This Almost No Knead Slider Buns Recipe makes for the most delectable Miso and Mango Lamb Sliders! Perfectly cooked juicy roasted meat with some spices, sandwiched between two slices of soft bread!
In the words of my husband (ever the smart ass), “leftovers are like memories. Never the real event, but always a reminder of what once was”. I, on the other hand, think that leftovers almost always get a bad rap. Which is unfortunate, because with a little bit of thought, leftovers can be transformed into something even better than the original meal!
Whenever we have roast at home, there’s always going to be roast meat sandwiches the next day. There’s not a lot that’s more delicious than perfectly cooked juicy roasted meat (leftover or not) with some spices, sandwiched between two slices of bread.
Making this delicious Miso and Honey Roast Lamb recently meant that we were going to be left with leftovers. So this time I took the roast meat sandwiches a step further and instead made these amazing Miso and Mango Lamb Sliders with this {Almost} No-Knead Slider Buns recipe!
This bread recipe is something that I’m really excited about, so I can’t wait to tell you about it! I want to write about how much I love making bread (check out all my popular bread recipes here!), and how I used to bake bread as a stress-reliever in the weekends after a long week of classes and studying (it’s the kneading!), and how much I love the smell of baking bread.
My homemade white bread recipe (sandwich bread), buttery brioche bread, ultra soft Japanese milk bread, as well as my brioche buns, hot dog buns, New England hot dog buns are all super popular on the blog. And I’ve had thousands of readers who have taken to bread-making by following those recipes and making those breads!
So you know these almost no knead slider buns are going to be gooooood! 🙂
Before I moved to the US, I used to call these mini burger buns. But here they call them slider buns. A bun by any other name will taste as great though, so there’s nothing in the name. 🙂
You will love this slider buns recipe!
- They are really easy to make,
- You don’t have to use a mixer,
- And you don’t have to knead the dough for long at all (just a mere 2 minutes-or less, long enough to make a ball of dough). Hence, (almost) no-knead.
The one thing it requires however is a long cold rise (in the fridge for 24 hours), and then a second short rise (about 1 hour in a warm place in your kitchen or elsewhere in the house), before being baked.
First get all your ingredients ready before you start making the dough. Start by mixing the wet ingredients together (including the melted butter).
Then mix that with the dry ingredients and use a spoon to form a mass as shown below.
Turn it out on to a lightly floured surface and knead until you get a soft, slightly sticky ball of dough (which is about two minutes).
Then before you transfer this dough to your refrigerator, you need to make sure that the dough is oiled properly and that it’s also placed in a well oiled large bowl (as shown below). The gluten that’s needed for good bread structure develops during this slow rise phase.
For slider buns, you need to cut this dough into 20 pieces (roughly equal in size). Then roll up each piece with your hands to form a smooth ball with no creases (see pictures below).
I have sprinkled sesame seeds on top of the slider buns, but that’s completely optional. They do somehow make the slider buns look more awesome, don’t they? 🙂
Once the bread rolls have been baked, they will keep up to 2 days at room temperature. Remember that these have no preservatives (unlike store-bought ones)! So keep them in the fridge in an airtight container. They can be re-heated in the oven or brought back to room temperature before use.
And it’s mango season here! It’s when you start seeing those beautiful tropical mangoes with red and orange skins!
Simple tips to choose the best mangoes
- They should be firm, with a slight give. (Don’t press too hard, or with your fingernails – not fair by the next customer who might be looking to buy some).
- Smell the top of the mangoes. Most mangoes smell incredibly sweet when they are perfectly ripe.
I always do these two things when buying mangoes (apart from looking at the colouration on the skin, which however varies between types of mango depending on where they were grown), and I’ve never had a bad mango!
When growing up in Sri Lanka (where beautifully ripe mangoes on trees are found all over the island, any time of the year, and mango curry is a staple) we used to eat the skin of mangoes as well, like how you would eat an apple. However this is not recommended with store-bought ones, unless you know for certain that they are organic.
So peel the mangoes and cut them into thin slices for the sliders. I drizzled a little honey on top of the mango slices, to enhance the sweetness of the fruit.
And like I mentioned before, I used leftover lamb that we had from this miso and honey roast lamb. But go ahead and use ANY kind of leftover meat (like this slow braised pork roast, pork carnitas, green curry roast chicken, perfectly cooked slow roasted beef etc.). And if you like it vegetarian, you could use mushrooms instead!
Apart from leftover lamb and mango, I used white miso paste (in place of butter), Kewpie (which is Japanese mayonnaise), and grilled green onions.
Now to reward your patience, here’s the recipe, plus a little gif! 🙂 But if you skipped everything at the top and came straight to this point… no presents from Santa for you this year! 😛
Recipe
Almost No Knead Slider Buns (Miso and Mango Lamb Sliders)
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
Slider Buns
- 500 g bread flour About 4 cups (spoon and levelled)
- 300 mL milk 1 ¼ cup. room temperature
- 1 large egg
- 85 g unsalted butter 6 tbsp. Melted
- 50 g white sugar ¼ cup
- 1 ½ tsp salt
- 7 g instant dry yeast 2 ¼ tsp
- Extra oil to coat
- 1 large egg for an egg wash
- 5 tsp white sesame seeds
- 5 tsp black sesame seeds
Miso and Mango Lamb Sliders
- 10 slider buns recipe above
- 300 g leftover Miso Honey Roast Lamb or any kind of leftover meat you prefer
- ½ tsp cayenne pepper adjust to your spice tolerance level
- White miso paste
- Kewpie mayonnaise
- 1 mango cheeks removed and then sliced thin
- Honey
- 4 green onions spring onions
Instructions:
Slider Buns
- In a small bowl, whisk together the milk, butter, and egg.300 mL milk, 1 large egg, 85 g unsalted butter
- In a larger bowl, combine the flour, yeast, sugar and salt. Whisk to mix.500 g bread flour, 50 g white sugar, 1 ½ tsp salt, 7 g instant dry yeast
- Pour the wet ingredients into the flour mix and stir to combine with a spoon. Mix until you form a firm scraggly dough. Cover and let it sit for about 20 minutes to let the dough hydrate evenly.
- After 20 minutes, turn the dough onto a lightly floured surface, and fold the dough over itself a few times to bring the dough together to a tight ball. It will be soft and sticky, and don't worry if it doesn't look too smooth. Don't be tempted to add more flour as the dough should be a little sticky.
- Coat the dough with a little oil and place it in a well oiled large bowl (with enough room for the dough to rise).Extra oil
- Cover with plastic wrap and leave to rest for about 45 minutes at room temperature.
- The dough will proof somewhat during that time, gently deflate the dough. Transfer to the fridge and leave it to rise for 24 hours.
- After the dough has rested in the fridge for 24 hours, the dough should have proofed and become nice and chilled.
- Turn it out onto a floured surface, and gently deflate it and weigh the dough. Cut it into 20 equal portions.
- Take each portion and lightly knead and roll it into smooth balls in the palm of your hands. If the dough ball is sticky, use lightly floured hands. Place each dough ball on a tray, lined with parchment paper, leaving about 1.5 inches between each.
- Spray the dough balls with non stick spray and cover with plastic wrap and keep them in the warmest part of your home for 1 hour or until it doubles in size.
- Preheat the oven to 350°F/180°C.
- Whisk the egg to use as an egg wash.1 large egg
- Before baking, brush the tops of the buns with the egg wash, and sprinkle the sesame seeds on top (optional).5 tsp white sesame seeds, 5 tsp black sesame seeds
- Bake in the preheated oven for 20-25 minutes or until the buns turn golden brown.
- Remove from the oven and let them cool for a few minutes. Then transfer them onto a wire rack to cool down more until you need them.
Miso and Mango Lamb Sliders
- Heat 1 tbsp of oil in a non stick pan over high heat. When the oil is hot, add the leftover meat and cayenne pepper, mix well, and leave for a few seconds to reheat and caramelize the meat slightly. Then remove immediately, to prevent overcooking.300 g leftover Miso Honey Roast Lamb, ½ tsp cayenne pepper
- For grilled green onions, cut off the roots and clean them and then place them on the same non stick pan or a grill pan till you see some caramelization (optional). Remove from the heat and chop them up.4 green onions
- Cut the slider buns in half and spread white miso paste on the bottom slider bun, then place the meat, kewpie, chopped green onions, a few mango slices and then drizzle some honey on the mango slices. Place the other slider bun on top and insert a toothpick through the middle to hold everything in place.10 slider buns, White miso paste, Kewpie mayonnaise, 1 mango, Honey
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Apart from how easy these slider buns are to make, do I even have to tell you how incredibly delicious these were? By reheating the leftover meat with a little cayenne pepper you breathe new life into it! The miso paste that I used instead of butter (I should definitely do that more often!) not only tastes awesome, but it also gives the meat all the seasoning it needs. The grilled green onions also add to the fantastic flavour profile.
The sweet, perfectly ripe mango both complements and contrasts with the salty, spicy, tangy combination of miso, lamb and kewpie. And all of this together, inside those perfectly baked soft, golden slider buns… pure awesomeness!
You can use this slider bun recipe to make mini hamburgers for parties or even for appetizers. What would you put inside the slider buns? 🙂
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