TASTY BUNS RECIPE | ALLRECIPES
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
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 12 buns
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, CarbohydrateContent 45.3 g, CholesterolContent 1.6 mg, FatContent 10.1 g, FiberContent 1.7 g, ProteinContent 6.5 g, SaturatedFatContent 1.5 g, SodiumContent 204.2 mg, SugarContent 5.3 g
BEST STEAMED BUNS RECIPE - HOW TO MAKE CHINESE BAOZI AT HOME
Take this recipe for soft, fluffy Chinese steamed buns and run with it! Fill the versatile dough with savory meats or sweet mixtures of your choosing and steam away!
Provided by June Xie
Categories weeknight meals winter meat steamed
Total Time 4 hours 40 minutes
Prep Time 25 minutes
Cook Time 0S
Yield 1 dozen
Number Of Ingredients 39
Steps:
- Make the dough: In a small pot over low heat, whisk together cornstarch and water. Cook until thickened, 1 to 2 minutes. Remove from heat, add in honey and ¼ cup milk and whisk until incorporated. Let mixture cool to a lukewarm temperature, then whisk in yeast. Heat remaining ½ cup milk until simmering. In a large mixing bowl using chopsticks or a fork, combine flour, salt, and hot milk until a very shaggy mixture forms. Stir in cornstarch-yeast mixture, and work dough with your hands until cohesive and no dry spots remain, about 5 minutes. Cover bowl and let dough stand for 30 minutes. Gently deflate dough and gently pick up one edge of the dough and pull lightly to fold it toward the opposite edge. Repeat this stretch and fold motion around the bowl, about 4 folds total, then flip dough upside down so that the smooth side is facing up. Let rest another 30 minutes. Repeat stretch and fold two more times, resting about 30 minutes after each fold. Meanwhile, make your filling of choice. Optionally, make the savory dipping sauce: Stir together all sauce ingredients in a small bowl until well combined. When ready to assemble buns, cut dough into 12 equal pieces. Working with one piece at a time, roll each dough into a 6” round on a lightly floured surface, rotating the dough frequently and taking care to roll edges out thinner than the center of the dough. Place a portioned meatball or 2 tablespoons of filling in the middle of the round, then pleat edges together. Using your thumb, middle, and index finger of your dominant hand to hold all the pleats in one spot while the other hand "feeds" the dough into the fold: gather and pinch together ¾” of dough, repeating this motion all around the edge of the round, between 12 and 15 pleats total. Gently twist counter clockwise to create a swirl pattern with your pleats, then pinch to firmly seal the pleats together.
Fill a large pot with 2 cups of cold water, then lay a steamer basket lined on top. Cut twelve 3" squares of parchment, then place buns on prepared parchment inside the steamer, spaced about 2” apart. Let rise, uncovered, until the dough increases about 50% in size and springs back very slowly when poked, about 30 minutes to 1 hour. Cover the pot with a lid lined with a paper towel (to trap condensation), then turn heat to medium. Once water is up to a boil, reduce heat to low and steam buns for 10 minutes. Turn off heat and let stand with lid on for 5 minutes more. Remove the lid and let buns cool until safe to touch. Serve with dipping sauce, if desired. In a large bowl, toss cabbage with salt until well combined. Let sit for 10 minutes. Add all remaining pork filling ingredients and stir mixture in one direction until a smooth paste forms. On a plate or tray lined with parchment, portion mixture into 12 meatballs and transfer to the freezer t0 chill for 30 minutes, until semi-firm. In a large bowl, stir all ingredients together until well-combined. Transfer to the refrigerator and chill while dough is resting. Rinse and drain soaked beans. In a medium pot over medium heat, combine beans with 2 cups water and salt and bring to a boil. Lower heat to a simmer and let cook until beans are tender and begin to split, about 30 minutes. Drain and reserve cooking liquid. Return pot with beans to medium-low heat. Add in sugar and enough cooking liquid to barely cover the beans (about ½ to ? cup) and let simmer until beans are completely creamy and most of the liquid has been absorbed, about 15 minutes. Using a wooden spoon or potato masher, mash beans until desired consistency is reached. Let cool completely before using.
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EASY CINNAMON ROLL BREAKFAST CASSEROLE RECIPE
From thepioneerwoman.com
Reviews 4.8
Total Time 1 hours
Category brunch, Christmas, feed a crowd, baking, breakfast, brunch, comfort food
Cuisine American, Comfort Food
- Preheat the oven to 350°. Generously butter a 9-by-13-inch baking dish. Cut each round of cinnamon roll dough into 4 pieces. Reserve the frosting packets. Whisk together the eggs, half-and-half, cinnamon and salt in a large bowl. Add the cinnamon roll dough and toss lightly to coat. Pour into the baking dish. Mix the brown sugar and pecans in a small bowl. Sprinkle on top of the casserole and bake until puffed, golden brown and cooked through, about 35 minutes. Meanwhile, whisk together the contents of the frosting packets and the sour cream in a medium bowl until smooth. Let the casserole cool for 10 minutes, then drizzle with the frosting.
CHOCOLATE CHOUX BUNS RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Total Time 1 hours
Category dinner party, baking, dessert
Cuisine French
Calories 470 calories per serving
Melt the butter with the water and caster sugar in a heavy-based pan.
Bring to the boil, turn off the heat and immediately tip in all the flour.
Beat thoroughly with a wooden spoon until the mixture forms a smooth ball in the centre of the pan.
Turn the ball into a bowl and cool for 15min. Preheat the oven to 220°C (190°C fan) mark 7.
Gradually whisk in the eggs a little at a time until the mixture is shiny.
Sprinkle water over a non-stick baking sheet. Put eight large spoonfuls of the mixture on to the baking sheet.
Bake for 30min until risen and golden brown. Turn off the oven.
Pierce each bun. Leave in the oven for 10-15min. Cool on a wire rack.
SWEDISH CARDAMOM BUNS - THE PIONEER WOMAN – RECIPES ...
From thepioneerwoman.com
Total Time 3 hours 35 minutes
Category baking, breakfast, dessert
- For the dough:Warm the milk to 110°F. Sprinkle the yeast on top. Allow to proof for 5 minutes.Place the remaining dough ingredients in the bowl of a stand mixer. Pour the proofed yeast mixture on top. Briefly stir with a spatula to form a shaggy dough. Attach to the base of the stand mixer and fit with the dough hook. Knead for 15 minutes on medium-low (I used speed 2 out of 10).Transfer dough to a large, buttered bowl. Cover and allow to rise in a warm spot until doubled in bulk, about 1 1/2 to 2 hours.For the filling:When the dough is nearly done rising, beat the butter, sugar, and cardamom together in a small bowl with a hand mixer until well mixed.On a well-buttered surface, gently roll the risen dough out to a 14x20-inch rectangle. Dab the filling evenly over the surface of the dough and spread out evenly with an offset spatula.Grabbing a short end, fold 1/3 of the dough over itself towards the middle, then the other 1/3 (like folding a letter). Roll the dough out again to a 10x14-inch rectangle. Cut the dough into 3/4-inch strips, starting at a folded edge. Cut a strip in half along the length of it, leaving a bit of dough still attached at one end. Twist both "legs" of dough in one direction, then twist the legs around themselves in the opposite direction. Coil the twisted dough around itself in a circle, tucking the end underneath to keep it in place. Place on an ungreased baking sheet. Repeat with remaining dough strips, making sure to leave plenty of space between the buns on the baking sheet. You'll most likely need to use two baking sheets.Cover the buns with a tea towel and allow to rise in a warm spot until quite puffy, about 1½ to 2 more hours (check them at one hour if your kitchen is warm). Twenty minutes before the buns are done rising, preheat oven to 425°F. Bake the risen buns for 15–20 minutes, or until deep golden on top, dark brown on the bottom, and cooked through. You can check doneness with an instant read thermometer (the buns should register 200°F).For the topping:While the buns are baking, make the topping. Place the water, sugar, vanilla, and salt in a small saucepan. Bring to a boil, whisking frequently. Brush over the hot cardamom buns. Allow to cool for a few minutes, and brush them again. Repeat once more. Sprinkle the buns with the ground cardamom.Serve buns warm. Store any leftovers in an airtight container at room temperature for a few days (if they last that long).
SUGAR BUNS - WOMAN'S DAY
From womansday.com
Total Time 45 minutes
Category dessert
- Heat oven to 375 degrees F. In a small bowl, combine the granulated sugar and 1 tsp cinnamon. In a second bowl, combine the brown sugar and the remaining 1/2 tsp cinnamon. Sprinkle 1 Tbsp of the granulated sugar mixture onto a clean work surface and place 1 sheet of puff pastry on top. Sprinkle with another Tbsp of the granulated sugar mixture. Using a rolling pin, roll over the pastry once to help the sugar stick. Cut the pastry into 5 equal strips. Repeat with the remaining sheet of dough (you’ll have a little bit of the granulated sugar mixture left over). Working with 1 strip of dough at a time, dip a marshmallow in the butter, then coat in the brown sugar mixture. Place on one end of the pastry strip and roll up. Pinch the pastry together on one end to create a seam, covering the marshmallow. Repeat with the remaining strips. Place the rolls, seam-side down, in the holes of a nonstick muffin pan and bake until golden brown and puffed, 30 to 35 minutes. Immediately remove the sugar buns from the pan and transfer to a serving dish or wire rack (for easiest cleanup, remove any melted marshmallow on the pan while it’s still warm).
BEST CLASSIC CINNAMON ROLLS RECIPE — HOW TO MAKE CLASSIC ...
From delish.com
Total Time 3 hours 25 minutes
Category nut-free, vegetarian, dinner party, feed a crowd, Sunday lunch, baking, breakfast, brunch, dessert
Cuisine American
- Lightly grease a large bowl and a 23 x 33cm pan with cooking spray. In a separate large bowl or in the bowl of a stand mixer using a dough hook, mix together milk and yeast until yeast is mostly dissolved. Add in all remaining dough ingredients on low speed. Continue mixing on medium-high speed until a smooth, soft dough forms and starts to pull away from the sides of the bowl, 15 to 18 minutes. Transfer to greased bowl and rotate so that outside of dough is thoroughly greased. Cover with a kitchen towel and let rise until almost doubled, 1 1/2 to 2 hours. Meanwhile, make filling: In a large bowl using a hand mixer, cream together butter, sugar, cinnamon, nutmeg if using, and salt until light and fluffy, 3 to 4 minutes. Preheat oven to 200°C (180ºC fan). Turn the dough onto a lightly floured surface and dust with more flour. Roll out into a large square, about 45 x 45cm. Spread to edges with filling, then roll the dough into a log and cut into 12 evenly sized pieces, each about 4cm wide. Place rolls cut side-up in prepared baking pan. Cover and let rise again until almost doubled, 30 to 40 minutes. Bake until golden, 20 to 22 minutes. Meanwhile, make frosting: In a large bowl, combine butter and cream cheese and beat until light and fluffy. Add icing sugar, salt, and vanilla and beat until smooth. Gradually add milk (or double cream) to loosen icing. Remove cinnamon rolls from oven and frost immediately. Serve warm.
STICKY PECAN MINI-BUNS - THE PIONEER WOMAN – RECIPES ...
From thepioneerwoman.com
Reviews 1
Total Time 1 hours 45 minutes
Category baking, breakfast, main dish
- To make the dough: heat milk, canola oil, and 1/2 cup of sugar in a large saucepan until just before boiling (but do not boil.) Remove from heat and set aside to cool a bit until warm/lukewarm. Sprinkle yeast over the top of the liquid, then add 4 cups of flour. Stir to combine, then cover pan with a dishtowel and allow to rise for 1 hour. After 1 hour, stir in additional 1/2 cup flour, baking powder, baking soda, and salt. Set aside. In a separate pan, melt 1 stick of butter and add chopped pecans, corn syrup, and vanilla. Stir to combine, then remove from heat and set aside. Melt additional 1 stick of butter. Set aside. To make the rolls, preheat the oven to 375 degrees. Roll out dough into a 30 x 8-inch rectangle. Pour on 1 stick of melted butter, then sprinkle sugar and cinnamon evenly over the surface. Starting at the far end, roll the dough into a long roll, rolling toward you. You'll end up with a 30-inch-long roll of dough. With a sharp knife, cut into thin slices, about 1/2-inch thick. Spoon 1/2 to 1 teaspoon of the pecan/butter/syrup mixture into mini-muffin tins. Set sliced rolls into each muffin tin, pressing slightly to secure them to the pecans below. Bake for 15-18 minutes, or until golden brown. Remove pans from oven and allow them to cool in the pan at least 20 minutes. Invert carefully so that rolls turn out and pecans stay stuck to the bottoms (which are now the tops!) If a little pecans stick in the tins, just dig them out with a spoon and reapply them to the rolls. These are divine with coffee in the morning.
ICED BUNS - RECIPE IDEAS, PRODUCT REVIEWS, HOME DECOR ...
From goodhousekeeping.com
Total Time 50 minutes
Category birthday party, Summer, comfort food, dessert, snack
Cuisine Comfort Food
Calories 292 calories per serving
Heat milk and 75ml water until hot but not boiling. Set aside to cool until lukewarm. Sift flours into a large bowl and stir in yeast, sugar and 1tsp fine salt. Make a well in centre and add butter, egg and milk mixture to well. Mix to a soft dough.
Tip on to a work surface lightly dusted with flour (reserving bowl) and knead for 10min until smooth and elastic. Form into a ball. Lightly grease cleaned-out bowl with butter, add dough and cover with greased clingfilm. Leave in a warm place to rise until dough has doubled in size – about 1½ hr.
Line a baking sheet with baking parchment. Punch down dough in bowl and divide into 12 equal pieces (weigh for best results). Shape each piece into a 10cm (4in) long sausage. Arrange on lined sheet in two rows of six, spacing about 1.5cm ( in) apart.
Cover again with greased clingfilm (butter-side down) and leave to prove for 45min or until puffed (buns should be touching).
Preheat oven to 200°C (180°C fan) mark 6. Uncover buns and bake for 12-15min until risen and golden. Transfer to a wire rack to cool.
Sift icing sugar into a bowl and mix in just enough water (about 1½ – 2tbsp) until just spreadable. When cool, tear buns apart and spread or pipe (with a flat nozzle) icing on to buns. Leave to set before serving
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Reviews 95
Total Time 1 hours
Cuisine American
Calories 290 calories per serving
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