Recipes
|
info
|
|
Butterscotch Buns
1. In small bowl, cream together 1/3-cup butter and brown sugar. Set aside with nuts.
2. In large bowl, blend flour, sugar, baking powder and salt. Cut in cold butter until crumbly, and make a well in centre. Pour milk into well, and stir to make soft dough.
3. Knead 8-10 times, then pat out on lightly floured surface to 9-10" square. Spread with brown sugar mixture and sprinkle with nuts. Roll up like jelly roll and pinch edge to seal. Cut into 12 slices, and place into nonstick or greased 8"x8" pan.
4. Bake at 425F for 15-20 mins. Invert onto tray while hot.
NOTES : These are relatively easy to make, and give wonderful results! The pastry is buttery and moist and the brown sugar filling is amazing. I love these.
Ingredients
|
Category: Buns
|
Like this recipe? Leave your comment
here
| |
Caramel Sticky Buns
Makes 1 dozen
Combine 1/4 cup of the water, 1 tablespoon of the sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Stir in egg.
Fit processor with steel blade. Measure flour, dry milk, remaining 2 tablespoons of the sugar and salt into work bowl. Process until mixed, about 5 seconds.
Turn on processor and slowly pour yeast mixture through feed tube into flour mixture. Slowly drizzle just enough remaining water into flour mixture so dough forms a ball that cleans sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes.
Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not stickyl. Process until dough turns around bowl about 15 times.
Cover processor and let dough stand at room temperature until it begins to rise, about 30 minutes.
Prepare Caramel Topping while dough is rising. Pour topping into greased 9-inch round cake or pie pan.
Process on/off. Turn dough onto lightly greased surface. Divide into 12 equal parts. Shape each into ball, dip in melted butter and arrange over Caramel Topping in pan. Let stand in warm place until doubled, about 1 hour.
Heat oven to 400 F. Bake buns until brown, 10 - 12 minutes. Cool about one minute, then invert buns onto serving plate. Serve warm or at room temperature.
CARAMEL TOPPING: 3 Tbsp packed brown sugar 3 Tbsp butter or margarine 2 Tbsp dark corn syrup 1/4 cup chopped walnuts or pecans
Combine brown sugar, butter, and corn syrup in small saucepan. Cook over medium heat, stirring constantly, until bubbly and brown sugar dissolves.
Remove from heat. Stir in nuts.
Ingredients
|
Category: Buns
|
Like this recipe? Leave your comment
here
| |
Cheesy Onion Buns
Preparation Time: 0:15
Combine yeast and 1 cup flour in a medium mixing bowl; set aside. Combine cheese spread, water, shortening , sugar, and salt in a small saucepan; heat to 105 degrees to 115 degrees, stirring constantly. Add cheese mixture, egg, and onion to yeast mixture; beat 1/2 minute at low speed of an electric mixer, scraping sides of bowl. Beat 3 minutes at high speed. Stir in remaining 1 cup flour. Turn dough out onto a lightly floured surface, and knead 1 to 2 minutes. Shape dough into 12 balls. Place in well-greased muffin pans. Cover and let rise in a warm place (85 degrees), free from drafts, 1-1/2 hours or until doubled in bulk. Bake at 350 degrees for 15 to 18 minutes. Yield: 1 dozen.
Ingredients
|
Category: Buns
|
Like this recipe? Leave your comment
here
| |
Chocolate Filled Caramel Buns
Heat oven to 375 degrees. Grease 9 inch square pan. Spread frosting over bottom of prepared pan. Press pecans halves into frosting.
Separare dough into 20 biscuits. Wrap 1 biscuit around each candy kiss; pinch edges to seal and completely cover candy kiss. Arrange filled biscuits over frosting and pecans.
Bake at 375 degrees for 28 to 32 minutes or until golden brown. Let stand 3 minutes. Invert onto serving plate.
Ingredients
|
Category: Buns
|
Like this recipe? Leave your comment
here
| |
Cinnamon Buns
Combine the water, honey, and yeast in a large bowl. Let sit for 5 minutes until foamy. Add the flour 1 cup at a time, beating well after each addition. When the dough becomes to stiff to mix, turn it out onto a floured board and knead for 5 to 10 minutes until smooth and elastic. Put it in a very lightly oiled bowl, cover, and allow to rise for 1 hour. Place on a nonstick baking sheet, cover, and allow to rise for about 20 minutes, or until light. Bake in a preheated 350 F oven for 20 to 25 minutes, until golden brown on top.
Ingredients
|
Category: Buns
|
Like this recipe? Leave your comment
here
| |
Classic Sticky Buns
1)Make a smooth supple dough by hand or machine and let it rise for 1/ hrs.. Punch it down and roll into a 12" X 24" rectangle...
2)Brush the dough with the melted butter and then sprinkle on the filling ingredients...
3)Grease a 14" round pan and add the topping ingredients. Then roll up the dough from the long side (jelly roll style) and cut up into 1" thick slices and then place the slices in the pan, cover and let rise for 30 min..
4)Bake in a preheated 350o oven for 30 to 35 min., using foil to prevent over browning. Carefully invert onto a cooling rack and let cool slightly before serving...
Ingredients
|
Category: Buns
|
Like this recipe? Leave your comment
here
| |
Cream Cheese Crosses
In a small bowl, beat cream cheese and butter until smooth. Beat in honey and lemon rind. Refrigerate until ready to use. On warm buns, pipe mixture to make crosses on buns. Do not reheat once crosses are in place. Makes enough for 1 1/2 dozen buns.
Ingredients
|
Category: Buns
|
Like this recipe? Leave your comment
here
| |
Cream Cheese Swirls
In a large bowl, dissolve yeast in water. Blend in eggs and oil or margarine. Add 5 cups Hot Roll Mix. Stir well. Add enough Hot Roll Mix
To make a soft, nut not too sticky, dough. Knead about 5 minutes, until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Generously grease 2 baking sheets.
Prepare Cream-Cheese Filling. Punch down dough. Let stand 10 minutes. On a floured surface, roll dough to 12" x 24", about 1/4 inch thick. Brush with melted butter or margarine. Sprinkle brown sugar and cinnamon over butter. Roll dough like a jelly roll. Cut into 1 inch slices.
Place on prepared baking sheets. Cover with a damp towel and let rise in a warm place until doubled in bulk, 30 to 60 minutes.
Preheat oven to 375F. With a tablespoon, press a deep indentation in the center of each bun. Fill each indentation with 3 tablespoons
Cream-Cheese
Filling. Bake 20 to 25 minutes, until golden brown. Prepare Sweet
Glaze. Drizzle glaze on warm buns.
Cream-Cheese Filling
Combine all ingredients.
Ingredients
|
Category: Buns
|
Like this recipe? Leave your comment
here
| |
Do ahead Sticky Buns
MIX brown sugar, pudding (dry), margarine, milk and cinnamon. Dissolve yeast in water water; stir in baking mix until soft dough forms. Turn dough onto cloth-covered board dusted with baking mix. Knead until smooth, about 20 times. Sprinkle with additional baking mix (up to 1/4 cup) if dough is too sticky. Roll into rectangle, 15 X 9 inches.
SPREAD 3/4 of the reserved butterscotch mixture over dough. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Cut into 9 slices. Pour remaining butterscotch mixture into square pan, 9 X 9 X 2 inches. Place rolls slightly apart on butterscotch mixture. Cover and refrigerate up to 24 hour. (To bake immediately, cover and let rise in warm place until double, 25 to 30 minutes. Bake as directed below.
REMOVE cover from pan of rolls. Let rise in warm place until double, 45 to 60 minutes. Heat oven to 375ø. Bake until golden brown, 25 to 30 minutes. Immediately invert pan on heat proof serving plate. Let pan remain a minute so butterscotch drizzles over rolls. High Altitude Directions (3500 to 6500 feet): No adjustments are necessary.
Ingredients
|
Category: Buns
|
Like this recipe? Leave your comment
here
| |
Do ahead Sticky Buns
MIX brown sugar, pudding (dry), margarine, milk and cinnamon. Dissolve yeast in water water; stir in baking mix until soft dough forms. Turn dough onto cloth-covered board dusted with baking mix. Knead until smooth, about 20 times. Sprinkle with additional baking mix (up to 1/4 cup) if dough is too sticky. Roll into rectangle, 15 X 9 inches.
SPREAD 3/4 of the reserved butterscotch mixture over dough. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Cut into 9 slices. Pour remaining butterscotch mixture into square pan, 9 X 9 X 2 inches. Place rolls slightly apart on butterscotch mixture. Cover and refrigerate up to 24 hour. (To bake immediately, cover and let rise in warm place until double, 25 to 30 minutes. Bake as directed below.
REMOVE cover from pan of rolls. Let rise in warm place until double, 45 to 60 minutes. Heat oven to 375ø. Bake until golden brown, 25 to 30 minutes. Immediately invert pan on heat proof serving plate. Let pan remain a minute so butterscotch drizzles over rolls. High Altitude Directions (3500 to 6500 feet): No adjustments are necessary.
Ingredients
|
Category: Buns
|
Like this recipe? Leave your comment
here
| |
Easy Caramel Chocolate Sticky Buns
* Spread frosting in bottom of a lightly greased 9-inch square pan. Arrange pecan halves over frosting. Set aside.
* Seperate biscuits; flatten each to about 1/4 inch thickness. Place a chocolate kiss to 1 side of center of each biscuit. Fold biscuit in half, forming a semicircle; press edges gently to seal. Repeat procedure with remaining biscuits and chocolate kisses. Arrange biscuits over pecans, placing flat sides down.
* Bake at 375F for 28 to 30 minutes or until lightly browned. Cool in pan on a wire rack 5 minutes; invert onto serving plate, and serve immediately.
Ingredients
|
Category: Buns
|
Like this recipe? Leave your comment
here
| |
Georgian Fruit Buns
Mix the dry ingredients together in a large mixing bowl. Pour the syrup, the purees, and the water over the dry mixture. Add the cream cheese in chunks. Mix by hand using your hands by working your hands under the dry ingredients from the sides. Use a folding motion and mix until all ingredients are throughly blended together. Add the diced apples and the raisins. Mix them into the dough by the same folding method. Add the cream or 1/2 & 1/2 and fold until completely blended. Make 24 round balls of the dough. Place on a well greased baking sheet, slightly squash the top of each loaf and bake for 50-55 minutes in pre-heated 300 degree F oven.
NOTE: Honey may be substituted for the Karo syrup. Ingredients that are marked with an (*) are US equivalents for products not available here in this country.
Ingredients
|
Category: Buns
|
Like this recipe? Leave your comment
here
| |
Hamburger Buns
* Herb can be thyme leaves, sweet basil, oregano leaves, rosemary or Italian seasoning.
Add ingredients to machine in order given by manufacturer. Select dough/manual cycle. When cycle is complete, remove dough from machine to lightly floured surface. If needed, knead in enough flour to make dough easy to handle. If dough is too elastic, cover and let rest 10 minutes before shaping. Divide dough into 9 equal pieces. Form each into a smooth ball. Place on large greased baking sheet. Flatten balls into 4" rounds; cover. Let rise in warm, draft free place until doubled in size, about 20-30 minutes. Lightly beat egg white and water. Brush on buns. Sprinkle with sesame seed. Bake at 375~ for 12-15 minutes or until done.
HOT DOG BUNS: Prepare as above, except shape each portion into a roll about 6-1/2" long, tapering ends. Continue as above.
Ingredients
|
Category: Buns
|
Like this recipe? Leave your comment
here
| |
Hobo Buns
Mix mayonnaise and mustard; spread over cut sides of rolls. Place bottom halves of rolls on serving plate. Top with bologna, tomato, green pepper, cheese, and top halves of rolls. Microwave uncovered on high (100%) until cheese begins to melt, 1 to 1 1/2 minutes.
Ingredients
|
Category: Buns
|
Like this recipe? Leave your comment
here
| |
Hot Cross Buns
In a mixing bowl, dissolve yeast in water. Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth. Add eggs, one at a time, beating well after each. Stir in the currants, raisins and enough remaining flour to form a soft dough. Turn on a floured board; knead until smooth and elastic, 6-8 min. Place in a greased bowl, turn once. cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; shape into 30 balls. Place on greased baking sheets. Cut a cross on top of each with a sharp knife. Cover and let rise until doubled, about 30 min. Beat water and egg yolk; brush over rolls. Bake at 375 for 12-15 min. Cool on wire racks. For icing, combine ingredients until smooth; drizzle over rolls.
Ingredients
|
Category: Buns
|
Like this recipe? Leave your comment
here
| |
Hunter s Buns
FOR BRUSHING:
A little tinned milk knead the currants into the pstry and form it into a roll. Divide into 16 equal sized pieces: form these into round bun shapes, lay on a greased baking sheet and brush with the milk. OVEN: moderately hot BAKING TIME: about 20 minutes
Alternatively, the buns may be filled with jam. To do this, flatten the buns slightly and place 1/2 tsp. jam in the center of each. Gather the edges together over the jam and press well together. Turn them over, with the round side to the top and lay on a greased baking sheet.
Ingredients
|
Category: Buns
|
Like this recipe? Leave your comment
here
| |
Lemon Sticky Buns
In a saucepan, combine 1/2 cup sugar, corn syrup, spread, lemon peel, lemon juice. Cook and stir just until sugar dissolves and mixture boils. Pour into prepared 13 x 9" pan. On a lightly floured surface, roll dough to 16 x 8" rectangle. Brush with 2 tablespoons spread. In a mixing bowl, combine remaining sugar, nutmeg, and cinnamon. Sprinkle over dough. Beginning with long side, roll up jelly-roll fashion and seal edge. Cut into 16-1" slices. Place, cut side down, atop sugar mixture in pan. Cover and let rise in a warm place until nearly double in size (30 to 45 minutes). Bake in 375 degree oven for 25 minutes. Remove from oven and immediately loosen sides and turn onto wire rack.
Ingredients
|
Category: Buns
|
Like this recipe? Leave your comment
here
| |
Multigrain Buns
In a bowl, dissolve yeast in warm water. Add whole wheat flour, oats, 1 egg, sesame and sunflower seeds, oil, butter, sugar, salt, caraway, vinegar and 2 cups all-purpose flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 min. 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. Shape into round balls; roll each into a 4-1/2" circle. Place on greased baking sheets. Beat egg yolk with water; brush over buns. Sprinkle with oats. Cover and let rise until doubled, about 45 min. Bake at 350 degrees for 20 minutes or until golden brown.
Ingredients
|
Category: Buns
|
Like this recipe? Leave your comment
here
| |
Oatmeal Burger Buns
Measure 1/4 cup warm water and stir yeast and 1 tablespoon of the molasses in the water. Let stand until bubbly.
Meanwhile, in a large bowl, combine margarine, remaining molasses, salt, brown sugar, oatmeal and the boiling water, stirring until margarine melts.
Add cool water and yeast to above mixture. Beat in 4 cups of the flour, 1 cup at a time.
Turn out the dough onto a floured board and knead until smooth, about 5 minutes, adding more flour as needed to prevent sticking. Turn dough over in a greased bowl; cover and let rise ina warm place until doubled (about 1 hour).
Punch dough down and divide into 16 equalpieces. Shape each piece into a smooth ball. Place balls about 2 inches apart on greased baking sheets and flatten slightly. Cover and let rise in a warm place until doubled (30 or 40 minutes.)
Bake in a preheated 350 degree oven until lightly browned, about 20 minutes.
Note: This recipe can be shaped into 2 loaves and placed in greased 9 x 5-inch loaf pans. Allow to rise until double and bake in a 350 degree oven about 40 minutes or until bread sounds hollow when tapped on bottom.
Ingredients
|
Category: Buns
|
Like this recipe? Leave your comment
here
| |
Onion Buns
Heat soymilk with margarine, mustard, and dry onion until warm to touch(not scalding). Let cool to 120-130 degrees F.
Mix undissolved yeast with sugar, 2 cups flour, salt, pepper and turmeric in a large bowl. Beat in seasoned soymilk; mix well. Stir in wheat germ, then add remaining flour one cup at a time, mixing each cup in until well-mixed. When you have a soft ball, turn out onto a floured surface and knead for about 5 minutes until dough is smooth and elastic.
Place in a greased bowl, turning to coat dough. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
Punch dough down and divide into 16 equal pieces. Shape into burger buns or hot dog buns, placing on cookie sheets that have been sprayed with non-stick spray. Brush lightly with vegetable oil. Cover with saran wrap. Allow to rise about 45 minutes. Bake in a 350 degree oven about 20 minutes, until golden brown. Cool on wire racks.
Ingredients
|
Category: Buns
|
Like this recipe? Leave your comment
here
| |
|
|
| Western Horoscope Birth Sign: |
|
