3 cups plain flour for making slider buns
1 cup milk
1 tbsp instant yeast
85 gm butter
1 tsp salt
1 tbsp sugar
Some milk and 1 whole egg for brushing the raw buns
For making beef patties
750 gm beef, minced
1 tsp onion powder
1 tsp garlic fine chopped
2 tbsp dried thyme
Shangrila Worcestershire Sauce
8-9 black peppercorns (crushed)
2 onions (finely chopped)
½ bunch fresh coriander (finely chopped)
Oil for frying
1 pack cheddar
1 pack mozzarella
1- Mix plain flour, instant yeast, sugar, salt, milk, egg and mix well. When the flour comes together, knead it for ten minutes using the heel of your palm till it gets smooth. Oil the dough keep it in a greased bowl, cover and leave till it becomes double in volume.
2- Preheat oven to 200°C. Remove the dough from the bowl. Knead it again, divide into small balls and arrange in a 9x9 inch greased pan, cover and leave to rise. Take small pieces of dough.
3- Mix the milk and 1 whole egg well, brush the buns. Keep them in the oven till they get golden from the top. Remove and bring to room temperature, and cover.
For slider sauce, add mayonnaise, Shangrila pizza sauce, yellow mustard, Shangrila vinegar and mix very well.
For slider beef patties, mix onion powder, finely-chopped garlic, and fresh coriander, chopped onion, mixed herbs, Worcestershire sauce. Mix it all together and let it rest for 35 minutes. Make small patties. Heat some oil in the pan and fry meat patties till they are cooked.
Now cut the slider buns and place them over aluminium foil. Spread Shangrila pizza sauce and grated cheese, followed by the patty. Drizzle the prepared sauce and spread more grated cheese. Close the sliders, pack them tightly and place them into the oven at 170°C for 12-15 minutes. Remove and serve with potato fries.
Note: Homemade buns and breads have more shelf life than readymade buns bought from the store. You can keep slider buns 1 day at room temperature (outside the fridge) and then can be kept into the freezer for up to two weeks.