Time 40m Yield 12 Number Of Ingredients 8 Steps:
In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes. In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour. Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375 degrees F (190 degrees C). Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.
Time 1h35m Yield 1 3/4 pounds dough Number Of Ingredients 9 Steps:
Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes. Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball. Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes. Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
Time 3h20m Number Of Ingredients 9 Steps:
First lets activate the yeast. This step is the most crucial to make bread or bun. Add 1 tsp sugar and 1 tsp yeast to 1/2 cup luke warm milk (105-110 F). Mix it and let it rest for 5-10 minutes. If the yeast is alive it will start foaming. If it does not, please do not proceed. Take the all purpose flour (maida) in a mixing bowl. Add salt, butter, egg, sugar and the yeast mixture. If you do not want to add egg, add an additional 2 tbsp of milk. Mix together. It will be a very sticky dough initially. Another important step in making bun is the kneading part. You need to knead the dough for a good 10-15 minutes. Add 1-2 tbsp of maida to help with kneading. After a minimum 10 minutes of kneading, the dough will become soft and less sticky. Apply some oil over the dough, let it proof in a bowl for 2 hours. The dough will become double in size. Punch the dough and roll it gently. Divide into 9 equal parts. Take each part and roll it into a bun. Roll it to get a smooth bun. Place each rolled bun in a baking tray. Leave enough space in between for the second proofing of dough. Using a brush, apply some milk on the top to prevent it from drying. Cover with a damp cloth and let it rise for another 30 minutes. Preheat the oven to 350 F (180 degree F) and bake for 20 minutes. The top should become golden brown. Each oven is different and the time taken may be 1 or 2 minutes more or less. As soon as you remove from the over, apply some butter over the top. Cover with the damp cloth and let the buns cool for 15-20 minutes. This is also important to make the buns soft. After that you can enjoy these soft buns.
Time 3h20m Yield 12 Number Of Ingredients 9 Steps:
Whisk the sugar and milk together in a large mixing bowl until the sugar is dissolved. Stir in the yeast, and let stand until a frothy layer forms on the milk, about 10 minutes. Stir in the flour, most of the beaten eggs (reserve about 1 tablespoon of egg in a small bowl for later), vegetable oil, and salt, mixing well until thoroughly combined. Turn the dough out onto a well-floured work surface, and knead until smooth and elastic, about 10 minutes. The dough should be slightly sticky. Place the dough into a large oiled bowl, cover with a damp cloth or plastic wrap, place the bowl in a warm spot, and let rise until doubled, 2 to 3 hours. Line a baking sheet with parchment paper. Remove the dough from the bowl, and knead it briefly to punch down, about 1 minute. Roll the dough out into a rope, and cut it into 12 equal-sized pieces. Roll each piece into a ball, and use your fingers to flatten each ball into a disc about 5 to 6 inches in diameter. Place about 2 tablespoons of your favorite bun filling in the center of the dough circle, and bring the edges of the dough up over the filling. Pinch and twist the top together to seal in the filling. Make sure there are no open spots. Place each filled bun seam-side down on the parchment paper while you finish making the rest of the buns. Cover the filled buns with plastic wrap, and let them rise for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Beat the 1 tablespoon of reserved beaten egg with the water to make an egg wash, and brush the top of each bun with the egg mixture. Sprinkle each bun with a few sesame seeds, and bake in the preheated oven until the tops are browned and shiny, turning the baking sheet around halfway through baking, for 20 to 30 minutes. Serve warm.
Time 1h20m Yield Serves 8 Number Of Ingredients 10 Steps:
In a mixing bowl combine flour, yeast, sugar, and salt. Mix 1 minute. Next add water and half of the beaten egg. Mix. Add butter and mix until combined. Knead by hand until smooth and elastic, about 10 minutes. Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make 8 round balls and allow them to rise for 10 minutes Now take out each ball and roll out with a rolling pin until you get a thin disk (diameter 3 inch, thickness 1/4 inch). Place some strawberry jam and sprinkle some candied mixed fruit on the top of the disk. Then wrap and cover the filling from all sides with the dough. Then, pinch the seams to close. Next shape the dough into a ball shape. Using sharp scissors, snip the top surface of the dough a bit to form petals to shape it like a flower (see photo) Place buns on a greased metal tray and allow them to rise for 20 minutes. Next brush the remaining beaten egg over the top of the buns. Bake at 200 C for 20 minutes or until golden brown. Enjoy.
Time 3h Yield 12-24 buns, 6 serving(s) Number Of Ingredients 6 Steps:
Mix together first 5 ingredients until yeast is completely dissolved. Stir in enough flour to make a fairly stiff dough. Cover with a cloth and let rise in a warm place for 2 hours. Punch down the dough and form into balls (about the size of a small egg for dinner rolls, a bit larger for sandwich buns). Place in a greased baking pan and let them rise till doubled. Bake at 400F, 10-15 minutes or until golden.
Time 2h45m Yield Makes 20 Number Of Ingredients 8 Steps:
Butter 20 cups of 2 standard muffin tins; dust with granulated sugar, tapping out excess. In a bowl, combine both sugars, zest, cinnamon, and salt. Divide chilled dough in half. Roll out one half (keep other half refrigerated) on a lightly floured surface into a 12-by-7-inch rectangle. Spread half of butter over dough, leaving a 1/4-inch border. Sprinkle with half of cinnamon mixture (it will seem like a lot), patting to adhere. Starting on a long side, roll dough into a cylinder. Pinch edges to seal; trim ends. Cut into 10 disks. Place, cut-side down, in prepared tin. Repeat with remaining dough and filling. Drape with buttered plastic wrap; let rise in a warm spot until doubled in bulk, about 2 hours. Preheat oven to 375 degrees. Bake until golden brown, about 13 minutes. Brush tops with butter; toss rolls in granulated sugar. Let cool slightly on a wire rack before serving.
Time 3h20m Yield 4 buns Number Of Ingredients 21 Steps:
Make the roasted strawberries: Preheat the oven to 375°F (190°C). In a glass 9 x 13-inch (22 x 33 cm) baking dish, toss together the strawberries, sugar, salt, cardamom, cinnamon, and lemon juice. Roast until the strawberries are tender, but not mushy, about 30 minutes. Remove from the oven and stir in the vanilla. Let cool completely. Strain the strawberries from the syrup before using. Make the icing: In a small bowl, stir together the powdered sugar, cinnamon, cardamom, and milk until a thick paste forms, adding another splash of milk if needed. Transfer to a small piping bag or zip-top bag. Snip the tip just before piping. Make the bunny ear buns: In a large bowl, stir together the flour, cranberries, sugar, yeast, and salt. In a small saucepan, combine the butter and milk. Warm over medium-low heat until the butter melts completely. Stir in the vanilla bean seeds. Pour the warm butter mixture into the dry ingredients. Add 3 eggs and stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Transfer to a clean large bowl lightly greased with nonstick spray, cover, and let rest until doubled in size, about 90 minutes. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper. Turn the dough out onto a clean surface and divide into 12 equal pieces. Take 2 pieces of dough and roll each into a log, about 8 inches long. Place the logs on a prepared baking sheet and connect one end of each in a “V” shape. Repeat with 6 more pieces of dough, to create 4 “V” shapes, 2 per baking sheet. Flatten each of the remaining 4 pieces of dough into a small oval, about 4 inches in diameter. Place each oval over the connected ends of each “V”. Cover the dough bunnies with clean kitchen towels and let rest for about 15 minutes. Beat the remaining egg in a small bowl, then brush all over the bunnies. Reserve the leftover egg. Let the dough rest, rising 1 ½ times its original size, for another 15 minutes. Brush the bunnies all over with egg wash again. Using your fingers, press firmly to create indentations down the center of each log; these will be the inside of the bunny ears. Spoon enough roasted strawberries into each ear cavity to fill completely, about 2 tablespoons each. Bake until the bread is shiny and golden brown, about 20 minutes. Remove from the oven and let cool completely, about 30 minutes. Once cool, squeeze the icing around the strawberry filling to outline the ears. Enjoy!
