Want to use this recipe to bake 60 slider sized buns. Would it be safer to make recipe and shape 10-12 buns and then repeat 5 times or can I double safely all ingredients. I have muffins tins of standard, large & mini cupcake size. I'm stressed about free-forming & would think a muffin tin could substitute for any speciality pan. Any advice for getting the large quantity without baking 1-3 batches each day for nearly a week? I want them baked up by next Saturday. Kathy, each bun in this recipe should make 3 sliders; so you'll have 18 sliders per recipe. That would be 54 for triple the recipe, or 72 if you make the recipe twice, doubling it both times. If you double the recipe, don't double the yeast; all the other ingredients should be doubled. I'd think you could make them in a standard muffin pan - if you borrow an extra pan or two from a friend (so you have 3 pans), that would be enough for each double batch. I'd also think you could do this over the course of part of a day, rather than bake 3 batches a day for a week...? Not quite sure where you're getting that schedule... But anyway, this shouldn't take more than part of a day. Good luck - PJH

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