Golden Raisin Breakfast Buns Recipes

Steps:

• In a wide saucepan, combine the 1 cup of milk, 1/4 cup butter, sugar and salt. Place over medium heat and stir until butter is melted. Transfer to large mixing bowl to cool.
• When the mixture is barely warm to the touch, stir in dissolved yeast and beaten egg. Add 2 cups of the flour and beat with a wooden spoon until smooth.
• Gradually blend in additional flour until the dough becomes too difficult to stir. Turn out onto floured surface and knead in as much of the remaining flour as necessary to form a cohesive dough.
• Continue kneading in flour until the dough is soft yet no longer sticks to the work surface. Transfer to a greased bowl and cover with a clean kitchen towel. Set aside to rise until double in bulk.
• In a small bowl, whisk together the brown sugar and cinnamon. Melt the remaining 1/4 cup of butter and set aside. Generously grease a 9x13 inch baking dish.
• Punch dough down and turn out onto floured surface. Roll into a 12x18 inch rectangle. Trim the edges to square off the rectangle. Lift the dough to loosen it from the work surface. Brush the melted butter over the surface of the dough.
• Sprinkle on the brown sugar and cinnamon. Scatter raisins over the sugar.
• Starting on the long side, roll the dough up. Pinch the edges together to seal the seam.
• Using a serrated knife, cut the roll into 18 1-inch pieces. Place, cut side down, in the prepared baking dish. Cover and set aside to rise.
• When double in bulk, bake in a pre-heated 375* oven for 20 to 25 min, or until nicely browned.
• Place on a rack to cool for 20 minutes.
• Combine the confectioner's sugar and cold milk in a small bowl and blend until smooth. Brush over the surface of warm rolls with a pastry brush.

Steps:

• Preheat the oven to 375.
• Grease cookie sheets, or spray with non-stick spray.
• Plump the raisins by covering them with very hot water and letting them sit for 5 minutes; then drain them and put them on a paper towel to dry.
• Combine the water, butter, sugar and salt in a saucepan.
• Bring to a boil, then add the flour all at once.
• Stir with a wooden spoon over low heat until you have a smooth, thick dough.
• Remove from the heat and beat for 2 minutes on low speed or by hand to cool it slightly.
• Add the eggs one at a time, beating after each addition, until the mixture has a satiny sheen.
• Stir in the raisins.
• Drop by heaping tablespoonfuls about 2 inches apart on greased cookie sheet.
• Bake for 30 to 35 minutes.
• The buns should pretty much double in size, and be golden and firm.
• While the buns are baking, prepare the icing by combining all the ingredients in a bowl and blending until smooth and of spreading consistency.
• Add more cream if necessary.
• When the buns are done, place on a wire rack to cool and frost while still warm.
• This makes about 8-12 buns depending on the size you make them.

Steps:

• Heat oven to 375f degrees.
• Bring water, butter, sugar and salt to boil.
• Add flour and beat until mixture leaves sides of pan.
• Remove from heat and beat 2 minutes to cool.
• Add eggs one at a time, beating until smooth and satiny after each addition.
• Add raisins and mix well.
• Drop by measuring tablespoons full onto greased cookie sheet.
• Bake 30 to 35 minutes.
• Ice while warm.
• Frosting: Combine ingredients in order given.

Steps:

• Filling:.
• Fry bacon until crisp, remove and set aside. Keep the grease and set aside as well.
• Place chopped onions in hot pan and carmalize, may need to add 1 Tbsp of bacon grease. Once onions are done, add the spinach and put a lid on, stirring occasionally until spinach is thawed. Remove from pan and set aside.
• Add 2 Tbsp of bacon grease back to pan, whisk and add in 6 eggs and scramble. Add other filling ingredients and combine.
• Once combined, line a cupcake pan with papers and divide the filling into 10 equal cupcakes. Top each with 1-2 Tbsp of cheese. Place in freezer to set. (this makes assembly easier).
• Buns:.
• In a machine, whisk egg, oil, sugar, water, 1 cup flour and salt until flour is smooth. Change to a dough hook and add the flour and yeast. Let knead for 5 minutes until dough is smooth.
• Let rise for 1 hour in a greased bowl, cover with saran wrap.
• Punch down, divide the dough into equal balls. (makes about 9 or 10) flatten out a piece of dough, making sure the edges are thinner than the middke and place one of the frozen fillings cfheese side down in the middle of the dough. Fold the dough up around the filling, pinch to close and lay on baking sheet pinched side down.
• Let rise for 10 minutes.
• Bake at 375 for 15-20 minutes.

Steps:

• In a large bowl, combine the applesauce, oil, milk and egg. Stir in bran; let stand for 5 minutes. , In another bowl, combine the flours, brown sugar, baking powder, cinnamon, baking soda and salt; stir in bran mixture just until moistened. Fold in raisins (batter will be thick)., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.