CHEESY ONION BURGER BUNS
These buns regularly get packed as part of my husband's lunch! I've copied this recipe for many people-one of the nice things about it is that it also makes very good breadsticks to take to covered-dish suppers or take to picnics. I like to cook...and taste, too! In addition, I enjoy sewing and all kinds of crafts, and I've been fortunate to win several blue ribbons at Country Fair.
Provided by Taste of Home
Time 40m
Yield 20 hamburger buns.
Number Of Ingredients 8
Steps:
- In a large bowl, combine 2 cups flour, sugar, salt, yeast and butter. Gradually add hot water. Beat for 2 minutes on medium speed. Add 1 cup flour and beat on high speed 2 minutes. , Stir in cheese, onion and enough of the remaining flour to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down and turn out onto a slightly floured surface. Divide dough into 20 pieces; shape into smooth balls and place on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 400° for 15-20 minutes. Remove from the pans and cool on wire racks.
Nutrition Facts :
TWENTY MINUTE BUNS
Very quick and simple. Nothing is better than fresh hamburger buns. This is a very sticky dough that requires very little kneading.
Provided by Debbie
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h20m
Yield 18
Number Of Ingredients 8
Steps:
- In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Add oil, 2 cups of flour and the salt; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring 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. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- Turn the dough out onto a lightly floured surface and divide into three equal pieces. Divide each big piece into 6 small ones. Form the pieces into rounds. Place the rounds into the prepared pan. Cover the rolls with a damp cloth or plastic wrap and let rise until doubled in volume, about 20 minutes.
- Beat together the egg white and water. Gently brush the risen rolls with the egg wash and then bake at 350 degrees F (175 degrees C) for 15 minutes or until the rolls are golden brown.
Nutrition Facts : Calories 180.7 calories, Carbohydrate 35.1 g, Fat 2 g, Fiber 1.4 g, Protein 5 g, SaturatedFat 0.3 g, Sodium 263.8 mg, Sugar 2.9 g
ONION MUSTARD BUNS
As an avid bread baker, I was thrilled to find this recipe. It makes delectably different rolls that are a hit wherever I take them. The onion and mustard flavors go so well with ham or hamburgers, but the buns are special enough to serve alongside an elaborate main dish. —Melodie Shumaker, Elizabethtown, Pennsylvania
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in water. Add the milk, onion, mustard, oil, sugar, salt and 4 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn out onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide into 24 pieces. Flatten each piece into a 3-in. circle. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes. If desired, brush with beaten egg and sprinkle with poppy seeds or dried minced onion. , Bake at 350° until golden brown, 20-25 minutes. Cool on wire racks.
Nutrition Facts : Calories 138 calories, Fat 2g fat, Cholesterol 0 cholesterol, Sodium 181mg sodium, Carbohydrate 26g carbohydrate, Fiber 4g protein.
SOFT ONION SANDWICH ROLLS
This is it! I've been through many recipes to come up with this one. Great for BBQ beef sandwiches. If you prefer plain rolls, omit onion ingredients.
Provided by claudygirl
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h20m
Yield 8
Number Of Ingredients 13
Steps:
- Place the milk, water, butter, salt, sugar, onion powder, 3 tablespoons of dried onion, potato flakes, flour and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start.
- When the cycle has completed, remove the dough from the machine, and knead on a lightly floured surface. Cut into 8 equal pieces, and form into balls. Gently flatten the balls until they are 4 inches in diameter. If they keep shrinking back, just let them relax for a minute before flattening. Place on a baking sheet, and cover loosely with a towel. Set in a draft-free place to rise until doubled in size, about 40 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Whisk together the egg white and water in a cup. Brush over the tops of the risen rolls, and sprinkle with remaining minced onion.
- Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool completely, then slice in half horizontally before using.
Nutrition Facts : Calories 259.9 calories, Carbohydrate 45.9 g, Cholesterol 13.3 mg, Fat 5.3 g, Fiber 1.8 g, Protein 6.9 g, SaturatedFat 3.1 g, Sodium 487.1 mg, Sugar 7.2 g
ONION BUNS
I was looking to put a spin on my Recipe #317538 and I came across this fabulous recipe. It was easy and the aroma filled the house while making the dough and while baking the buns. From KA: Why bake your own sandwich buns? Because homemade is SO much better than store-bought. These soft, golden buns feature a subtle spiral of dried onion, giving them incredible aroma and marvelous flavor. They're perfect for all kinds of sandwiches-and hamburgers, of course.
Provided by Brandess
Categories Yeast Breads
Time 2h25m
Yield 8 Buns, 8 serving(s)
Number Of Ingredients 12
Steps:
- **Water: Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
- To make the dough: Combine all of the dough ingredients, and mix and knead them-by hand, mixer, or bread machine-to make a soft, somewhat tacky dough.
- Place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it's just about doubled.
- Transfer the dough to a lightly greased work surface, and pat/roll it into a 12" x 17" rectangle.
- Sprinkle the dough with the minced onion, and press/roll it into the surface gently.
- Starting with a short (12") end, roll the dough into a log, sealing the ends and side seam.
- Cut the log into eight slices. A pair of scissors works very well here.
- Place the buns on a lightly greased or parchment-lined baking sheet, flattening them to about 3" wide. Cover them, and allow them to rise till they're very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 375°F.
- Uncover the buns, brush them with the beaten egg white/water, and sprinkle with seeds, if desired.
- Bake the buns for 20 to 25 minutes, until they're golden brown and feel set when you poke them.
- Remove them from the oven, and cool on a rack. When completely cool, wrap in plastic, and store at room temperature.
CARAMELIZED ONION BUNS
Make and share this Caramelized Onion Buns recipe from Food.com.
Provided by Miraklegirl
Categories Yeast Breads
Time 1h15m
Yield 10 large buns
Number Of Ingredients 16
Steps:
- For dough, put yeast, sugar, salt, 3 cups flour, water, eggs and butter in mixing bowl.
- Beat on high for 3 to 5 minutes, until very smooth.
- Using a wooden spoon, stir in 3 cups flour.
- Add flour 1/2 cup at a time until dough becomes too stiff to stir.
- Turn out onto work surface and continue to add remaining flour, kneading, until dough is smooth, 7 to 10 minutes.
- (Use last 1/4 cup flour only if needed to prevent sticking.) Grease large bowl.
- Add dough, turning to coat.
- Cover and leave in warm place until doubled in bulk, about 1 1/2 hours.
- For onions, melt butter in skillet over low heat.
- Add onions, garlic, salt and pepper.
- Cover and cook, stirring often, 10 to 12 minutes or until very soft.
- Sprinkle in sugar.
- Increase heat to medium-low.
- Stir until onions are very brown but not scorched (2-3 minutes).
- Add Worcestershire, scrape up browned bits and simmer, stirring until juices evaporate.
- Cool.
- To make buns, punch down dough and knead in onions until evenly distributed.
- Divide and roll into 10 smooth round buns.
- Place on 2 baking sheets lined with parchment paper.
- Cover and let rest 30 minutes.
- For glaze, whisk egg whites with water and brush over each bun.
- Bake buns in two batches in the centre of a preheated 375°F oven for 20 to 22 minutes, until golden brown and tops start to sound hollow when tapped.
More about "onion buns recipes"
ONION HAMBURGER BUNS RECIPE | LAND O’LAKES
From landolakes.com
4.2/5 (5)Calories 240 per servingServings 12
- Heat milk in 1-quart saucepan 3-4 minutes or until it just comes to a boil. Stir in butter, sugar, onion, and 2 teaspoons salt. Cool to warm (105°F to 115°F).
- Dissolve yeast in warm water in large bowl. Add cooled milk mixture and 3 cups flour. Beat at medium speed until smooth.
- Stir in enough remaining flour by hand to make dough easy to handle. Turn dough onto lightly floured surface; knead 5 minutes or until smooth and elastic. Place into greased bowl; turn greased side up. Cover; let rise in warm place 1 hour or until double in size.
- Dough is ready if indentation remains when touched. Punch down dough; divide in half. Shape each half with floured hands into 6 rounds; place onto greased baking sheets. Flatten each to 3 1/2-inch circle. Sprinkle with coarse salt and pepper. Cover; let rise 30 minutes or until double in size.
ONION BUNS | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (78)Calories 270 per servingTotal Time 2 hrs 50 mins
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine all of the dough ingredients, and mix and knead them—by hand, mixer, or bread machine—to make a soft, somewhat tacky dough., Place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it's just about doubled., Transfer the dough to a lightly greased work surface, and pat/roll it into a 12" x 17" rectangle, Sprinkle the dough with the minced onion, and press/roll it into the surface gently., Starting with a short (12") end, roll the dough into a log, sealing the ends and side seam., Cut the log into eight slices.
- A pair of scissors works very well here., Place the buns on a lightly greased or parchment-lined baking sheet, flattening them to about 3" wide.
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