3 Ingredient Morning Buns Recipes

MORNING BUNS

Steps:

• Remove 1 1/2 cups butter from refrigerator and let stand for 10 minutes at room temperature. Stir 1 1/2 cups cold butter and 2 tablespoons flour together in a bowl with an electric mixer on slow speed until flour is just incorporated. Turn butter mixture out onto aluminum foil and shape into a 6-inch square. Wrap with aluminum foil and refrigerate.
• Dissolve yeast and 3 tablespoons white sugar in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Stir 3 cups flour, milk, 2 tablespoons melted butter, and yeast mixture together in a bowl. Add remaining 1 cup flour, 1/3 cup at a time, stirring to form a soft dough. Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Place dough in a bowl, cover bowl with plastic wrap, and refrigerate for 1 hour.
• Remove dough and butter-flour square from refrigerator. Turn dough out onto a lightly floured surface and roll into a 10x10-inch square. Place unwrapped butter square on the diagonal in the center of the dough square. Fold dough corners to overlap in the center of the butter square. Pinch dough edges together to seal.
• Roll folded dough into an 8x18-inch rectangle. Fold dough into thirds from long ends to the center, as if folding a letter. Roll and repeat the fold thirds folding process. Wrap dough in plastic wrap and refrigerate for 1 hour. Repeat the rolling, folding, and refrigerating process twice, and finish by refrigerating the dough for 4 hours or up to overnight.
• Stir 1 cup brown sugar, 1 cup white sugar, and 3 tablespoons together in a bowl.
• Brush 24 muffin cups with melted butter and sprinkle each cup with ground cinnamon, turning to coat sides of muffin cups.
• Roll dough into an 10x36-inch rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture, reserving 1/2 cup. Starting at the wide end, roll up the dough and pinch edge to seal. Cut roll into 24 pieces. Place pieces in prepared muffin pans; let rise until doubled in size, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until a toothpick inserted in the center of the bun comes out clean, about 25 minutes. Roll the top of each bun in reserved 1/2 cup cinnamon-sugar mixture and set on a wire rack to cool.

3-INGREDIENT MORNING BUNS

Steps:

• Preheat oven to 375°F. Whisk sugar and orange zest in a small bowl.
• Carefully transfer 1 sheet of dough (keeping dough in 1 piece) to a flat work surface. Using your fingers, pinch perforated seams together. Cover with half of sugar mixture. Place second sheet of dough over, pinch perforated seams together, and cover with remaining sugar mixture.
• Tightly roll dough away from you to create a long tube. Slice crosswise into 8 even rounds. Transfer rounds, cut side up, to muffin tin.
• Bake buns until golden brown, 20-25 minutes. Transfer immediately to a wire rack and let cool.

MORNING BUNS

Steps:

• Combine the warm water, yeast and sugar in a 5-quart mixer. Let yeast become activated and foam, then add the milk solids, salt and 9 1/3 cups flour. Mix with dough hook until flour is just incorporated. Avoid overmixing as that causes rapid toughening of dough. Place dough mixture in airtight container with room for rising, and refrigerate at 38 to 40 degrees for 12 to 24 hours, punching down occasionally if dough rises too much.
• Rolling butter into dough: Place 1 pound unsalted (or lightly salted) butter into 5-quart mixer. Mix with paddle dough hook, gradually adding remaining 1/2 cup flour. Mix until butter is moderately soft but not creamy in texture. Too soft butter will not layer properly in dough.
• Remove dough from refrigerator and turn out onto well-floured surface. Spread dough with hands into a 6-by-8-inch rectangle. Shape soft butter into 3-by-4 inch rectangle. Place butter in middle of dough. Envelope butter with dough, bringing dough from sides into middle without overlapping; then dough from top and bottom into middle, again without overlapping. Press envelope of dough down evenly with hands, preserving rectangular shape.
• Set aside to rest 15 to 20 minutes. (You may want to refrigerate the dough during the first rest period if butter is very soft.).
• Turn envelope of dough and butter onto its "tummy " with seams down. Using a large rolling pin, roll rectangle of dough down to 3/8 to 1/2-inch thickness uniformly. Fold in thirds.
• Turn the dough 90 degrees and place seam down on your rolling surface to rest 15 to 20 minutes more. Finally roll dough down again to 3/8 to 1/2-inch thickness. Fold in thirds. Place in a large plastic bag, carefully preserving its folded shape. Refrigerate 12 to 14 hours, again at 38 to 40 degrees.
• Roll croissant dough into rectangle 12 inches wide and 1/8-inch thick. Relax by lifting with hands and let it contract on table surface. Length of dough determines the number of morning buns ultimately cut.
• Wet exposed surface lightly with mixture of egg and water (proportions are roughly 1 egg per 1 quart water).
• Spread brown sugar and cinnamon mixture (in proportions of 2 1/2 teaspoons cinnamon to 1 pound brown sugar) over entire surface of dough.
• Note: Too much moisture from either water or melting brown sugar can overwhelm the dough during the baking process. Water mixture is only to help sugar and cinnamon adhere to dough. The butter in the dough will melt into the sugar.
• Crimp long edge of dough closest to you as you begin to roll this dough up like a jelly roll into a tube. After having rolled your tube of dough, cut off slices 2 inches wide or to stand above your well-greased large muffin pans by 1/4 - 1/2 inch when placing them in cut side down.
• Bake immediately or refrigerate overnight before baking. Bake in a 350-degree oven for 35 to 50 minutes or until puffed and dark brown. Check for doneness in center of buns. They should spring back. (It is possible to invert buns onto flat tray and finish the last few minutes of baking upside down.).
• Let buns cool in pan a few minutes. Garnish buns by rolling them in white sugar and cinnamon in proportions of 1 pound granulated sugar to 2 1/4 tablespoons of cinnamon.
• Serve warm, within 4 hours, or freeze immediately to serve warm later. Makes 24 Morning Buns.

BERRY ALMOND MORNING BUNS RECIPE BY TASTY

Steps:

• Make the berry compote: Add the berries and water to a small saucepan over medium heat. Once bubbling, reduce the heat to medium-low and use a wooden spoon to muddle and mash the fruit. Continue cooking for 10-12 minutes, occasionally stirring and mashing the berries, until most of the liquid has evaporated. Remove the pot from the heat and stir in the sugar and vanilla. Transfer the compote to a heat-proof container and let cool completely, then refrigerate for at least 1 hour.
• Make the almond paste: Preheat the oven to 400°F (200°C).
• Spread the sliced almonds in an even layer on a rimmed baking sheet. Toast for about 5 minutes, or until the almonds just begin to turn golden brown.
• In a food processor, combine the toasted almonds, flour, brown sugar, and salt. Pulse until the almonds break down to medium crumbs. Add the butter and process until a smooth paste forms. Add the egg and vanilla and continue to process until the egg is fully incorporated. Transfer the almond paste to a small bowl and refrigerate for at least 30 minutes, or up to 1 week.
• Make the dough: Add the warm milk to the bowl of a stand mixer fitted with the paddle attachment and sprinkle the yeast on top. Let sit for about 3 minutes, until the mixture is frothy.
• Add the eggs, melted butter, salt, and brown sugar and mix on medium-low speed to combine. Add the flour and mix on low speed until combined. Turn off the mixer and let the dough rest for 5 minutes.
• After resting, scrape the dough off the paddle attachment and attach the dough hook to the mixer. Mix on medium speed for 3 minutes, adding up to ½ cup more flour if needed to form a smooth and elastic dough. The dough should not be sticky, but may still stick to the sides of the bowl slightly.
• Grease a large bowl with nonstick spray. Transfer the dough to the bowl and cover with a clean kitchen towel. Let rise at room temperature for about 1 hour, or until doubled in size.
• Turn out the dough onto a generously floured surface and flour a rolling pin. Roll the dough out to a roughly 18 × 14-inch rectangle. Spread the almond paste over the dough, all the way to the edges. Top with the berry compote, spreading evenly. Starting from a long end, roll the dough up tightly. Transfer the roll to the refrigerator for 30 minutes (this will make cutting easier).
• Use a serrated knife to cut the dough roll into even 9 pieces, then transfer to an 8-inch square baking dish. Cover the pan with a kitchen towel and let the rolls rise for about 30 minutes, or until expanded slightly.
• Preheat the oven to 375°F (190°C).
• Add the heavy cream to a microwave-safe bowl and microwave for about 30 seconds, until warm, but not scalding.
• Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak into and around the rolls.
• Bake the rolls for 20-22 minutes, until light golden brown and the center rolls are cooked through. Remove from the oven and let cool slightly.
• While the rolls are baking, make the frosting: Add the butter and cream cheese to a medium bowl. Cream with an electric hand mixer on medium speed until light and airy. Add the powdered sugar and mix on low speed to combine. Add the vanilla and mix on medium-high speed for 1-2 minutes, until the frosting is fluffy.
• Spread the frosting over the rolls, then top with sliced almonds and more berries.
• Enjoy!

TARTINE'S MORNING BUNS RECIPE - (4/5)

Steps:

• 1. In a small bowl, combine brown sugar, 1/2 cup white sugar, orange zest, cinnamon and salt. Mixture will keep in the refrigerator for 2 weeks or in the freezer for a month. 2. Prepare a 12-muffin capacity muffin tin by generously brushing bottom and sides of each cup with melted butter. Put a teaspoon of sugar in each muffin cup and swirl around to evenly coat. Tap out excess sugar. 3. Roll out croissant dough into a 1/4-inch thick, 6-inch-by-18-inch rectangle, with the long side in front of you. Brush dough with melted butter, and sprinkle sugar mixture evenly over the whole rectangle-the sugar layer should be about 1/8-inch thick. You may have some of the mixture left over. 4. Starting with the long side of the dough, roll rectangle into a cylinder. Cut cylinder into 1 1/2-inch discs. Fit each disc into the buttered and sugared muffin tins so that the swirl pattern is visible on top. You may have some extra rolled bun dough left over or just choose to bake fewer buns (if you do, cut them all and freeze individually on a pan). Once frozen, place in a resealable plastic bag and store in freezer. To bake buns that are frozen: Prepare pan as above, let buns defrost in the prepared cups (this will depend on how warm your kitchen is, about 45 minutes), then continue with step 5. 5. Preheat oven to 375 degrees. Let rolls rise in a warm but not hot place for approximately 45 minutes. The rising time will vary depending on how cold your dough was to start and how warm a place they are put to rise. They should rise approximately to 1 1/2 times their original size. Place the muffin tin on a cookie sheet covered with parchment or foil to catch any drips while baking. 6. Bake for about 45 minutes to an hour or longer, depending on your oven. When done, the tops should be well browned and the sugar melted. Remove pan from oven and immediately turn buns out onto a clean baking sheet or work surface. Place pan in sink and cover with hot water (it will be easier to clean later). Let the buns set for 5 to 10 minutes, then toss in a bowl with some sugar to coat. These buns are best eaten the day they are made. If eating the next day, heat them up first in a 350 degree oven for 5 minutes before serving.