CRUSTY BUNS
Basic white dough is used to make dozens of shaped bread. Although more time-consuming to make then kaisers and other breads that are shaped by machine, the traditional Portuguese papa-secos, shaped by hand, are a labor of love.
Provided by Anna P.
Categories Breads
Time 3h15m
Yield 18 buns
Number Of Ingredients 6
Steps:
- In measuring cup, dissolve sugar in 1/2 cup lukewarm warm.
- Sprinkle in yeast and let stand for 10 minutes.
- In large bowl, blend flour and salt.
- Using fingers, rub in lard until well blended.
- Stir yeast mixture vigorously with fork and stir into flour mixture.
- Gradually mix in remaining 1 1/2 cups luke-warm water to make stiff dough.
- Turn out dough onto lightly floured surface and knead for about 10 minutes, or until smooth and elastic.
- Gather into ball and place in lightly greased bowl, turning to grease all over.
- Cover and let rise in draft-free place for 1 1/2 hours, or until doubled in bulk.
- Punch down dough and divide in eighteen pieces.
- On well-floured board, using palm of hand, lightly flatten pieces into 3-inch rounds.
- place side of hand down center of dough; press firmly without seperating dough.
- Fold sides in to center and pinch ends to form slight points; arrange about 2 inches apart on well-grease baking sheets.
- Dust with flour.
- Cover and let rise in draft-free place for 45 minutes, or until doubled in bulk.
- Bake on sheet at a time on top rack in 500F oven for 12 to 15 minutes, or until buns are well browned and sound hollow when tapped on bottom.
- Transfer to wire racks.
Nutrition Facts : Calories 135, Fat 1.1, SaturatedFat 0.3, Cholesterol 0.7, Sodium 389.3, Carbohydrate 26.9, Fiber 1.1, Sugar 0.3, Protein 3.8
CRUSTY ROLLS
THANKS to Clancy Strock's article mentioning Milwaukee bakeries in a past Reminisce, I was reminded that I, too, missed those hard-to-find, airy, crispy rolls! Years ago, I begged family members living in Chicago to try to find the recipe. My sister-in-law sent me a handwritten recipe, and now I can make these rolls for myself. -Charles Steers, Anaheim, California
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, dissolve yeast in water. Add shortening, sugar, salt and 1 cup flour; beat until smooth. Add egg whites; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be stiff). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down; divide into 24 pieces and shape into balls. Sprinkle greased baking sheets with cornmeal. Place rolls 2 in. apart on baking sheets. Cover and let rise until doubled, about 30 minutes. , Place a large shallow pan filled with boiling water on lowest rack in oven. Bake rolls on middle rack at 425° for 10-11 minutes or until golden brown.
Nutrition Facts : Calories 90 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 17g carbohydrate, Fiber 3g protein.
CRUSTY ROLLS
Here is the secret to rolls that are crunchy on the outside and soft on the inside! Prep time includes approximate rising time.
Provided by SharleneW
Categories Breads
Time 2h30m
Yield 20 rolls, 20 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl, combine 1 cup warm water (about 110°F), sugar, salt and yeast.
- Let stand until yeast is soft, about 5 minutes.
- Stir in 2 egg whites, 1 cup flour and 2 tablespoons oil.
- Add 2 1/2 cups more flour and stir until incorporated.
- Scrape dough (it will be soft) onto a well-floured board and dust with more flour.
- Knead until smooth and elastic, about 10 minutes, adding flour as required to prevent sticking.
- Place dough in an oiled bowl and turn over to coat.
- Cover bowl with plastic wrap and let dough rise in a warm place until doubled, about 1 hour.
- Punch dough down, then knead briefly on a lightly floured board to expel air.
- Divide dough into 20 equal pieces and shape each into a ball that is smooth on top.
- As you shape balls, dip bottoms in cornmeal.
- Set about 1 1/2 inches apart on an oiled 12x15-inch baking sheet.
- Rub tops lightly with oil, drape with plastic wrap and let rise until puffy, about 30 minutes.
- In a small bowl, beat 1 egg yolk (discard remaining yolk or reserve for another use) with 1 tablespoon water to blend.
- Brush rolls lightly with egg yolk mixture.
- Move 2 oven racks to the lowest positions in oven.
- When rolls are ready to bake, preheat oven to 400°F, put another large pan on lowest rack and add at least 1/4 inch of boiling water.
- Bake rolls on second rack (above rack containing pan of water).
- Bake until richly browned, 25 to 30 minutes.
- Transfer rolls to a rack to cool.
- Serve warm or cool.
Nutrition Facts : Calories 90.5, Fat 0.7, SaturatedFat 0.2, Cholesterol 21.1, Sodium 65.8, Carbohydrate 17.5, Fiber 0.7, Sugar 0.7, Protein 3
PRIZE-WINNING CRUSTY ROLLS (BREAD MACHINE DOUGH CYCLE)
These crisp on the outside, tender on the inside rolls won a blue ribbon at the state fair. They have a great flavor!
Provided by Chris from Kansas
Categories Yeast Breads
Time 2h55m
Yield 12 rolls
Number Of Ingredients 7
Steps:
- Place ingredients in bread machine pan as suggested by manufacturer.
- Choose dough cycle and start machine.
- Upon completion of the dough cycle, remove dough.
- Form rolls, place on a greased baking sheet.
- Cover with a towel and let rise in a warm, draft-free location for 30 to 40 minutes.
- Bake in a preheated 400 degree oven for 12-15 minutes.
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
CLASSIC CRUMB BUNS
Just like you used to get in the New York Style Bakery's. Just terrific and worth every bit of the effort.
Provided by Steve_G
Categories Yeast Breads
Time 1h40m
Yield 14 buns, 14 serving(s)
Number Of Ingredients 20
Steps:
- *Prepare the yeast dough.
- Place water in the bowl of your electric mixer, sprinkle with yeast and add sugar, stir until yeast is dissolved.
- Set aside for 10 minutes or until foam and a few bubbles start to form on the surface.
- In a small saucepan, over low heat, warm the milk and butter until butter just melts.
- Temperature of the mixture should not be more than 105°F Add the 105°F butter/milk into the proofed yeast mixture, stir.
- Add eggs and vanilla and mix to combine.
- Add 1 cup of all purpose flour, the cake flour, 1/4 cup of sugar and the 1/2 tsp salt.
- Beat on low speed until smooth and well blended.
- Add 2 cups of the remaining flour and, with your mixer on slow, blend it in to the mixture.
- Slowly add the remaining flour in 1/4 cup increments until the dough forms a smooth, soft (not sticky) ball that comes away from the sides of the bowl.
- It may be necessary to do this last step by hand with a wooden spoon if your mixer is not a heavy duty model.
- If using the heavy duty mixer, install the dough hook and mix until the dough is smooth, about 3 minutes.
- OR, knead by hand for about 5 minutes on a lightly floured board, it should be smooth and will no longer stick to the work surface.
- Transfer the dough to a bowl that's been well buttered, flip it around a couple times to coat all sides of the ball.
- Cover with plastic wrap and set aside in a warm place to rise until it's about doubled in size.
- It can also rise overnight in the fridge, but must be allowed to come to room temperature before making crumb buns Using your fist gently punch down the dough to deflate.
- The dough is now ready to form into buns.
- **For the Crumbs.
- While your dough is rising, about 20 minutes before it's done, prepare the crumbs.
- In a large bowl with an electric mixer on low speed beat the butter, sugars, salt and vanilla until the mixture is well combined, about one minute.
- Add the flour and sprinkle the cinnamon over the top.
- Combine until mixture just forms a crust.
- **For the buns.
- After punching down the dough, divide it into two portions, cover.
- On a lightly floured surface, roll out one portion of the dough until it forms a 8x14 inch rectangle about 1/4-inch thick.
- Brush the dough lightly with some melted butter and evenly sprinkle 3/4 cup of the crumb mixture over the buttered surface.
- Starting at the long side furtherest away from you fold 1/3rd of the dough over on itself, brush this surface with melted butter, fold the double layer of dough over again to cover the remaining 1/3rd of the dough that's closest to you.
- You will now have a 3 layered dough that's 14 inches long and 2 1/2 inches wide.
- Press gently on the dough so the layers adhere and pinch around the edges to seal.
- Cut the rectangle into 7, 2-inch portions.
- Repeat with second half of dough.
- Butter a 9x13x2-inch baking pan, place the buns 1/2 inch apart in the pan.
- Brush the top of each bun with melted butter and sprinkle the remaining crumbs over the mixture allowing some to fall between.
- Gently press the crumbs into the top of the buns.
- Cover pan with plastic wrap and set in a warm place to rise for about 30 minutes or unit the dough looks puffy.
- The buns should NOT be touching.
- Preheat oven to 325°F.
- Remove plastic wrap from the buns and bake for about 40 minutes, until the tops are golden brown and the crumbs are slightly firm.
- The buns will have spread into one large pull apart pan of buns.
- Allow to cool on a rack for about 10 minutes.
- With a small sharp knife cut along the sides of the pan and carefully remove buns so as not to disturb crumbs.
- Transfer to a rack to cool, just before serving dust with confectioners sugar.
- Cover and store at room temperature for 2 days.
- To freshen wrap in foil and heat in a 300°F oven until just warm.
More about "crustybuns recipes"
THE CRUSTY BUN - BAKERIES - 925 HEADMASTER ROW, WINNIPEG, …
From yelp.ca
ONLINE MENU OF THE CRUSTY BUN, WINNIPEG, MB
From menupix.com
FOOD | WARRENTON, VA - MANTA.COM
From manta.com
THE CRUSTY BUN, WINNIPEG - RESTAURANT REVIEWS, PHOTOS
From tripadvisor.ca
THE CRUSTY BUN, WINNIPEG - TRIPADVISOR
From tripadvisor.ca
THE CRUSTY BUN, WINNIPEG - RESTAURANT REVIEWS, PHOTOS
From tripadvisor.ca
CRUSTY FRENCH BREAD ROLLS - DINNER, THEN DESSERT
From dinnerthendessert.com
CALORIES IN SAFEWAY CRUSTY BUNS AND NUTRITION FACTS - FATSECRET
From fatsecret.ca
OPENING HOURS - H-1026 ST MARY'S RD, WINNIPEG, MB
From yellowpages.ca
THE BEST DINNER ROLLS (FLUFFY, CRUSTY, AND CHEWY) RECIPE
From seriouseats.com
EASY CRUSTY ROLLS RECIPE, CRUSTY ARTISAN ROLLS | JENNY CAN COOK
From jennycancook.com
TANTALIZE YOUR TONGUE WITH A VISIT TO CRUSTY BUNS FOOD TRUCK
From bigislandpulse.com
FOOD & BEVERAGE SERVERS JOBS IN WARRENTON, VA - INDEED.COM
From indeed.com
THE CRUSTY BUN - 27 PHOTOS - BAKERIES - 1026 ST MARYS …
From yelp.ca
HOMEPAGE | FOODLAND
From foodland.ca
THE CRUSTY BUN, 8-925 HEADMASTER ROW IN WINNIPEG - RESTAURANT …
From restaurantguru.com
GROCERY PRODUCT
From thriftyfoods.com
VERY GOOD GERMAN BAKERY - THE CRUSTY BUN - TRIPADVISOR
From tripadvisor.ca
BISCUITS & CINNAMON BUNS — MCBUNS BAKERY
From mcbuns.ca
THE CRUSTY BUN, WINNIPEG - RESTAURANT REVIEWS, PHOTOS
From tripadvisor.com
THE CRUSTY BUN BAKERY, CARRVILLE, DURHAM - HOME - FACEBOOK
From facebook.com
CRUST FOODS
From crustfoods.com
BUNS & ROLLS | METRO
THE CRUSTY BUN, 925 HEADMASTER ROW, WINNIPEG
From thecrustybun-headmasterrow.foodpages.ca
RUSTIC ITALIAN BUNS | RICARDO
From ricardocuisine.com
CRUSTY BUNS - MONASTERY
From monasterybakery.com
THE CRUSTY BUN, ST. VITAL, WINNIPEG | ZOMATO
From zomato.com
CRUSTY BUNS - THE BEACH CREEPS : THE BEACH CREEPS
From thebeachcreeps.com
RESTAURANT REVIEWS & PHONE NUMBER - TRIPADVISOR
From tripadvisor.ca
CRUSTYBUNS - POSTS | FACEBOOK
From facebook.com
HOMEMADE CRUSTY HAMBURGER BUNS - SERENA BAKES SIMPLY FROM …
From serenabakessimplyfromscratch.com
THE CRUSTY BUN IN STEINBACH
From mysteinbach.ca
CRUSTYBUNS
From facebook.com
CRUST FOODS
From crustfoods.com
CRUSTYBUNS - HOME | FACEBOOK
CRUSTY BUN BAKERY AND CAFE FOOD PAGES
From crustybunbakeryand.foodpages.ca
THE CRUSTY BUN - BAKERS JOURNAL
From bakersjournal.com
CRUSTY BUNS HAWAII - HOME - FACEBOOK
From facebook.com
HOME | THECRUSTYBUNBAKERY
From roycollins147.wixsite.com
You'll also love