Sloppy Joe Sliders on Whole Wheat Rolls are mini-whole wheat dinner rolls filled with sloppy joe filling. The Whole Wheat rolls are mixed and kneaded in a bread machine, then shaped by hand and baked in a conventional oven. (Scroll to the bottom of the page for that recipe.) You can always use a stand mixer or mix by hand if you don’t have a bread machine.
Sloppy Joes are on my short list for quick and easy meals. Cheap too! And kids love them, especially when they get to help.
In my family, they are simple. Ground beef. Ketchup. Mustard. That’s it.
But through the years, I’ve added a few things. Just know if you are in a hurry, you can do it with three ingredients.
Homemade whole wheat rolls take these sliders to a new level. But they aren’t required. As a kid, I had sloppy joes made with soft, cheap, white bread when there were no buns in sight and the closest store was 10 miles away. In the interest of full disclosure, we usually use whatever hamburger buns are on sale.
1. Lightly grill or toast the bread/buns before filling.
2. My husband insists on mustard and bread-and-butter pickles or sweet relish with his sandwich. Very good!
- 1 pound ground beef (Or ground turkey. I've been known to throw in some sausage too.)
- 1/4 cup chopped onions
- 3/4 cup catsup
- 1 1/2 to 2 teaspoons prepared mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper
- 1 8-ounce can tomato sauce (optional--see note below)
- Brown meat and drain excess grease. Add onions and saute with meat until soft.
- Add catchup, mustard, Worcestershire sauce, salt and pepper. Stir and heat through.
- If I know this is going to have to hold for awhile, I add a can of tomato sauce to keep meat mixture from getting too dry and simmer on low. Also good if you like your sloppy joes a little saucier.
If I know this is going to have to hold for awhile, I add a can of tomato sauce to keep meat mixture from getting too dry and simmer on low. Also good if you like your sloppy joes a little saucier.
Nutrition Information:Yield: 6 servings Serving Size: 1
Amount Per Serving: Calories: 313Total Fat: 18gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 89mgSodium: 686mgCarbohydrates: 12gFiber: 1gSugar: 8gProtein: 26g
Whole Wheat Rolls
My niece, Gina, has been asking for whole wheat bread her husband would eat. I like a challenge–especially if it has to do with homemade bread.
After trying several recipes and various modifications, this is the recipe I like best. If you are into whole wheat, give these a try. Although light, they are still sturdy enough for sandwiches or sliders.
As with most of my bread recipes, I mix and knead them with a bread machine. But if I haven’t convinced you yet, feel free to use an electric stand mixer. Google “convert bread machine to mixer” and you’ll find plenty of advice on how to do it.
As if this post isn’t long enough, I have one more item I am compelled to mention. How do YOU spell ketchup? or is it catchup? or is it catsup? I used all three in this post to try to satisfy everybody. Did you notice?
Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.
If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.
Thank you for visiting!
- 3/4 cup warm water
- 1 egg
- 1 teaspoon salt
- 3 tablespoons honey
- 3 tablespoons oil
- 1 1/2 cup all purpose, unbleached flour
- 1 1/2 cup whole wheat flour
- 1 tablespoon vital wheat gluten (optional)
- 2 1/4 teaspoons yeast
- Add ingredients to bread machine in order listed.
- Set for dough cycle and start. After 5-7 minutes, lift lid and check on the dough. If too wet (sticking to all sides) add flour 1 spoonful at a time until dough begins to hold its shape. If too dry, (bouncing against the sides) add water 1 spoonful at a time until dough sticks to one side at a time. (See this picture tutorial if you are new to using a bread machine.) Can't stress enough the importance of checking dough soon after machine is started. Weather conditions can make a huge difference and can't be predicted. Experience is the best teacher with bread dough.
- When dough cycle is complete, remove from pan. Shape into balls depending on the final use. When I want dinner rolls,I like to make small balls and place them 2 or 3 each into a cupcake pan. Or you could fill 2 8-inch or 9-inch pans (round or square) with balls, varying the size to your preference. If you make the balls larger, they are good for sliders or little sandwiches.
- Cover pans with clean tea towels (not terrycloth) and place in warm place to rise until double. This may take 30 minutes to an hour depending on the ambient temperature.
- Bake at 350 degrees until golden brown--about 10-12 minutes.
- Optional: Brush rolls with butter after removing from the oven.
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Nutrition Information:Yield: 8 Serving Size: 1 roll
Amount Per Serving: Calories: 223Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 23mgSodium: 276mgCarbohydrates: 35gFiber: 3gSugar: 7gProtein: 7g