German Sliders Recipe (Partyrad)

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German Sliders Recipe (Partyrad)

This sliders recipe is a big hit when grilling out! I grew up eating them in Germany as a side with grilled bratwurst, meat, and salads. I love the versatility of topping these slider buns with different seeds or cheese before baking. This way everyone can easily find their favorite roll... but who am I kidding. Nobody stops at one roll.

This dough is a great base for German bread rolls, you can cluster them together like I did for a party-appropriate wheel or bake them as separate rolls for a German breakfast.

Prep Time30

Cook Time20

Resting Time1

Total Time1 50

Course: Abendbrot, Baking, Bread, Rolls, Sides

Cuisine: German

Keyword: german bbq recipe, German Bread Recipe, German Grilling recipe, Pull-Apart Sliders Recipe, Sliders Recipe

Servings: sliders

Calories: 88kcal

Author: Author: Sophie Sadler

Equipment

Ingredients

German Sliders Dough

200 milliliters Lukewarm water
7 grams active dry yeast 1 pouch
1 teaspoon granulated sugar
300 grams all-purpose flour
1 teaspoon salt
1 Tablespoon olive oil

Toppings

1 egg size US large
pumpkin seeds
poppy seeds
gruyère cheese

Metric - US Customary

Instructions

Combine the dry yeast, sugar, and lukewarm water in a bowl and allow to sit for 5 minutes until bubbly. In the bowl of a stand mixer, sift together flour and salt. Add in the oil and water yeast mixture. Using the dough hook, knead on the highest setting for 5 minutes (or knead for 10 minutes using your hands). The dough should be smooth and not stick to the sides of the bowl or your hands. If too soft, add more flour. If too tough, add more water.
200 milliliters Lukewarm water, 7 grams active dry yeast, 1 teaspoon granulated sugar, 300 grams all-purpose flour, 1 teaspoon salt, 1 Tablespoon olive oil
Shape into 15 small rolls. To do this, I like to first shape an even-thickness log, then cut into thirds and cut each third into 5 pieces. The seam should end up on the bottom of the roll.
Prep a baking sheet with parchment paper or a silicone baking mat.
Beat the egg with equal parts water, now dip the top of each roll into the egg wash, then into the seeds, and assemble on the baking sheet.
1 egg
Dip the top of each roll in the egg wash, then in your topping of choice. This works well with seeds, but you may need to sprinkle shredded cheese on top instead of dipping the roll upside down.
pumpkin seeds, poppy seeds, gruyère cheese
Place on the baking sheet, leaving about ½ inch or 1 cm gaps between the rolls. Cover loosely with a clean linen towel, and allow to rise in a warm spot in your home until doubled in size. This should take about 1 hour.
Preheat oven to 190 degrees Celsius or 375 degrees Fahrenheit.
Once the oven has reached temperature, place the rolls (still on the backing sheet or cake pan) onto the middle rack. Sprinkle generously with cold water. Immediately close the door to trap the steam and bake for 20 minutes or until golden brown. After baking, transfer to a cooling rack. Enjoy with some grilled Bratwurst like my favorite German-style Bratwurst from Schaller and Weber, creamy German potato salad, or use as slider buns for sandwiches or Frikadellen.

Notes

Chocolate Chip Sliders: Add mini chocolate chips in when kneading the dough (best to let the dough cool in the fridge for 30 minutes before adding the chocolate chips). Then shape and brush on the egg wash right before baking.

Mini Brötchen: Bake individual Brötchen instead of a large pull-apart rolls. Reduce baking time by half.

Nutrition