Goldenteabunssallylunnbunns Recipes

TASTY BUNS

Tasty Buns image

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

Ingredients

5 cups all-purpose flour
2 (.25 ounce) packages dry yeast
1 cup milk
¾ cup water
½ cup vegetable oil
¼ cup white sugar
1 teaspoon salt

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

GOLDEN TEA BUNS (SALLY LUNN BUNNS)

Golden Tea Buns (Sally Lunn Bunns) image

This recipe is different from the other recipes posted in that it calls for heavy cream. Published in Gourmet magazine, November 1992. These buns are easy to make, no kneading.

Provided by swissms

Categories Yeast Breads

Time 4h12m

Yield 24 buns, 24 serving(s)

Number Of Ingredients 7

Ingredients

1 cup heavy cream
1/2 cup unsalted butter, cut into pieces
2 1/2 teaspoons active dry yeast (1 package)
1/3 cup sugar
1 1/2 teaspoons salt
4 large eggs
3 3/4 cups all-purpose flour

Steps:

In a small saucepan, heat the cream with the butter over low heat until the butter is melted. Pour the mixture into a large bowl and let it cool to lukewarm.
Stir in the yeast, sugar, and salt and let the mixture stand for 5 minutes, or until foamy.
Beat in the eggs, 1 at a time, beating well after each addition, and add the flour, about 1 cup at a time, beating after each addition until the batter is smooth.
Let the batter rise, covered with a kitchen towel, in a warm place for 3 hours, or until it is double in bulk.
Beat the batter well to deflate it and divide it among 24 buttered or paper-lined 1/2-cup muffin tins, filling each tin about halfway.
With buttered fingers smooth the tops. Let the buns rise, covered with a kitchen towel, in a warm place for 1 hour, or until they are double in bulk.
Bake the buns in the middle of a preheated 375°F oven for 12-17 minutes, or until tester comes out clean and the buns are golden. Serve warm.

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