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2 Hour Buns


these are great buns, although it took me a few tries to perfect the recipe. this is also a great recipe to use to make chilli stuffed buns, and hotdog stuffed buns.

Time: 130 minutes


  • combine first 5 ingredients
  • add eggs and add enough flour to make a soft dough
  • pat with oil
  • let rise 15 minutes and punch down every 15 minutes to make an hour
  • after the hour form into buns , and place on greased pans
  • let rise another hour , and bake at 350 degrees for 20 minutes

2 hour buns image

Number Of Ingredients: 7


  1. warm water
  2. sugar
  3. oil
  4. salt
  5. fast rising yeast
  6. eggs
  7. flour


These are delicious. I always make them for any holiday dinner.

Recipe From

Provided by Lori Foster


  • 1. Combine first 5 ingredients add the eggs add enough flour to make a soft dough pat with oil and cover let rise 15 minutes then punch down repeat this step 3 more times on the 4th rise make into buns. Let rise 1 hour Bake at 350 degrees for 15 -20 minutes brush with butter immediately after taken out of oven

2 hour buns image

Number Of Ingredients: 7


  • 3 c warm water
  • 1/2 c sugar
  • 6 Tbsp oil
  • 1 tsp salt
  • 2 Tbsp fast rising yeast
  • 2 eggs beaten
  • 7-9 c flour


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!

Recipe From

Provided by Charlene Kaunert

Time 1h20m

Yield 12


  • 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.

Tasty Buns image

Number Of Ingredients: 7


  • 5 cups all-purpose flour
  • 2 (.25 ounce) packages dry yeast
  • 1 cup milk
  • ¾ cup water
  • ½ cup vegetable oil
  • ¼ cup white sugar
  • 1 teaspoon salt


I make these the night before and bake them in the morning. My family and friends can't stay out of them. They are very moist and decadently rich.

Recipe From

Provided by PAT MYERS

Time 2h25m

Yield 24


  • Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter; stir until melted. Add water and let cool until lukewarm.
  • In a large bowl, combine the milk mixture, yeast, white sugar, salt, eggs and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating 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.
  • Divide dough into two pieces. Roll each piece into a 12x9 inch rectangle. In a bowl, stir together the cinnamon and brown sugar. Spread each piece with half of the butter, half of the brown sugar and cinnamon mixture. Roll up dough, using a little water to seal the seam.
  • Cut each roll into 12 slices using a very sharp knife or dental floss. Place rolls onto two 9x13 inch greased baking pans. Cover and let rise until almost doubled, about 1 hour. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • Bake in preheated oven for 20 to 25 minutes until golden brown.
  • To make frosting; combine confectioner's sugar, cream cheese, butter and vanilla. Add milk gradually until frosting reaches a spreading consistency. Spread over warm (but not hot) cinnamon rolls.

Cinnamon Rolls II image

Number Of Ingredients: 16


  • 1 cup milk
  • ½ cup butter
  • 1 cup water
  • 1 tablespoon active dry yeast
  • 1 cup white sugar
  • 1 teaspoon salt
  • 2 large eggs eggs
  • 6 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 cups dark brown sugar
  • ½ cup butter, softened
  • 2 cups confectioners' sugar
  • 1 (3 ounce) package cream cheese, softened
  • 1 tablespoon butter, softened
  • ½ teaspoon vanilla extract
  • 3 tablespoons milk


Here on our ranch, I cook for three men who love burgers. These fluffy hamburger buns are just right for their big appetites. The buns are so good that I also serve them plain with a meal. -Jessie McKenney, Twodot, Montana

Recipe From

Provided by Taste of Home

Time 30m

Yield 1 dozen.


  • 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.

40-Minute Hamburger Buns image

Number Of Ingredients: 7


  • 2 tablespoons active dry yeast
  • 1 cup plus 2 tablespoons warm water (110° to 115°)
  • 1/3 cup vegetable oil
  • 1/4 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour


On Easter morning, our family always looked forward to a breakfast of dyed hard boiled eggs and Mom's hot cross buns. I still serve these for special brunches or buffets. -Barbara Jean Lull, Fullerton, California

Recipe From

Provided by Taste of Home

Time 40m

Yield 2-1/2 dozen.


  • In a small bowl, dissolve yeast in warm milk. In a large bowl, combine eggs, butter, sugar, salt, spices, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in currants, raisins and enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until dough is smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 30 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 30-45 minutes. Preheat oven to 375°., Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water; brush over tops. Bake for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly., For icing, in a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Pipe a cross on top of each bun. Serve warm.

Traditional Hot Cross Buns image

Number Of Ingredients: 16


  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm whole milk (110° to 115°)
  • 2 large eggs, room temperature
  • 1/3 cup butter, softened
  • 1/4 cup sugar
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 6 to 7 cups all-purpose flour
  • 1/2 cup dried currants
  • 1/2 cup raisins
  • 1 large egg yolk
  • 2 tablespoons water
  • ICING:
  • 1-1/2 cups confectioners' sugar
  • 4 to 6 teaspoons whole milk

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