Quick Beef Buns Recipes

Steps:

• In a large bowl, dissolve yeast in water. Add sugar, egg, salt and 1 cup flour; beat on low for 3 minutes. Add enough remaining 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; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add cabbage, onion, salt and pepper. Cover and cook over medium heat for 15 minutes or until vegetables are tender. Stir in cheese. Remove from the heat; set aside to cool. , Punch dough down and divide into 12 pieces. Gently roll out each piece into a 5-in. circle. Top each with about 1/4 cup filling. Fold dough over filling to meet in the 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 30 minutes. Brush with butter. Bake at 350° for 20 minutes or until golden brown. Serve warm.

Steps:

• In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Preheat oven to 425°., Cover and let rest for 10 minutes. Bake until golden brown, 8-12 minutes. Remove from pans to wire racks to cool.

Steps:

• In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Add oil, 2 cups of flour and the salt; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• Turn the dough out onto a lightly floured surface and divide into three equal pieces. Divide each big piece into 6 small ones. Form the pieces into rounds. Place the rounds into the prepared pan. Cover the rolls with a damp cloth or plastic wrap and let rise until doubled in volume, about 20 minutes.
• Beat together the egg white and water. Gently brush the risen rolls with the egg wash and then bake at 350 degrees F (175 degrees C) for 15 minutes or until the rolls are golden brown.

Steps:

• Put the milk, butter and 100ml water in a pan and gently heat until the butter is melted. Set aside to cool until just warm.
• Tip the flour, sugar, yeast and 1 tsp salt into a large bowl and gradually work in the milk mixture, then the egg, until you have a smooth dough. Tip the dough onto a floured surface or into a stand mixer fitted with a dough hook and knead until elastic and shiny. Divide into 12 (about 80g each) pieces and roll into tight balls. Transfer to baking trays lined with baking parchment, leaving plenty of space between them, and put in a warm place to prove for 30-45 mins.
• Heat oven to 200C/180C fan/gas 6. Press the rolls down gently using your hands, then brush over some milk and scatter over the sesame seeds, if you like (or, dust with some flour). Bake for 10-12 mins until risen and lightly golden. Leave to cool completely, then serve. Make up to two days ahead and keep in an airtight container.

Steps:

• Mix salt, sugar, pepper, and cayenne for dry rub together and coat beef well on both sides.
• Place on a rack set on a sheet pan and refrigerate, uncovered, for 12 to 24 hours, flipping over halfway through.
• Mix barbecue sauce, vinegar, mustard, turmeric, and garlic together for wet rub and reserve.
• Transfer beef to a dish and pour 1/2 of the wet rub over top. Use two forks to poke the surface all over for about 1 minute. Turn beef over and repeat with remaining wet rub. Spoon any excess on the bottom over the top.
• Cover and refrigerate for 4 to 12 hours.
• Preheat a charcoal grill until the briquettes turn white and ashy. Remove meat from the refrigerator, uncover, and scrape off excess wet rub.
• Grill over hot charcoal until blackened and an instant-read thermometer inserted into the center of the meat reads 120 to 125 degrees F (49 to 52 degrees C), 7 to 10 minutes per side, or to desired doneness. Remove to a foil-lined plate, and quickly wrap up tightly in foil.
• Let rest for at least 15 minutes, during which time the meat will finish cooking, and end up close to medium-rare.
• Slice very thinly, toss in the meat drippings and juices left in the foil, and serve on buns.

Steps:

• Cook beef, pepper & onion in skillet over med. heat until brown. Remove from heat and stir in bread crumbs, barbecue sauce and salt. Set aside.
• Preheat oven to 375º. Separate crescent roll dough in 4 rectangles on lightly floured board. Roll dough in 8x4 rectangle-cut crosswise in half. Place 2 tbsp of meat mixture on each half. Top with some mozzarella. Pull corners of dough toward the center and twist. Pinch to seal. Place buns on greased cookie sheet. Repeat with rest. Makes 8 buns.
• In small cup, beat egg yolk and 1 tsp water with fork until blended. Brush top of buns.
• Bake 10-15 minutes or until golden.

Steps:

• Mix 2 C flour& yeast in a large bowl.
• In a separate bowl, heat milk, water, oil, sugar& salt to lukewarm in microwave.
• Add all at once to flour mixture and beat till smooth. (Approx 2 mins in a Kitchenaid stand mixer).
• Mix in enough flour to make a soft dough (2 - 2 1/2 Cups).
• Mix well until dough is soft and slightly sticky, then turn out onto floured surface and let rest under a large greased bowl for about 15 minutes.
• Shape dough into 12-15 small balls and place on greased baking sheet to rise until doubled in size. (approx 45 Mins).
• Bake in preheated 400 degree oven 12-15 minutes.

Steps:

• Prepare Dough: In small bowl or 1-cup measuring cup, combine water, yeast, and 1/2 tablespoon sugar; stir to dissolve yeast. Let stand until foamy -- about 5 minutes.
• In medium-size bowl, combine 1 1/2 cups flour, the remaining 3 tablespoons sugar, and the salt; stir in yeast mixture, eggs, and oil, mixing until combined.
• Turn dough out onto floured surface. Knead dough, adding as much of remaining bread flour as necessary to prevent stickiness, until smooth and elastic -- about 8 minutes.
• Wash, dry, and oil mixing bowl; place dough in bowl and turn to bring oiled side up. Cover with clean cloth and let dough rise in warm place, away from drafts, until double in size -- about 1 1/2 hours.
• Meanwhile, prepare Filling: In large skillet, heat oil over medium heat; add gingerroot and sauté 1 minute. Add garlic and cook 30 seconds. Stir in beef, hoisin sauce, soy sauce, paprika, and ground red pepper. Cook until beef browns. Remove from heat and stir in green onions and sweet red pepper. Set aside.
• Grease 2 baking sheets or line with parchment paper. When dough has doubled, punch down and shape into a 10-inch-long log. With serrated knife, cut log crosswise into ten 1-inch-thick slices. On lightly floured surface, roll out one slice to a 4-inch round. Roll out or press just around the edge of round so that the middle is slightly thicker and the round is 5 inches wide. Fill center of round with 1 heaping tablespoon beef filling; gather up edge to form a pouch and pinch together tightly to seal bun. Turn bun over and gently shape into a ball; place seam side down on greased sheet. Repeat with remaining slices and filling. Cover beef buns with clean cloths or plastic wrap and let rise 30 minutes. Meanwhile, prepare Egg Glaze.
• Heat oven to 350 degrees F. Brush buns with Egg Glaze and sprinkle, if desired, with sesame seeds. Bake 20 to 25 minutes or until well browned. Cool buns on wire rack; serve warm.
• Egg Glaze: In small bowl, beat together 1 large egg and 2 tablespoons milk until blended; refrigerate when not using.

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.

Steps:

• Grease or parchment paper 1 or 2 cookie sheets, depending on the size.
• Dissolve sugar in warm water. Sprinkle yeast over liquid.
• Combine milk, salt, and butter in saucepan and heat until warm.
• Add yeast and flour. Work and knead dough for about 10 minutes.
• Cover and let rise in warm place for about 30 minutes.
• Turn on floured surface and pat to 3/4" thickness.
• Cut with round (or any shape that takes your fancy) cookie cutter and place on prepared sheets.
• Let rise in warm place for about 45 minutes or until double in size.
• I usually put some flour in a hand sieve and sprinkle the tops before baking.
• Bake at 375 degrees for 15-20 minutes.