No Knead Slider Buns in a bread basket.

No-Knead Cheesy Slider Buns

  • Author: Arlene Mobley - Flour On My Face
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 16 1x
  • Category: Bread
  • Method: Baked
  • Cuisine: American


Easy No-Knead Cheesy Slider Buns that will soon become your favorite homemade bread recipe. Packed full of delicious cheese and onion flavor.



  • 2 3/4 cups Unbleached All-Purpose Flour
  • 1/2 cup finely grated cheddar cheese
  • 3/4 teaspoon salt
  • 1 teaspoon onion powder
  • 1 tablespoon sugar
  • 2 1/2 teaspoons yeast
  • 4 tablespoons softened butter
  • 1 large egg
  • 2/3 to 3/4 cup lukewarm water


  1. Put all the the ingredients except the water into the bowl your mixer.
  2. Turn the mixer on #1 and slowly pour in the warm water.
  3. Slowly increase the speed of your mixer until the high setting is reach. Mix for 2 minutes.
  4. Once the dough is all mixed together scrape it from the sides of the mixing bowl and place it in a well oiled bowl for the first rise.
  5. Cover with plastic wrap and place in a warm area to rise for about one hour or until doubled.
  6. To make the slider buns cut your dough in half. Then cut each half in half until you have used all the dough.Your dough pieces should be about the size of a golf ball. I made about 14 slider buns this time. You could probably get 16 to 18. For this batch I was making them a bit bigger then usual.
  7. Lightly grease a cookie sheet. Form a ball with each piece of dough and arrange on the cookie sheet.
  8. Loosely cover with the plastic wrap you used on the bowl. Set in a warm spot and let rise until doubled in size, about an hour.
  9. Preheat oven to 350 degrees Fahrenheit
  10. Brush buns with melted butter and bake for 12-14 minutes until golden brown.
  11. Remove from the oven, brush with more melted butter.
  12. Cool five minutes and move to a cooling rack.
  13. Serve with your favorite slider filling.
  14. Makes 16 slider buns


I have always used my kitchen aide to make this recipe. The kitchen aid can handle beating the thick dough. I’m not sure if you could use a hand held mixer so proceed with caution if you attempt to do just that.

Start with the smaller amount of water if you live in a moist climate. Add more if needed if you live in a dryer climate.

What I do is warm up the larger measurement so I have the entire amount of warm water at the ready if I need it. At different times of the year you may need to adjust the amount of water used in this or any other bread recipe you might be making.


  • Serving Size: 1
  • Calories: 128
  • Carbohydrates: 17.7g
  • Fiber: 0.8g
  • Protein: 3.7g
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