TASTY BUNS
These are so good we eat them plain. No butter needed, though if you want to go through all the trouble of getting it out of the frig and getting a knife, etc. be my guest. Actually got this recipe from allrecipes.com (but that was before I found this website...I'll never go back!) ha!
Provided by Yogi8
Categories Yeast Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix 2 C flour& yeast.
- 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.
- Mix in enough flour to make a soft dough (2-3 Cups).
- Mix well, then turn out onto floured surface and let rest under a bowl for about 10 minutes.
- Shape dough into 12 slightly flat balls and place on greased baking sheet (I actually prefer to use parchment paper-- easy clean-up!) to rise till doubled in size.
- Bake in preheated 400 degree oven 12-15 minutes.
Nutrition Facts : Calories 302.9, Fat 10.4, SaturatedFat 1.7, Cholesterol 2.9, Sodium 205.9, Carbohydrate 45.4, Fiber 1.7, Sugar 4.3, Protein 6.5
EASY QUICK BUNS
These are super easy, super quick buns. I get requests to take them everywhere we go. They are great for those last minute dinner guests, or a nice surprise for breakfast. They freeze well, and make excellent toast. This recipe is a combo of my grandmothers recipe and a few others, all tweaked to make a fast, easy, soft, fluffy bun.
Provided by Toffiffeezz
Categories Yeast Breads
Time 1h15m
Yield 12-15 Buns, 12-15 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 243.8, Fat 5.1, SaturatedFat 1.3, Cholesterol 2.9, Sodium 153.5, Carbohydrate 42.9, Fiber 1.7, Sugar 5.7, Protein 6.2
STICKY BUNS RECIPE BY TASTY
Here's what you need: warm water, olive oil, honey, salt, flour, yeast, butter, brown sugar, cinnamon, honey, salt, chopped pecan
Provided by Rie McClenny
Categories Breakfast
Yield 8 servings
Number Of Ingredients 12
Steps:
- Combine the water, olive oil, honey, salt, flour, water and yeast in a large bowl.
- Mix well and knead for 10 -15 minutes, until the dough is elastic.
- Transfer the dough into a well-oiled bowl.
- Cover with a towel or plastic wrap and let rise for 1 hour in a warm place, until the dough has doubled in size.
- Preheat the oven to 375˚F (190˚C).
- Cut the dough into 8 portions and shape into balls. Cover with a towel or plastic wrap. Set aside.
- Combine the butter, brown sugar, cinnamon, honey and salt in a small bowl and mix well.
- Spread the brown sugar mixture onto the bottom and sides of a cast iron pan. Line pecans on top of the mixture, and place the dough balls on top.
- Bake for 20-30 minutes
- Remove the sticky buns from the oven and allow to cool for 10-15 minutes before inverting onto a plate.
- Enjoy!
Nutrition Facts : Calories 309 calories, Carbohydrate 63 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, Sugar 22 grams
THE ULTIMATE DINNER ROLLS RECIPE BY TASTY
Sometimes, the best part of a home-cooked dinner is the simplest part. That's right, we're talking about rolls: buttery and flaky, they capture all things right about freshly-baked bread. Sure, bread baking can seem scary at first, but fear not: with our easy guide, you'll be making some of the best dinner rolls around. Pair 'em with any meal and you've got yourself a winner.
Provided by Pierce Abernathy
Categories Appetizers
Yield 16 servings
Number Of Ingredients 10
Steps:
- In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar.
- Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy
- In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it's done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn't rip, it's ready. Or, press a finger into the dough to see if it bounces back.
- Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size.
- Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes.
- Divide the dough into 16 equal balls, roughly the size of tangerines.
- Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.
- Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes.
- Preheat the oven to 375˚F (190˚C).
- Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt.
- Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size.
- Enjoy!
Nutrition Facts : Calories 196 calories, Carbohydrate 29 grams, Fat 5 grams, Fiber 1 gram, Protein 5 grams, Sugar 3 grams
HOMEMADE BUNS
I attend a mom's group at my church and one Tuesday morning our "craft" was making buns. The experienced bun makers of the previous generation taught all of us young moms the craft of bun making. Now I am proud of my bun making and I am glad that I had a chance to acquire this new skill. (Thank you Mavis!) Prep time does not include rising time. Sometimes I will make a big batch of this recipe and then make breadsticks, hoagie rolls, small buns for kid's lunches, and even a batch of cinnamon rolls but adding cinnamon and sugar and rolling up the dough. All of these can be tucked into the freezer until you need them.
Provided by Pamela
Categories Yeast Breads
Time 25m
Yield 60 buns
Number Of Ingredients 10
Steps:
- Mix Yeast items and let stand in a large bowl (I like my tupperware thatsa bowl!).
- Knead out until dough is soft and does not stick to your hands.
- Cover and let rise 45 minutes.
- Punch down and let rise 30 minutes.
- Shape into buns and let rise for 2 hours.
- Bake at 375 for 15-17 minutes or until golden brown.
SUPER EASY STICKY BUNS
Make and share this Super Easy Sticky Buns recipe from Food.com.
Provided by Terri F.
Categories Breads
Time 1h20m
Yield 12 sticky buns
Number Of Ingredients 7
Steps:
- In a small saucepan, combine 2/3 cup brown sugar with the water and 2 tbsp of butter.
- Cook and stir until sugar has melted and the mixture is well blended.
- Spread all but about 3 tbsp of this mixture in the bottom of a shallow 9 inch baking dish.
- On a lightly floured surface, shape the thawed bread dough into a rectangle.
- Roll with a rolling pin until you get a 10x16 rectangle, letting the dough rest a few minutes if it is resistant to rolling.
- Spread remaining 2 tbsp of butter over the dough.
- Sprinkle on remaining brown sugar, cinnamon, and pecans, and drizzle with remaining caramel.
- Roll dough up jelly-roll style, starting at the long end.
- Pinch the seam together tightly.
- Using a serrated knife, cut the roll into 12 equal pieces.
- Place in pan, cut side up, and allow to rise for 30 minutes.
- Preheat oven to 350 degrees F.
- Bake for 30 minutes, until buns are golden brown.
- Let sit for 5 minutes, then invert onto serving platter.
- Serve warm.
CARNITAS STEAMED BUNS RECIPE BY TASTY
Here's what you need: chili powder, cumin, dried oregano, salt, pepper, pork shoulder, medium onion, jalapeñoes, lime juice, orange juice, garlic, instant dry yeast, sugar, warm water, flour, salt, baking powder
Provided by Tasty
Categories Appetizers
Yield 10 balls
Number Of Ingredients 17
Steps:
- For the slow cooker carnitas: Combine the spices in a bowl and rub all over the pork shoulder.
- In your slow cooker, place onions and jalapeños. Place pork shoulder on top of the onions and jalapeños. Add the lime juice, orange juice and garlic cloves.
- Cover and cook low for 8 hours or high for 4 hours.
- For the buns: Dissolve instant yeast, sugar and warm water in a small bowl. Let it proof/activate for 5 minutes or until bubbly or foamy.
- Sift together the dry ingredients (flour, salt and baking powder).
- Add the yeast mix to the dry ingredients, knead to form ball of dough.
- Place ball of dough into greased bowl, cover and proof dough for 1 hour or until double in size.
- Punch down dough, roll out and cut into golf ball sized pieces. Cover and rest the golf ball sized dough balls for 15 minutes.
- When slow cooker carnitas are done, pull apart with a fork and transfer to a separate bowl. Keep the juices in the slow cooker and use it for a dipping sauce later.
- When ready, prepare your steamer over high heat.
- Flatten each dough ball, add about a tablespoon of pulled carnitas to the center and pull the sides of the dough around the filling.
- Place seam side down on a piece of parchment paper. Steam for 15 minutes.
- Serve with the slow cooker juices as a dipping sauce. If the dipping sauce has too much fat, skim the fat.
- Enjoy!
Nutrition Facts : Calories 452 calories, Carbohydrate 39 grams, Fat 18 grams, Fiber 2 grams, Protein 32 grams, Sugar 4 grams
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
CHOCOLATE-STUFFED PIGGY BUNS RECIPE BY TASTY
These piggy steamed buns are almost too cute to eat! The buns are equal parts art project and dessert, with a melty, delicious chocolate filling. Want to try other fillings? Stay sweet with taro or red bean, or go savory with the pork or veggies!
Provided by Jasmine Pak
Categories Snacks
Time 2h20m
Yield 12 servings
Number Of Ingredients 8
Steps:
- In the bowl of a stand mixer, stir together the milk, yeast, sugar, and flour with a rubber spatula until the dough starts to come together.
- Fit the stand mixer with the dough hook and mix the dough on medium-high speed for 10 minutes, until smooth.
- Cover the dough with a wet towel and let rest for 1 hour.
- Pull off about 2 tablespoons of dough and roll into a ball, then roll out into a log. Fold the outer ends of the log inward to overlap the center, then roll out into a log again. Repeat 2-3 more times, until the dough is very smooth. Roll the dough into a ball again. Press the ball flat, then flip so the less-smooth side is up. Press a chocolate truffle into the center, then wrap the dough around the truffle to seal. Roll into a smooth ball again and place on a small square of parchment paper. Repeat to make 12 total buns, leaving some excess dough for decorating.
- Add a few drops of pink food coloring to another portion of dough and roll out the dough as before, until the color is uniform.
- Pull off a very small portion of dough and add a drop of black food coloring. Knead until the coloring is uniform.
- Use a finger to slightly dampen the outside of a bun. Stick on 2 small dots of black dough for the eyes. Shape a piece of pink dough into a flat disc, then stick on the front of the bun for the nose. Shape 2 more small pieces of pink dough into cone shapes, then stick on top of the bun for the ears. Use the end of a chopstick to poke 2 holes in the snout, then into the center of the ears to make folds. Repeat with the remaining buns.
- Let the buns rest for 30 minutes.
- Fill the bottom of a steamer with water and bring to a simmer over medium heat. (If you don't have a steamer, fill a large pot with a bowl at the bottom with water, then place a plate on top of the bowl, making sure the water does not come over the edges of the plate.)
- Add the buns to the steamer, leaving enough space for the buns to expand. Cover the pot and steam the buns for 9-10 minutes, or until the dough is cooked through. Turn off the heat and let the buns rest in the steamer for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 113 calories, Carbohydrate 16 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, Sugar 6 grams
RED BEAN-STUFFED PANDA BUNS RECIPE BY TASTY
These steamed red bean-stuffed panda buns are almost too cute to eat! Fill all the buns with red bean paste, or experiment with your favorite fillings.
Provided by Jasmine Pak
Categories Breakfast
Time 2h20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- In the bowl of a stand mixer, stir together the milk, yeast, sugar, and flour with a rubber spatula until the dough starts to come together.
- Fit the stand mixer with the dough hook and mix the dough on medium-high speed for 10 minutes, until smooth.
- Cover the dough with a wet towel and let rest for 1 hour.
- Pull off about 2 tablespoons of dough and roll into a ball, then roll out into a log. Fold the outer ends of the log inward to overlap the center, then roll out into a log again. Repeat 2-3 more times, until the dough is very smooth.
- Press into a flat disc. Roll 1 tablespoon of red bean paste into a ball, then place in the center of the disc. Wrap the dough around the red bean paste to seal, then roll the bun into a ball and set on a small square of parchment paper. Repeat to make 12 total buns, leaving some excess dough for decorating.
- Add a bit of black food coloring to another portion of dough and roll out the dough as before, until the color is uniform.
- Use a finger to slightly dampen the outside of a bun. Decorate with 2 pieces of black dough for the ears, 2 pieces for the eyes, and 1 piece for the nose. Repeat with the remaining buns.
- Let the buns rest for 30 minutes.
- Meanwhile, fill the bottom of a steamer with water and bring to a simmer over medium heat. (If you don't have a steamer, fill a large pot with a bowl at the bottom with water, then place a plate on top of the bowl, making sure the water does not come over the edges of the plate.)
- Add the buns to the steamer, leaving enough space for the buns to expand. Cover the pot and steam the buns for 9-10 minutes, or until the dough is cooked through. Turn off the heat and let the buns rest in the steamer for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 88 calories, Carbohydrate 19 grams, Fat 0 grams, Fiber 0 grams, Protein 2 grams, Sugar 8 grams
TASTY BUNS
An excellent yeast bun recipe 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 Allrecipes Member
Categories Roll and Bun Recipes
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Stir 2 cups flour and yeast together in a large bowl. Heat milk, water, oil, sugar, and salt together in a microwave-safe bowl in the microwave until lukewarm; add to flour mixture and beat until smooth, about 3 minutes.
- Mix in 2 cups remaining flour, then add up to 1 cup more flour as necessary to make a soft dough. Dust a flat surface with flour; turn dough out onto floured surface and let rest under a bowl for about 10 minutes. Meanwhile, lightly grease a baking sheet.
- Shape dough into 12 slightly flat balls and place on the prepared baking sheet to rise until doubled in size.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake in the preheated 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
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
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