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Apricot Almond Buns

In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and undissolved yeast. Heat milk, water and 3 tbs margarine to 120F -130F. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Add eggs and 1 cup flour; beat at high speed 2 minutes. Stir in enough remaining flour to make soft dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in half; roll each to a 14 x 9 inch rectangle. Brush with melted margarine; sprinkle with remaining brown sugar, apricots and almonds. Roll each up from long side; seal seams. Cute each roll into 7 slices. Make 2 cuts in side of each slice, 2/3 the way through. Fan sections; set on greased baking sheet.
Cover; let rise until doubled. Bake at 375F 15 to 20 minutes. Cool. Glaze if desired.

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Apricot Bundt Coffeecake

Streusel: Chopped dried apricots (optional) Preheat oven to 350 degrees. Grease 10 inch (12 cup) Bundt pan. Prepare Streusel: Combine sugars, flour, butter, cinnamon and nutmeg in small bowl until crumbly. Prepare Coffeecake: Sift together flour, baking powder, baking soda and salt. Beat together sugar, butter, vanilla and almond extract at low mixer speed 1 minute. Increase speed to medium-high; beating well after each addition. Stir in flour mixture alternately with sour cream; mix after each addition just enough to moisten dry ingredients.
(Add dry ingredients in thirds, sour cream in 2 additions. ) Stir in apricots.
Spoon half of batter into prepared pan. Sprinkle Streusel over batter. Spoon remaining batter over; smooth with spatula. Bake in preheated 350 degree oven for 1 hour or until loaf is richly browned, begins to pull away from sides of pan and is springy to the touch. Cool in pan on wire rack 15 minutes. Loosen cake around edge with thin metal spatula. Invert; turn right-side up.
Cool.
Prepare Glaze: Beat together powdered sugar, milk and almond extract in small bowl until well blended and smooth.
Drizzle over cooled cake.Garnish with chopped apricots, if you wish.

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Barbecued Beef Buns

Combine all of the ingredients, except the hamburger buns, in a 4-quart Dutch oven.
Cook over high heat until the mixture comes to a boil.
Reduce the heat to low and simmer for 25 minutes or until the mixture thickens.
Remove the lemon slices.
Pour into a container, cover and refrigerate.
TO SERVE: Warm over medium heat and serve in the hamburger buns.

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90 Minute Cinnamon Buns

Set aside 1 cup flour. Mix remaining flour, yeast, sugar and salt in a large bowl. Heat milk, water and 1/4 cup butter to 105-115 F. Stir liquids into flour mix, stir to blend completely. Add the egg. Add enough of the reserved flour to make a soft dough that does not stick to the bowl. Turn out onto a floured surface and knead 5 times. Cover dough and let rest 10 minutes.

Mix brown sugar, cinnamon and butter together (amounts can be increased up to 1 1/2 times given for extra sticky buns). Gently roll dough into a 12"x9" rectangle. Spread with cinnamon mixture and sprinkle with raisins if desired.

Roll up from long side and pinch to seal the seam. Cut into 12 equal slices with a sharp knife. Place cut side up in greased muffin tins. Place muffin pan on a baking sheet on top of a large shallow pan half filled with boiling water. Cover dough and let rise for 20 minutes.

Bake at 375 F. for 20 minutes or until browned. Remove from muffin tins immediately to cool. Serve warm!

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Amy Scherber s Pecan Sticky Buns

One 9-inch square baking pan, preferably non-stick, buttered on sides only; one sheet pan, lined with aluminum foil

Place the yeast and warm water in a small bowl and stir with a fork to dissolve the yeast. Allow it to stand for about 3 minutes.

Mix the flour and salt together in a large bowl. Add the warm water and the yeast mixture and stir with your fingers to moisten the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass.

Move the dough to a lightly floured surface and knead it by hand for 5 minutes. This is a soft, moist dough. If the dough seems too stiff and hard to knead, add extra warm water 1 tablespoon at a time until you get a nice malleable dough. Gently shape the dough into a loose ball, cover it with plastic, and let it rest on the table for 20 minutes. (This rest period is the autolyse.)

Gently knead the dough on the lightly floured surface for 1to 2 more minutes, or until it becomes smooth, supple, and elastic but not too firm. The texture of the dough should be soft but springy. Shape the dough into a loose ball, place it in a lightly oiled bowl, and turn to coat the top with oil. Cover it tightly with plastic wrap and let it rise at room temperature (75 to 77 degrees F) until it has doubled in volume, about 1 1/2 to 2 hours.

While the dough is rising; in a small saucepan, heat the 9 tablespoons butter and the dark brown sugar over low heat, stirring occasionally, until the butter has melted and the sugar is completely moistened (it won't be dissolved), then whisk until the mixture looks silky and a little lighter in color. Use 1 tablespoon softened butter to grease the sides of a 9-inch square pan, then pour in the caramel, tilting the pan slightly so the mixture spreads evenly over the bottom of the pan. Sprinkle the toasted pecans over the warm caramel and press them down slightly. Put the pan in the refrigerator to cool the caramel; be the pan's on a level surface. Put the granulated sugar and cinnamon in a small bowl and stir until evenly mixed. Set aside.

When the dough has doubled, gently pour it out of the bowl onto the floured work surface. Flatten the dough and stretch it with your fingers to form a 13 by 10-inch rectangle, with a long side facing you. Work gently so you don't tear the dough surface. The dough should stretch easily at this point, but if it resists, let it rest for 5 minutes and resume stretching. Check to be sure the dough isn't sticking to the work surface; flour the table again, if necessary.

Spread 3 tablespoons of the softened butter evenly over the the dough, leaving a 1/2-inch strip unbuttered along the top edge. Sprinkle the cinnamon/sugar mixture generously and evenly over the butter, again leaving the top 1/2-inch of the rectangle bare. Starting with the bottom edge, roll up the dough jelly-roll fashion into a long log. If the dough sticks to the table as you're rolling, use a dough scraper to loosen it gently. Pinch gently but firmly along the seam to seal it. If necessary, gently shape the roll so it is a nice uniform log.

Take the caramel-lined pan out of the refrigerator. Cut the log of dough into 9 equal pieces. (It's easiest to mark the roll first to show where you're going to make the cuts--a slight indentation with the knife edge will do--then use a sharp serrated knife to cut completely through the dough.) Lay the pieces cut side down on top of the caramel. Don't worry if it's a tight fit. Let rise, uncovered, at room temperature until the dough has almost doubled, about 1 to 1 1/4 hours. The rolls should fill the pan and extend 1/2 to 3/4-inch above it. In the meantime, position a rack in the center of the oven and preheat the oven to 375 degrees F. Put the pan of sticky buns on a foil-lined baking sheet and place it in the oven. Bake for 10 minutes, then reduce the oven temperature to 350 degrees F and bake for 30 to 40 minutes longer, until the tops of the buns are golden brown and crusty. It's important to bake the buns long enough so the dough is cooked all the way through and the caramel topping develops properly. Set the pan of buns on a rack to cool for 5 minutes. Then quickly but carefully turn the pan upside down and release the sticky buns onto a large flat heatproof plate. Immediately scrape out any hot caramel remaining in the bottom of the pan and spread it on the tops of the buns, filling in any bare spots. Let them cool until just warm before serving. (Clean the pan by soaking it in very hot water to dissolve the caramel.) Store any leftovers covered in plastic wrap at room temperature.

Ingredients   |   Category: Buns
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Apricot Almond Buns

In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and undissolved yeast.
Heat milk, water and 3 tbs margarine to 120F -130F. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Add eggs and 1 cup flour; beat at high speed 2 minutes. Stir in enough remaining flour to make soft dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in half; roll each to a 14 x 9 inch rectangle. Brush with melted margarine; sprinkle with remaining brown sugar, apricots and almonds. Roll each up from long side; seal seams. Cute each roll into 7 slices. Make 2 cuts in side of each slice, 2/3 the way through. Fan sections; set on greased baking sheet. Cover; let rise until doubled. Bake at 375F 15 to 20 minutes. Cool. Glaze if desired.

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Barbecue Buns

In a large bowl, thoroughly mix 2 cups flour, dry milk solids, sugar, salt and undissolved Fleischmann's Active Dry Yeast. Add Fleischmann's Margarine. Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3/4 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes. Punch dough down; let rise again until less than doubled about 20 minutes.

Divide dough in half; cut each half into 10 equal pieces. Form each piece into a smooth round ball. Place on greased baking sheets about 2 inches apart; press to flatten. Cover; let rise in warm place, free from draft, until doubled in bulk about 1 hour.

Bake at 375 degrees F. for 15 - 20 minutes, or until done. Remove from baking sheets and cool on wire racks.

CHIVE BARBECUE BUNS
Prepare as recipe directs but add 1/4 cup chopped chives to dry ingredients. Brush while warm with melted Fleischmann's Margarine.

BACON BARBECUE BUNS Prepare as recipes directs but substitute 1/4 cup bacon fat for 1/3 cup Fleischmann's margarine and add 1/2 pound bacon, crisply fried and crumbled, after the second beating. Brush while warm with melted Fleischmann's Margarine.

SESAME SEED BARBECUE BUNS Prepare as recipe directs but add 1/4 cup toasted sesame seed to dry ingredients. Before baking, brush buns with combined beaten egg white and 2 tablespoons water and sprinkle with additional sesame seed.

DILL BARBECUE BUNS Prepare as recipe directs but add 2 tablespoons dill seed to dry ingredients. Brush while warm with melted Fleischmann's Margarine.

Ingredients   |   Category: Buns
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Bath Buns

Sift flour, measure, and sift with baking powder and salt. Cut in shortening. Add grated lemon rind, sugar, egg, raisins, and enough milk to make a soft dough that can be molded. Pat into sheet 1 inch thick and cut into rounds, or mold small amounts into round buns. Stick a bit of citron in the top of each. Reserve a little of the egg to brush over the top. Place on well-oiled baking sheet. Bake in hot oven (450ø F) 12-15 minutes. Brush top with 1 tablespoon sugar moistened with a little cream. Serve hot. 12 servings.
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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.

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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.


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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.

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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.

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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.


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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...

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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.
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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
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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
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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.

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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.

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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
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