Do any of you guys know if there’s a difference in the buns used for sliders w.r.t the buns used for burgers except the size of the buns ?
Trying to start out a mini-burger(slider) thing IRL. Any input is very valued.
Also if there’s any ideas for Veg Sliders considering India’s a place which has a chunk of it’s population as Veg
Massive. Also depends what’s available where you are. If you’re making from scratch (I do) try the different base doughs and experiment. I use my own basic bread base:
500g plain flour or strong bread flour.
Very good slug of olive oil
quick acting bread yeast
1 1/2 teaspoons salt
1 teaspoon sugar
Usual actions and bake away
the closest we get to slider buns are what we called “pav” in India. I guess might mean the same in Portuguese as well.
How’s the texture and taste of a typical slider bun different from that of a burger bun. I’ll have to try and explain this to my local baker so that I can get something close to the actual one. This is for making in bulk for a business idea so I doubt i’ll be doing any baking
Depends where you have them. Far more popular in the USA than UK. Quite rare here, I probably have one of the few slider presses in the country
Have had so many flavours of bun in the USA and whilst you can artisan it to death, simple white roll recipe for me please.
There’s definitely a sweetness to a slider bun vs a burger bun (in the USA at least). I would google King’s Hawaiian rolls which are the “gold standard” of slider buns in the US. I personally believe they can be too sweet (due to their mass production and the US’ addiction to sugar), but I believe it would be a good start for your research. Hope this helps!