Meal On A Bun Recipes

HOMESTYLE ALBERTA BEEF ON A BUN

Steps:

• Place frozen roast in roasting pan.
• Heat, uncovered, at 450 degrees for 45 minutes (30 minutes for smaller roast).
• Remove roast from oven, and season with garlic and pepper.
• Cover, decrease heat to 275 degrees, and roast for approx 4 hours until fork tender.
• Pull apart roast with fork.
• Layer ingredients into slow cooker (1 layer beef, 1 layer au jus from roasting pan, 1 layer BBQ sauce). Repeat until all ingredients have been added.
• Heat on low until warmed through and bubbling (2-3 hours).
• Spoon onto sliced Kaiser rolls, and enjoy!

PINEAPPLE BUNS (BO LO BAO)

Steps:

• Start the bread dough: Whisk the 2 tablespoons (18 g) bread flour with 1/2 cup cold water in a medium saucepan until no lumps remain. Cook, whisking constantly, over medium heat until thickened and opaque, about 2 minutes. Transfer to a stand mixer bowl and let cool slightly. Add the milk and 1 tablespoon of the sugar and whisk by hand until smooth and the mixture reaches 100 to 110 degrees F on an instant-read thermometer, about 30 seconds. Whisk in the yeast just until combined. Let sit until foamy on the surface, about 5 minutes.
• Meanwhile, grease a large bowl with 1/2 tablespoon of the butter and set aside.
• Top the yeast mixture with the following ingredients in this order: the egg, milk powder, remaining 2 cups (240 g) bread flour, the cake flour, remaining 3 tablespoons sugar and the salt. Fit the stand mixer with the dough hook attachment and mix on low speed until all the flour is moistened, about 1 minute. Increase the speed to medium and mix until the dough is smooth and passes the window pane test, about 10 minutes (see Cook's Note); scrape down the bowl halfway through. Mix in 1 tablespoon of the remaining butter on medium-low speed until absorbed. Repeat, adding 1 tablespoon of the remaining butter at a time, and mix after each addition until the dough is smooth, about 6 minutes.
• Transfer the dough to a lightly floured surface and form into a tight ball by pulling the edges of the dough toward the center. Toss in the prepared bowl to coat with butter, cover with plastic wrap and let rise in a warm, draft-free area until doubled in size, about 90 minutes.
• Start the topping: Cream the butter with the sugar in the stand mixer (no need to wash the bowl first) fitted with a paddle attachment on medium speed until smooth and thoroughly combined but not fluffy, about 30 seconds. Scrape down the bowl and mix in the egg yolk, milk powder and vanilla until combined. Sift in the flour, baking soda and baking powder and mix on low speed until no dry spots remain. Transfer to a large sheet of plastic wrap or a reusable plastic bag and flatten into a 4-inch disk. Wrap the dough and chill in the freezer until ready to use.
• Line 2 baking sheets with parchment paper and set aside.
• Finish the bread dough: Knead the bread dough in the bowl until it becomes a tight ball. Divide into 8 equal pieces, each about 80 grams. Flatten 1 piece into a 3-inch disk and gather all the edges to meet at the center. Flip over and roll into a ball on a work surface, cupping the top of the dough with one hand, until the ball is completely smooth. Repeat with the remaining pieces and place 4 balls on each prepared baking sheet. Cover each baking sheet with a sheet of plastic wrap greased with nonstick cooking spray. Let proof near a warm area until each ball puffs to about 4 inches, about 1 hour.
• Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
• Finish the topping: Meanwhile, divide the cookie dough disk into 8 portions, each about 32 g, and roll each portion into a ball. Place 4 of the balls on a large sheet of plastic wrap and cover with another sheet of plastic wrap. Gently flatten each ball into a 2-inch disk, then roll with a rolling pin between the sheets of plastic wrap until each is a 4-inch round - it doesn't have to be a perfect round. Stack the rounds on a plate, using the plastic wrap to separate each one. Refrigerate until ready to use. Repeat the rolling and stacking process with the remaining cookie dough and 2 more sheets of plastic. Refrigerate on top of the first batch of rounds until the buns are proofed.
• For the egg wash: Whisk the egg yolk in a small bowl until smooth and set aside.
• Remove the plastic wrap from the proofed buns. Drape 1 cookie dough round over each bun and brush with a thin coating of egg wash. Score a shallow crosshatch pattern (1 inch between each line) onto each using the dull side of a small knife.
• Bake, switching and rotating the baking sheets halfway through, until the tops of the buns are golden brown and the edges are light golden, about 15 minutes.
• Let cool for 10 minutes then gently transfer each bun to a wire rack. Enjoy warm or completely cooled.

MEAL ON A BUN

Steps:

• Place buns, cut side up, on a baking sheet. Spread with peanut butter. Place a pineapple slice on each bun bottom and a cheese slice on each top. , Bake at 350° for 5-7 minutes or until cheese is melted. Place cheese-topped buns over pineapple.

BBQ BEEF ON A BUN

Steps:

• Cook roast in oven with garlic, 1 c water some salt,and pepper on 325 for 3-4 hours till falls apart tender.
• In a sauce pan brown onions in butter. Lower heat and add ketchup till bubbling.
• Add brown sugar and molasses, taste to check if there is enough brown sugar. If not add 1T-2T more.
• Add lemon juice and cook for about 10 more minutes. Add meat and cook 10 min more.
• Serve over buns or rolls with cheddar cheese and onion slices if desired.

MEAT BUNS

Steps:

• In a large bowl, dissolve yeast in water. Add sugar, egg, salt and 1 cup flour; beat on low for 3 minutes. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add cabbage, onion, salt and pepper. Cover and cook over medium heat for 15 minutes or until vegetables are tender. Stir in cheese. Remove from the heat; set aside to cool. , Punch dough down and divide into 12 pieces. Gently roll out each piece into a 5-in. circle. Top each with about 1/4 cup filling. Fold dough over filling to meet in the center; pinch edges to seal. , Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with butter. Bake at 350° for 20 minutes or until golden brown. Serve warm.

OMELETTE IN A BUN

Steps:

• Heat the oil in a small non-stick frying pan and fry the potato over a low heat until it is browned and tender, this will probably take about 10 mins in all. Add the spring onion and fry for a minute then stir in the spinach.
• Whisk the eggs lightly with a little seasoning and then pour them into the pan and cook until set on the base. Dot on the tomatoes, sprinkle on the cheese and grill until the top browns. Cool a little then slide out of the pan and cut into thirds.
• Split the rolls and stuff them with a piece of omelette, sandwich together and halve.

BARBECUED ROAST BEEF ON A BUN

Steps:

• Mix salt, sugar, pepper, and cayenne for dry rub together and coat beef well on both sides.
• Place on a rack set on a sheet pan and refrigerate, uncovered, for 12 to 24 hours, flipping over halfway through.
• Mix barbecue sauce, vinegar, mustard, turmeric, and garlic together for wet rub and reserve.
• Transfer beef to a dish and pour 1/2 of the wet rub over top. Use two forks to poke the surface all over for about 1 minute. Turn beef over and repeat with remaining wet rub. Spoon any excess on the bottom over the top.
• Cover and refrigerate for 4 to 12 hours.
• Preheat a charcoal grill until the briquettes turn white and ashy. Remove meat from the refrigerator, uncover, and scrape off excess wet rub.
• Grill over hot charcoal until blackened and an instant-read thermometer inserted into the center of the meat reads 120 to 125 degrees F (49 to 52 degrees C), 7 to 10 minutes per side, or to desired doneness. Remove to a foil-lined plate, and quickly wrap up tightly in foil.
• Let rest for at least 15 minutes, during which time the meat will finish cooking, and end up close to medium-rare.
• Slice very thinly, toss in the meat drippings and juices left in the foil, and serve on buns.

LOOSE MEAT ON A BUN, RESTAURANT STYLE

Steps:

• Crumble the ground beef and onion into a large skillet over medium-high heat. Cook, stirring to break up lumps, until no longer pink. Drain off the grease and return to the stove. Add the Worcestershire sauce, beef broth, salt, pepper, and butter. Bring to a boil, then set the heat to low and simmer uncovered until the liquid is almost completely gone, about 40 minutes. Remove from the heat, cover, and let rest for 15 minutes before serving on buns.