Mixed Herb Slider Rolls

This week’s post is actually somewhat of a companion to my last one where I came up with what I must say, was a very tasty dish. I made them at the same time, being that it was summer, and that put me in the mood for a really good slider sandwich.

I’m of the belief that you can turn just about any meat dish into a sandwich if you’ve the mind to do so.

(And quite often, I do.)

For me, it really does come down to the bread just as much as it does the meat filling.

Now, could I have just bought a pack of Hawaiian Rolls and made do with those?

I mean, yeah…but.

Hawaiian Rolls can be a bit overrated. They come in the package all smushed and wrinkly, and they’re really not even that big. A slider’s not a full sandwich but it’s not an amuse bouche either.

And anyway, if I’d gone the Hawaiian Rolls route, we wouldn’t be here discussing these today–and these are just so much better

When I find a bread recipe that I like/love, I tend to stay pretty loyal to it, and just experiment with different methods of varying it out and seeing what else I can do with it. Thus, these slider rolls are actually based upon a bread I first made and loved, several years ago, but hadn’t made in a while.

I kept the based bread recipe itself the same, the variation comes in with the shaping and arrangement. Here, I shaped the dough into slider-sized portions, then brushed/dipped the rolls in an herb butter mixture, then placed them close together into 13 x 9 baking dishes.

Be aware should you make these: they make a LOT of slider rolls. Two baking dishes worth. But I did that on purpose as I was thinking in terms of summertime barbecues or even fall tailgating where big batches are ideal for a crowd.

The finished rolls will keep beautifully in the freezer, or you can always cut the recipe in half if you’d prefer to have less.

Texture is everything with these; the combination of cornmeal, white and whole wheat flour gives them BEAUTIFUL, light, and slightly chewy texture that is everything I want in a piece of bread. The flavors added from the herbs and butter really take them over the top.

See recipes below for meat recipes on the blog that I think would make EXCELLENT sliders for these.

Guinness Shredded Beef Sandwiches

Pulled Brown Sugar Chicken

Oven Roasted Tri-Tip Steak

Pulled Jerk Chicken

Roasted Garlic & Herb Smothered Chicken

Slow Cooker Pork Carnitas

Mixed Herb Slider Rolls

Recipe Adapted from Bake from Scratch and Jess@Cooking is My Sport

Ingredients

2 cups milk
1/2 cup cornmeal, plus more for dusting
1/2 cup butter or margarine
1/2 cup sugar, plus 1 tsp, divided
2 teaspoons salt
1/2 cup water
2 teaspoons active dry yeast
1/2 cup warm water
2 eggs, well-beaten, plus one egg, divided.
1 cup whole wheat flour
3 to 5 cups all purpose white flour, as needed
2/3 cup unsalted butter, melted
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh parsley
1 teaspoon flaked sea salt
Garnish: chopped fresh rosemary, chopped fresh thyme, chopped fresh parsley

Directions

Combine the milk, cornmeal, butter or margarine, 1/2 cup sugar, and salt in medium saucepan. Warm over medium heat, stirring with a wooden spoon and allowing to cook until the mixture if slightly thickened. Add 1/2 cup water and mix well. Set aside to cool.

Soften active dry yeast in warm water (110 degrees F). Sprinkle the 1 tsp of sugar on top and allow to sit for 10 minutes or until yeast is frothy.

Combine cornmeal mixture, yeast, and 2 well-beaten eggs together in the bowl of a standing mixer, using the paddle attachment to combine together.

Then, using the dough hook attachment, add the cup of whole wheat first, mixing to combine completely. Add enough of the all purpose white flour to make a soft dough. It should be a smooth,pliable dough that no longer sticks to the sides of the bowl, but also not too dry.

Place the dough in another greased bowl, turning once to grease surface. Cover with a layer of plastic wrap, then a damp kitchen towel. Place in a warm place for about an hour.

In a small bowl, stir together melted butter, rosemary, thyme, parsley, and the 1 teaspoon kosher salt.

Line two 13 x 9 baking pans with parchment paper and lightly spray with cooking spray.

Divide dough into 24 pieces. With lightly floured hands, working with 1 piece at a time (keep remaining dough covered to prevent it from drying out), roll each piece into a smooth ball. Dip each ball into melted butter mixture, and place into the baking pans. Pour any remaining melted butter mixture over dough in pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 to 60 minutes.

Preheat oven to 350 degrees Fahrenheit. Sprinkle dough with flaked salt.

Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 35 to 40 minutes, covering with foil halfway through baking to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Remove from pan, and garnish with rosemary, thyme, and parsley, if desired. Serve warm or at room temperature.