STEAMED BAO BUNS
Fill these steamed Chinese bread rolls with BBQ pork and pickled vegetables for a perfect Chinese New Year party nibble
Provided by Jeremy Pang
Categories Buffet, Side dish, Snack, Supper
Time 1h4m
Yield Makes 18 buns
Number Of Ingredients 7
Steps:
- Mix together the flour, caster sugar and ½ tsp salt in a large bowl (see tip). Dissolve the yeast and a pinch of sugar in 1 tbsp warm water, then add it to the flour with the milk, sunflower oil, rice vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.
- Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Put in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.
- Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins.
- Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide - you should have 18. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
- Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
- Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.
- Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you'll need to do this in batches). Prise open each bun and fill with our barbecue pork and pickled carrot & mooli. Eat while they're still warm.
Nutrition Facts : Calories 119 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
HOMEMADE HAMBURGER BUNS
I've gotten a thousand request for these. We're going to make our own, and not only are these going to be the perfect shape, they're going to taste way better than anything that comes out of a plastic bag. The total time takes almost 4 hours, but the actual amount of work involved is maybe 10 minutes.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h45m
Yield 8
Number Of Ingredients 11
Steps:
- Line a baking sheet with a silicone mat or parchment paper.
- Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.
- Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
- Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
- Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
- Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours.
- Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.
- Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.
- Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.
Nutrition Facts : Calories 291.7 calories, Carbohydrate 48.6 g, Cholesterol 58.1 mg, Fat 7 g, Fiber 1.8 g, Protein 7.9 g, SaturatedFat 3.3 g, Sodium 414.8 mg, Sugar 5 g
EASY QUICK BUNS
These are super easy, super quick buns. I get requests to take them everywhere we go. They are great for those last minute dinner guests, or a nice surprise for breakfast. They freeze well, and make excellent toast. This recipe is a combo of my grandmothers recipe and a few others, all tweaked to make a fast, easy, soft, fluffy bun.
Provided by Toffiffeezz
Categories Yeast Breads
Time 1h15m
Yield 12-15 Buns, 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Mix 2 C flour& yeast in a large bowl.
- In a separate bowl, heat milk, water, oil, sugar& salt to lukewarm in microwave.
- Add all at once to flour mixture and beat till smooth. (Approx 2 mins in a Kitchenaid stand mixer).
- Mix in enough flour to make a soft dough (2 - 2 1/2 Cups).
- Mix well until dough is soft and slightly sticky, then turn out onto floured surface and let rest under a large greased bowl for about 15 minutes.
- Shape dough into 12-15 small balls and place on greased baking sheet to rise until doubled in size. (approx 45 Mins).
- Bake in preheated 400 degree oven 12-15 minutes.
Nutrition Facts : Calories 243.8, Fat 5.1, SaturatedFat 1.3, Cholesterol 2.9, Sodium 153.5, Carbohydrate 42.9, Fiber 1.7, Sugar 5.7, Protein 6.2
HOMEMADE BUNS
I attend a mom's group at my church and one Tuesday morning our "craft" was making buns. The experienced bun makers of the previous generation taught all of us young moms the craft of bun making. Now I am proud of my bun making and I am glad that I had a chance to acquire this new skill. (Thank you Mavis!) Prep time does not include rising time. Sometimes I will make a big batch of this recipe and then make breadsticks, hoagie rolls, small buns for kid's lunches, and even a batch of cinnamon rolls but adding cinnamon and sugar and rolling up the dough. All of these can be tucked into the freezer until you need them.
Provided by Pamela
Categories Yeast Breads
Time 25m
Yield 60 buns
Number Of Ingredients 10
Steps:
- Mix Yeast items and let stand in a large bowl (I like my tupperware thatsa bowl!).
- Knead out until dough is soft and does not stick to your hands.
- Cover and let rise 45 minutes.
- Punch down and let rise 30 minutes.
- Shape into buns and let rise for 2 hours.
- Bake at 375 for 15-17 minutes or until golden brown.
HOMEMADE DINNER ROLLS
Bake your own yeasty, buttery and golden Homemade Dinner Rolls with Food Network's easy recipe.
Provided by Food Network
Categories side-dish
Time 41m
Yield 24 to 30 rolls
Number Of Ingredients 9
Steps:
- In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.
- Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.
- Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.
- Preheat oven to 425 degrees F.
- Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown.
BEST DINNER ROLLS
Provided by Food Network
Time 53m
Yield 32 rolls
Number Of Ingredients 10
Steps:
- COMBINE 2 cups flour, sugar, salt and yeast in large bowl; mix well. Heat water, milk and 1/2 cup butter in small saucepan until very warm (120 degrees to 130 degrees F). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in an additional 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl.
- SPRAY large bowl with no-stick cooking spray. Knead in 1 1/4 to 1 3/4 cups flour on floured surface until dough is smooth and elastic, 8 to 10 minutes. Place dough in prepared bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 degrees to 85 degrees F) until light and doubled in size, 45 to 60 minutes.
- PUNCH down dough several times to remove all air bubbles. Divide dough in half. To make Pan Rolls, lightly spray two 13 x 9-inch pans with no-stick cooking spray. Divide each half of dough into 16 equal pieces. Shape each into a ball, pulling edges under to make a smooth top. Place balls, smooth side up, in prepared pans. Cover; let rise in warm place until light and doubled in size, 20 to 30 minutes.
- HEAT oven to 400 degrees F. Uncover dough. Bake 16 to 20 minutes or until golden brown. Immediately remove rolls from pans; cool on wire racks for 15 minutes. Brush with melted butter. Serve warm or cool.
- Tip: To make dough a day ahead, after first rise time, punch down dough, cover and refrigerate dough overnight. Shape dough as directed in recipe; let rise a second time until light and doubled in size, 25 to 35 minutes.
- High Altitude (above 3500 ft.):
- No change.
- VARIATIONS:
- BOW KNOT ROLLS: Lightly spray cookie sheets with no-stick cooking spray. Using half of dough, divide dough into 16 equal pieces. On lightly floured surface, roll each piece into a 9-inch rope. Tie each into a loose knot. Place 2 to 3 inches apart on prepared cookie sheets. After rising, bake 12 to 15 minutes or until golden brown. Yield: 16 rolls
- SWIRL ROLLS: Lightly spray cookie sheets with no-stick cooking spray. Using half of dough, divide dough into 16 equal pieces. On lightly floured surface, roll each piece into an 8-inch rope. Beginning at center, make a loose swirl or coil with each rope; tuck end under. Place 2 to 3 inches apart on prepared cookie sheets. After rising, bake 12 to 15 minutes or until golden brown. Yield: 16 rolls
- CROWN ROLLS: Lightly spray 12 muffin cups with no-stick cooking spray. Using half of dough, divide dough into 12 equal pieces. Shape each into a ball, pulling edges under to make a smooth top. Place 1 ball, smooth side up, in each prepared muffin cup. Using kitchen scissors dipped in flour, cut balls of dough into quarters almost to bottom. After rising, bake 14 to 18 minutes or until golden brown. Yield: 12 rolls
- CRESCENT ROLLS: Lightly spray cookie sheets with no-stick cooking spray. Using half of dough, divide dough in half again; shape each half into a ball. On lightly floured surface, roll each ball into a 12 inch round. Spread each with 1 tablespoon softened butter. Cut each round into 12 wedges. Beginning at wide end of wedge, roll toward point. Place, point side down, 2 to 3 inches apart on prepared cookie sheets. Curve ends to form a crescent shape. After rising, bake 12 to 15 minutes or until golden brown. Yield: 24 rolls
- CLOVERLEAF ROLLS: Lightly spray 12 muffin cups with no-stick cooking spray. Using half of dough, divide dough into 12 equal pieces; divide each into thirds. Shape each into a ball, pulling edges under to make a smooth top. Place 3 balls, smooth side up, in each prepared muffin cup. After rising, bake 14 to 18 minutes or until golden brown. Yield: 12 rolls
- Tip: Diagrams for making dinner rolls are on pillsburybaking.com under Baker's Corner, Baking Tips, Shaping Dinner Rolls.
TASTY BUNS
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
Time 1h20m
Yield 12
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, Carbohydrate 45.3 g, Cholesterol 1.6 mg, Fat 10.1 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 1.5 g, Sodium 204.2 mg, Sugar 5.3 g
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- Combine 3 cups of flour, yeast, sugar, salt, warm milk, butter, and egg in the bowl of a stand mixer.
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4.9/5 (622)Total Time 3 hrs 15 minsCategory BreadsCalories 304 per serving
- To prepare this homemade hamburger buns recipe, start by making the dough. Add in the mixer’s bowl the yeast, the warm water and 50g flour (5 tbsps). Using a hand whisk, whisk all the ingredients to form a batter. Wrap the bowl with plastic wrap and set aside for 6-7 minutes, until the yeast rises and starts bubbling. Be careful not do add hot water, as it will kill the yeast, nor cold, as it will take forever for your hamburger buns to rise. The water should be at the same temperature as your finger, so check it out sticking one finger in; you should feel no difference in temperature.
- In the meantime melt the butter. The key is to melt the butter at very low heat, so that the temperature doesn’t kill the yeast. Remove the pan from the stove and check the temperature. The butter should be at the same temperature as your finger. If it is warmer, leave to cool down for a few minutes and check again.
- Pour the butter in the yeast mixture and add the egg and sugar. Whisk to combine. Top with the flour and add the salt.
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SIMPLY PERFECT HOMEMADE HAMBURGER BUNS - SEASONS …
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5/5 (61)Calories 260 per servingCategory Bread
- In a small bowl or 2-cup measuring cup, combine the warm water, warmed milk, yeast and sugar. Let stand until bubbly, about 5 minutes.
- In a large bowl, whisk together the bread flour, all purpose flour and salt. Add the butter. Using your finger tips, rub the butter in to the flour mixture, making even crumbs.
- Add the yeast mixture and the beaten egg to the bowl and using a dough scraper or silicone spatula, stir until a moist, sticky dough forms.
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From kingarthurbaking.com
4.7/5 Total Time 2 hrs 40 minsServings 8Calories 250 per serving
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , To make the dough: Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
- Cover the dough and let it rise until it's nearly doubled in bulk, about 1 to 2 hours., To shape the buns: Gently deflate the dough and divide it into eight pieces (about 100g each); to make smaller or larger buns see "tips," below. Shape each piece into a ball., Flatten each dough ball with the palm of your hand until it's about 3" across.
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From foxandbriar.com
4.8/5 (97)Category Baked Goods/BreadsCuisine AmericanCalories 218 per serving
- Add yeast and warm water to a large bowl. Add oil and sugar; let stand for 5 minutes. After 5 minutes, mixture should be foamy.
- Whisk in egg. Slowly mix in the salt and flour. Continue to add flour until you have a soft dough.
- Using a dough hook, knead in a mixer for 3-5 minutes, until dough is smooth and elastic. (If you don't want to use a mixer, you can knead by hand on a lightly floured surface.) Do not let rise. Divide into 8 equal pieces; shape each into a ball. Do not let the dough rise.
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- With the mixer running, add the milk mixture and allow to knead in. Add the egg and allow to beat in.
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- Prepare warm water around 35 °C and melt the sugar in. And mix the yeast with the water. Mix well and set aside for around 5 minutes. If you do not want sugar, just skip it.
- Place salt and flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chopstick.
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5/5 (4)Total Time 3 hrs 20 minsCategory BreadCalories 226 per serving
- If using active dry yeast, start by measuring warm water into a liquid measuring cup and sprinkling yeast on top. Set aside for 5-10 minutes. Meanwhile, measure and combine the sugar, butter, egg, and salt in a large mixing bowl or stand mixer. Add the yeast-water mixture, and stir briefly to mix.
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- Add in 5 1/2 cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
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5/5 (22)Total Time 2 hrs 8 mins
- Combine warm water, milk, active yeast, sugar and oil. Whisk to let yeast and sugar to dissolve then let it sit until years activate, about 5 to 10 minutes.
- Meanwhile combine flour, sugar, baking powder and salt in a stand mixer. You could make with your hand too if you prefer.
- Pour the wet ingredients to dry ingredients mixture. Start on a low speed to slowly incorporate all the ingredients together then on medium speed until it becomes a dough shape. Keep kneed for 3 to 4 minutes on medium speed. The dough should be elastic and really soft but not stick to your fingers or on the mixing bowl.
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- Combine the flour, sugar, salt and instant yeast in a large bowl or the bowl of an electric stand mixer. Add the warm water, milk and egg. Grate the cold butter into the bowl and stir until the mixture comes together. Knead the dough with an electric stand mixer using the dough hook attachment, or turn the dough out onto a floured surface and knead by hand. Knead the dough for about 10 minutes until a smooth soft dough forms. Add more flour one tablespoon at a time as needed if the dough is too sticky.
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