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Beach Party Sliders

December 6, 2017

Ok so the Rolls take time but most of it is for the dough to just sit and rise and you can do whatever you like while they rise and at the last minute you can through the ground beef in the oven to cook while you pack up to head to the beach or kitchen table. The kids will love them. I put a little bit of Pepper Jack Cheese on each one but you could put whatever you like. The rolls are so soft and so good, right out of the oven I cut one in half and spread it with tons of butter and now there is only 11 rolls to take to the beach no one noticed. But Chuck. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Makes 12 rolls

 

1 tablespoon active-dry yeast

1/2 cup (4 oz) warm water

1/2 cup (4 oz) milk (whole, 2%)

1 large egg

2 tablespoons vegetable oil

2 tablespoons sugar

1 teaspoon salt

3 cups  all-purpose flour

1 tablespoon butter, melted for brushing on top before baking.

 

 

1. Combine the ingredients for the dough, In the bowl of a standing mixer (or a large bowl, if mixing by hand), stir the yeast into the warm water and let it sit until dissolved. In a separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add this to the yeast mixture and stir until combined. Add all the flour and stir until it forms a shaggy dough.

2. Knead the dough:( I kneaded the dough by hand for about 8 min. it may take 10 minutes.) Knead at low speed, or by hand against the counter, for 8-10 minutes, until smooth but slightly tacky. It should spring back when poked.

3. Let the dough rise: Cover the mixing bowl and let the dough rise in a warm spot until doubled in bulk, about an hour. I let it rise for 2 hours. 

4. Shape the rolls: Dust your work surface with a little flour and turn the risen dough out on top. Divide the dough into 12 pieces with a bench scraper. To shape into rolls, tuck the edges underneath to form a plump little package, then roll the dough between your palms until round.

 

5. Heat the oven and let the rolls rise: Line a 9x13 pan with parchment and spray with nonstick coating. Arrange the rolls inside the pan spaced a little apart. Let the rolls rise until they look pillowy and fill the pan roughly 30-40 minutes.

While the rolls are rising, pre-heat the oven to 375°F.

6. Brush the rolls with butter. Melt the butter and brush it over the risen dinner rolls. This helps the tops to brown and keeps the crust soft. I use a very small paint brush, the large one made the dough fall a bit. Be careful when brushing on the butter.

7. Bake the rolls until golden, 15-18 minutes.
Lift the rolls from the pan using the parchment and let the rolls cool on a wire rack until cool enough to handle. They are best if eaten within a day or two, but will keep in an airtight container on the counter for up to a week. Rolls can also be frozen for up to 3 months and reheated in a warm oven.   Enjoy!  this recipe is not changed and is so delicious from The Kithen yes without a c. 

 

 

I used Ground Beef, 1/2 lb. of the cheap stuff and 1/2 lb. of the good stuff. Mixed it all together with 1 egg and salt, pepper, garlic powder and onion salt. Add what you like. 

Spray a 9x13 pan and add the beef into the pan spread it to the corners. Season just a bit more on top, cook at 350 degrees for about 30 minutes. When you take out the beef let cool for a minute or two and cut into 12 squares and place a piece of cheese on each square. Put in a bun and .......

 

 

 

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