I have to confess something to you. I actually made these mini challah rolls, not only because they’re cute—because they are pret-ty darn adorable—but also because I had an ulterior motive when making them. I didn’t bake these buns so that I can serve them as dinner rolls, no not at all. Although, that would’ve been a delicious idea all the same. In reality, I made them as a bun for a delicious slider recipe that is coming to the blog really soon. Like coming next week soon. A new slider to the site?! Get excited, it’s kind of a big deal. I didn’t want to just bring you some sliders without giving you a bun recipe to go with it, first. So here we are hong thai travel.

If you’ve been following this blog for a bit, you’ll know just how much I happen to love sliders, like these BLT Biscuit Sliders or these Pot Roast Sliders. I’m sort of obsessed, and not in a good way. I’m looking into support groups. I’m especially obsessed with the different types of bread you can use in each, or the different delicious sauces to pair them with. This is one of the reasons why I haven’t just used the same bun recipe over and over again. That sounds boring. I want to give you guys something new and exciting. The great thing, though, is that you can totally swap out the bread and sauces between each slider recipe on the site. It’s all about options, friends. Slider options.

I decided to break this slider post into two parts. Part I being these awesome buns, and Part II being the actual slider recipe itself. I did it to brutally torture you, of course. To drag this delicious recipe on and on. And to keep you guys in suspense. (Insert evil laugh here). I won’t tell you what the sliders will be, because it’s a surprise, and I want you to be surprised, but I will give you a hint, because I’m nice like that. It involves grilled shrimp and green tomatoes and that’s all I’m saying. Let’s make some buns, yeah hong thai travel?

These rolls might seem like a lot of work, because they’re small and braided, but the truth is that they’re actually really easy to make. Just like most doughs, we start by waking up the yeast. Active dry yeast, is asleep and it needs warm liquids to wake it up. So sprinkle the yeast over the water, give it a gentle stir and allow it to rest in a warm place until foamy.

I like to place the bowl in the oven (turned off) because I think it’s warm enough to proof bread. If your yeast mixture doesn’t foam up, toss it and start from scratch. It’s important for the yeast to be awaken properly or else the dough won’t rise hong thai travel.