These mini picnic rolls bake all together in one large pan, and are a great base for dozens of finger-food sandwiches. Savory pulled pork with a fresh coleslaw topping turns these rolls into an easy all-in-one appetizer. Or fill them with baby burgers or grilled chicken for a slew of sliders.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, combine all of the ingredients except the melted butter. Mix and knead to form a smooth, soft dough.
Cover and let rise at room temperature for 1 to 11/2 hours, until doubled in bulk.
Line a 9" x 13" pan with parchment, bringing it up the long sides of the pan; clip the paper to the sides. Or you can bake the rolls in two 8" or 9" cake pans, or on a parchment-lined baking sheet.
Divide the dough into 24 pieces, about 1 1/8 ounces or 32g each. Shape each piece into a ball, then place in the prepared pan, six rolls across and four down. Cover and let rise for about 1 hour.
Toward the end of the rising time, preheat the oven to 350°F. When the rolls have risen, uncover and gently press down their tops so their sides are touching. Bake for 22 to 24 minutes, until golden brown. Remove from the oven; brush the tops with melted butter.
Use the parchment sling to remove the slab of rolls from the pan and place them on a rack to cool.
Wrap airtight and store for three days at cool room temperature. Or freeze for up to three months.
For more substantial-sized "slider" buns (square or round), divide the dough into 12 pieces. If you have a scale, each piece will weigh about 67g. The rolls will take a few more minutes to bake.
Need help shaping rolls? See this helpful video, How to shape dinner rolls.
