Buns From Heaven Recipes

Steps:

• 1. Mix 2 tbsp yeast with 4 cups of flour.Add sugar,salt. Mix well. Measure out the oil and add the eggs to this and mix it up!
• 2. Add the egg mixture to the dry ingredients And the 3 cups of hot water Stir in. Add 3-4 more cups of flour one at a time. Usually the best dough is 7.5 cups of flour for me.let the dough rise in a warm spot for 15 minutes and then punch it down. Let ride 15 minutes more and lunch down again, and form your buns or loafs of bread.once formed and placed on the baking sheets let them rise for around 1 hour. They really rise up! Bake @ 350 for 15- 18 minutes for buns and 22-30 for bread , keep a eye on your buns!
• 3. I prepare this dough in my cuisinart stand mixer, although it mixes just as easy in a bowl. This recipe is fast ,easy, and simply the best in the world. When cooled I brush with a bit of butter and sprinkle sugar on top for a tasty hint of sweet. Or you can add any seasoning for a hint of flavour on top. Your gonna love these Enjoy

Steps:

• To make the dough, combine water, yeast, and 1 tsp sugar in a cup and set aside. In a large bowl, combine the milk, remaining 2/3 cup sugar, butter, eggs, and salt. Stir well and add the yeast mixture. Add 3 1/2 cups flour and beat until smooth. Stir in enough of the remaining flour until the dough is slightly stiff -- it will be sticky.
• Turn out the dough onto a well-floured surface and knead for 5-10 minutes, adding just enough flour to keep the dough from sticking. Place in a well-buttered bowl, cover, and let rise in a warm place free from drafts until doubled in volume, 1- 1/4 hours. Punch down and let rest for 5 minute Roll out on a lightly floured surface into a 15x20-inch rectangle.
• To make the filling, spread half of the melted butter on the dough. In a small bowl, combine 1 1/2 cups of the sugar and cinnamon. Sprinkle over the dough, then sprinkle with walnuts and raisins if using. Roll up like a jelly roll and pinch the edges together to seal. Cut the roll into 12 or 18 slices.
• If making 12 buns, use the remaining butter to coat the bottoms of a 9x13-inch baking pan and an 8-inch baking pan. If making 18 buns, use 2 9x13-inch pans. Sprinkle the pans with the remaining 1/4 cup sugar. Place the cinnamon bun slices close together in the pans. Cover and let rise until doubled, about 45 minutes.
• Bake at 350 degrees for 25-30 minutes, or until the buns are nicely browned. Let cool slightly before glazing.
• To make the glaze, combine the melted butter, sugar, and vanilla. Add the water 1 T at a time until you have a spreadable glaze. Spread over buns and serve.

Steps:

• To prepare dough: In a cup, combine yeast, warm water and 1 tsp sugar, stir and set aside.
• In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture.
• Add half the flour and beat until smooth.
• Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
• Turn out onto a well-floured board; knead 5-10 minutes.
• Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
• When doubled, punch down dough and let rest 5 minutes.
• Roll out on floured surface into a 15 x 20 inch rectangle.
• To prepare filling: Spread dough with 1/2 cup melted butter.
• Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough.
• Sprinkle with walnuts and raisins, if desired.
• Roll up jellyroll-fashion and pinch edge together to seal.
• Cut into 12 slices.
• Coat bottom of a 13-by-9-inch baking pan and an 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar.
• Place cinnamon roll slices close together in pans.
• Let rise in warm place until dough is doubled in bulk,about 45 minutes.
• Preheat oven to 350 degrees.
• Bake 25 to 30 minutes, or until rolls are nicely browned.
• Cool rolls slightly.
• To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp at a time until glaze reaches desired spreading consistency.
• Spread over slightly cooled rolls.
• These will taste most like the originals if you use Makara Cinnamon (available at the Cinnabon Stands) instead of conventional powdered cinnamon from the supermarket.

Steps:

• In a large bowl, dissolve yeast and 1 tablespoon sugar in milk. Let stand for 5 minutes. Add the butter, raisins, egg, salt and remaining sugar; beat until smooth. Stir in enough flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 12 portions. Shape each into a ball. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 25-30 minutes or until browned. Remove from the pan to a wire rack to cool., For icing, combine the confectioners' sugar, butter, vanilla and enough milk to achieve a piping consistency. Pipe an "X" on top of each bun.

Steps:

• Preheat oven to 180°C.
• Line 3 baking trays with non-stick baking paper.
• Beat the butter and sugar in a stand mixer till pale and creamy.
• Add the condensed milk and flour to the butter mix, stirring to combine.
• Stir in the the craisins and chocolate.
• Divide the dough into 2 equal portions, wrap and refrigerate second portion while working with first and remove second portion when you put cookies/bikkies into oven.
• Roll tablespoons of 1st portion into balls and divide among the prepared trays, allowing room for spreading.
• Use the palm of your hand to flatten slightly (or you could press with a fork).
• Bake in oven,swapping trays halfway through cooking for 8 to 10 minutes or until golden (swapping shouldn't be necessary in a fan forced oven).
• Set aside on trays for 3 minutes to cool before transferring to a wire rack to cool completely.
• Repeat with remaining dough portion.

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a large skillet, saute mushrooms in oil for 5 minutes.
• Add the tomatoes and basil.
• Cook and stir for 5 minutes.
• Drain pasta and add to skillet.
• Stir in cheese and heat through.

Steps:

• Dough:.
• Combine yeast, water, and tsp of sugar. Set aside.
• Combine milk, eggs, sugar, and butter. Add yeast mixture.
• Add 1/2 of four until smooth and then add remaning flour one cup at a time. Dough will be sticky.Knead for 10 minutes.
• Place in buttered glass bowl and cover. Set in warm place and let rise until doubled.(about an hour- hour and a half).
• When doubled punch down an let rest for five minutes.
• Pans:.
• Melt 1/2 cup butter and divide evently into two pans.
• Sprinkle 1/2 cup sugar over butter in the pans.
• Filling:.
• Combine sugar and cinnamon.
• Shaping Rolls:.
• Roll dough into 15x20 in rectangle.
• Spread 1/2 cup of melted butter over dough and then sprinkle the cinnamon sugar mixure evenly over the butter. Optional: add nuts over cinnamon mixture.
• Roll the dough beginning with the long end of the rectangle. Pinch edges to seal.
• Use dental floss to cut the dough into one inch slices. You must use dental floss starting below the dough and criss cross above -- this is the key to pretty cinnamon rolls.
• Place rolls in prepared pans and let rise until doubled (45 min).
• When double, bake at 350 degrees for 25-30 minutes.
• Glaze:.
• Mix melted butter, powdered sugar, and vanilla in a sauce pan over low heat.
• When smooth, add one tbs of water at a time until you reach your desired consistancy.
• Pour glaze over rolls while hot.