TASTY BUNS
Excellent yeast buns that can be used for hamburgers or just plain dinner rolls. They don't take long to make and have never failed for me!
Provided by Charlene Kaunert
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Stir together 2 cups flour and the yeast. In a separate bowl, heat milk, water, oil, sugar and salt to lukewarm in microwave. Add all at once to the flour mixture, and beat until smooth, about 3 minutes.
- Mix in enough flour to make a soft dough, 2 to 3 cups. Mix well. Dust a flat surface with flour, turn dough out onto floured surface, and let rest under bowl for about 10 minutes.
- Shape dough into 12 slightly flat balls, and place on greased baking sheet to rise until doubled in size.
- Bake in a preheated 400 degrees F (200 degrees C) oven for 12 to 15 minutes.
Nutrition Facts : Calories 300.4 calories, Carbohydrate 45.3 g, Cholesterol 1.6 mg, Fat 10.1 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 1.5 g, Sodium 204.2 mg, Sugar 5.3 g
SUGARED PORK BUNS
Provided by Molly Yeh
Categories main-dish
Time 7h15m
Yield 9 large or 12 medium buns
Number Of Ingredients 25
Steps:
- For the roast pork: Combine the honey, hoisin, soy sauce, rice wine, sesame oil, ginger, five-spice powder and garlic in a nonreactive baking dish large enough to hold the pork snugly. Whisk until smooth and season with pepper. Cut the pork against the grain into 1-inch-thick slices. Add to the marinade and toss to coat. Cover and refrigerate at least 4 hours and up to 8 hours.
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil and place a rack on top.
- Drain the meat from the marinade (reserving the marinade) and place on the rack. Roast until the top is lightly caramelized, about 25 minutes. Flip the pieces and roast until the second side is lightly caramelized, about 25 minutes more.
- Meanwhile, pour a few tablespoons of the marinade into a small bowl. Add the cornstarch and whisk until smooth with no lumps. Add 2 cups of the marinade to a small saucepan (discard the rest) and heat over medium. Add the cornstarch mixture to the saucepan. Bring to a boil, then reduce to a simmer and cook until thickened, about 1 minute. Remove from the heat and set aside to cool to room temperature, about 15 minutes.
- Let the pork cool, then chop into small pieces for the filling and put in a medium bowl. Add the thickened, cooled marinade and stir to coat.
- For the dough: Combine the yeast, 1/2 cup warm water (90 to 110 degrees F) and a pinch of sugar in a large spouted measuring cup. Let sit until foamy, about 3 minutes.
- Meanwhile, combine the all-purpose flour, cake flour, granulated sugar and salt in the bowl of a mixer fitted with the paddle attachment. Whisk the milk, vegetable oil and egg into the yeast mixture. Add to the flour mixture and mix with the paddle to make a cohesive dough. Switch to the dough hook and knead, adding a little more flour or water if needed, to make a dough that cleans the sides of the bowl. Knead until the dough is very smooth and springy, 4 to 5 minutes. Knead the dough on a floured counter to bring the dough together. Oil a large bowl and turn the dough to coat in the oil. Cover and let rise until doubled in size, about 1 hour.
- Line 2 baking sheets with parchment. Punch the dough down and divide into 2 pieces. Roll each piece to about a scant 1/4 inch thickness and use a 4-inch ring cutter to cut as many circles as possible. Reroll the dough to cut out 9 to 12 circles total. Fill the center of each with about 1 tablespoon of the filling. Pinch the dough to enclose the filling and make a ball. Put the balls pinched-side down on the baking sheets. Cover loosely with plastic wrap and let rise at room temperature for 30 minutes.
- Preheat the oven to 350 degrees F.
- For the topping: Combine the flour, confectioners' sugar, baking powder and salt in the work bowl of a food processor. Pulse to combine. Add the butter and process until crumbly. Add the egg and egg white and process to make a very smooth paste. Transfer to a piping bag fitted with a medium plain tip.
- Once the buns have risen, pipe a spiral of topping on each bun. Bake until the buns and topping are golden, 20 to 22 minutes. Serve warm.
HOMEMADE BUNS
I attend a mom's group at my church and one Tuesday morning our "craft" was making buns. The experienced bun makers of the previous generation taught all of us young moms the craft of bun making. Now I am proud of my bun making and I am glad that I had a chance to acquire this new skill. (Thank you Mavis!) Prep time does not include rising time. Sometimes I will make a big batch of this recipe and then make breadsticks, hoagie rolls, small buns for kid's lunches, and even a batch of cinnamon rolls but adding cinnamon and sugar and rolling up the dough. All of these can be tucked into the freezer until you need them.
Provided by Pamela
Categories Yeast Breads
Time 25m
Yield 60 buns
Number Of Ingredients 10
Steps:
- Mix Yeast items and let stand in a large bowl (I like my tupperware thatsa bowl!).
- Knead out until dough is soft and does not stick to your hands.
- Cover and let rise 45 minutes.
- Punch down and let rise 30 minutes.
- Shape into buns and let rise for 2 hours.
- Bake at 375 for 15-17 minutes or until golden brown.
BROWN SUGAR BUNS OR ROLLS
These are kind of like a cinnamon bun, but without the cinnamon and they're chewier. I actually got this recipe in my 7th grage home economics class and have hung onto it along the way! This was originally called Butterscotch Rolls but my daughter insists that they be called Brown Sugar Buns. Bet you can't eat just one!
Provided by andrea185
Categories Breakfast
Time 27m
Yield 1 Roll, 12 serving(s)
Number Of Ingredients 7
Steps:
- Lightly grease a 12 cup muffin tin (I've used cooking spray and shortening with equal success).
- Cream together butter and brown sugar in small bowl and place a generous teaspoon of mixture in each muffin cup. Set the rest aside.
- In a large bown mix together flour, baking powder and salt. Using a pastry blender, 2 knives or a fork incorporate shortening into flour until they're fully combined.
- Make a well in the center and gradually add milk, stirring with a fork until a moist dough forms.
- Turn dough out onto a floured surface and with a floured rolling pin roll as close as possible to a 30 x 30 cm (12 X 12 inch) square. Trim to form a square.
- Spread reserved brown sugar and butter mixture over top, reaching all 4 sides. An offset spatula works really well for this!
- Roll dough towards you and reposition seam side down. Slice in half, and then into quarters. Cut each quarter into 3 pinwheels, approx 1 inch each.
- Place 1 roll in each muffin cup, with the filling up.
- Bake in a preheated 425 oven for 12 minutes. I find they come out better when I turn my convection off so you may want to try that as well, if it applies. Keep an eye on them for the last couple of minutes -- you want to remove them from the oven while the sugar is still bubbling.
- Use a spoon to remove them to a rack to cool right away, before the sugar cools. I put waxed paper under the rack to make clean up easier.
- Enjoy!
Nutrition Facts : Calories 260.8, Fat 12.7, SaturatedFat 6.3, Cholesterol 22.5, Sodium 203.7, Carbohydrate 34.7, Fiber 0.6, Sugar 17.7, Protein 2.7
SUGAR BUNS
These simple but fun sugar buns taste best when they're still warm from the oven.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pastry Dessert Recipes
Yield Makes 12 sugar buns
Number Of Ingredients 6
Steps:
- Generously grease one 12-cup muffin tin with softened butter. Set aside. In medium bowl, combine sugar, cinnamon, and salt, and mix until well blended. Set aside.
- Turn yeast dough out onto a lightly floured work surface and roll into an 18-by-10-inch rectangle. Brush dough with 2 tablespoons unsalted butter and liberally sprinkle with one-third of the cinnamon-sugar mixture.
- Beginning with the long side facing you, tightly roll dough away from you into a log; pinch edge of dough to seal. Cut dough crosswise into 1 1/2-inch pieces. Place each cross-sectional piece into prepared muffin cup and lightly cover with plastic wrap. Place muffin tins in warm place until buns double in size, about 45 to 60 minutes.
- Preheat oven to 350 degrees.
- Once dough has doubled in size, remove plastic wrap and place on middle rack in oven. Bake until golden and puffed, about 22 to 24 minutes.
- Remove from oven and cool slightly on wire rack. In the meantime, melt the remaining 6 tablespoons butter in a small saucepan over medium-low heat. Remove buns from muffin tins. Brush liberally with melted butter and gently roll in remaining cinnamon-sugar mixture. Serve warm.
CLASSIC CINNAMON STICKY BUNS
Bakes in a 9-x-13-inch panMakes 12 large sticky bunsYou might also like these Sweet Cinnamon Recipes.
Provided by Anna Olson
Categories bake,Bake With Anna Olson,dessert,Easy,eggs and dairy,Fall,North American,snack,Winter
Yield 12 servings
Number Of Ingredients 13
Steps:
- For the dough, measure all the ingredients into a bowl and stir with a wooden spoon, or blend in a stand mixer fitted with the hook attachment until evenly combined. If mixing by hand, turn the dough out onto a work surface and knead until smooth, about 5 minutes, or if in a mixer, knead for about 3 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, 90 minutes to 2 hours.
- For the goo, add the butter, brown sugar and maple syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling. Pour this into a greased 9-x-13-inch pan the prepared pan and set aside.
- For the filling, stir the brown sugar and cinnamon together and set aside. Have the melted butter ready.
- Turn the risen dough onto a lightly floured surface and roll it out into a rectangle about 18-x-12 inches. Brush the entire surface of the dough with the melted butter and sprinkle with the cinnamon brown sugar mixture. Roll up the dough from the longer side and then cut the roll into 12 pieces. Place these into the prepared pan, evenly spaced, cover with plastic wrap or tea towel and let rise for an hour.
- Preheat the oven to 350 F. Uncover the risen sticky buns and bake them for 40-45 minutes, until they are a rich golden brown. It is recommended to cool the sticky buns for 15 minutes in the pan before inverting to serve.
- The sticky buns are best served the day they are baked.
LOW-SUGAR CINNAMON BUN MUFFINS
Get the same sticky, gooey goodness of a cinnamon bun but with only 16 grams of carbohydrates and 2 grams of sugar per bun. Ideal for anyone tracking their sugar intake.
Provided by Food Network Kitchen
Time 1h30m
Yield 12 muffins
Number Of Ingredients 17
Steps:
- For the muffins: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
- Whisk together the almond flour, flax seed meal, coconut, baking powder, nutmeg, salt and 1 1/2 teaspoons of the cinnamon in a medium bowl.
- Whisk together the coconut oil and confectioners' erythritol sweetener in a separate large bowl. Add the eggs one at a time, whisking to combine. Whisk in the half-and-half and vanilla. Add the dry ingredient mixture to the wet and whisk until well combined (the batter will be very runny).
- Using a measuring cup or cookie scoop, divide the batter among the paper liners (they each should be slightly more than three-quarters full). Stir together the walnuts, granulated erythritol sweetener and remaining 1 teaspoon cinnamon in a small bowl. Sprinkle the mixture over the batter in the paper liners.
- Bake until a toothpick comes out clean when inserted in the middle of a muffin, 25 to 30 minutes. Let cool slightly, then remove the muffins to a wire rack fitted inside a baking sheet to cool completely.
- For the cream cheese icing: Whisk together the cream cheese, cream and confectioners' erythritol sweetener in a small microwave-safe bowl and microwave for 15 seconds to loosen. Drizzle over the cooled muffins before serving.
Nutrition Facts : Calories 270, Fat 25 grams, SaturatedFat 12 grams, Cholesterol 90 milligrams, Sodium 100 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 7 grams, Sugar 2 grams
SUGAR BUNS
These sugar-dusted buns, which are similar to doughnuts but baked instead of fried, have a surprise cream-filled center.
Yield makes 20
Number Of Ingredients 6
Steps:
- Line a large rimmed baking sheet with parchment paper; set aside. On a lightly floured work surface, roll out dough to a 15-by-12-inch rectangle, about 3/8 inch thick. Using a ruler and pizza wheel or pastry cutter, cut dough into twenty 3-inch squares.
- Transfer the Pastry Cream to a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806). Pipe 1 tablespoon into the center of each square. Brush the edges of each square with the beaten egg. Gather the edges around Pastry Cream, pinching the seams together, making sure the bun is completely sealed.
- On a piece of parchment paper, gently roll each bun with floured hands, keeping it seam side down, to form a compact ball. Repeat with remaining dough. Place shaped balls, smooth side up, on the prepared sheet, about 3 inches apart. Cover with plastic wrap, and let rise in a warm spot until doubled in size, about 45 minutes. Meanwhile, preheat the oven to 400°F.
- Brush gently with the beaten egg. Bake, rotating sheet halfway through, until buns are golden brown, 25 to 30 minutes. Transfer to a wire rack to cool completely.
- Brush the butter over the top of the buns. Place sugar in a wide bowl; dip buttered side of buns into sugar to coat. Serve at room temperature. These buns are best eaten the day they are made.
- A dollop of Pastry Cream is piped into the center of each dough square. The corners of the dough are pinched together to seal in the cream.
- The filled dough balls are rolled gently back and forth to seal the seam.
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