Pour the milk into a small saucepan and place it over low heat. Once the milk reaches the temperature warm bathwater, take it off of the heat and pour into the bowl of a stand mixer fitted with a dough hook attachment. Sprinkle the yeast over the surface of the milk and add the honey. Let stand for 10 minutes or until foamy.
307 ml (10.5 fl oz.) 2% milk, 30g (1oz) honey, 15g (0.5 oz) active dry yeast
Add the salt and 1 1/2 cups of flour and mix on low until a loose dough forms. Add another cup of flour. Once integrated, add the remaining flour in 1/4 cup increments. Only add as much flour as the dough needs to clean the sides of the bowl and feel slightly tacky to the touch.
3 ½ -4 cups all-purpose flour, 2 tsp kosher salt
With the mixer set to low, add 1-2 cubes of the butter to the dough. Wait until the butter is fully integrated before adding more.
¼ cup unsalted butter
Transfer the dough to a floured surface and knead until the dough feels and elastic. Form the dough into a ball and place it in a bowl greased with olive oil. Cover and let rise for 1 1/2 hours or until doubled in size.
Once the dough has risen, punch it down and form it into small round buns, weighing about 30g (1oz) each. Transfer the buns to a couple of large baking sheets lined with parchment paper or a silicone mat. Cover and let rise for 45 minutes. This is a good time to start preheating your oven to 375°F.
In a small bowl, whisk to combine the egg and water. Brush the mixture over the tops of the buns and sprinkle with sesame seeds. Bake the buns for 30 minutes or until golden, rotating the pans once halfway through. Transfer the buns to a cooling rack and let cool completely.
1 egg, 1 tbsp water, 2 tbsp toasted sesame seeds
For the Aioli
Place the garlic, saffron, and salt in a mortar and pestle. Crush the ingredients together until they form a paste. Set it aside.
1 clove garlic, 1 pinch saffron threads, ½ tsp kosher salt
Place the egg yolk, Dijon mustard, and lemon juice in a large bowl. Whisk to combine. While whisking constantly, slowly stream in the olive oil followed by the neutral oil. Continue to whisk until a glossy, thick emulsion forms. Add the garlic mixture and whisk until fully integrated. Cover and transfer the finished aioli to the fridge. Chill until ready to serve.
1 large egg yolk, 1 tsp Dijon mustard, 2 tsp lemon juice, ¼ cup olive oil, 3 tbsp neutral oil
For the Oysters
Carefully place the oysters in a colander suspended over a bowl. Pour boiling water over them and let them sit for 10 seconds. Take them out of the water and set them aside. **
Pour the flour, egg, and panko breadcrumbs into three separate bowls. Add the salt to the flour and whisk to combine. Working with an oyster at a time, coat the oysters in the flour, followed by the eggs and the breadcrumbs. Return the oyster to the eggs and roll it once again in the breadcrumb mixture to double bread it. Transfer the breaded oysters to a plate and set them aside.
1 cup all-purpose flour, ½ tsp kosher salt, 2 large eggs, 1 ½ cups panko breadcrumbs
Pour 2-inches of oil into a large skillet. Heat the oil to 350°F and add the oysters 6-7 at a time. Fry until golden on both sides, about a minute or two on each side. Transfer the oysters to a plate lined with a paper towel to drain.
To assemble the sliders, split a bun and slather on the bottom half with a little aioli. Top the aioli with a fried oyster followed by microgreens and a piece of dill. Place the top of the bun on top and secure with a toothpick. Add a cocktail onion or a cornichon, if desired.
½ cup daikon microgreens, ¼ cup fresh dill
** This will blanch the oysters, so they are a little less delicate to handle while we’re breading them.