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
EVERYTHING SEED BUNS
This is an everything bagel in bun form. Filled with cream cheese and that familiar seed mixture, these savory baked treats are great for brunch. Serve with smoked salmon on the side.
Provided by Food Network Kitchen
Categories side-dish
Time 9h20m
Yield 12 buns
Number Of Ingredients 23
Steps:
- For the dough: Warm the milk and 1/2 cup water in a medium saucepan over low heat to about 100 degrees F (but no more than 110 degrees F). Remove the saucepan from the heat, and sprinkle the yeast over the liquid. Sprinkle a pinch of the sugar over the top, and set aside without stirring until foamy, about 5 minutes. Then whisk in the butter and egg yolk.
- Whisk together the flour, remaining sugar and salt in a large bowl. Make a well in the center, and stir in the yeast mixture with a wooden spoon until you have a thick, slightly sticky dough. Turn the dough onto a floured work surface, and knead until soft and elastic, about 6 minutes. Shape the dough into a ball.
- Brush the inside of a large bowl with butter. Add the dough ball, turning to coat lightly. Cover the bowl with plastic wrap, trace a circle the size of the dough on the plastic and note the time. Let the dough rise in a warm place until doubled in size, about 1 hour 30 minutes.
- Turn the dough out of the bowl, and knead briefly to release excess air. Re-form it into a ball, and return it to the bowl. Lightly butter a large piece of plastic wrap, and lay it on the dough. Cover the entire bowl tightly with the rest of the plastic, and refrigerate for 4 hours or overnight to let the dough proof.
- For the filling: Preheat the oven to 350 degrees F. Spread the poppy seeds, sesame seeds, garlic flakes and onion flakes on a pie plate, and toast until lightly browned and fragrant, about 3 minutes. Let cool for 5 minutes. Mix the cream cheese, egg and flour in a small bowl until combined. Stir in the scallions, lemon zest, 1 teaspoon salt and a few grinds of pepper.
- To fill and form the buns: Butter a 9-by-13-inch baking pan with the 2 tablespoons softened butter. Turn the dough onto a floured work surface, and press it flat. Roll the dough into a 10-by-18-inch rectangle, with a long side facing you. Spread the filling evenly over the dough, leaving a 1-inch border on the side opposite you. Set aside 2 tablespoons of the toasted seed mix (for the topping), and scatter the rest over the filling. Starting from the side facing you, roll the dough up into a tight roll. Lightly brush the 1-inch border with water, and continue rolling to seal the roll. Fold the ends in just a bit, and if any spots look thicker than others, even out the roll with your hands.
- Cut the roll every 1 1/2 inches with a serrated knife, to make 12 buns. Place the buns cut-side down (except for the end pieces) in the prepared pan, spacing them 1 inch apart. Cover the buns loosely with plastic wrap, and set in a warm place to rise until they double in size with no gaps in between, 1 hour 30 minutes to 2 hours.
- For the topping: Stir the butter, reserved seed mix and scallions in a small bowl; set aside.
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Bake the buns until they're golden brown and the tops spring back when pressed lightly, 25 to 30 minutes. Spread the topping evenly over the buns, sprinkle with 1 teaspoon salt and return to the oven until the butter is melted and the topping is fragrant, 5 minutes more. Let the buns cool in the pan for 10 minutes before serving.
SPREAD -A- BURGER
Make and share this Spread -A- Burger recipe from Food.com.
Provided by Christine
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients.
- Spread evenly over bun halves.
- Broil about 4 inches from heat for 12-15 minutes.
- Makes 6 open faced sandwiches.
CINNAMON SPREAD
Steps:
- In a small bowl, combine the butter, brown sugar, cinnamon and nutmeg. Toasted bagels if desired; top with spread.
Nutrition Facts :
BUN SPREAD
My sister used to make this when her kids were younger. I'm posting it here so I don't lose the recipe. I think my little boy would love this stuff. Prep time does not include time to boil eggs.
Provided by Tinat51796
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together.
- Spread on hamburger buns.
- Broil until cheese is melted and golden brown.
Nutrition Facts : Calories 704.3, Fat 52.9, SaturatedFat 22.7, Cholesterol 407, Sodium 1087.6, Carbohydrate 23.3, Fiber 1.4, Sugar 7, Protein 34.1
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