Time 40m Yield 14-16 buns Number Of Ingredients 9 Steps:
In a small bowl, combine 1/2 cup of warm milk with sugar and yeast. Let stand for about 10 minutes until frothy. In another bowl, combine the egg and remaining 1/2 cup of warm milk and the melted butter. In the bowl of a stand mixer with a dough hook, combine flour and salt. Add the yeast mixture and egg mixture to the flour. With the mixer on low speed, start mixing, then increase the speed as flour is incorporated. Continue to mix for another 2 minutes or until the dough comes together. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until the dough is smooth and elastic. Form dough into a ball and place into a lightly greased large bowl. Cover with plastic wrap. Leave overnight in the refrigerator or alternatley, let proof in a warm area until doubled in size for about 45 minutes. Punch dough down and turn out onto a very lightly floured surface. Tear off pieces of dough and form 14 to 16 - 1 1/2 inch balls. Roll them between your hands to make a smooth ball. Place the dough balls in a buttered 8" x 8" pan or an 8" round pan, so the dough balls are touching each other. Cover with plastic wrap and then with a damp cloth or towel and let rest in a warm area for about 40 minute or until doubled. Preheat oven to 350°F. In a small bowl, whisk together the egg and milk to make an egg wash. Using a pastry brush, generously coat the top of the dough buns with the egg wash. Bake in preheated 350 F oven for about 18 to 20 minutes or until the top is golden brown. Pull apart at the dinner table and serve with butter.
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!
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.
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.
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.
Time 30m Yield 1 dozen. Number Of Ingredients 7 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.
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.
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!
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!
Time 1h20m Yield 18 Number Of Ingredients 8 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.
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!
Time 1h55m Yield 6 Number Of Ingredients 5 Steps:
Sprinkle the yeast over 1 cup of warm water in a large bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the flour, sugar, and baking soda in a small bowl. Stir half of the flour mixture into the yeast mixture until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing 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 15 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Divide the dough into 6 equal pieces and form into rounds. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the buns, recover, and steam for 20 minutes. Serve hot.
Time 45m Yield 1 dozen. Number Of Ingredients 14 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.
Time 2h10m Yield 80 mini buns Number Of Ingredients 9 Steps:
Add the lukewarm water to a 2-cup liquid measuring cup or medium bowl. Add the yeast and sugar and stir to combine. Let sit for 5-10 minutes, until frothy and doubled in volume. In a large bowl, whisk together the flour and salt. Add the butter, egg, and the yeast mixture and stir with a rubber spatula into a shaggy dough. Turn the dough out onto a clean surface and knead until smooth and soft, about 4 minutes. Place the dough in a clean large bowl lightly greased with nonstick spray and cover with a towel. Let rest until in a warm place until doubled in size, about 1 hour. Preheat the oven to 400°F ( 200°C). Line a baking sheet with parchment paper. Lightly grease a clean surface and place the dough on top. Pat down with your hands to about ¼-inch thick. Use a ¾-inch (2-cm) round cutter to cut out small circles. Place on the prepared baking sheet. Brush the tops of the buns with melted butter, then bake for 7-10 minutes, or until the tops are golden brown. Remove the buns from the oven and brush with more melted butter while they are still warm. Let cool for at least 5 minutes before serving. Enjoy!
Time 20m Yield 1-1/2 dozen. Number Of Ingredients 8 Steps:
In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface and punch down. Divide dough in half. Roll each portion to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheets. Brush tops with melted butter. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350° for 10-15 minutes or until lightly browned.
Time 50m Yield 1 dozen. Number Of Ingredients 16 Steps:
Dissolve yeast in water. Add butter, sugar, milk powder and salt, then beat in 2 cups flour on low for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 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., Meanwhile, in a small saucepan, make sauce by combining brown sugar, butter and corn syrup; cook over medium heat until sugar is dissolved. Stir in pecans. Pour into a greased 13x9-in. baking dish., Punch down dough. Turn onto a floured surface; roll into a 16x10-in. rectangle. Make filling by combining butter, sugar and cinnamon; spread to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place slices cut side down over sauce. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool 3 minutes before inverting onto a serving platter.
