Batter Buns Recipes

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ENGLISH BATTER BUNS



English Batter Buns image

Since receiving this easy-to-prepare recipe from a dear friend, I've made these rolls often for the holidays. -Geraldine West, Ogden, Utah

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 8

2 packages (1/4 ounces each) active dry yeast
1 cup warm whole milk (110° to 115°)
1/2 cup shortening
2 tablespoons sugar
1 teaspoon salt
2 large eggs, room temperature
3-1/2 cups all-purpose flour
Melted butter

Steps:

  • In a large bowl, dissolve yeast in warm milk. Add the shortening, sugar, salt, eggs and 2 cups flour; beat on medium speed 3 minutes. Stir in remaining flour until smooth. Cover and let rise in a warm place until doubled, about 30 minutes., Stir batter vigorously for 25 strokes (dough will be slightly sticky). Spoon into 12 greased muffin cups. Tap pans to settle the batter. Cover and let rise until batter reaches tops of cups, about 20 minutes. Meanwhile, preheat oven to 400°., Bake 10-15 minutes or until golden brown. Brush with butter.

Nutrition Facts : Calories 241 calories, Fat 10g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 218mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.

BATTER BUNS



Batter Buns image

My little sister is into using our family cookbook. She surprises me all the time with her expertise at using yeast.

Provided by Cindy Carnes

Categories     Bread     Yeast Bread Recipes

Time 1h55m

Yield 12

Number Of Ingredients 7

2 (.25 ounce) packages active dry yeast
1 ½ cups warm water (110 degrees F/45 degrees C)
½ cup shortening, melted and cooled slightly
½ cup white sugar
2 teaspoons salt
4 ½ cups all-purpose flour
2 tablespoons butter, melted

Steps:

  • In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • Stir in shortening, sugar, salt and 2 cups flour; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Scrape sides of bowl, cover and let rise until doubled in size, about 1 hour.
  • Grease 12 muffin cups. Spoon in batter until cups are half full. Let rise in warm place until batter reaches top of the cup, about 20 to 30 minutes.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Bake in preheated oven for 10 to 15 minutes. Remove from pans and brush tops with melted butter.

Nutrition Facts : Calories 298.8 calories, Carbohydrate 44.5 g, Cholesterol 5.1 mg, Fat 11 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 3.4 g, Sodium 402.7 mg, Sugar 8.5 g

EASY BATTER ROLLS



Easy Batter Rolls image

The first thing my guests ask when they come for dinner is if I'm serving these dinner rolls. The buns are so light, airy and delicious-and help make the meal. -Thomasina Brunner, Gloversville, New York

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 8

3 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup water
2 tablespoons butter
1 large egg, room temperature
Melted butter

Steps:

  • In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat until blended. Add egg; beat on low speed for 30 seconds, then on high for 3 minutes. Stir in enough of the remaining flour to form a stiff dough. Do not knead. Cover and let rise in a warm place until doubled, about 30 minutes., Stir dough down. Fill 12 greased muffin cups half full. Cover and let rise until doubled, about 15 minutes., Bake at 350° until golden brown, 15-20 minutes. Cool for 1 minute before removing from pan to a wire rack. Brush tops with melted butter. Freeze option: Freeze cooled rolls in airtight containers. To use, microwave each roll on high until warmed, 30-45 seconds.

Nutrition Facts : Calories 147 calories, Fat 3g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 219mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

ENGLISH BATTER BUNS



English Batter Buns image

Found this recipe in Taste of Home Holiday Edition and the picture looks so pretty I want to save the recipe. Sounds pretty simple too so think they will be a nice to add to any dinner and nice enough for company. Prep time does not include rising time

Provided by Bonnie G 2

Categories     Yeast Breads

Time 35m

Yield 12 Buns, 12 serving(s)

Number Of Ingredients 8

2 (1/4 ounce) packages active dry yeast
1 cup milk, warm (110 to 115)
1/2 cup shortening
2 tablespoons sugar
1 teaspoon salt
2 eggs, beaten
3 1/2 cups all-purpose flour
2 tablespoons butter, melted

Steps:

  • In a large bowl, dissolve yeast in milk.
  • Add shortening, sugar, salt, eggs and 2 cups of flour; beat 2 minutes.
  • Stir in remaining flour until smooth.
  • Cover and let rise in a warm place until doubled, about 30 minutes.
  • Stir batter vigorously for 25 strokes (dough will be slightly sticky).
  • Spoon into 12 greased muffin cups.
  • Tap pan to settle the batter.
  • Cover and let rise until batter reaches tops of cups, about 20 minutes.
  • Bake at 400 for 10-15 minutes or until golden brown.
  • Brush with melted butter.

Nutrition Facts : Calories 262.1, Fat 12.4, SaturatedFat 4.1, Cholesterol 38.9, Sodium 233.8, Carbohydrate 31.4, Fiber 1.3, Sugar 2.2, Protein 6

BATTER ROLLS



Batter Rolls image

I got this out of a recipe book that came with some cookware I bought at a state fair when I was 18! If these rolls don't knock the socks off your guests there is something seriously wrong! Easy to make, incredible to eat.

Provided by KCShell

Categories     Breads

Time 1h15m

Yield 24 serving(s)

Number Of Ingredients 8

3/4 cup milk
1/4 cup sugar
1 teaspoon salt
1/4 cup butter
1/2 cup warm water (105* - 115 *)
2 (1/4 ounce) packages active dry yeast (I use Fleischmann's)
1 egg
3 1/2 cups unsifted flour

Steps:

  • Place milk in 2 cup measuring cup and microwave up to 3 minutes until scalded.
  • Stir in sugar, salt and butter.
  • Measure warm water in 2 quart bowl and sprinkle in yeast.
  • Stir.
  • Add lukewarm milk mixture, egg and 2 cups flour.
  • Beat until smooth.
  • Stir in enough remaining flour to make a soft dough.
  • Cover bowl and let stand in warm place, free from draft until doubled in bulk, about 30 minutes.
  • Punch down.
  • Shape into 24 rolls.
  • Place in 9x13 pan or jelly roll pan Cover and let rise about 30 minutes (as above) Heat oven to 400* Bake rolls 15 minutes or until lightly browned.

BATTER BUNS



Batter Buns image

Number Of Ingredients 7

2/3 cup water warmed
1 tablespoon yeast
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup vegetable shortening - softened
1 2/3 cups flour
1 egg

Steps:

  • Measure water and add yeast stirring to dissolve. Add sugar, salt, shortening, egg and 1 cup flour. Combine with mixer on low speed guiding batter into beaters and remaining flower. Beat with mixer until smooth. Spoon into greased muffin cups or greased oven proof tea cups filling 1/2 full. Let rise 30-40 minutes. Bake at 375° for 18-20 minutes.

Nutrition Facts : Nutritional Facts Serves

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Top Asked Questions

How long to bake buns in the oven?
When your oven is nice and hot and your buns are almost doubled in size brush them with some more melted butter and place them into the oven. Bake for 23-25 minutes until golden. Brush with some more butter as soon as you take them out of the oven.
How do you make soft pull-apart buns?
Soft-sided pull-apart buns, ready for melting pats of soft butter. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.
How do you make the perfect cupcake batter?
In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat until blended. Add egg; beat on low speed for 30 seconds, then on high for 3 minutes. Stir in remaining flour (batter will be stiff).
How long do you let dough rise to make buns?
Cover the container, and allow the dough to rise for 60 to 90 minutes, until it's just about doubled in bulk. Gently deflate the dough, and transfer it to a lightly greased work surface. For standard-sized buns (about the size of a typical dinner roll), divide the dough into 16 equal pieces. For smaller buns, divide the dough into 24 pieces.

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