Buttermilk Slider Rolls
Food and Drink

Excerpted from Wicked Good Barbecue, by Andy Husbands, Chris Hart and Andrea Pyenson, FairWinds Press, 2012

Buttermilk Slider Rolls

"These delicious rolls are soft and pillowy inside, with a nice crunchy crust. In addition to going perfectly with the sliders, they are heavenly wrapped around a dollop (or two) of Bacon Jam."

Makes: 18 rolls


6 tablespoons (3/4 stick) butter

1/3 cup sugar

1 1/4 cups buttermilk

4 cups flour

1 tablespoon kosher salt

1 packet (2¼ teaspoons) active dry yeast, dissolved in ½ cup (120 ml) warm water

Muffin tins with 4-ounce cups

In a small saucepan over medium heat, stir the butter and sugar until the butter melts. Add the buttermilk and blend well. In the bowl of a stand mixer, blend flour, salt, buttermilk mixture and yeast with a large rubber spatula until moistened. Using the dough hook, beat the dough at lowest speed until it starts to pull away from the sides of the bowl. Increase speed to medium and beat until dough is smooth, about 5 minutes.

Place dough in a lightly oiled mixing bowl, cover with lightly oiled plastic wrap and a towel, and let rise in a warm place for 1 hour, until doubled in size.

Preheat oven to 350°F (180°C, or gas mark 4).

Divide dough evenly among 18 greased muffin cups. Cover loosely with oiled or sprayed plastic wrap and let rise in a warm place for 30 minutes. Remove the plastic wrap and bake until tops are puffed and golden, 15 to 20 minutes.