Homemade Slider Buns Food

CRAB CAKE AND FRIED GREEN TOMATO SLIDERS

Steps:

• For the crab cakes: Gently fold together the crabmeat, panko, mayonnaise, chives, Dijon, seafood seasoning, lemon zest and juice, 1 teaspoon salt and 1 teaspoon black pepper in a large bowl. Refrigerate the crab mixture for 30 minutes to firm up; this allows the panko to absorb some of the liquid, helping the crab cakes bind together.
• For the remoulade: Meanwhile, combine the mayonnaise, parsley, Dijon, capers, hot sauce, Worcestershire, paprika, cayenne, garlic, lemon juice and 1 teaspoon salt in a medium bowl and mix until combined. Cover and refrigerate until ready to use.
• For the crab cakes: Preheat the oven to 450 degrees F. Lightly grease a baking sheet with butter.
• Scoop 1/3-cup mounds of the crab mixture, pat into 1-inch-thick patties and place on the prepared baking sheet. You should have 9 patties. Bake until golden around the edges and heated through, about 205 minutes.
• For the fried green tomatoes: Meanwhile, heat 1/2 inch of oil in a large Dutch oven or skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Line a plate with paper towels or set a wire rack inside a rimmed baking sheet.
• Whisk together the flour, cayenne, garlic powder and 1/2 teaspoon salt in a shallow dish. Whisk the eggs in another shallow dish. Put the panko in a third shallow dish. Dip each tomato slice in the flour, then egg, then panko.
• Fry the green tomatoes, flipping, until golden, 3 to 5 minutes. Transfer to the prepared plate or rack.
• For serving: Split the slider buns. Put a fried green tomato on each bottom bun. Spoon some remoulade over each, add a crab cake and top with pickled red onions and Bibb lettuce. Close the sliders with the top buns.

HOMEMADE HAMBURGER BUNS

Steps:

• In a small saucepan over medium heat, combine the milk and butter and heat until the butter is melted, about 7 minutes. Remove from the heat and let cool to 105° to 115°F Add the yeast and stir until the yeast is dissolved. Let stand for 10 minutes.
• In the bowl of a stand mixer fitted with the dough hook, combine the 4 cups flour, the sugar and salt and beat on low speed until combined, about 30 seconds. Add the milk mixture and knead until the dough forms a ball, about 1 minute. Increase the speed to medium-low and knead until the dough is smooth and elastic, 4 to 5 minutes. Remove the dough from the mixer bowl, oil the inside of the bowl and return the dough to the bowl. Cover tightly with plastic wrap and let the dough rise in a warm place until doubled in volume, about 1 hour.
• Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the dough into a 10-by-7 1/2-inch rectangle. Using a ruler as a guide, cut the dough into 2 1/2-inch squares. Transfer to the prepared baking sheet, spacing the buns evenly apart, and cover tightly with plastic wrap. Let rise in a warm place for 30 minutes.
• Preheat an oven to 400°F.
• Remove the plastic wrap from the baking sheet. Brush the tops of the buns with the egg mixture and sprinkle with sesame seeds. Bake until the buns are golden and an instant-read thermometer inserted into the center of a bun registers 190°F, 14 to 16 minutes. Transfer the buns to a wire rack and let cool completely. Cut in half and use as hamburger buns. Makes 12 hamburger buns.
• For slider buns: Follow the instructions above but roll out the dough into a 9-inch square. Cut into 1 1/2-inch squares and place on 2 parchment-lined baking sheets. Cover tightly with plastic wrap and let rise in a warm place for 30 minutes. Position 1 rack in the upper third of an oven and 1 rack in the lower third and preheat to 400°F Brush the tops of the buns with the egg mixture and sprinkle with sesame seeds. Bake for about 14 minutes, rotating the baking sheets from top to bottom and 180 degrees halfway through baking. Makes 36 slider buns.

40-MINUTE HAMBURGER BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Preheat oven to 425°., Cover and let rest for 10 minutes. Bake until golden brown, 8-12 minutes. Remove from pans to wire racks to cool.