Quick Rise Buns Food

EASY QUICK BUNS

Steps:

• Mix 2 C flour& yeast in a large bowl.
• In a separate bowl, heat milk, water, oil, sugar& salt to lukewarm in microwave.
• Add all at once to flour mixture and beat till smooth. (Approx 2 mins in a Kitchenaid stand mixer).
• Mix in enough flour to make a soft dough (2 - 2 1/2 Cups).
• Mix well until dough is soft and slightly sticky, then turn out onto floured surface and let rest under a large greased bowl for about 15 minutes.
• Shape dough into 12-15 small balls and place on greased baking sheet to rise until doubled in size. (approx 45 Mins).
• Bake in preheated 400 degree oven 12-15 minutes.

QUICK-RISE BUNS

Steps:

• Stir 1 Tbsp sugar into 1 cup warm water. Sprinkle yeast over top. Let stand 10 minutes. Stir.
• Meanwhile, in large mixer bowl, beat the 2 eggs slightly along with the remaining 2 cups water. Stir in the 6 Tbsp sugar, 2 tsp salt, and 6 Tbsp oil. Then stir in the yeast mixture. Beat in 4 cups of flour with your mixer on medium speed. Beat 3 minutes to develop the gluten.
• Work in the rest of the flour gradually, either with your dough hook attachment or by hand with a wooden spoon. If using mixer with a dough hook, let it go about 3 - 4 minutes until it pulls away from the side of the bowl. If mixing by hand, once the dough is too stiff to mix with a spoon, turn out onto a counter and work the flour in by hand.
• Either way, at the end of mixing, the dough still benefits from kneading it a bit by hand. Turn out onto your counter or table and knead the dough by hand, using flour as necessary to keep it from sticking to the counter. Knead till dough feels smooth and elastic to the touch. This will take 3 to 4 minutes if you have already used a dough hook, or 8 to 10 minutes if you are doing it entirely by hand.
• Turn dough into large, well greased bowl, grease the top of the dough (spray with Pam), cover with wax paper, then a damp cloth, and set in a warm place to rise until almost doubled in bulk, about 3/4 to 1 hour. Punch down. Divide dough into 3 large pieces, then cut each large piece into 12 smaller pieces. Form into 36 buns.
• Place buns on cookie sheet for hamburger-size buns, or in 9 x 13 cake pan for dinner buns. Grease top of buns (easiest way it to spray them with Pam), and cover with wax paper to rise.
• Let buns rise until doubled in bulk.
• Bake at 350 degree F for about 20 minutes for hamburger buns, or 25 minutes for pan buns, or until they sound hollow when tapped on the top. Brush tops again with melted butter or spray with cooking oil spray to make a nice shiny and tender top crust.
• Cook's Notes
• Hint: Use 1 cup of whole wheat flour and the rest white. No one will know, and the taste is so much better! Another option is to make 24 regular buns and a dozen cinnamon buns.
• - roll one third of the dough out on a floured surface to about a 10 x12 inch rectangle.
• - Spread with 1/4 cup plus 2 Tbsp butter, then sprinkle on evenly: 3/4 cup brown sugar, 2 tsp cinnamon and 3/4 cup raisins (raisins are optional).
• - Roll up from long edge and cut into 12 even slices
• - prepare 9 x 13 inch pan by melting 1/4 cup plus 2 Tbsp butter and 2 Tbsp corn syrup, and pour into bottom of the pan. Sprinkle over evenly: 3/4 cup brown sugar, 1 Tbsp cinnamon and 3/4 cup pecan halves.
• - place cinnamon roll slices in the prepared pan, cover with wax paper, and let sit in warm place until doubled in size.
• Bake at 350 degrees F for 25 to 30 minutes. Remove and let sit in pan for 5 minutes. Then turn over onto foil and let the pan sit over the cinnamon buns for 10 minutes, to allow all the sugar syrup to run onto the buns. Serve immediately.

TWENTY MINUTE BUNS

Steps:

• In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Add oil, 2 cups of flour and the salt; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• Turn the dough out onto a lightly floured surface and divide into three equal pieces. Divide each big piece into 6 small ones. Form the pieces into rounds. Place the rounds into the prepared pan. Cover the rolls with a damp cloth or plastic wrap and let rise until doubled in volume, about 20 minutes.
• Beat together the egg white and water. Gently brush the risen rolls with the egg wash and then bake at 350 degrees F (175 degrees C) for 15 minutes or until the rolls are golden brown.

RAPID ROLLS

Steps:

• Preheat the oven to 400 degrees F.
• In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey.
• On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky.
• Portion the dough into 24 even servings. Form the rolls into desired shape and place in a cast iron skillet or on a baking sheet spaced evenly apart. Set aside and allow to rise approximately 20 minutes, or until doubled in size. Brush the rolls with melted butter.
• Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.
• Per serving (1 roll): Calories 147; Total Fat 4 grams; Saturated Fat 2.5 grams; Protein 3 grams; Total Carbohydrate 24 grams; Sugar: 6 grams; Fiber 1 gram; Cholesterol 26 milligrams; Sodium 168 milligrams

40-MINUTE HAMBURGER BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Preheat oven to 425°., Cover and let rest for 10 minutes. Bake until golden brown, 8-12 minutes. Remove from pans to wire racks to cool.

QUICK YEAST ROLLS

Steps:

• In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size.
• Grease 8 muffin cups. Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

30 MINUTE DINNER ROLLS

Steps:

• Mix warm water, oil, sugar and yeast; let rest for 10 minutes until yeast activates.
• Add salt and beaten egg; blend well.
• Add flour, one cup at a time until soft dough if formed.
• Knead on a floured surface 5-10 minutes or until dough is smooth and elastic.
• Shape into small balls (walnut sized) and put into a greased baking pan.
• Let rise at least 5-10 minutes.
• Bake at 425 degrees for 15-20 minutes.
• *If you have more time, you can let the rolls rise in the pan until they have doubled in size.