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I wanted to surprise my kids with a fun dinner and checked my cabinet to see what I had. I noticed the pastel gel food colors lurking behind the rice and Unicorn sliders were born!
Prep Time: 00:60
Cook Time: 00:15
1/2 cup of warm milk
2 tsp of instant dry yeast
2 1/2 tablespoons of softened butter
1 tablespoon of crisco
2 1/4 cups of all purpose flour
1/2 teaspoon of salt
1/8 cup of sugar
2 drops of magenta wilton gel food colors
2 drops of teal wilton gel food colors
2 drops of purple wilton gel food colors
1 pound of ground hamburger
1/2 packet of lipton's dry french onion soup
optional toppings: sliced cheese, lettuce leaves, sliced tomoato, sliced red onions, ketchup, and mayo or ranch dyed with just a touch of magenta wilton gel food colors
2 microwave safe bowls
stand mixer with dough hook attachment
pam cooking spray
latex gloves (optional)
1Get an adult to help you preheat the oven to 350 degrees and place the oven rack in the middle of the oven.
2Place the milk in a microwave safe bowl and heat at 20 second increments until just warmed through. You should be able to put your finger in it without being burned and it should feel warm but not hot. Do not overheat the milk. If you do, place it in the freezer until it cools.
3Add the yeast and sugar to the warmed milk and set it aside until the yeast bubbles up and gets foamy.
4If your egg is fresh from the fridge, place it in a cup of warm (not hot!) water to come quickly to room temperature. You can also get the egg out of the fridge and place it on the counter a couple of hours before you make the dough to give them time to come to room temperature.
5In a microwave safe bowl, melt the butter and crisco in the microwave slowly in 20 second increments until just melted. If you go too crazy and it gets super hot, just pop it in the fridge for a few minutes to cool quickly.
6Using a spoon, mix the flour and salt in a large bowl or the bowl of your stand mixer and set aside.
7Once the yeast has bubbled, add the egg and the butter and crisco mixture to the milk, yeast and sugar mixture. Mix well.
8Slowly pour the liquid mixture into the dry ingredients.
9Mix until the dough forms a ball. Use your silicon spatula to clean the edges of the bowl and ensure everything comes together. I prefer to use the dough hook of my stand mixer, but you can use your hands too. Just rub some flour on your hands to help the dough stick to them less.
10Add the drops of Wilton Gel Food Colors and mix on low BRIEFLY. Do not over mix of the dough will turn all one color.
11Grease a large bowl gently with Pam or butter and tip the dough ball into the bowl. Cover the bowl with plastic wrap that you've sprayed gently with Pam. And then cover that with a hand towel. Place the dough in a warm spot to rise for about 30 minutes until it doubles in size. I like to set the dough on the top of the stove where the preheating oven heat can help it rise.
12Put down a layer of foil on the counter and top it with wax paper. If you don't want your hands to look like a Unicorn, put on a pair of latex gloves.
13Once the dough has doubled in size, turn it out on to your foil/wax paper liner and press it into about a half inch thick shape. It doesn't matter what shape it is.
14Using a biscuit cutter, place one roll into each cup of a muffin tin sprayed with Pam.
15Cover the pan with a kitchen towel and let stand in a warm place to double in size, about 20-30 minutes.
16Ask an adult to help you put the Unicorn dough in the oven. Bake for about 15 minutes until the white bits of the dough are slightly golden brown on top and the dough is cooked through.
17Let the Unicorn dough cool and then slide a knife around the edges to loosen it and turn it out onto a cooling rack.
18Meanwhile, put the hamburger meat into a bowl and mix in the Lipton's dry french onion soup.
19Form small slider sized patties.
20Spray a skillet with Pam and, with the help of an adult, turn the stove on medium high.
21Place the sliders in the pan, 3-4 at a time. Cook on both sides for about 3-4 minutes each. Check that the temp of each slider is 150 degrees.
22Prep your optional toppings and assemble the sliders.
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