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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Pecan Sticky Buns
Dissolve yeast in warm water in a large mixing bowl. Add buttermilk,eggs, 2 1/2 cups flour, butter, sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky) Knead 5 minutes, or about 200 turns on a lightly floured board.
Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tbsp soft butter and sprinkle with 1/4 cup sugar and 1 tsp cinnamon. Roll up halves, beginning at wide side.
Seal well by pinching the seams. Cut each roll into 12 slices. Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan,leaving a small space between slices. let rise until doubled. Bake in a preheated 375 F oven for about 30 minutes. Invert pans onto serving plates. Makes 2 dozen.
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Philadelphia Sticky Buns
Make on dough cycle or on MANUAL... This dough also make excellent cinnamon rolls roll out dough into a rectangle about 1/4 to 1/8 inch thick depend on how many and how big you want to make them. Take 1 TBL of soft butter and spread all around leaving 1/4 inch of edge. Then sprinkle cinnamon all around as much as you want then take 1/2 cup brown sugar and sprinkle. You can also add the same amount of chopped nuts and raisins.
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Prune Buns
Make a sponge of the yeast, 1 tsp sugar, 1 cup milk, and 2 cups flour. Beat until smooth. Set in a warm place and allow to rise overnight or until light and bubbly. Cream 1 cup sugar and butter together. Add eggs, salt, and milk. Add the sponge and beat well. Add flour, a little at a time, until a dough as soft as can be kneaded is formed. Knead until smooth. Cover with a damp cloth. Set in a warm place to rise. When double in bulk turn onto lightly floured board. Shape into buns. Place on well-oiled baking sheet. Cover and let rise until treble in bulk. With a knife handle, make a hole in the center of each bun. Fill with prune preserves or any sweetened fruit desired. Bake immediately in hot oven (450ø F) 15-20 minutes. When baked sprinkle with powdered sugar. 36 servings.
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Rock Buns
Measure baking powder into flour and add the salt. Sieve flour into bowl with spice and nutmeg. Clean currants by putting them into sieve with some flour. Rub well, then brush off surplus flour. Rub fat into flour till it resembles fine breadcrumbs. Add the sugar, dried fruit and candied peel. Beat egg in basin and add to dry ingredients, using the fork. You may need just a drop of milk. Mix all the ingredients very well together. The mixture should be fairly firm and dry. Grease tin. Put mixture in small heaps on baking tin and bake for 15 minutes in a hot oven (450F, mark 8).
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Saffron Buns
Preheat oven 20 minutes before buns are ready to bake at 375 degrees. Makes 16 buns. Scald the milk; stir in the sugar, salt and butter. Cool to lukewarm. Meanwhile, add the saffron to the boiling water; let stand. Measure the very warm water into a large bowl (cool to lukewarm for yeast). Stir in the lukewarm milk mixture, beating egg, saffron and 2 cups flour; beat until smooth. Stir in the currants, then enough flour to make a stiff dough. Knead about 8 minutes. Place in greased bowl; cover and let rise (1 hour).
Punch down. Cover and let rise for 10 more minutes. Shape into 16 buns. Press down each one. Cover and let rise 30 minutes. Bake in oven 15 minutes at 375 degrees.
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Scotch Black Bun
* The butter, 3 sticks, should be cut into small pieces.
In a medium-sized mixing bowl, combine the butter, 3 3/4 c flour, and 1/4 ts of salt. With your fingers, work the ingredients together until you form small granules that are fairly uniform in size. Sprinkle 8 tb of the ice water over the granules and continue mixing until you can gather the ingredients into a ball. If the dough crumbles, add additional ice water, 1 tb at a time, until a soft ball can be formed. With the flat of your hand, press the dough into a thick cake, wrap it in plastic wrap, and refrigerate for at least 1 hour. Prepare the filling by sifting the 3 1/2 cups of flour, the sugar, baking powder, spices, and remaining 1/4 ts of salt into a large bowl. Add the freshly ground black pepper, seedless and white or golden raisins, ground and coarsely chopped almonds. Mix thoroughly until all the fruits and nuts are coated well with the dry ingredients. Add the 3 eggs, milk, and brandy mixing well. Preheat the oven to 375 degrees F. and, on a lightly floured surface, roll two-thirds of the chilled pastry to a thickness of 1/4-inch. Gently place a 9 X 3 1/2-inch springform pan on the pastry. With a small sharp knife,cut along the outside of the pan to make a disk. Line the bottom of the pan with the disk of pastry. Use the remaining pieces of rolled-out pasty to line the sides of the pan, slightly overlapping the pastry on the bottom and letting the pastry extend about 1/2-inch above the top of the form. Spoon the filling into the pan, packing it down firmly and press the excess pastry over the filling. Brush the pastry with a little of the beaten egg. In the same fashion, roll out the remaining pastry into a circle larger than the form. Roll the pastry around the rolling pin to lift it and unroll it on the top of the form. Press the top pastry against the filling and the pastry below to make a tight seal and trim off the excess. Brush the entire top with the beaten egg. Cut a 1-inch round vent in the middle of the bun, and if you like, use the pastry scraps to make leaves. Roll the scraps together and cut out tear drop shapes to resemble leaves. Score the top, with a small sharp knife, to resemble the ribs of the leaves. Brush the undersides of the leaves with the remaining beaten egg to make them adhere to the top of the bun. Then brush the top again with the beaten egg. Bake on a rack in the middle of the oven for 2 to 2 1/2 hours, or until the pastry is a rich golden brown. If the decorations color much faster than the top sheath of pasty, cover them with aluminum foil to reflect the oven heat and retard the browning.
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Sticky Buns
The night before: Heavily butter a 9 x 13 inch pan. Sprinkle nuts in the bottom of the pan. Space 20 frozen dinner rolls in the pan. Sprinkle with the pudding mix. Melt butter with the brown sugar and cinnamon. Bring to a rolling boil, stirring often. Pour over rolls. Let stand overnight.
The next morning:Bake rolls at 350 degrees for 25 to 35 minutes. Invert on a rack and cool.
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