Instructions

• Gather all ingredients and set aside the 2 tablespoons butter for brushing; add the remaining ingredients (3½ cups all-purpose flour, ¼ teaspoon salt, ¾ cup water, 1 tablespoon instant yeast, ¼ cup sugar, 1 egg, and 2 tablespoons margarine or melted butter) to the bowl of a stand mixer fitted with the dough hook.
• Mix on medium-low speed for about 3–5 minutes, until the dough is smooth, elastic, and the sides of the bowl are mostly clean. The dough should be slightly sticky but manageable; if it feels too dry, add a little water, and if it is too sticky, add a bit more flour.
• Shape the dough into a ball, cover the bowl with a clean damp kitchen towel, and let it rise in a warm draft-free place until doubled in size (about 1 hour).
• When the dough has doubled, preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• Lightly flour a work surface, turn the dough out onto it, and gently press or roll the dough to an even thickness of 1/3 inch.
• Using a 2-inch round cookie cutter, cut out slider buns. You should get about 25 sliders. Gather the scraps, knead gently a couple times, reroll to 1/3 inch thickness, and cut additional sliders until the dough is used.
• Place the cut sliders on the prepared baking sheet, leaving a little space between each to allow for expansion.
• Cover the baking sheet with a damp kitchen towel and let the buns rest and rise until visibly puffed and about doubled (about 30 minutes).
• While the buns are resting, melt the reserved 2 tablespoons butter (if solid). When the buns have finished their second rise, brush the tops evenly with the melted butter.
• Bake in the preheated oven for 10–12 minutes, or until the tops are golden brown.
• Remove the buns from the oven and transfer to a wire rack to cool slightly before serving.