BEST BREAD MACHINE BUNS
This recipe is easy and foolproof. It makes a soft and tasty bun with a slightly flaky crust. This is a combination of several recipes I've tried, but I've changed it to suit our tastes.
Provided by Fofi4667
Categories Yeast Breads
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Place the ingredients in bread machine pan in the following order: milk, oil, sugar, salt, beaten egg, and flour.
- Make a little well in the flour and add the yeast to flour.
- For rolls, select Dough Setting and press start.
- Shape dough into rolls when cycle is completed (my dough cycle is 2 hrs) and place dough rounds unto a lightly floured cookie sheet about 1 inch apart.
- Cover and let rise for about 45 minutes in warm draft free area (I let mine rise in a slightly warmed oven with the light bulb on).
- When Dough has doubled in size, uncover and bake@ 350 degrees for 15 to 17 minutes or until golden brown.
- Cool on cooling rack for 20 minutes, and once cooled it can be stored in plastic bag.
- for up to 1 week.
- ********IF USING A KITCHEN AID STAND MIXER USE THE FOLLOWING STEPS:.
- Dissolve 1 tblsp. sugar and the yeast in 1/4 cup warm water.
- Scald 1 cup milk.
- In large mixing bowl combine sugar, oil, salt and milk. Cool to luke warm.
- Stir in eggs and yeast.
- Gradually add enough flour to form a semi-stiff dough, beating well after each addition.
- Once dough comes together in ball, take out dough and knead on a flat surface for about 5 to 10 minutes. The dough is ready when it feels soft like your earlobe.
- Let rest for 5 minutes, and cover and let rise in a covered bowl (saran wrap) for 1 hours or until doubled in size.
- After first rise, punch down dough and knead for an additional 2-5 minutes.
- Form into desired shape and let rise again for 45 minutes to 1 hours.
- When Dough has doubled in size, uncover and bake@ 350 degrees for 15 to 17 minutes or until golden brown.
HOMEMADE SLIDER BUNS
Steps:
- Gather the ingredients.
- Combine the yeast and warm water in a large bowl or the bowl of a stand mixer. Let the mixture stand for about 10 minutes, until foamy.
- In a small bowl, whisk the milk, egg, and melted butter together to blend.
- Add the milk mixture to the yeast mixture along with the sugar, salt, and flour.
- Knead the dough by hand (or using a stand mixer with the dough hook) for 8 to 10 minutes, adding a little more flour if necessary to keep the dough from sticking to your hands, the countertop, or the sides of the bowl. The dough should be smooth and elastic at this point.
- Generously grease a large bowl with butter or oil. Gather the dough into a ball and place it into the greased bowl. Turn it over a few times to coat the dough thoroughly.
- Cover the bowl with plastic wrap and let the dough rise for 1 to 1 1/2 hours, or until it has doubled in bulk.
- Line 2 large baking sheets with parchment paper or lightly grease the pans.
- Punch down and pat the dough into a rectangle.
- Cut the dough into 18 pieces, about 1 1/2 to 1 3/4 ounces each (or smaller).
- Shape the dough pieces into firm balls, flatten slightly with your hand, and place on the prepared baking sheets 2 to 3 inches apart.
- Cover the buns with a lightweight kitchen towel and let them rise in a draft-free spot for about 30 minutes.
- Preheat the oven to 375 F and arrange racks in the lower and upper thirds of the oven. If using the egg wash , whisk the egg white with 1 tablespoon of water until blended.
- Before placing in the oven, brush each roll with the egg wash and sprinkle with sesame seeds or poppy seeds if using.
- Bake for 15 to 18 minutes, or until golden brown.
- If you didn't use the egg wash and seeds, brush with melted butter if desired. Let the buns cool on a rack.
- Split the buns apart and stuff them with sandwich fillings.
- Gather the ingredients.
- In a small bowl, whisk together the water, milk, melted butter, and egg.
- Place the milk mixture along with the flour, sugar, salt, and instant or bread machine yeast in the bread machine in the order suggested by the manufacturer.
- Set to the dough cycle.
- Remove the finished dough to a lightly floured surface. Flatten into a rectangle, cut into pieces, and shape the dough into balls. Place on 2 parchment-lined baking sheets, cover with a kitchen towel, and let rise for 30 minutes.
- Brush with the egg wash and seeds, if using, and bake in a 375 F oven for 15 to 18 minutes.
- If desired, brush with melted butter if the egg wash and seeds weren't used. Let the buns cool on a rack.
- Split the buns in half, add sandwich fillings, and enjoy.
Nutrition Facts : Calories 134 kcal, Carbohydrate 19 g, Cholesterol 30 mg, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, Sodium 185 mg, Sugar 2 g, Fat 5 g, ServingSize 1 1/2 dozen rolls (18 servings), UnsaturatedFat 0 g
EASY BREAD MACHINE DINNER ROLLS
Let your bread machine do the work for these tender and light dinner rolls.
Provided by White Lily
Categories Trusted Brands: Recipes and Tips White Lily®
Time 3h
Yield 15
Number Of Ingredients 8
Steps:
- Place water, butter, egg, 3 cups flour blend, sugar, salt and yeast in bread machine pan in order recommended by the manufacturer. Select Dough/Manual cycle. During initial mixing cycle, open lid and scrape down sides of bread pan as necessary. As dough mixes, add just enough additional flour blend to create a soft dough. When Dough/Manual cycle is complete, remove dough from bread machine pan. Place on lightly floured surface.
- Coat 13 x 9-inch baking pan with cooking spray. Pat dough into rectangle. Cut with pizza cutter or serrated knife into 15 equal pieces. Shape each into a ball. Place evenly in prepared pan. Cover and let rise in warm place until doubled, about 35 to 45 minutes.
- Heat oven to 375 degrees F. Uncover rolls. Bake 15 minutes or until golden brown. Serve warm or cool completely on wire rack.
Nutrition Facts : Calories 142.2 calories, Carbohydrate 24.1 g, Cholesterol 18.5 mg, Fat 2.7 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 1.6 g, Sodium 215.5 mg, Sugar 3.4 g
STICKY BUNS (BREAD MACHINE)
Use your bread machine after dinner to make these sticky buns. Then refrigerate overnight, and pop them into the oven in the morning. What a way to start your day! NOTE: If you prefer to bake them right away, let the buns rise at room temperature, lightly covered with plastic wrap, about 45 minutes or until they are puffy and the tops are about as high as the pan itself.
Provided by buckeye1953
Categories Breads
Time 1h
Yield 10 buns, 10 serving(s)
Number Of Ingredients 14
Steps:
- Place the flour, white sugar, salt, yeast, milk, vanilla, and 3 tablespoons of butter into your bread machine as directed in your user's manual. Program it for the "Dough" cycle.
- While the dough is mixing, prepare the filling by mixing the 3/4 cup brown sugar and cinnamon together. Let the 6 tablespoons of butter come to room temperature.
- Grease the bottom and sides of a 13"x9" baking pan.
- When the dough cycle is nearly finished, make the caramel topping by combining the 1/3 cup butter, 1 cup brown sugar, and corn syrup in a small pan over moderate heat. Heat and stir just until the syrup is dissolved, then pour it into the baking pan and spread it out. Sprinkle the chopped pecans over the caramel.
- When the dough cycle ends, remove the dough and place on a lightly floured surface. Roll it out to make a 12" by 15" rectangle.
- Spread the softened butter across the dough, leaving a 1-inch border on all sides. Sprinkle the cinnamon mixture over the butter.
- Roll up the dough like a jelly roll, lengthwise. Pinch the seam closed.
- Cut the dough into 1 1/2" sections and place them in the baking pan, close together, with the spiral cut down.
- Cover the buns tightly with plastic wrap and refrigerate overnight.
- In the morning, take the pan out of the refrigreator while you preheat the oven to 350 degrees.
- After the dough has been out of the refrigerator about 20-30 minutes, bake at 350 degrees for about 30-35 minutes, or until buns are nicely browned on top.
- Remove from the oven, then place a wire rack on top the pan. Place another baking sheet or pan over that. While firmly holding these three together, flip the buns over, being careful not to let the hot caramel drip on you.
- Let the buns cool 20-30 minutes before serving.
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