CHEESY ONION BURGER BUNS
These buns regularly get packed as part of my husband's lunch! I've copied this recipe for many people-one of the nice things about it is that it also makes very good breadsticks to take to covered-dish suppers or take to picnics. I like to cook...and taste, too! In addition, I enjoy sewing and all kinds of crafts, and I've been fortunate to win several blue ribbons at Country Fair.
Provided by Taste of Home
Time 40m
Yield 20 hamburger buns.
Number Of Ingredients 8
Steps:
- In a large bowl, combine 2 cups flour, sugar, salt, yeast and butter. Gradually add hot water. Beat for 2 minutes on medium speed. Add 1 cup flour and beat on high speed 2 minutes. , Stir in cheese, onion and enough of the remaining flour to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down and turn out onto a slightly floured surface. Divide dough into 20 pieces; shape into smooth balls and place on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 400° for 15-20 minutes. Remove from the pans and cool on wire racks.
Nutrition Facts :
CARAMELIZED ONION BUNS
Make and share this Caramelized Onion Buns recipe from Food.com.
Provided by Miraklegirl
Categories Yeast Breads
Time 1h15m
Yield 10 large buns
Number Of Ingredients 16
Steps:
- For dough, put yeast, sugar, salt, 3 cups flour, water, eggs and butter in mixing bowl.
- Beat on high for 3 to 5 minutes, until very smooth.
- Using a wooden spoon, stir in 3 cups flour.
- Add flour 1/2 cup at a time until dough becomes too stiff to stir.
- Turn out onto work surface and continue to add remaining flour, kneading, until dough is smooth, 7 to 10 minutes.
- (Use last 1/4 cup flour only if needed to prevent sticking.) Grease large bowl.
- Add dough, turning to coat.
- Cover and leave in warm place until doubled in bulk, about 1 1/2 hours.
- For onions, melt butter in skillet over low heat.
- Add onions, garlic, salt and pepper.
- Cover and cook, stirring often, 10 to 12 minutes or until very soft.
- Sprinkle in sugar.
- Increase heat to medium-low.
- Stir until onions are very brown but not scorched (2-3 minutes).
- Add Worcestershire, scrape up browned bits and simmer, stirring until juices evaporate.
- Cool.
- To make buns, punch down dough and knead in onions until evenly distributed.
- Divide and roll into 10 smooth round buns.
- Place on 2 baking sheets lined with parchment paper.
- Cover and let rest 30 minutes.
- For glaze, whisk egg whites with water and brush over each bun.
- Bake buns in two batches in the centre of a preheated 375°F oven for 20 to 22 minutes, until golden brown and tops start to sound hollow when tapped.
ONION BUNS
Why bake your own sandwich buns? Because homemade is SO much better than store-bought. These soft, golden buns feature a subtle spiral of dried onion, giving them incredible aroma and marvelous flavor. They're perfect for all kinds of sandwiches-and hamburgers, of course.
Provided by Annacia
Categories Yeast Breads
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- DOUGH:
- Combine all of the dough ingredients, and mix and knead them-by hand, mixer, or bread machine-to make a soft, somewhat tacky dough.
- Place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it's just about doubled.
- Transfer the dough to a lightly greased work surface, and pat/roll it into a 12" x 17" rectangle.
- Sprinkle the dough with the minced onion, and pat/press it into the surface gently.
- Starting with a short (12") end, roll the dough into a log, sealing the ends and side seam.
- Cut the log into eight slices.
- Place the buns on a lightly greased or parchment-lined baking sheet.
- Flatten the buns till they're about 3" wide.
- Cover them, and allow them to rise till they're very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 375°F.
- Uncover the buns, brush them with the beaten egg white/water, and sprinkle with seeds, if desired.
- Bake the buns for 20 to 25 minutes, until they're golden brown and feel set when you poke them.
- Remove them from the oven, and cool on a rack. When completely cool, wrap in plastic, and store at room temperature.
- *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
Nutrition Facts : Calories 266.3, Fat 4.1, SaturatedFat 2.1, Cholesterol 30.9, Sodium 407.7, Carbohydrate 49, Fiber 2.1, Sugar 5.6, Protein 7.7
ONION BUNS
I was looking to put a spin on my Recipe #317538 and I came across this fabulous recipe. It was easy and the aroma filled the house while making the dough and while baking the buns. From KA: Why bake your own sandwich buns? Because homemade is SO much better than store-bought. These soft, golden buns feature a subtle spiral of dried onion, giving them incredible aroma and marvelous flavor. They're perfect for all kinds of sandwiches-and hamburgers, of course.
Provided by Brandess
Categories Yeast Breads
Time 2h25m
Yield 8 Buns, 8 serving(s)
Number Of Ingredients 12
Steps:
- **Water: Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
- To make the dough: Combine all of the dough ingredients, and mix and knead them-by hand, mixer, or bread machine-to make a soft, somewhat tacky dough.
- Place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it's just about doubled.
- Transfer the dough to a lightly greased work surface, and pat/roll it into a 12" x 17" rectangle.
- Sprinkle the dough with the minced onion, and press/roll it into the surface gently.
- Starting with a short (12") end, roll the dough into a log, sealing the ends and side seam.
- Cut the log into eight slices. A pair of scissors works very well here.
- Place the buns on a lightly greased or parchment-lined baking sheet, flattening them to about 3" wide. Cover them, and allow them to rise till they're very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 375°F.
- Uncover the buns, brush them with the beaten egg white/water, and sprinkle with seeds, if desired.
- Bake the buns for 20 to 25 minutes, until they're golden brown and feel set when you poke them.
- Remove them from the oven, and cool on a rack. When completely cool, wrap in plastic, and store at room temperature.
ONION MUSTARD BUNS
As an avid bread baker, I was thrilled to find this recipe. It makes delectably different rolls that are a hit wherever I take them. The onion and mustard flavors go so well with ham or hamburgers, but the buns are special enough to serve alongside an elaborate main dish. —Melodie Shumaker, Elizabethtown, Pennsylvania
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in water. Add the milk, onion, mustard, oil, sugar, salt and 4 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn out onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide into 24 pieces. Flatten each piece into a 3-in. circle. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes. If desired, brush with beaten egg and sprinkle with poppy seeds or dried minced onion. , Bake at 350° until golden brown, 20-25 minutes. Cool on wire racks.
Nutrition Facts : Calories 138 calories, Fat 2g fat, Cholesterol 0 cholesterol, Sodium 181mg sodium, Carbohydrate 26g carbohydrate, Fiber 4g protein.
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