I just made this slider version and followed the melted-better direction, but when I make this wonderful dough for regular buns, I've always used an egg wash. Those with the egg wash are gorgeously brown and very appetizing. Sadly (as company is coming tomorrow) the sliders brushed with butter are pale and only spotty brown. I love the beautiful burger bun recipe, but next time I would use the egg wash on the sliders, too. IMHO, not mentioning it here was an oversight.

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