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Jasmine

Soft Sourdough Discard Slider Buns

Turn your sourdough discard into soft, fluffy, and slightly tangy slider buns! 🥖 These easy homemade sliders are perfect for family dinners, mini burgers, or party snacks. With just a few simple ingredients and a couple of rises, you’ll have warm, golden buns that melt in your mouth.
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Prep Time 15 minutes
Cook Time 20 minutes
Rise 2 hours
Servings: 4
Course: Main Course
Cuisine: Breads
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup sourdough discard (unfed)
  • 3/4 cup warm milk (not hot)
  • 2 tbsp melted butter or olive oil
  • 2 tbsp honey or sugar
  • 1 tsp salt
  • 2 tsp dry active yeast
  • 375-440 gms bread or high grade flour

Equipment

  • 1 mixer
  • 1 measuring cups & spoons
  • 1 kitchen scale
  • 1 spatula
  • 1 baking dish
  • 1 brush for buttering

Method
 

  1. Combine discard, warm milk, melted butter, honey, and yeast. Let sit 5 minutes.
  2. Mix in salt and flour gradually until soft dough forms.
  3. Knead 5–7 minutes until smooth and elastic.
  4. Cover and let dough rise 1–1.5 hours until doubled.
  5. Divide dough into 8–10 balls. Place on a lined tray close together.
  6. Cover and rise another 30–45 minutes until puffy.
  7. Preheat oven to 180°C (fan 170°C). Bake 15–18 minutes until lightly golden.
  8. Brush with melted butter and serve warm.

Notes

Tips for Perfect Sliders
  • For extra soft buns, use full-fat milk and butter.
  • Let the first rise go a bit longer for more tangy flavour.
  • Freeze leftovers; they defrost beautifully.
Suggested Uses
  • Mini burgers or pulled pork sliders
  • Party snacks or afternoon tea
  • Kid-friendly dinner rolls
A note for the non sourdough bakers: 
Non-Discard Version
  • Replace the 1 cup sourdough discard with:
    • 1 extra cup (125 g) plain flour
    • 3 Tbsp extra milk (to keep the dough soft)
Method:
  • Follow the same steps as the main recipe. Because this dough is neutral and doesn’t have the tang from discard, it may rise slightly faster so keep an eye on it during both rises.