Bolognese Pull Apart Sliders are soft, warm and super tasty fresh from the oven and are a perfect appetiser or snack whatever the season.
My post for Bolognese Pull Apart Sliders appeared first on Sunday Supper Movement.
I just adore these little homemade Bolognese Pull Apart Sliders because, well;
- they’re super cute and tasty – and that combination is life
- they’re perfect any time of year – warm and comforting in Winter. Perfect party food in Summer.
- Bolognese people. In fresh bread. With gooey cheese
You understand now right? Right?
These Bolognese Pull Apart Sliders start with super simple homemade bread dough that is filled with cheese and a quick bolognese sauce. Once baked, you brush them with a yummy garlic and herb butter then serve immediately.
The bread is soft and these sliders are perfectly sized handheld morsels. The inside is a warm and comforting mix of that bolognese sauce and gooey, melted cheese and these things are 100% divine.
How to make pull apart sliders
Lets get to business here.
The bread itself is my favourite throw together, easy to make bread recipe that I’ve adapted for everything from Chocolate Bread, to Hot Cross Buns to Chiko Roll Pull Apart Bread (If you’ve never heard of a chiko roll, don’t let that stop you. So, so tasty). And there’s something so special about the smell of freshly baked bread wafting around your home.
You can knead this dough in a stand mixer with a dough hook attachment for about 7 minutes or by hand if you like a bit of bread kneading therapy. It’s not difficult and as soon as it’s smooth and elastic you’re done.
Now just a little time to allow it to rise before filling little pockets of dough with the wonderfully simple Bolognese sauce filling. Let them sit for another 5 minutes then bake them to perfection. The outside is crispy and the inside is pillow soft and full of flavour.
Reminder: homemade bread, easy bolognese sauce, gooey melted cheese, garlic herb butter.
Oh yes! That garlic butter at the end. It’s a really simple mixture of olive oil, butter, garlic, salt and parsley that you saute for a few minutes then brush over your pull apart sliders as soon as they come out of the oven.
Place them in the middle of the table and let everyone tear off a slider.
Talk about flavour bombs. Bolognese Pull Apart Sliders pack intense flavour into cute, little 3-bite bread rolls.
Tips and tricks
- Once you have a smooth elastic ball of dough, brush a bowl with oil, rolling the dough in it to coat, then cover with plastic wrap.
- The dough should double in size when it rises. The amount of time will vary depending on your weather and altitude.
- In very cold weather you can sit it under the lamp from your rangehood or even, heat the oven up to 40C, then turn it off. Sit the bowl of dough on the open oven door (not in the oven).
- If it is very hot where you are, the dough will rise quicker but so that it doesn’t rise too quickly, place it in a cooler spot (ie in the pantry).
- Make sure you pinch the dough together at the base of the pull apart sliders to seal the bottom and to stop any of that magical Bolognese sauce and cheese from escaping.
- When flattening out the small rounds of dough, make sure to get some flour all over them. This will stop them from sticking together when they are side by side in the dish.
- The sliders should be touching in the dish but not hard pressed up against each other for pull apart perfection. I found a 25cm (10 inch) quiche dish the perfect size.
- Brush the topping on while it is warm as soon as they come out of the oven.
- Let them cool for 5 minutes before serving as the filling will be very hot.
We had our pull apart sliders for lunch 2 days in a row and ate the whole lot. They’re extremely addictive and your family and friends will polish them off in no time.
I posted this recipe first on Sunday Supper Movement
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Bolognese Pull Apart Sliders
- 30 g (2 tablespoons) butter
- 1/3 cup water
- 1/2 cup (125ml) whole milk
- 3 teaspoons sugar
- 7 g (1 sachet or 2 1/4 teaspoons) instant yeast
- 420 g (3 1/4 cups) bread flour
- 1 teaspoon salt
For the Filling;
- 1 small clove garlic, crushed
- 1/2 small onion grated
- 200 g minced / ground beef
- 1 1/2 tablespoons red wine (note 1)
- 1/2 tin 200ml diced or crushed tomatoes
- 1 1/2 tablespoons whole milk (note 1)
- 1 1/2 tablespoons tomato paste (note 1)
- 1 teaspoon dried oregano (note 2)
- 1/2 teaspoon dried thyme (note 2)
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- Pepper to taste
- 24 small pieces (1cm square) Gouda cheese (note 3)
For the topping
- 1 tablespoon butter
- 2 tablespoons olive oil (note 1)
- 2 cloves garlic, crushed
- 1/2 teaspoon salt
- 2 tablespoons finely chopped fresh parsley (note 1)
- In a small saucepan over the lowest heat, melt the butter. Once it has almost all melted, add the water, milk and sugar. Stir until combined and sugar has melted (only about a minute - you just want the mixture to be luke warm, not hot). Turn the heat off and sprinkle yeast over the top, then whisk together well. Allow to sit for about 10 minutes until foamy.
- While that is sitting, sift the flour and stir through the salt. Add the milk mixture. Mix together and then knead until smooth and elastic. You can do this by hand for about 10 minutes or in a stand mixer with a dough hook for 5-7 minutes. When the dough is smooth and elastic, place it in an oiled bowl, brush a little oil over the top and cover with plastic wrap. Sit in a warm spot to rise for about an hour or until doubled in size.
To make the bolognese sauce;
- Place a small saucepan over medium heat, add a little oil, then add the onion and garlic and stir until just starting to turn translucent. Add the meat and saute while breaking up with a wooden spoon. Add the red wine and bring it to a simmer before adding the rest of the sauce ingredients (down to the pepper) and mixing well. Simmer for another 5 minutes and remove from the heat. Cool in the fridge until ready.
To assemble the sliders
- Preheat your oven to 200C / 400F / 180C fan forced. Brush a round baking dish with oil.
- Give the risen bread dough a very light knead. Cut the dough into 2 halves, over and over until you have 24 small pieces of dough.
- On a floured surface, use a flat bottom dish (also floured) to flatten each piece of dough then, use your thumbs and forefingers to gently pull on the edges (notes) all the way round until the circle is about 3 inches wide.
- Spoon about 1 1/2 teaspoons of bolognese into the centre of a dough disk. Top with a square of cheese. Fold in two sides of the dough to meet in the middle. Fold the first open end into the middle in 3 folds the repeat on the other open end. Where all the dough foods meet in the middle press them together with your fingers. Flip the ball over and place in your prepared dish. Repeat with the remaining pieces of dough. Let them sit for 10 minutes before baking for around 25 minutes until golden on top.
For the topping
- Melt the butter in the oil in a small saucepan over medium heat. Add the garlic and salt and sauté for 2 minutes. Add the parsley, stir around then turn off the heat. Brush the topping ng mixture over the freshly baked sliders and serve.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide).
- You can swap the oregano and thyme for 1 1/2 teaspoons of dried mixed herbs.
- You can substitute Gouda cheese with any good melting cheese with good flavour. Other options would be Gruyere, Havarti or Fontina.
- The reason for pulling in the edges of the circles of dough is so that when you fold them up, the bottom of the bread roll is not super thick while the top is thin.
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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