Recently we had a fundraising beer tasting session which I volunteered to cater for to raise money for St Philomena's School in Park Ridge. It's a blossoming little Catholic school where my eldest son is starting prep next year. (Yes, I'm feeling sad already!)
I made lots of scrumptious finger food and thought how well the same food might go at a Christmas party or gathering with friends on Boxing Day.
I did a quick poll on facebook about what foods people would like at the beer tasting, and slider buns came out on top. You know those adorable miniature hamburger buns you sometimes see in magazines and on blogs? Well I couldn't for the life of me find where to get hold of them (apparently Coles sells them but I'm thinking that might be a grand old myth.)
Well they're the perfect entertaining bread roll. And I needed them.
So I made them from scratch and they were fabulous. Cute even.
Hubby cooked up a pork roast and we shredded it, and threw on a bit of lettuce with mayo for the centres too. Scrum-diddly-umptious!
They were a hit! The favourite of the night by quite a few accounts.
And just on a side note, the beer presenter and connoisseur Matt Kirkgard was nothing short of fabulous. If you ever get the chance to go to one of his tastings, run to it! I don't even like beer and completely enjoyed myself listening to him from the kitchen. It was fascinating and funny and everyone had a wonderful time.
So try out these gorgeous home made mini burger buns. They're perfect for entertaining and will be a big hit on your Christmas table for friends and family big and small. Merry Christmas!
SLIDER BUNS-MINI BURGER BUNS (adapted from Cook Republic)
7g dried yeast
250ml (1 cup) lukewarm water
400g bread flour, extra for dusting
1/2 tsp salt
2-3 tbsp. sesame seeds
1 egg, beaten
Preheat the oven to 250C and line and grease two cookie trays with non stick paper.
In a large bowl, combine yeast and water, and set aside until foamy, approximately 5-10 minutes.
Add the flour and salt. Lightly flour a clean surface. Gently mix the contents of the bowl, and dump this loose dough onto the prepared surface. Kneed for 10 minutes until soft and elastic and well incorporated. Roll the dough into a smooth ball.
Lightly grease a glass bowl and place the dough inside. cover with cling wrap and let it sit to rise for 30 minutes.
It should double in size.
Knock back dough and divide into 24 golf ball sized rounds. Roll them a little bit in your palms to get a nice shape.
Place them on the prepared trays with a generous gap between them to allow for spreading. Cover the trays with clean tea towels and allow them to double in size, about 10-15 minutes.
Beat the egg and blush this egg on the tops of each uncooked roll. Sprinkle with sesame seeds. Place in the preheated oven. Spay the bottom of the oven with water and cook for 10-12 minutes.
Serve warm with your choice of filling. You can also freeze these for 2 months.