Activate your active dry yeast by dissolving it in warm water. If it doesn't get foamy and form bubbles, you should use fresh new yeast instead.

To make the dough, add all ingredients to the bowl of a stand mixer (except for the 2 tablespoons of butter used for brushing). Use the dough hook attachment of medium low, mixing ingredients for 3 to 5 minutes or until dough is smooth and elastic, not sticking to the side of the bowl. The dough should feel a little sticky. If it's hard and dry, add in some water; if it's very sticky, add in some flour.

Cover the bowl with a clean damp towel and let the dough rise until it has doubled in size.

Meanwhile, preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.

Now it's time to shape the buns! Put the dough on a lightly floured surface and roll it out until it's about 1/3 inch in thickness. Use a 2 inch cookie cutter to cut it into equal pieces. This should result in about 25 sliders. Use the leftover piece of dough by kneading it a few times and re-rolling it to the same thickness. Continue to knead and re-roll any pieces left over, making them into sliders. Place the cutout sliders onto the prepared baking sheet, allowing for a little space between each.

Now they will rise a second time. Cover the buns with a damp kitchen towel and let them rise until they've doubled in size, about 30 minutes.

Brush the slider buns with melted butter and bake on a sheet pan for 10 to 12 minutes, or until golden brown.