Broiledcheesebuns Recipes

Steps:

• For the dough: Warm the milk and 1/2 cup water in a medium saucepan over low heat until it is about 100 degrees F (but no more than 110 degrees F). Remove the saucepan from the heat, and sprinkle the yeast over the the liquid. Sprinkle a pinch of the sugar over the top, and set aside without stirring until foamy, about 5 minutes. Then whisk in the butter and egg yolk.
• Whisk together the flour, remaining sugar and salt in a large bowl. Make a well in the center, and stir in the yeast mixture with a wooden spoon until you have a thick and slightly sticky dough. Turn the dough onto a floured work surface, and knead until soft and elastic, about 6 minutes. Shape the dough into a ball.
• Brush the inside of a large bowl with butter. Add the dough ball, turning to coat lightly. Cover the bowl with plastic wrap, trace a circle the size of the dough ball on the plastic and note the time. Let the dough rise in a warm place until doubled in size, about 1 hour 30 minutes.
• Turn the dough out of the bowl, and knead briefly to release excess air; re-form it into a ball, and return it to the bowl. Lightly butter a large piece of plastic wrap, and lay it on the dough. Cover the entire bowl tightly with the rest of the plastic, and refrigerate for 4 hours or overnight to let the dough proof.
• For the filling: Cook the bacon in a large nonstick skillet over medium heat until browned and crisp, about 5 minutes. Transfer the bacon to a small bowl, and remove all but 1 tablespoon of the fat from the skillet. Return the skillet to medium heat. Whisk the flour into the bacon fat, and cook, whisking, until light brown, about 1 minute. Slowly whisk in the milk, and continue whisking until thickened, about 1 minute more. Transfer the mixture to a medium bowl, add the egg yolk, Cheddar, chives, cooked bacon, 1/2 teaspoon salt and a few grinds of pepper and stir to combine. Let cool completely. (The filling will firm up a bit, but if it's too warm, it will be difficult to form the buns.)
• To fill and form the buns: Butter a 9-by-13-inch baking pan with 2 tablespoons softened butter. Turn the dough onto a floured work surface, and press it flat. Roll it into a 10-by-18-inch rectangle, with a long edge facing you. Spread the filling evenly over the dough, leaving a 1-inch border on the side opposite you. Starting from the side facing you, roll the dough up into a tight roll. Lightly brush the 1-inch border with water, and continue rolling to seal the roll. Fold the ends in just a bit, and if any spots look thicker than others, even out the roll with your hands.
• Cut the roll every 1 1/2 inches with a serrated knife, to make 12 buns. Place the buns cut-side down (except for the end pieces) in the prepared pan, spacing them 1 inch apart. Cover the buns loosely with plastic wrap, and set aside in a warm place to rise until the buns double in size, leaving no gaps in between, 1 hour 30 minutes to 2 hours.
• For the topping: Stir the butter, chives and Parmesan in a small bowl; set aside.
• Position an oven rack in the center of the oven, and preheat to 350 degrees F. Bake the buns until they're golden brown and the tops spring back when pressed lightly, 25 to 30 minutes. Spread the topping evenly over the buns, and return them to the oven for 5 minutes more. Let them cool in the pan for 10 minutes before serving.

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Rub olive oil over each chicken breast, then season both sides with salt and black pepper. Place the chicken skin-side down on a broiling pan.
• Broil in the preheated oven for 10 minutes, then flip the chicken breast skin-side up. Continue broiling the chicken until no longer pink at the bone and the juices run clear, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the oven and allow meat to rest for 5 minutes before serving.

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place the three slices of bread onto a baking sheet. Stir together the luncheon meat and Cheddar cheese in a bowl. Press the meat and cheese mixture on top of each slice of bread.
• Broil in the preheated oven until the sandwiches are hot and the topping is beginning to brown on top, 3 to 5 minutes.

Steps:

• Preheat oven broiler.
• Mix chili sauce and mayonnaise until smooth. Spread mayonnaise mixture and butter on bread slices. Layer corned beef, Swiss and sauerkraut on 4 slices and top with remaining slices. Place on baking sheet under preheated broiler and broil until browned, turning once, 2 minutes.

Steps:

• Place bread on cookie sheet.
• Spread with your desired amount of butter.
• Place cheese on top of butter.
• Sprinkle with sugar.
• Place under broiler; be sure to watch closely so sugar does not burn).
• Broil until tops are bubbly and just beginning to toast.
• Enjoy!

Steps:

• Mix all ingredients together except hot dog buns.
• Spread mixture on halved buns.
• Bake in a 300 degree Fahrenheit oven for 5 minutes, then broil until lightly brown.
• Enjoy!

Steps:

• Set oven to broiler heat (set oven rack to second-highest position).
• Spread the softened butter on each slice of bread, then sprinkle liberally with garlic powder and a little salt.
• Place in a toaster oven until toasted.
• After the bread has been toasted spread liberally with mayonnaise.
• Divide the roast beef over each bun then spread mustard over the beef.
• Top beef with onion slices, then with tomato slices, sprinkle the tomato with salt and black pepper.
• Top each sandwich with slices of mozzeralla cheese.
• Place under the broil for about 3 minutes or until the is bubbly (watch closely these brown quickly!).

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes., In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce. Remove from the heat; set aside. , Punch dough down; divide into 16 pieces. On a lightly floured surface, gently roll out and stretch each piece into a 5-in. circle. Top each circle with two pieces of cheese and about 3 tablespoons beef mixture. Bring dough over filling to center; pinch edges to seal., Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 400° for 8-12 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine luncheon meat, eggs, Cheddar cheese, and onion in a bowl. Add mayonnaise, chili sauce, salt, and hot sauce. Mix well.
• Spread meat mixture over hamburger bun halves. Place on a baking sheet.
• Broil in the preheated oven until brown and bubbly, 5 to 10 minutes.

Steps:

• Cut each piece of bacon in half.
• After removing crusts from bread liberally spread each piece with Cheez Whiz.
• Gently slice bread into four strips using serrated knife.
• Lay half piece of bacon on cutting board and lay strip of bread with Cheez on top, Cheez side on top.
• Roll bacon and bread up together and pierce with toothpick.
• Try not to press so hard that Cheez oozes out sides.
• Place bites on broiler pan and broil for about 5 minutes or until bacon is crispy and bread is toasted.
• Serve immediately for most impact.

Steps:

• Heat convection oven to 350ºF.
• Bring butter, water, milk and salt to boil in saucepan on medium heat.
• Place tapioca flour in large mixing bowl. Pour butter mixture over flour; beat with mixer on medium speed until blended. Beat on high speed until mixture is smooth and elastic.
• Beat garlic and 3/4 cup cheese into dough until blended. Cool dough slightly. Add eggs gradually to dough; beat on medium speed until eggs are incorporated and dough is smooth.
• Using 2-Tbsp. scoop, drop dough, 1-1/2 inches apart, onto parchment-covered baking sheet. Sprinkle tops with remaining cheese.
• Bake 17 min. or until buns have a freckled appearance and are very light brown. Serve warm.

Steps:

• Mix first amount of water and sugar together, sprinkle on yeast. Let stand 10 minutes, stir.
• In the bowl of your standing mixer, place water,sugar,lard, salt and vinegar. Mix until lard has melted. Add proofed yeast and continue mixing.
• Add the flour 1 cup at a time, to form a soft, smooth dough.Add the grated cheese, just to blend. The dough should stick just slightly to your fingers when touched, but not overly sticky. Knead for 5-7 minutes, roll in a ball, place in slightly oiled bowl turning dough to coat. Cover with a clean T- towel and let rise in a warm place for 2 hours. Knead down, let rise 1 hour. Shape into buns, dough will be sticky so grease your hands first.
• Places on greased cookie sheet.Let rise for 1 hour. Bake at 350 for 15 to 20 minutes, until golden brown.