Soft, fluffy, and slightly sweet, these Hawaiian slider buns are the perfect base for crispy chicken sliders, or any mini sandwich. They’re golden on the outside, pillowy inside, and brushed with butter for that signature shine. This recipe makes about 6 slider buns, just the right size for sharing.

Why These Hawaiian Buns Are Special

Slightly Sweet Flavor – A touch of sugar gives the buns their signature Hawaiian taste.

Soft & Fluffy Texture – Perfect for sliders, they hold fillings without being heavy.

Golden & Buttery Finish – Egg wash before baking and melted butter after make them glossy and rich.

Perfect Size – Smaller than burger buns, but big enough for juicy slider fillings.

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Serving Suggestion

Slice in half, fill with crispy chicken, beef patties, or grilled veggies & cheese for the ultimate Hawaiian-style sliders.

Pro Tips for the Perfect Hawaiian Buns

Use Warm, Not Hot Milk: Too hot will kill the yeast; aim for 35–40°C.

Soft Butter Only: Makes the dough smooth and airy.

Weigh Your Dough Balls: About 55–60 g each ensures even baking.

Don’t Skip the Butter Finish: This is what gives them their classic soft, shiny top.

Rest Covered: Trapping steam keeps the crust soft instead of crusty.

Ingredients

220 g all-purpose flour

35 g unsalted butter, softened

5 ml neutral oil (like sunflower or canola)

65 ml warm milk

30 g sugar

5 g salt

½ packet dry yeast (about 3–4 g)

1 larger egg (for the dough)

1 egg, beaten (for brushing)

Instructions

Make the Dough

In a small bowl, mix warm milk and yeast. Let rest for 5 minutes until slightly foamy. In a large bowl, combine flour, sugar, and salt. Add softened butter, oil, egg, and the milk-yeast mixture. Knead for 8–10 minutes by hand or with a stand mixer until the dough is smooth and elastic.

First Rise

Cover the bowl and let the dough rise in a warm place for 1–1.5 hours, or until doubled in size.

Shape the Buns

Divide the dough into 6 equal portions. Roll into smooth balls and place on a parchment-lined baking tray. Cover lightly and let rise again for 30 minutes.

Bake

Preheat oven to 175°C (top & bottom heat). Brush the buns with beaten egg. Bake for about 30 minutes, until golden brown.

Finish

Immediately brush generously with melted butter. Cover with a clean kitchen towel and let rest for at least 1 hour. This makes the buns extra soft and keeps the crust tender.