Slide in sideways for one of the best burgers in town! Sliders are great because they are small enough that you can indulge yourself with several different kinds of burgers and not feel completely stuffed.

I love so many different toppings on a burger that I can never make up my mind which combo to have. And it’s not just the toppings but the protein they are made from like ground chicken, beef or salmon to name a few. Now I don’t have to stress out because I can have a Trio of Burgers!

Served on these adorable clover leaf buns you will be the life of your party every time! 

Source: Peter Reinhart The Bread Baker’s Apprentice

Makes 18 clover leaf burger buns

4¼ cups (19 ounces) unbleached bread flour

1½ teaspoons (.38 ounces) salt

3 tablespoons (1.5 ounces) sugar

2 teaspoons (.22 ounce) instant yeast

1 large (1.65 ounces) egg, slightly beaten, at room temperature

¼ cup (2 ounces) butter, margarine, or shortening, at room temperature, or vegetable oil

1½ cups (12 ounces) buttermilk or whole milk, at room temperature (warm to 110 degrees)

1 egg, whisked with 1 teaspoon water until frothy, for egg wash (optional)

sesame or poppy seeds for garnish (optional)

 

1. Mix together the flour, salt and sugar and set aside. Add yeast to warm milk and let sit for 5 minutes in a 4-quart bowl (or in the bowl of an electric mixer). Pour in the egg and butter to the milk mixture and combine with flour, salt and sugar using a large metal spoon (or on low speed of the electric mixer with the paddle attachment) until all the flour is absorbed and the dough forms a ball. If the dough seems very stiff and dry, trickle in more milk until the dough is soft and supple.

2. Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading  (or mix on medium speed with the dough hook), adding more flour, if necessary, to create a dough that is soft, supple, and tacky but not sticky. Continue kneading (or mixing) for 6 to 8 minutes. (In the electric mixer, the dough should clear the sides of the bowl but stick ever to slightly to the bottom.) The dough should pass the windowpane test and register 80° F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.

3. Ferment at room temperature for 1½ to 2 hours, or until the dough doubles in size (the length of time will depend on the room temperature).

4. Punch down the dough in the bowl. Remove the fermented dough from the bowl and divide it into eighteen 2-ounce pieces for burger buns. Shape the pieces into tight rounds for buns. Mist the dough lightly with spray oil and cover with plastic wrap. Allow to rest for about 10-20 minutes. 

5. Roll each ball out into a cylinder and cut into 3 equal pieces. Roll each piece into a round. Place the 3 balls into a sprayed muffin tin and continue this until you have 18 clover leaf buns.

6. Mist the tops of the dough with spray oil and loosely cover with oiled plastic wrap. Proof the dough at room temperature for 60 to 90 minutes, or until it nearly doubles in size.

7. Preheat the oven to 400° F. Brush the buns with the egg wash and garnish with poppy or sesame seeds if desired.

8. Bake the buns for approximately 15 minutes, or until they are golden brown and register just above 180° F in the center.

9. When the buns have finished baking, remove them immediately from the pans and cool for at least 15 minutes on a rack before serving.