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
STICKY BUNS
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h45m
Yield 16 buns
Number Of Ingredients 18
Steps:
- For the dough: Heat the milk, oil and granulated sugar in a medium saucepan over medium heat to just below a boil. Set aside and let cool to warm.
- Sprinkle the yeast on top and let it sit on the milk mixture for 1 minute. Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour.
- After 1 hour, remove the towel and add the salt, baking powder, baking soda and remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it's been chilled for at least an hour or so beforehand.)
- To assemble the rolls: On a floured baking surface, roll the dough into a large rectangle, about 30 inches by 10 inches. The dough should be very thin.
- Preheat the oven to 325 degrees F.
- For the filling: Pour the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Sprinkle over the granulated sugar and cinnamon. Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal.
- Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. You'll wind up with one long buttery, cinnamony, sugary, gooey log. Slip a cutting board underneath the log and, with a sharp knife, make 16 equal slices.
- For the smear and base: Cream together the brown sugar, butter, honey and salt until lightened, then slowly add the whiskey and vanilla while mixing.
- Butter a 12-inch cast-iron skillet, layer the bottom with the pecan pieces and then scoop 5 large scoops of the smear on top. Heat in the oven until the smear is slightly foamy and bubbling, 10 to 15 minutes.
- Remove the skillet from the oven and place the sliced rolls on top of the melted smear (it's fine to put them on the hot smear). Allow the rolls to rise for 20 minutes.
- Return the skillet to the oven and bake until the rolls are golden brown and the smear is brown and sticky, 20 to 30 minutes. Take another 12-inch skillet and place it on top of the hot skillet. Flip over quickly and carefully. All of the caramelly, boozy goodness will be on top.
HOMEMADE BUNS
I attend a mom's group at my church and one Tuesday morning our "craft" was making buns. The experienced bun makers of the previous generation taught all of us young moms the craft of bun making. Now I am proud of my bun making and I am glad that I had a chance to acquire this new skill. (Thank you Mavis!) Prep time does not include rising time. Sometimes I will make a big batch of this recipe and then make breadsticks, hoagie rolls, small buns for kid's lunches, and even a batch of cinnamon rolls but adding cinnamon and sugar and rolling up the dough. All of these can be tucked into the freezer until you need them.
Provided by Pamela
Categories Yeast Breads
Time 25m
Yield 60 buns
Number Of Ingredients 10
Steps:
- Mix Yeast items and let stand in a large bowl (I like my tupperware thatsa bowl!).
- Knead out until dough is soft and does not stick to your hands.
- Cover and let rise 45 minutes.
- Punch down and let rise 30 minutes.
- Shape into buns and let rise for 2 hours.
- Bake at 375 for 15-17 minutes or until golden brown.
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
PRETZEL BUNS
Buns that taste and look like soft pretzels! Not too difficult to make, these buns are great for sandwiches or as a side (especially with steak!). Try them with burgers topped with Swiss cheese and honey mustard!
Provided by Brittskydoodlepoodlepie
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h53m
Yield 12
Number Of Ingredients 14
Steps:
- Sprinkle the yeast and 1 teaspoon sugar over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
- Add milk, shortening, eggs, oil, 3 cups flour, 1/4 cup sugar, and 1 1/2 teaspoons salt. Blend with an electric mixer on medium speed until smooth. Mix in remaining 3 cups of flour by hand, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a floured surface, and knead until smooth and elastic, about 5 minutes. The dough will be sticky.
- Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Uncover the dough and punch it down.
- Preheat an oven to 350 degrees F (175 degrees C).
- Pull off baseball size portions of dough and roll into "snakes" about 6 inches long. Roll each "snake" into a spiral to give the tops some texture. Set each formed bun aside.
- Mix the baking soda and 4 cups hot water in a bowl. The baking soda does not need to dissolve completely. Dip each bun in the baking soda solution before placing on a baking sheet. Brush each bun with melted butter and sprinkle with sea salt. Bake in the preheated oven until brown, 20 to 25 minutes. Cool on a wire rack or brown paper bag.
Nutrition Facts : Calories 382.2 calories, Carbohydrate 54.7 g, Cholesterol 44.4 mg, Fat 13.7 g, Fiber 2 g, Protein 9.5 g, SaturatedFat 5.1 g, Sodium 2865.5 mg, Sugar 6.6 g
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
PULL-APART GARLIC BUNS
My Italian neighbor has passed along many mouthwatering recipes, including this one. The soft, tender buns are easy to pull apart. -Carolina Hofeldt, Lloyd, Montana
Provided by Taste of Home
Time 50m
Yield 1 loaf (12 buns).
Number Of Ingredients 12
Steps:
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat the milk, water and shortening to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Divide into 12 pieces. Shape each into a bun. Combine paprika and garlic powder. Dip each bun in melted butter, then in paprika mixture. , Place six buns in a greased 9x5-in. loaf pans; sprinkle with half of the sesame seeds. Top with remaining buns and sesame seeds. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts :
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