightly oiled surface (It is ideal to use a kitchen scale to measure the dough and then divide by 32 for the ideal weight of even bun).
    Shape each piece into a round, smooth ball, place on a parchment-lined baking sheet, and flatten with the palm of the hand to about 2-inches across (it helps to have oil on your hands when flattening the buns). It is best if the sides of the buns touch when flattened.
    Cover with a lightweight smooth towel, tented aluminum foil, or inverted rimmed baking sheet if the room is drafty. Let rise about 40 minutes, or almost doubled in size. (Because the dough can be tacky, avoid covering with terry cloth or microfiber cloth towels, which can "grab" the top of the dough.)
  • Just before placing in the oven, brush the buns gently with the beaten egg white on all exposed sides, sprinkle with sesame seeds. Alternatively, brush with melted butter once the are baked and removed from the oven for soft, matte finish.
  • Bake the buns at 375°F until golden in color 16-18 minutes, or until the interior registers 190°F using an instant-read thermometer. Cool the buns on the pan on a wire rack for 10 minutes, then remove from pan and cool completely on the wire rack. Slice once completely cooled.

Video Displays Here or In Post

Notes

The egg wash helps the seeds to stick and give the buns a shiny crust. Brush with melted butter for a soft, matte finish. The weather and type of flour can have an impact on the feel of the dough and how tacky it feels. Avoid adding a lot of extra flour to the dough to make it more manageable. Instead, use a pastry knife to scrape and lift it when kneading or switch to an oiled surface and oil for your hands to manage the dough.
Buns can be made in advance and frozen for up to 3 months.

Equipment

measuring the internal temp of hicken on the grill with thermomter
Instant-Read Thermometer

Nutrition

Calories: 79kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Cholesterol: 11mg | Sodium: 139mg | Potassium: 71mg | Fiber: 1g | Sugar: 2g | Vitamin A: 35IU | Calcium: 8mg | Iron: 0.7mg
Learn how to make this and all recipes even easier!Check out our Monthly Meal Prep System!

More Sprouted Whole Wheat Recipes:

  • Zucchini-Ginger Bread: Sprouted Wheat, More Zucchini, Bits of Ginger

  • Apple Walnut Bread

  • Parmesan Sprouted Wheat Bagels

  • Pioneer Woman’s Sloppy Joes & Caramelized Onion Sprouted Wheat Buns Recipe

  • Sprouted Wheat Burger Buns

  • Sprouted Wheat French Bread

  • Sprouted Light Rye Sandwich Buns

  • Sprouted Wheat Dinner Rolls

  • BBQ Chicken Pizza: Five Pies in Five Days

  • Sprouted Wheat Soft Dinner Rolls

  • Sprouted Wheat Cinnamon Rolls

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Filed Under: Baking, Bread, Celebrations, Make Ahead Meals, Party Foods, Recipes, Sprouted Grain Tagged With: buns, sandwiches

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    Rating




  1. Kelly again says

    July 9, 2024 at 1:16 pm

    5 stars
    Shoot! I forgot to say I used whole wheat Atta flour. You don’t have to use sprouted flour. Any whole wheat flour will work. Sprouted flour is supposed to be more nutritious and digestible.

    Reply
    • Judy Purcell says

      July 17, 2024 at 2:37 pm

      Thank you, yes, whole wheat flour works great!

      Reply
  2. Kelly says

    July 9, 2024 at 1:15 pm

    5 stars
    Shoot! I forgot to say I used whole wheat Atta flour. You don’t have to use sprouted flour. Any whole wheat flour will work. Sprouted flour is supposed to be more nutritious and digestible.

    Reply
  3. Kelly says

    July 9, 2024 at 1:11 pm

    5 stars
    YOU HAVE TO MAKE THESE but with easy changes. When the dough starts to get thick, change to the dough hook. I didn’t bother taking the dough out and kneading it. Just turn the mixer back on for the kneading and 5 minute covered resting periods as posted Set a timer while you do something else. No. 6 and 7 in the recipe are edit errors. Just cross them off. I got 12 x 36g sliders, 6 x 90g burger buns, for my son, and the remaining dough I weighed and got 6 x 57 g because that’s what was left. Good burger size for me as I don’t look like I’ve missed a meal. Haha. Fabulous recipe! So tasty. They dome up beautifully and the crumb is incredible. I did use 1 T of Diamond Crystal Kosher salt because that’s what I buy. You have to use more with this salt. I will up the salt a little bit next time. Thank you for an amazing recipe!

    Reply
    • Judy Purcell says

      July 17, 2024 at 2:40 pm

      Hi Kelly, thank you for letting me know you loved the recipe—that makes my day! And thank you for mentioning the editing error so I could get that fixed. 🙂 Good idea using the dough hook and letting the dough rest in the mixing bowl too, I appreciate all your feedback!

      Reply
  4. Joni Gomes says

    July 18, 2019 at 11:36 am

    5 stars
    I’m really into making homemade breads these days and it makes so much sense for me to make my own burger buns as well! That sprouted white whole wheat flour looks amazing!

    Reply
  5. Raymund says

    January 18, 2016 at 12:27 am

    5 stars
    Ohhh I cant wait to try those with a good sized patty!

    Reply
  6. ChgoJohn says

    January 16, 2016 at 8:11 pm

    5 stars
    I’ve not had the best of luck baking whole wheat loaves, Judy, and for that reason haven’t tried sprouted wheat. These buns look so good, though, and I, too, can appreciate a smaller sized bun. I think it’s time I dip back into the whole wheat flour bin and try again. Your recipe is a great place to start. Thanks for sharing.

    Reply
  7. John/Kitchen Riffs says

    January 14, 2016 at 10:32 am

    We’ve never baked with sprouted whole wheat flour. Definitely need to try it! The flour certainly has its benefits. Anyway, love the size of these buns! Perfect for portion control. Plus they’re cute. 🙂

    Reply
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