Name: Soft & Golden Sandwich Bread Kids Love
Prep time: 20 min
Cook time: 25 min
Total time: 150 min
Ingredients: 1 cup warm milk (lactose-free or regular) (237 grams); 1½ tsp 5 g active dry yeast; 1½ tbsp 20 g honey or sugar; 2 tbsp 28 g butter or olive oil; ¾ tsp 4 g salt; ¾ cup 90 g hard red wheat flour; ½ cup 60 g kamut flour; 1¼ cups 150 g all-purpose flour; 1½ tsp 6 g vital wheat gluten; Optional: milk wash (for brushing top)

If you’ve got a house full of hungry kids, a party coming up, or you just want the perfect little bun for sliders, these are it. Soft, slightly chewy, and easy to whip up—especially if you’re using freshly milled flour. I use a blend of all-purpose and kamut to keep the texture light but still nourishing and flavorful.

Delicious mini hamburgers with fresh ingredients, perfect for parties and gatherings.

Why I Love This Flour Blend

Kamut keeps the buns tender and adds minerals and protein, but blending with all-purpose flour keeps the texture airy and perfect for sliders. You get the best of both worlds—nutrition and that classic chew.

If you’re just getting into fresh milling, I cannot recommend the Nutrimill or Bosch enough. They’ve paid for themselves in saved trips to the store and food that just tastes real.

What You’ll Need

Flour

I use a blend of organic unbleached all-purpose flour, freshly milled kamut

Equipment

Mixer, pastry brush, kitchen scale

DAIRY

Fresh, room-temperature egg, warm milk, softened butter

Salt AND SUGar

sugar or honey, salt

Step 1: Activate the Yeast

Activate: Mix warm water and honey, then sprinkle in the yeast. Let it bloom 5–7 minutes until foamy.

Step 2: Mix Dough

In a large bowl, whisk flours, gluten vital, sugar or honey, and salt.
Add yeast mixture, egg, and softened butter.
Mix until a shaggy dough forms.

Step 3: Knead

Knead by hand or mixer 8-10 minutes until smooth and elastic. (Kamut is thirsty– if dry, add 1-2 tbsp extra milk.)

Step 4: First Rise

Place in a greased bowl, cover, and rise until doubled. Time will vary based on temperature in kitchen. Approximately 60-75 minutes.

Step 5: Shape Slider Buns

Punch down dough. Divide into 30-35g pieces (about a golf-ball size).
Roll into smooth balls and place on parchment-lined baking sheet, spaced slightly apart.

Step 6: Second Rise

Cover loosely and let rise 30-40 minutes, until puffy and touching.

Step 7: Bake

Brush with egg wash. Sprinkle sesame seeds if desired.
Bake at 375F for 12-15 minutes until golden brown.

Step 8: Cool

Cool on a rack. Best eaten same day, but freeze beautifully.

Serving Suggestions

This makes approximately 18-20 mini slider buns. Use can use these for burgers, ham and cheese melts, chicken sliders.

Soft & Golden Sandwich Bread Kids Love

This loaf has become our go-to for school lunches and Saturday morning toast. It’s sturdy enough to hold a sandwich together but soft enough for my kids to actually eat the crust. I love knowing every slice came from grains I milled myself — and that something so simple can feel like a little piece of home.

Prep Time 20

Cook Time 25

Rest/Rising Time 1 45

Total Time 2 30

Serving Size 10 slices

Equipment

Grain mill if using whole berries
Digital kitchen scale
Measuring cups and spoons
Mixing bowl or stand mixer
Dough hook or sturdy spoon
Clean kitchen towel or plastic wrap
Pastry brush
Cooling rack

Ingredients

1 cup warm milk (lactose-free or regular) 237 grams
1½ tsp 5 g active dry yeast
1½ tbsp 20 g honey or sugar
2 tbsp 28 g butter or olive oil
¾ tsp 4 g salt
¾ cup 90 g hard red wheat flour
½ cup 60 g kamut flour
1¼ cups 150 g all-purpose flour
1½ tsp 6 g vital wheat gluten
Optional: milk wash for brushing top

Instructions

Autolyse for softness:

Combine water, milk, all flours, and vital gluten in your Bosch mixer. Mix until just combined and shaggy. Cover and rest for 20–30 minutes to let the flour hydrate.

Add remaining ingredients:

Sprinkle in yeast, honey, oil, and salt. Knead on speed 2 for 6–8 minutes, until dough is smooth and slightly tacky.

First rise:

Cover and let rise in a warm spot until doubled, about 60–75 minutes.

Shape:

Gently press out air, roll into a log, and place in a greased loaf pan seam-side down. Cover and rise again until dough crowns 1 inch above the pan (about 30–45 minutes).

Bake:

Brush with milk for a soft brown crust. Bake at 350°F (175°C) for 25–28 minutes, until golden and internal temp is about 190°F.

Finish:

Brush warm loaf with butter. Cool fully before slicing.

Notes

Notes & Swaps

- Don’t skip the autolyse — it’s key for that soft, fluffy texture with whole grains.
- If your kitchen is cool, place the loaf in a turned-off oven with the light on to rise.
- For extra richness, swap half the water for milk.
- Want to make it a little sweeter? Add an extra teaspoon of honey.

The Reward of Homemade Buns

There’s something magical about making bread from scratch, especially these little slider buns. As they rise and bake, your kitchen fills with the comforting, nutty aroma of kamut and the sweet, buttery scent of fresh dough. Pulling a warm bun from the oven, golden on top and soft inside, feels like a small victory—one that you can taste.

The reward isn’t just in how they look or taste, though that alone is enough to make anyone smile. It’s in the simple pleasure of gathering around the table, sandwich in hand, watching little fingers tear apart the buns for the first time. It’s in knowing that these buns are wholesome, made with care, and free from preservatives.

Every batch is a little celebration: a cozy reminder that homemade food, even something as small as a slider bun, has the power to bring warmth, connection, and joy to your day.