Sliders

I've fallen in love with diminutive foods. These sliders and mini-dogs are so popular at our house that the kids ask for them every week.

For the buns, I just make a regular hamburger/hotdog bun recipe, but I create 24 bun shapes rather than 12. I'll include the recipe at the end.

Here they are before they rise. They don't look like anything spectacular now, but the rising will help make them more beautiful.

Here they are all cooked and toasty.

For the hotdogs, I like to buy the Kayem Skinnies, Junior Hot Dogs (Smaller than your average dog) They still stick out a bit on the ends, but the kids think that they are b-awesome.

This kids love to eat left over buns the next day filled with luncheon meat and cheeses.

Make some mini-patties. I have been cooking them in a frying pan so far, because it's been a little early in the season for me to think bbq. Also, they are so small, I'm afraid they'd fall through the grill.

1 mushroom, sauteed makes a perfect topping.

1 slice of plum tomato, 1 wee bit o lettuce, and you have yourself a yummy slider. You almost can't tell from this picture how tiny they are!

Bun Recipe:

This is originally from the Better Homes Cookbook, Dinner Rolls recipe. I've made a few changes to the original recipe:

Ingredients:

4 1/4 to 4 3/4 cups all purpose flour

1 package active dry yeast

1/3 cup powdered milk plus 1 cup water (*If you don't have powdered milk, you can use regular milk and omit the water).

1/3 cup sugar

1/3 cup shortening, margarine, or butter

1/2 teaspoon salt

2 eggs

Sprinkle the yeast over 1 cup hot tap water. (If you're using regular milk, get it hot 120 to 130 degrees and sprinkle the yeast on it). Sprinkle the sugar atop. Let sit for 8-10 minutes. Meanwhile, in a mixing bowl, combine 2 cups of flour, shortening, salt, eggs, powdered milk. Mix with the bread hook for a few minutes. When the yeast is bubbly, add it to the mixing bowl.

While mixing, slowly add flour up to 2 1/4 cups more, just until the dough pulls away from the sides of the bowl. Mix on medium speed for 8 minutes. Add more flour if needed to keep it smooth and elastic (not too sticky).

Divide the dough into 24 portions. For hamburger buns shape each portion into an even circle, folding edges under. Press flat between your hands. Place on a greased baking sheet. For hot dog buns, shape each portion into a roll, tapering ends. flatten with hands. Place on a greased baking sheet (or use silpats and no grease).

Let buns rise until doubled in size 45-minutes to 1 hour)

Bake at 375 for 12 minutes or till golden brown. Makes 24 slider and mini-dog buns.