Hambuns Food

HAM AND CHEESE BUNS

Steps:

• For the dough: Warm the milk and 1/2 cup water in a medium saucepan over low heat until it is about 100 degrees F (but no more than 110 degrees). Remove the saucepan from the heat, and sprinkle the yeast over the liquid. Sprinkle a pinch of the sugar over the top, and set aside without stirring until foamy, about 5 minutes. Then whisk in the butter and egg yolk.
• Whisk together the flour, remaining sugar and salt in a large bowl. Make a well in the center, and stir in the yeast mixture with a wooden spoon until you've made a thick, slightly sticky dough. Turn the dough onto a floured work surface, and knead until soft and elastic, about 6 minutes. Shape the dough into a ball.
• Brush the inside of a large bowl with butter. Put the dough ball in the buttered bowl, turning to coat lightly. Cover the bowl with plastic wrap, trace a circle the size of the dough ball on the plastic and note the time. Let the dough rise in a warm place until doubled in size, about 1 hour 30 minutes.
• Turn the dough out of the bowl, and knead briefly to release excess air; re-form the dough into a ball, and return it to the bowl. Lightly butter a large piece of plastic wrap, and lay it on the dough. Cover the entire bowl tightly with the rest of the plastic, and refrigerate for 4 hours or overnight to let the dough proof.
• For the filling: Melt the butter in a medium skillet over medium heat. Add the leeks, and cook, stirring frequently, until softened and just beginning to caramelize, about 5 minutes. Sprinkle the leeks with the flour, and cook, stirring constantly, until lightly browned and toasted, about 1 minute. Whisk in the wine and 1/4 cup water, and let the mixture thicken, whisking constantly, about 1 minute. Remove the skillet from the heat, and stir in the Gruyere, 1/2 teaspoon salt and a few grinds of pepper. Transfer the filling to a medium bowl, and let cool completely. (The filling will firm up a bit, but if it's too warm, it will be difficult to form the rolls.)
• For the rolls: Butter a 9-by-13-inch baking pan with the 2 tablespoons softened butter. Turn the dough onto a floured work surface, and press it flat. Roll it into a 10-by-18-inch rectangle, with 1 long edge facing you. Spread the cooled filling evenly over the dough, leaving about a 1-inch border on the side opposite you. Sprinkle the ham over the filling. Starting from the side facing you, roll the dough up into a tight roll. Lightly brush the 1-inch border with water, and continue rolling to seal the roll. Fold the ends in just a bit, and if any spots look thicker than others, even out the roll with your hands.
• Cut the roll every 1 1/2 inches with a serrated knife, to make 12 pinwheel slices. Place the slices flat in the prepared pan (put the end pieces cut-side up), spacing them 1 inch apart. Cover the pan loosely with plastic wrap. Set in a warm place to rise until the slices double in size with no gaps in between, 1 hour 30 minutes to 2 hours.
• Position the rack in the center of the oven and preheat to 350 degrees F. Bake the buns until they're golden brown and the tops spring back when pressed lightly, 25 to 30 minutes. Let cool in the pan for 10 minutes.

HAMBUNS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the ham, cheese, green onion, olives, eggs, mayonnaise, salt and pepper. Mix all together. Spoon mixture into buns and wrap each bun separately in a piece of aluminum foil. Place wrapped buns on a cookie sheet and bake in the preheated oven for 15 minutes. Unwrap and enjoy!

HAM BUNS

Steps:

• Position racks in top and bottom thirds of the oven and heat oven to 400 degrees.
• Melt 1 tablespoon butter in a large skillet over medium heat and cook onion, stirring occasionally, until translucent, 8 to 10 minutes.
• As the onion cooks, split each flat of rolls in half, running a bread knife parallel to the counter as you slice the still-connected rolls. Once the onion has finished cooking, remove from heat and set aside. Place two sheet pans in the oven, one on each rack, to heat while assembling the rolls.
• In a large mixing bowl, combine mustard, poppy seeds and Worcestershire sauce. Add the remaining cup of butter and warm onion. Stir in cheese and ham until evenly combined.
• On a sheet of aluminum foil large enough to completely encase a flat of rolls, place one flat, and open like a book. Spread about a quarter of the ham mixture in an even layer over the bottom half of the rolls to the edges. Close the book, so to speak, laying the still-connected roll top over the ham-covered base. Wrap the rolls tightly with the foil, crimping the edges of the foil to enclose them. Repeat with the three other flats of party rolls.
• Divide the four packets between the two heated sheet pans. Bake until the cheese melts and rolls get toasty, 10 to 12 minutes. Unwrap and serve the flats on platters, encouraging diners to pull a bun from its brethren.

HAM BUNS

Steps:

• In a large bowl, combine the butter, onion, poppy seed, Worcestershire sauce and mustard until well blended. Add ham and cheese; mix well., Divide evenly among buns. Place in a shallow baking pan and cover with foil. Bake at 350° for 15-20 minutes or until heated through.

EASY HAMBURGER BUNS

Steps:

• Warm the milk and butter together just until the butter starts to melt.
• Place all of the ingredients into a mixing bowl. (I use my bread maker dough cycle here). Stir to combine, then knead the dough until it's smooth and elastic, about 10-15 minute. Add a bit of additional flour or water if needed.
• Place the dough in a lightly greased bowl, turning to coat all sides. Cover it with lightly greased plastic wrap, and let the dough rise until it's doubled in bulk.
• Turn the dough out onto a lighly floured work surface and divide it into six pieces. Roll each piece into a smooth ball and place it in the lightly greased pan.
• Cover the pan let the buns rest for 10 min, then press each to flatten the top. Cover and let it rise until puffy, about 1 hour.
• Mix beaten egg white with 1 T water.
• Just before baking, brush with the egg white water mixture and sprinkle with sesame seeds. Bake the buns in a preheated 375 F degree oven for 15 to 20 minutes or until they are golden brown.
• Remove from oven and let cool on a rack before slicing in half horizontally.

SOURDOUGH HAMBURGER BUNS

Steps:

• In a medium bowl, using an electric mixer such as Kitchen Aid, combine 2 cups sourdough starter with 1 cup flour and 1/2 cup whole wheat flour.
• Mix on low speed until well blended, about 2-3 minutes.
• Cover slightly with plastic wrap and let sit on the counter for 2 hours.
• When dough has sat for 2 hours, add to the bread machine pan the milk, 2 tablespoons of melted butter, egg, salt and sugar.
• Add the sourdough mixture (I just dumped it in from the bowl).
• Add the 1 3/4 cup flour and gently smooth out evenly with your hand.
• Turn on the dough cycle.
• For the first 5 minutes check dough and add additional water or flour, which ever is needed.
• When dough cycle is completed turn the dough onto a lightly floured surface and form into a ball.
• Using a roller, flatten the dough to a large oval 1/2 inch thick.
• Cut dough into 4 inch rounds using a sharp cutter.
• Transfer rounds to a greased baking dish.
• Gather up excess dough and repeat until all dough is used.
• Brush tops with 1 tablespoon melted butter, cover and let rise.
• NOTE: The buns will rise some more once placed in the oven.
• For quick rise starters 1-1 1/2 hours.
• For slow rise starters 2 to 2 1/2 hours.
• Bake for 15-18 minutes in 350 F oven or until golden brown.
• Cool slightly then slice with bread knife before serving. (For best results I think, place on the grill cut side down for 15-20 seconds before applying your burger).
• NOTE: All starters are different so the amount of flour, water and rise time may be different. For this recipe I used Donna M's SF Starter.

CINNAMON BUNS

Steps:

• Combine the water and milk in a medium saucepan and warm over low heat until it is about 100 degrees F (but no more than 110 degrees). Remove from heat and sprinkle the yeast over the surface over the liquid. Sprinkle a pinch of the sugar over the top and set aside without stirring, until foamy, about 5 minutes.
• Whisk the butter, egg yolk and vanilla into the yeast mixture.
• Whisk the flour, the sugar, salt and nutmeg in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick and slightly sticky dough. Turn dough onto a floured work surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
• Brush the inside of a large bowl with butter. Put dough in the buttered bowl, turning to coat lightly with butter. Cover bowl with plastic wrap, trace a circle the size of the dough on the plastic, and note the time. Let rise at room temperature until doubled in size, about 1 hour 15 minutes.
• Turn dough out of the bowl and knead briefly to release excess air; reform into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it on the dough. Cover the entire bowl tightly with plastic and proof in the refrigerator for 4 hours or overnight.
• To fill and form the rolls: Butter a 9-by-13-inch baking pan. Whisk the sugar and cinnamon together in a small bowl. Turn prepared dough onto a floured work surface and press, then roll into 10-by-18-inch rectangle, with a long edge facing you. Spread the softened butter evenly over the surface of the dough, leaving about an inch border on the side opposite you. Evenly scatter the cinnamon-sugar over the butter. Starting from the long side facing you, roll the dough up into a tight cylinder. Lightly brush the clean edge of the dough with water. Press the open long edge to the dough to seal the cylinder.
• Slip a long taut piece of string or dental floss under the roll, about 1 1/2 inches from the end. Lift and cross the string ends over the roll, then pull the ends tightly in opposite directions to cut a single roll. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls cut-side-down in the prepared pan, leaving 1 inch of space between them. Cover the rolls loosely with plastic wrap. Set aside in a warm place to rise until rolls double in size, about 1 hour 10 minutes.
• Position the rack in the center of the oven and preheat to 350 degrees F.
• Bake buns until golden brown and the tops of the buns spring back when pressed lightly, about 30 minutes. Cool in the pan for 10 minutes.
• To make the glaze: Sift the confectioners' sugar into a medium bowl. Whisk in the condensed milk, butter, and lemon juice to make a smooth, slightly loose icing. Add the vanilla and cinnamon. Drizzle the icing over warm buns. Serve.

CHEESE BUNS

Steps:

• Mix first amount of water and sugar together, sprinkle on yeast. Let stand 10 minutes, stir.
• In the bowl of your standing mixer, place water,sugar,lard, salt and vinegar. Mix until lard has melted. Add proofed yeast and continue mixing.
• Add the flour 1 cup at a time, to form a soft, smooth dough.Add the grated cheese, just to blend. The dough should stick just slightly to your fingers when touched, but not overly sticky. Knead for 5-7 minutes, roll in a ball, place in slightly oiled bowl turning dough to coat. Cover with a clean T- towel and let rise in a warm place for 2 hours. Knead down, let rise 1 hour. Shape into buns, dough will be sticky so grease your hands first.
• Places on greased cookie sheet.Let rise for 1 hour. Bake at 350 for 15 to 20 minutes, until golden brown.

HAM AND CHEESE BUNS, A CHINESE BAKERY TREAT

Steps:

• In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. Use the dough hook attachment, and turn on the mixer to "stir." Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. If you're in a humid climate and the dough is too sticky, feel free to add a little more flour 1/4 cup at a time until it comes together. If you don't have a mixer and would like to knead by hand, extend the kneading time by 5-10 minutes.
• After 15 minutes of mixing, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hour. I proofed the dough in my oven (I had the oven on rapid proof for 5 minutes, turned the oven off, and then closed the oven door). The dough will grow to 1.5X its original size.
• After the hour of proofing, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles. Dump the dough onto a lightly floured surface, and cut it into 12 equal pieces. Roll out each piece into a rough oval/rectangle shape, and lay the ham and cheese on top. Roll everything together into a log, and cut three slits into the top of each bun (about 1/2 inch deep). Continue assembling until all the buns are made. Cover with a clean, damp towel and allow to rise for another hour.
• Preheat the oven to 350 degrees F. Brush the risen buns with egg wash and bake for 20-24 minutes until golden. Remove from the oven and brush the buns with sugar water to give them a really great shine, sweetness, and color.

HAM AND CHEESE STICKY BUNS

Steps:

• Preheat oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.
• On a flat surface, unroll crescent roll dough and pinch seams together. Evenly spread mustard on dough. Sprinkle ham, onion, cheese, and 1 tablespoon brown sugar over mustard.
• Starting at the long side, roll up tightly, making sure seams are pinched together. With a serrated knife, cut into 12 slices and place each into a muffin cup cut side down. Sprinkle evenly with remaining brown sugar.
• Bake 20 to 25 minutes, or until golden brown. Let cool 5 minutes, then remove from muffin tin and serve warm.

CHEESE HAM BUNS

Steps:

• Place flour in large bowl, add salt, sugar and yeast.
• In another bowl measure hot water, add marg.
• Stir tog till marg is melted.
• Add liquid ingred's to dry ingred's then add beaten egg.
• Mix until moistened.
• Using hands, mix dough in bowl.
• Continue kneading for 5 minutes.
• Shape dough into a ball, place in a greased bowl.
• Cover with a damp cloth and then a clean, dry cloth and put in a warm place until it doubles in size, approximately 1 hours.
• After it has doubled in size:.
• Roll dough out into a 10" by 15" rectangle.
• Place ham down middle of dough overlapping them slightly.
• Sprinkle 3/4 of the cheese over all of the dough.
• Roll like a jellyroll.
• Cut into 1" slices, place in a greased cake pan, cut side down.
• Sprinkle remaining cheese on top of buns.
• Put in a warm spot till double in size.
• Bake for approximately 15-20 mins at 375 degrees F.
• Tip pan over and let buns fall onto a plate.

HAM BUNS

Steps:

• Preheat oven to 350°F.
• Mix all ingredients until well blended.
• Divide evenly among the buns.
• Place in shallow baking pan and cover with foil.
• Bake for 15 to 20 minutes.

HAM AND MUNSTER BUNS WITH HONEY MUSTARD

Steps:

• In a large bowl proof the yeast with the sugar in 3/4 cup warm water for 5 minutes, or until the mixture is foamy. In a small saucepan melt the butter, add the milk, and heat the mixture to lukewarm. Add the milk mixture to the yeast mixture with 3 1/2 cups of the flour and the salt. Stir the dough until it forms a ball, turn it out onto a floured surface, and knead it, incorporating as much of the remaining 1/4 cup flour as necessary to prevent the dough from sticking, for 10 minutes, or until it is smooth and elastic. Form the dough into a ball, put it in a buttered large bowl, and turn it to coat it with the butter. Let the dough rise, covered, in a warm place for 1 hour, or until it is double in bulk.
• Turn the dough out onto a floured surface and roll it into a 21- by 14-inch rectangle. In a small bowl combine well 1/4 cup of the mustard and honey, spread the mixture over the dough, and sprinkle the dough with the Münster. Cover the Münster with the ham and, starting with a long side, roll up the dough tightly, jelly-roll fashion. Trim the ends of the dough, cut the roll crosswise with a sharp knife into 16 equal pieces and transfer the pieces, cut sides up, to 16 well-buttered 1/2-cup muffin tins, pressing them in slightly. Let the buns rise, covered, in a warm place for 45 minutes, or until they are almost double in bulk, and bake them in the middle of a preheated 375°F. oven for 30 minutes, or until they are golden. Run a knife around the buns, lifting them out of the tins, and let the buns cool upside down on a rack. (The buns may be made 1 day in advance and kept wrapped well and chilled.) Serve the buns warm or at room temperature with the chutney and the additional mustard.

HAMBUNS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the ham, cheese, green onion, olives, eggs, mayonnaise, salt and pepper. Mix all together. Spoon mixture into buns and wrap each bun separately in a piece of aluminum foil. Place wrapped buns on a cookie sheet and bake in the preheated oven for 15 minutes. Unwrap and enjoy!

HAMBUNS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the ham, cheese, green onion, olives, eggs, mayonnaise, salt and pepper. Mix all together. Spoon mixture into buns and wrap each bun separately in a piece of aluminum foil. Place wrapped buns on a cookie sheet and bake in the preheated oven for 15 minutes. Unwrap and enjoy!

HAMBUNS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the ham, cheese, green onion, olives, eggs, mayonnaise, salt and pepper. Mix all together. Spoon mixture into buns and wrap each bun separately in a piece of aluminum foil. Place wrapped buns on a cookie sheet and bake in the preheated oven for 15 minutes. Unwrap and enjoy!

HAMBUNS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the ham, cheese, green onion, olives, eggs, mayonnaise, salt and pepper. Mix all together. Spoon mixture into buns and wrap each bun separately in a piece of aluminum foil. Place wrapped buns on a cookie sheet and bake in the preheated oven for 15 minutes. Unwrap and enjoy!