Name: Homemade Brioche Hawaiian Slider Buns
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 slider buns
Cuisine: American
Ingredients: 1.75 cups all-purpose flour; 2.5 tablespoons unsalted butter; 1 tsp neutral oil; 0.25 cup warm milk; 2 tablespoons sugar; 1 tsp salt; 1 tsp dry yeast; 2 eggs

Soft, fluffy, and slightly sweet, these Hawaiian slider buns are the perfect base for crispy chicken sliders, or any mini sandwich. They’re golden on the outside, pillowy inside, and brushed with butter for that signature shine. This recipe makes about 6 slider buns, just the right size for sharing.

Sandwich

50 m

American

Delicate Kitchen

March 8, 2026

Delicate-kitchen.com

Homemade Brioche Hawaiian Slider Buns cover

From the Cook

1/5

Homemade Brioche Hawaiian Slider Buns

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

In a small bowl, mix warm milk and yeast. Let rest for 5 minutes until slightly foamy. In a large bowl, combine flour, sugar, and salt. Add softened butter, oil, egg, and the milk-yeast mixture. Knead for 8–10 minutes by hand or with a stand mixer until the dough is smooth and elastic.

Cover the bowl and let the dough rise in a warm place for 1–1.5 hours, or until doubled in size.

Divide the dough into 6 equal portions. Roll into smooth balls and place on a parchment-lined baking tray. Cover lightly and let rise again for 30 minutes.

Preheat oven to 175°C (top & bottom heat). Brush the buns with beaten egg. Bake for about 30 minutes, until golden brown.

Immediately brush generously with melted butter. Cover with a clean kitchen towel and let rest for at least 1 hour. This makes the buns extra soft and keeps the crust tender.

Nutrition

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Tips & Tricks (5)

Bloom Your Yeast First 🌱
Dissolve yeast in warm milk (110°F) for 5 minutes before mixing to ensure activation and guarantee fluffy, well-risen buns every time.
Enriched Dough Temperature Control 🌡️
Keep your dough at 75-78°F during proofing by using slightly warm ingredients and monitoring room temperature, as butter-rich doughs are more sensitive to temperature fluctuations.
Laminate for Superior Texture 🧈
After the first rise, fold cold butter into the dough in stages (à la croissant) to create delicate, tender crumb structure and achieve that signature pillowy softness.
Egg Wash for Professional Finish ✨
Brush buns with egg wash just before baking, not after, and use a second light coat mid-bake for that restaurant-quality golden shine and buttery appearance.
Precise Proofing with the Poke Test 👆
Press your finger gently into a proofed bun—if the indentation springs back slowly, it's perfectly proofed; if it springs back quickly, proof longer to avoid dense buns.