Almost No Knead Slider Buns (Miso and Mango Lamb Sliders)

Course: Dinner, Lunch

Cuisine: American, Asian, Fusion

Prep Time: 45

Cook Time: 45

Resting time (inactive): 1

Total Time: 1 1 30

Servings: buns

Calories: 147kcal

Author: Dini Kodippili

EASY - This is a super easy slider bun recipe that doesn't require any kneading!

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Ingredients

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