Instructions

• In the bowl of an electric mixer fitted with a dough hook, combine 1 cup warm water, 2 1/4 teaspoons active dry yeast, and 1 tablespoon honey. Stir gently to combine, then let sit 10–15 minutes, until foamy.
• With the mixer on low speed, add 1/2 teaspoon salt, 2 1/2 cups all-purpose flour, and 1 tablespoon olive oil. Mix and knead with the dough hook for 3–5 minutes, until the dough is smooth and slightly stiff.
• Turn the dough out onto a lightly floured surface, knead a few times by hand, and shape into a smooth ball.
• Lightly oil a large bowl (use a small amount of the olive oil) or line it with plastic. Place the dough in the bowl, turn to coat with oil, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 hour.
• After the dough has doubled, punch it down and turn it out onto a lightly floured surface. Divide the dough into 13–15 equal pieces and shape each piece into a smooth ball.
• Place the dough balls on a baking sheet lined with parchment paper, spacing them evenly. Cover the sheet lightly with plastic wrap and let the rolls rise for 15–20 minutes.
• While the rolls are finishing their second rise, preheat the oven to 450°F (232°C).
• Make the everything topping: in a small bowl combine 1 teaspoon dried minced onion, 1 teaspoon dried minced garlic, 1 teaspoon ground sea salt, 1 tablespoon sesame seeds, and 1 tablespoon poppy seeds. In a separate small bowl, beat the egg until combined (this is your egg wash).
• Bring a large pot of water to a boil. Add 1 tablespoon brown sugar to the boiling water and stir until dissolved; keep the water at a gentle boil for poaching.
• Working 2–3 rolls at a time, lower them gently into the boiling water. Boil the rolls 1 minute on the first side, then flip and boil 30 seconds on the other side. Use a slotted spoon to remove each roll, let excess water drain, and transfer them back to the parchment-lined baking sheet.
• After all rolls have been boiled and returned to the baking sheet, brush the top of each roll with the beaten egg. Immediately sprinkle the everything topping generously over each roll so it adheres.
• Bake the rolls at 450°F for 15–20 minutes, until they are golden brown on top.
• Remove the slider buns from the oven and let them cool on the baking sheet or a wire rack until warm or room temperature. Slice and toast as desired before serving.
• (Optional) To make larger burger buns instead of sliders, divide the dough into 6–7 balls in step 5 and proceed with the same method.