Before you begin:

1. Weigh all of your ingredients out first! I do NOT recommend you use “cups” for this recipe because it will not turn out right, but I gave them to you anyway to use as an approximate reference. This recipe always turns out perfect when you weigh the ingredients on a scale. 
2. Beat two large eggs together (which is about 105 to 115 grams), then portion out 70 grams into a smaller bowl or cup for the dough. Save the remaining 45 grams of eggs for the egg wash later.
3. Add the bread flour, instant yeast, diastatic malt powder, and kosher salt to a medium-sized bowl, making sure to keep the yeast and salt from touching. You’ll whisk this mixture together when it’s time to add it to the stand mixer. 
4. Line a 9×13 baking dish or cake pan with parchment paper, making sure it hangs over the side by about 2 inches for easy removal. Set aside.

For the Hawaiian slider buns

1. Add 250 grams of milk, brown sugar, and butter in a medium-sized pot over medium-low until the butter is melted. Turn off the heat and whisk to make sure the brown sugar until it’s fully dissolved. The internal temperature will more than likely climb upwards of 150+ degrees F.
2. Pour the hot milk mixture into the bowl of your stand mixer and let it cool until the temperature drops to around 120 degrees F. When it’s 120 degrees F, add 70 grams of the beaten eggs, along with the essential oils. Mix together briefly on the lowest speed for about 30 seconds. 
3. Finally, whisk together the bread flour, instant yeast, diastatic malt, and kosher salt, then carefully spoon the flour mixture into the butter/egg mixture, while still on the lowest speed. When all of the flour mixture is combined, increase the speed to medium and knead the dough for 15-20 minutes, or until it pulls away from the sides of the bowl. Secure the stand mixer however you can to prevent it from wobbling off the counter, because I promise if you don’t, it will fall off. 
4. After 15-20 minutes, the dough should be clearing the sides of the bowl and feel supple to the touch. See video for reference. 
5. Cover bowl with plastic wrap and allow the dough to rest in the refrigerator for 20 to 80 minutes.
6. **Quick intermission: this recipe is scaled for 12 slider buns. But you can portion them into any size you want. The total dough weighs 980 grams, so just figure out how many you want and divide it by 980. I wanted 12, so I got about 82 grams per bun. You can make them as small as 50 grams for small dinner-roll size, or as large as 115-120 grams for Hamburger Bun Size. Just know that the baking time will vary depending on how small or large you go. To make hamburger bun sized buns, make sure you place them on a larger baking sheet (like a half sheet pan) and make sure there’s plenty of space between them so they don’t rise into each other. Ok, back to our regularly scheduled recipe**
7. Turn the proofed dough onto a clean surface. Portion the dough into 82 gram balls (for 12 buns), by rolling each piece of dough into a tight ball using your slightly-domed hand over the dough against the surface in a quick circular motion. Ensure the seams are sealed. Some balls will be a little over 82 grams, just try to distribute it as evenly as you can. 
8. Transfer the portioned dough (you should have about a dozen) to the parchment lined baking sheet or cake pan, making sure there is even space between each portion of dough so they have room to rise.
9. Brush or spray a very fine layer of oil on a piece of plastic wrap (so it doesn’t stick to the dough) and cover the buns. Proof for 2 to 3 hours in a warm spot (turned off oven with just the light on works great) until they’re doubled in size.
10. Preheat your oven to 350 degrees F, with the middle oven rack in place.
11. Combine the leftover 45 grams of eggs, 45 grams of milk, and honey into a small bowl. Remove the plastic wrap from the buns. Brush the egg mixture over the proofed buns.
12. Bake for 20-23 minutes or until they’re a deep golden brown. The internal temperature should be between 205-210 F. Optionally: brush the hot buns with butter.
13. Transfer the rolls to a wire rack to cool for 30 minutes, then serve.