Step 1

Yeast mixture - In a mixing bowl or measuring cup, combine warm water or milk (110°F), yeast, honey or sugar, oil or butter, and eggs. Stir and set aside to foam for 3 minutes.

Step 2

Dry mixture - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook.

Step 3

Knead - Add the yeast mixture to the flour mixture and combine well on medium-low speed. Knead until smooth and elastic. This should take about 8 to 10 minutes on medium-low in the stand mixer or 15 to 18 minutes by hand on a lightly dusted work surface.

Step 4

Bowl - When the dough is smooth, soft, and elastic, shape it into a ball. Then, place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.

Step 5

Rise - Leave in a warm place. Let rise for 40 to 50 minutes until it doubles in volume.

Step 6

Punch - When the dough has doubled in volume, transfer it to a well-floured surface. Punch down and reshape into a ball. Then, roll it into a small log.

Step 7

Divide - Using a dough scraper, divide the log into three portions and then each of those portions into four again. This should give you 12 sliders.

Step 8

Proof - Shape the rolls into a tight ball. Place the rolls in a sheet pan lined with parchment paper. Cover with plastic wrap or clean kitchen cloth and let proof for 45 to 60 minutes.

Step 9

Oven - About 20 minutes before baking, preheat the oven to 350°F (177°C)/ Gas Mark 4.

Step 10

Bake - Brush the bread with egg wash. Then, bake each loaf on the center rack of the oven for 12 to 15 minutes. When baked, leave to cool completely before filling and making sliders.

Step 11

Enjoy!