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A towel lined basket filled with homemade slider buns.

No-Knead Cheesy Slider Buns

Arlene Mobley - Flour On My Face
Easy No-Knead Cheesy Slider Buns that will soon become your favorite homemade bread recipe. Packed full of delicious cheese and onion flavor.
5 from 1 vote
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Bread, Side Dish
Cuisine American
Servings 16 Servings
Calories 131 kcal


  • 2 ¾ cups Unbleached All-Purpose Flour
  • ½ cup finely grated cheddar cheese
  • ¾ teaspoon salt
  • 1 teaspoon onion powder
  • 1 tablespoon sugar
  • 2 ½ teaspoons yeast
  • 4 tablespoons softened butter
  • 1 large egg
  • ⅔ to ¾ cup lukewarm water
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  • Put all the the ingredients except the water into the bowl your mixer.
  • Turn the mixer on #1 and slowly pour in the warm water.
  • Slowly increase the speed of your mixer until the high setting is reach. Mix for 2 minutes.
  • 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.
  • Cover with plastic wrap and place in a warm area to rise for about one hour or until doubled.
  • 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.
  • Lightly grease a cookie sheet. Form a ball with each piece of dough and arrange on the cookie sheet.
  • 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.
  • Preheat oven to 350 degrees Fahrenheit
  • Brush buns with melted butter and bake for 12-14 minutes until golden brown.
  • Remove from the oven, brush with more melted butter.
  • Cool five minutes and move to a cooling rack.
  • Serve with your favorite slider filling.
  • 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: 1Bun | Calories: 131kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 162mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
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