PORN BUN RECIPES

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EVERYONE'S FAVORITE BUNS RECIPE | LAND O’LAKES



Everyone's Favorite Buns Recipe | Land O’Lakes image

These yeast rolls are light and tender and perfect to serve with any main dish, salad or soup.

Provided by Land O'Lakes

Categories     Rolls    Butter    Baking    Creating New Traditions    Dairy    Bread    Side Dish

Total Time 0 minutes

Prep Time 30 minutes

Yield 24 buns

Number Of Ingredients 8

1/2 cup milk
6 tablespoons Land O Lakes® Butter
Warm water (105°F to 115°F)
1/2 cup sugar
1 large Land O Lakes® Egg
1 teaspoon salt
2 (1/4-ounce) packages active dry yeast
5 to 5 1/2 cups bread flour

Steps:

  • Place milk and 4 tablespoons butter in 2-cup glass measuring cup. Microwave 1 1/2 minutes. Add enough warm water to measure 2 cups.
  • Combine sugar, egg and salt in bowl; mix well. Add milk mixture; mix well. Stir in yeast; let stand 2 minutes.
  • Add 3 cups flour. Beat at medium speed, scraping bowl often, until smooth and elastic. Add 2 cups flour. Mix dough with hook or stir in with wooden spoon until smooth. Stir in enough remaining flour with wooden spoon to make dough easy to handle.
  • Place dough into greased bowl. Melt remaining 2 tablespoons butter; brush top of dough. Reserve remaining melted butter. Cover; let rise 45 minutes or until double in size. (Dough is ready if indentation remains when touched.)
  • Punch down dough; divide in half. Shape each half on lightly floured surface into 12 buns. Place buns onto 2 greased (15x10x1-inch) baking pans. Brush with reserved melted butter. Cover; let rise 1 hour or until double in size.
  • Heat oven to 375°F.
  • Bake 14-16 minutes or until golden brown. Remove from pan immediately. Brush buns with reserved melted butter, if desired.

Nutrition Facts : Calories 140 calories, FatContent 3.5 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 15 milligrams, SodiumContent 125 milligrams, CarbohydrateContent 24 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 3 grams

PORK STEAMED BUNS RECIPE | BRIAN BOITANO | FOOD NETWORK



Pork Steamed Buns Recipe | Brian Boitano | Food Network image

Provided by Brian Boitano

Categories     appetizer

Total Time 6 hours 35 minutes

Prep Time 10 minutes

Cook Time 2 hours 15 minutes

Yield 12 buns

Number Of Ingredients 12

1 (1/2 to 1-pound) rack spareribs
3/4 cup hoisin sauce
1 cup shredded cabbage
1 bunch scallions, thinly sliced
1 package active dry yeast
1/2 warm water
1 1/2 cups all-purpose flour, plus more for kneading
1 1/2 cups cake flour
3 tablespoons sugar
1/2 teaspoon baking powder
1/2 cup warm milk
1 tablespoon canola oil, plus more as needed

Steps:

  • For the filling:
  • Put the rack of spareribs into a large resealable plastic bag. Pour in the hoisin sauce, close the bag and toss gently to coat. Put the bag into a bowl and marinate the ribs in the refrigerator for 3 hours or up to overnight.
  • Preheat the oven to 300 degrees F.
  • Put the ribs into a sheet pan along with all the marinade. Cover the pan with aluminum foil, slide it into the oven and bake until the meat easily separates from the bone, about 2 hours. Baste them every 30 minutes during the cooking process. Remove the ribs from the oven and let them rest.
  • When cool enough to handle, pull the rib meat from the bones and coarsely chop. Then, in a large bowl, toss the pork together with the cabbage and scallions. If the mixture seems too dry, add in a bit more hoisin sauce.
  • For the dough:
  • Sprinkle the yeast over the warm water in a small bowl. After a few minutes, the yeast will begin to foam and bubble.
  • In a large bowl, whisk together the flour, sugar, and baking powder. Make a well in the center of the dry ingredients and add the warm milk, canola oil, and the activated yeast. Work the dough to produce a shaggy mass. Turn it out onto a floured board or countertop and knead until the dough becomes smooth, soft, and pliable, about 5 to 10 minutes. Put it into a lightly oiled bowl and turn it over once to coat. Cover the bowl in plastic wrap and allow the dough to rise undisturbed for 40 minutes to 1 hour. The mass should double in volume.
  • For the assembly:
  • To form the buns, remove the dough from the bowl and roll it into 1 long rope. Cut the rope into 12 equal portions. Roll each piece and set them aside in a bowl. Using a rolling pin, flatten each ball into 4-inch circles, leaving the center slightly thicker then its edges. Put a heaping tablespoon of the filling into the center of each disk and pinch the tops closed to seal.
  • Arrange the buns on a parchment lined sheet tray and cover them with a clean kitchen towel. Alternatively, place the buns into a large 3-level bamboo steamer lined with parchment paper, 4 buns per level. Allow the buns to rest for 10 minutes.
  • In the meantime, fill a bamboo or stainless steel steamer with water and bring it to a boil. Cut 12 (4-inch) rounds from some parchment paper. When ready to cook, place the buns on the parchment rounds and into the steamer.

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