EASY QUICK BUNS
These are super easy, super quick buns. I get requests to take them everywhere we go. They are great for those last minute dinner guests, or a nice surprise for breakfast. They freeze well, and make excellent toast. This recipe is a combo of my grandmothers recipe and a few others, all tweaked to make a fast, easy, soft, fluffy bun.
Provided by Toffiffeezz
Categories Yeast Breads
Time 1h15m
Yield 12-15 Buns, 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Mix 2 C flour& yeast in a large bowl.
- In a separate bowl, heat milk, water, oil, sugar& salt to lukewarm in microwave.
- Add all at once to flour mixture and beat till smooth. (Approx 2 mins in a Kitchenaid stand mixer).
- Mix in enough flour to make a soft dough (2 - 2 1/2 Cups).
- Mix well until dough is soft and slightly sticky, then turn out onto floured surface and let rest under a large greased bowl for about 15 minutes.
- Shape dough into 12-15 small balls and place on greased baking sheet to rise until doubled in size. (approx 45 Mins).
- Bake in preheated 400 degree oven 12-15 minutes.
Nutrition Facts : Calories 243.8, Fat 5.1, SaturatedFat 1.3, Cholesterol 2.9, Sodium 153.5, Carbohydrate 42.9, Fiber 1.7, Sugar 5.7, Protein 6.2
SOFT SANDWICH BUNS (DOUGH HOOK MIXER VERSION)
My entire family absolutely loves these buns with sloppy joes. They hold their shape and don't fall apart when combined with the 'juiciness' of the sloppy joes. I'm not going to buy sandwich buns again. They couldn't compare to these.
Provided by pixelkate
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h10m
Yield 14
Number Of Ingredients 9
Steps:
- Combine milk, sugar, butter, and salt in small saucepan over medium heat; cook and stir until butter melts. Remove from heat and allow to cool to lukewarm.
- Combine 1 cup bread flour, egg, yeast, and milk mixture in the bowl of a stand mixer fitted with a dough hook; beat at lowest speed for 1 minute. Let rest 5 to 10 minutes. Add 2 3/4 cups bread flour; mix at next-to-lowest speed until dough cleans sides of bowl and sticks to dough hook, about 2 minutes.
- Place in lightly greased bowl, cover, and let raise in warm place until doubled (about 1 hour).
- Turn dough out onto lightly floured surface, punch down to get out air bubbles, and shape into rolls, placing rolls onto 2 lightly greased baking sheets. Cover with waxed paper and let rise for another 45 minutes to 1 hour.
- Brush tops of buns with melted butter. Cover and let rise in a warm place until doubled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until lightly browned, 10 to 15 minutes.
Nutrition Facts : Calories 149.8 calories, Carbohydrate 24.3 g, Cholesterol 21.6 mg, Fat 3.7 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 156.8 mg, Sugar 4.7 g
MY MOM'S HOMEMADE BREAD & BUN RECIPE (NO BREAD MAKER)
This is a very light and tasty bread recipe that is very easy for beginner cooks to make. I love it because I can make buns and loaves and even Cinnamon buns with the dough. Its perfect for every occasion.
Provided by Dianna PGGIRL30 Hol
Categories Yeast Breads
Time 4h2m
Yield 4 loaves, 6 serving(s)
Number Of Ingredients 8
Steps:
- In small bowl place the following ingredients:.
- 1 cup warm water.
- yeast and 2 tbsp white sugar (DO NOT STIR).
- let stand for 10 minutes.
- In large mixing bowl do the following steps.
- Place 8 cups warm water in bowl.
- Place remaining 2 tbsp sugar in water.
- Place 4 tbsp margarine or veg. oil in water.
- Place salt in water.
- Add 6 cups flour one at a time and mix as you are adding. Making sure to remove any lumps. Should be smooth before adding next cup.
- Pour Yeast mixture in other bowl that you set aside into mixture.
- Mix until smooth.
- Continue to add flour mixing thoroughly until dough is sticky and forms a ball (note you will have to use your hands to mix it after its too tough to mix with a spoon. It should take only about a maximum of 17 cups of flour.
- Take dough out of bowl and place on a flat clean dry surface which was sprinkled with about 1/2 cup of flour. Knead dough with hands for about 15 minutes or so. Dough should be soft and feel light to to touch. TIP: To prevent the dough from sticking to your hands a lot rub vegetable oil on them or take a piece of margarine and rub it into your hands then continue to knead dough. DO NOT ADD MORE FLOUR! It will make your bread dough TOO HEAVY! if you do.
- Separate dough in half. Place each half in a bowl. Place a light towel over it and let the dough rise for 1 hour or until doubled.
- FOR BUNS: Take about the size of a baseball of dough in your hand roll into a ball and place it on an ungreased cookie sheet. Let rise for another 1/2 hour or until buns are double in size. For buns to rise tall place them close together almost touching. Bake at 375°F.
- FOR LOAVES: Take a large amount of dough and roll into a roll dough should not take up more than half of the loaf pan. Make sure dough roll is even or you will end up with a lopsided loaf or narrow loaf. Let rise for 1 to 2 hours. Or until Dough is nicely formed above the rim of the loaf pan. Bake at 350°F for 45 minutes or until golden brown. To test to see if done knock on top of the loaf. If it sounds hollow it is completed baking. It will be a dark golden brown color when finished.
- Take Loaves out of oven and take them IMMEDIATELY OUT OF THE PANS upside down. (If you leave them till cooled in pans what happens is the bottom crust gets soggy from the condensation). Brush melted butter over top of loaves to prevent from drying out.
- Yield: 4 loaves 2 dozen buns.
- Depends on size.
- TIP: This bread dough is great for anything such as pizza crusts, cinnamon buns, take a bit and roll it out thin and place it in a frying pan with a little oil and fry it and serve with jam or peanut butter.
Nutrition Facts : Calories 1269.7, Fat 12.6, SaturatedFat 1.7, Sodium 213.8, Carbohydrate 249.3, Fiber 10.1, Sugar 9.2, Protein 34.7
HOMEMADE HAMBURGER BUNS
I've gotten a thousand request for these. We're going to make our own, and not only are these going to be the perfect shape, they're going to taste way better than anything that comes out of a plastic bag. The total time takes almost 4 hours, but the actual amount of work involved is maybe 10 minutes.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h45m
Yield 8
Number Of Ingredients 11
Steps:
- Line a baking sheet with a silicone mat or parchment paper.
- Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.
- Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
- Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
- Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
- Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours.
- Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.
- Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.
- Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.
Nutrition Facts : Calories 291.7 calories, Carbohydrate 48.6 g, Cholesterol 58.1 mg, Fat 7 g, Fiber 1.8 g, Protein 7.9 g, SaturatedFat 3.3 g, Sodium 414.8 mg, Sugar 5 g
BURGER OR HOT DOG BUNS
This recipe can be used to make either hamburger buns or hot dog buns. My husband says they are 'top of the line.' Nice and soft.
Provided by Sally
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
- In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. 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 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
- Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
- For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 39.1 g, Cholesterol 27.3 mg, Fat 5.1 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 2.9 g, Sodium 333.6 mg, Sugar 3.2 g
MOM'S HOMEMADE BUNS
My Mom's Homemade Buns are the perfect dinner roll for any occasion! Incredibly soft and fluffy, use all purpose or whole wheat flour, make a big batch and freeze for later.
Provided by Ashley Fehr
Categories Bread and Baked Goods
Time 2h30m
Number Of Ingredients 8
Steps:
- In a small bowl or liquid measuring cup, whisk together the warm water, yeast and sugar.
- Let sit for 10 minutes or until bubbly -- this is how you know your yeast is working. This step is technically not required when using instant yeast, but I do it always anyways, so that I know my buns will be a success.
- In the bowl of a stand mixer (or a very large bowl if you are kneading by hand), whisk together the 2 cups warm water, butter, 1/3 cup sugar and salt.
- Add the bubbly yeast mixture and stir to combine.
- Place the bowl in the stand mixer and put the dough hook on the machine. You can also knead by hand.
- Add the flour, one cup at a time, and mix until nearly combined before adding more. You can use all purpose or whole wheat or a combination. Start with 4-5 cups flour, mixing until each is incorporated.
- The closer you get to your dough being ready, the less flour you will add at once. We want a smooth, soft dough, never stiff, so we need to watch and stop adding flour at just the right moment.
- Add up to 6-7 cups flour total, very gradually at the end, until the dough comes together in a smooth, soft ball and does not stick to the sides of the stand mixer. When you touch it, it should be smooth and slightly tacky but not sticky.
- Place dough in a large lightly greased bowl (you can use the same bowl and grease it), and cover with plastic wrap or a clean kitchen towel.
- Set in a warm spot (I use the oven with the light on -- turn the oven on to preheat for 2-4 minutes before turning off and adding the dough) and let rise until doubled, about 1.5 hours.
- Uncover dough, punch down, and roll out 20-24 rounds -- smoothing the top and pinching the seam in the back to smooth (see video for additional details).
- Place on a parchment lined baking sheet and let rise (you don't have to cover them) in a warm spot for 30 to 90 minutes (instant yeast will be quicker) until doubled.
- Bake at 350 degrees for 15-20 minutes, until light golden brown.
Nutrition Facts : Calories 174 kcal, Carbohydrate 29 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 320 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
STEAMED BAO BUNS
How to make the perfect, soft and fluffy steamed bao buns with step-by-step photos. Follow these tips and tricks to make the perfect homemade bao buns, perfect for filling with your favourite ingredients. Includes instructions for steaming the bao buns on the stove and in a steam oven.
Provided by Thanh | Eat, Little Bird
Categories Bread
Time 1h10m
Number Of Ingredients 7
Steps:
- Measure all of the dry ingredients into a large mixing bowl or the bowl of an electric stand-mixer (if using).
- Measure the warm water and oil into a measuring jug. The water needs to be a bit more than lukewarm to help activate the yeast, but it shouldn't be boiling hot.
- Using the dough hook on medium speed, mixing the liquid ingredients into the dry ingredients. Depending on the type of flour which you have used, you might need more or less liquid that than stated in the recipe.
- Once you have a sticky dough, continue kneading the dough on medium speed until it becomes soft and smooth to touch. This should take about 10 minutes using the stand-mixer on medium speed, or about 5 minutes by hand.
- Once the dough is soft and smooth, I recommend kneading it by hand for a few more minutes on the kitchen benchtop.
- Place the ball of dough back into the (clean) mixing bowl.
- Cover the bowl with some cling film or a re-usable bowl cover.
- Place the bowl somewhere warm for about 60 to 90 minutes for the dough to rise and double in size.
- Once the dough has doubled in size, punch it back and knead it by hand for about 5 minutes to release any air bubbles in the dough.
- Then roll out the dough until it is about 1 cm in height.
- Use your hands to rub some oil onto the surface of the dough.
- Use an 8 cm (3 inch) cookie cutter to cut out rounds from the dough.
- Re-roll the dough as needed.
- Place these rounds onto a small sheet of baking paper - I like to use plain white cupcake wrappers which I flatten with a rolling pin.
- Fold over each round and then use a rolling pin to gently flatten the dough to form the bun shape.
- Place all of the shaped buns onto a large tray, cover with a tea towel, and place in a warm place for about 30 minutes for the buns to rise again. After this time, the bao buns should have puffed up slightly.
- Meanwhile, prepare the steamer on the stove (see Kitchen Notes below).
- Steam the buns in batches for 10 to 12 minutes, or until they are puffy and soft, and cooked all the way through.
- Serve the buns immediately.
SOFT FLUFFY CHINESE STEAMED BUNS RECIPE (BAOZI/MANTOU)
Steps:
- I highly recommend watching the video as it really helps to understand the process so much better
- Place the flour/starch combination (either option 1 or 2), instant yeast, sugar, salt in a mixing bowl and stir to combine. Add milk and oil in a mixing bowl. If you are using a stand mixer, use a dough hook attachment. You may or may not need more liquid. With option 1 I use close to 200 ml and with option 2 I need about 180 ml. This is just for your reference, you may need more or less
- Turn on the mixer at the lowest speed to prevent flour from flying all over the place. Continue to knead at low speed (speed 2 on KA) for 12-15 minutes (updated for the best result) or until the dough is smooth, silky and elastic. When you stretch the dough thinly, it won't tear (windowpane stage)
- Place the flour/starch combination (either option 1 or 2), instant yeast, sugar, salt, and oil in a mixing bowl. Start with 180 ml of liquid, most likely you will need more liquid than called for in the recipe. I usually need about 180-200 ml of liquid. Mix until you get a rough dough (it's not going to be smooth yet). Cover and rest it for 15 minutes
- Then go back and knead it. You'll be surprised by how easier it is to knead it now. Knead until the dough is smooth and pliable. The kneading motion is like washing a cloth by hands. At any point during kneading, you can always stop and rest the dough if you find it hard to knead and so much resistant. This is to relax the gluten. Then go back to knead again and you'll be surprised by the difference it makes by just resting the dough before kneading again. It's easier for you too. You want the dough that is smooth, silky, and elastic. Just to warn you that it's going to take some time to knead by hands. It may take 20-30 minutes total of time to knead by hands
- Divide the dough into 10-12 equal portions. Flatten and gather the edge to round them up into dough balls. Cover and rest the dough for 15 minutes. This is not to proof the dough. It shouldn't double in size. This is to relax the gluten for easier shaping and rolling the dough, then proceed to next step that's applicable to you
- Lightly dust the work surface with some flour. Work with one dough at a time. Flatten the dough with your palm and then use a rolling pin to roll it out to form a circle about 4-5 inches, with a slightly thicker middle part. This is to support the weight of the filling. Don't roll the dough too thin. If you roll the dough too thin, the filling might make the steamed buns "wrinkle" later when you steam. Place the filling at the center and then gather the sides to enclose the bun and pinch to seal. Flip the bun so the seam side is down now
- Cup the dough with both palms and move the dough in a circular motion to shape it taller. This part is important so your steamed buns come out tall instead of spreading to the side after steaming. Repeat with the rest of the dough. Cover with a clean kitchen towel and proceed to proofing
- Divide the dough into 10-12 equal portions. Flatten and gather the edge to round them up into dough balls. Roll the dough into a smooth round ball in between the palm of your hand or as I did in the video. REALLY make sure the dough is smooth.
- Cup the dough with both palms and move the dough in a circular motion to shape it taller. This part is important so your steamed buns come out tall instead of spreading to the side after steaming
- Place on a piece of parchment paper. Lightly dab the surface of the bun with some milk using your finger to smooth the surface. You can also mist with some water using a spray bottle. Loosely cover with clean kitchen towel to prevent drying. Work with another dough and do the same. Proceed to proofing after that
- Roll the dough into a long log and use a dough cutter to cut into 8-10 equal portions using a serrated knife is best so it won't squish the dough down. Lightly dab the surface of the bun with some milk using your finger to smooth the surface or mist with some water using a spray bottle. Proceed to proofing step below
- Let the dough rise at room temperature or at a warm place. If it's winter where you are, you can use your oven "bread proof" function to let them proof in there, or simply turn on your oven to the lowest temperature and then turn off and after 15 minutes, place the shaped buns in there to let them proof. They won't necessarily double in size, but at least puff up to about 50% of the original size. This may take about 1 hour or longer at a warm temperature. Don't go by the time however. Observe the dough instead!
- For active dry yeast and fresh yeast, you may need a bit longer for it to proof compare to instant yeast. If you use more sugar in the recipe, you may need to proof a bit longer too. Do not overproof your dough however
- How do you know if your buns have proofed ? They will be about 50% bigger than their original size AND when you lift them up, they should feel significantly lighter. If not, let them proof a bit longer. They may not visually look bigger. Use a finger test too. When you gently push on the dough, it will leave an indentation but it will spring back slowly. This dough is perfectly proofed. If it springs back right away, it needs to be proofed a bit longer. If it never springs back, then you have over-proofed the dough. Loosely cover them with plastic wrap and put the over-proofed buns in the fridge to slow down the proofing while waiting for the steamer
- An under proofed buns will be very dense and have bumpy surface after steaming. An over proofed buns may widen to the side and much flatter, but they shouldn't be dense and heavy. So, overproof may still be a bit "safer" compared to the buns not sufficiently proofed. Ideally, we want it to be perfectly proofed of course ;)
- Most likely your steamer won't be able to accommodate steaming all buns at one go. You may need to steam in 2-3 batches, which means, the rest of the batches will sit longer and continue to proof while waiting for the steamer. Here's what you can do: Make sure to cover them with plastic wrap and then place them in the refrigerator to slow down the yeast activity until they are ready to be steamed
- Fill up the steamer with water but do not turn on the stove yet. Carefully arrange the proofed buns in the steamer, giving about 2 inches of space in between as they will expand quite a bit. Cover with a lid wrapped with a cloth to prevent condensation from dropping on the surface of the buns. If you use a bamboo steamer, you don't need to wrap the lid as bamboo steamer absorbs liquid
- Please note that I use the largest burner on my stove. Different sizes of burners will produce different amount of heat, so use your largest burner. TURN THE HEAT TO MEDIUM (6/10)
- When the water comes to a simmer, crack the lid open about 1/2 inch gap and start the timer. Steam with the lid cracked open like that for 10 minutes
- After steaming, turn off the heat. DO NOT OPEN THE LID of the steamer. Let the buns sit there for 3 minutes. The buns will not sink or wrinkle due to the sudden change in temperature
- Proceed with the next batch and steam with the same method and setting as I mentioned above. You don't have to wait for the water in the steamer to cool down to start. Just turn on the stove to medium heat, crack the lid open immediately and the time starts when water is back to a simmer again
- Serve them warm or immediately remove the buns to wire rack to let them cool down. This is to ensure the bottom of the steamed buns will not be wet and soggy
- If you make extra and plan to store them, let the already steamed buns cooled down completely and then place them on a baking sheet, not touching each other, and then put the entire tray inside the freezer for about 1 hour. They will harden, but not completely frozen yet. Transfer to a freezer bag and they will not stick to each other anymore. Try not to keep for more than 1 month
- They can go straight from freezer to steamer when you ready to eat them. Steam on high heat for 5 minutes and they are as good as new
Nutrition Facts : ServingSize 1 medium-size plain bun no filling, Calories 149 kcal, Carbohydrate 29 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 2 mg, Sodium 108 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 2 g
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
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
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- Add the flour one cup at a time. Once the mixture is too stiff to mix with a fork, transferred it to a well-floured countertop.
- Knead for 4-5 minutes, or until smooth and elastic. Add more flour if the dough is continues to stick to your hands.
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- In a medium bowl, stir together the butter, powdered sugar and vanilla extract. Whisk in the hot water 1 tablespoon at a time until the glaze reaches your desired consistency. Drizzle the glaze over the slightly warm cinnamon rolls and serve immediately.
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- In a small bowl, whisk together the water, yeast and sugar until the yeast dissolves. Let the mixture sit until the yeast starts to get foamy and bloom, 4 to 6 minutes. Stir in the oil and set aside.
- Meanwhile, sift the bread flour, salt and baking soda together. Add the yeast mixture to the dry ingredients and stir using a rubber spatula. If the dough looks sticky, add 1 additional tablespoon of flour at a time until it is less sticky.
- Turn the dough onto a lightly floured work surface and knead until smooth. Cover the dough with a damp kitchen towel and let the dough rest until it has doubled in size, 1½ to 2 hours. Punch the dough down to flatten it.
- Portion the dough into balls that are 2 inches in diameter and let rest for 5 minutes. Flatten each ball into a disk 3 inches in diameter.
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SOURDOUGH BUNS | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (19)Total Time 2 hrs 30 minsServings 8Calories 300 per serving
- Mix all of the ingredients together — by hand, mixer, bread machine, or food processor — just until the dough comes together; it will remain slightly tacky., Turn the dough out onto a well-floured surface, cover with a piece of greased plastic wrap and let it rest for 30 to 40 minutes.
- The dough won’t rise all that much; the goal is to just let it relax., Divide the dough into 8 pieces, roll each piece into a ball, then cover and set aside to rest for 10 to 15 minutes., Meanwhile, dust a half sheet pan with cornmeal, lightly grease eight English muffin rings, and place them on the baking sheet., Flatten the balls of dough into 3 3/4" circles.
- Fill each ring with a piece of dough, and sprinkle the tops with cornmeal., Grease the back of a half sheet pan, and place it on top of the rings and dough, with the greased side facing the dough.
SOURDOUGH CINNAMON BUNS | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (152)Total Time 9 hrs 30 minsServings 12Calories 340 per serving
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Mix together all the dough ingredients except the salt (and yeast) until the flour is evenly moistened and the dough has formed a cohesive, sticky mass, 2 to 3 minutes on low speed of a stand mixer., Add the salt (and yeast) on top of the dough (without mixing it in), then cover and let the dough rest for 20 minutes.
- This rest is period is known as an autolyse., After the autolyse, mix in the salt (and yeast) until fully incorporated, about 1 minute on low speed.
- Turn the mixer up one speed and knead the dough until it’s smooth and supple though still somewhat soft and tacky, about 2 to 3 minutes., Cover the dough and let it rest in a warm (75°F) place for 4 hours.
BEAUTIFUL BURGER BUNS | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 Total Time 2 hrs 40 minsServings 8Calories 250 per serving
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , To make the dough: Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
- Cover the dough and let it rise until it's nearly doubled in bulk, about 1 to 2 hours., To shape the buns: Gently deflate the dough and divide it into eight pieces (about 100g each); to make smaller or larger buns see "tips," below. Shape each piece into a ball., Flatten each dough ball with the palm of your hand until it's about 3" across.
- Place the buns on a lightly greased or parchment-lined baking sheet. Cover and let rise until noticeably puffy, about an hour. Toward the end of the rising time, preheat the oven to 375°F.
- Brush the buns with about half of the melted butter. To make seeded buns, brush the egg white/water mixture right over the melted butter; it'll make the seeds adhere. Sprinkle buns with the seeds of your choice., To bake the buns: Bake the buns for 15 to 18 minutes, until golden. Remove them from the oven and brush with the remaining melted butter; this will give the buns a satiny, buttery crust. If you've made seeded buns apply the melted butter carefully, to avoid brushing the seeds off the buns., Cool the buns on a rack before slicing in half, horizontally. Use as a base for burgers (beef or plant-based) or any favorite sandwich filling., Storage information: Store leftover buns, well-wrapped, at room temperature for several days; freeze for longer storage.
SOURDOUGH HAMBURGER BUNS | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (83)Total Time 8 hrs 55 minsServings 6Calories 310 per serving
- Weigh your flours; or measure them by scooping them into a cup and sweeping off any excess. Combine the flours, dry milk, salt, and sugar, then add to the mixer bowl with the starter and water.
- Fit your mixer with the paddle attachment and turn it to its lowest speed. Mix all the ingredients together for 2 to 3 minutes to make a sticky, cohesive dough.
- Stop the mixer, scrape the bowl, and switch to the dough hook. Add the butter, then turn the mixer up a speed or two and continue to knead until the dough is smooth and elastic, about 8 to 12 minutes longer.
- Cover the dough and let it rest in a warm place (75°F to 80°F) for about 4 hours. To de-gas and even out the temperature of the dough, stretch and fold it in the bowl two or three times during the rest.
- Turn the dough out onto a lightly floured work surface and divide it into six equal pieces; if you have a scale, each piece should weigh about 120g.
- Shape the dough pieces into tight balls and place them on a lightly greased or parchment-lined baking sheet, or into the lightly greased wells of a hamburger bun pan.
EASY SOFT AND FLUFFY BREAD ROLLS - SIMPLY DELICIOUS
From simply-delicious-food.com
4.6/5 (32)Total Time 2 hrsCategory Bread, Side DishCalories 215 per serving
- Add the butter, allow to knead in. At this point the dough will be quite sticky, add the remaining cup of flour one tablespoon at a time, until the dough is soft, smooth and just slightly sticky.
STEAMED BUNS - MANTOU - RASA MALAYSIA
From rasamalaysia.com
4.5/5 (129)Total Time 1 hr 30 minsCategory Chinese RecipesCalories 183 per serving
- Add the milk, yeast and sugar in the bowl of a stand mixer attached with a dough hook. Stir the mixture with a pair of chopsticks or a spoon.
- Add the flour to the yeast mixture. Turn on speed 1 and knead the ingredients until it forms a smooth dough, about 6 minutes. If the dough starts to "climb up" the dough hook, stop the stand mixer and push the dough down to the bowl.
STEAMED CHINESE DIM SUM BUN DOUGH RECIPE
From thespruceeats.com
3.9/5 (45)Total Time 2 hrs 20 minsCategory BreadCalories 137 per serving
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