MEAT BUNS
On the outside, these golden buns resemble ordinary dinner rolls. But one bite reveals the tasty, cheesy beef filling inside. -Sharon Leno, Keansburg, New Jersey
Provided by Taste of Home
Categories Lunch
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.
Nutrition Facts : Calories 199 calories, Fat 8g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 172mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.
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
BAKED FILLED BUNS
Baked buns, called guk bau in Cantonese, are a wonderful southern Chinese creation. They can be filled with a whole host of things, including sweet bean pastes and savory preserved pork shreds. Some have a crumbly crust that's akin to coffee cake topping. My favorite renditions are slightly shiny and sticky from having been brushed with a lightly sweet honey glaze. Whatever the filling inside, whether it is spicy chicken curry, roast pork, vegetables, or bean pastes, you can't lose. Commercially produced Chinese baked buns are nearly cloying and super soft, whereas these have a delicate flavor and texture resembling that of challah.
Yield makes 32 small or 16 medium buns
Number Of Ingredients 10
Steps:
- For the dough, melt the butter with the milk in a saucepan over medium heat. Set aside to cool for about 5 minutes, or until warm (about 110°F). If using oil, combine it with the milk and heat until warm.
- Put the yeast in small bowl, add the water, and set aside for 1 minute to soften. Whisk in the milk mixture and the egg to blend.
- Combine the sugar and flour in a food processor. Pulse two or three times to blend. With the machine running, pour the yeast mixture through the feed tube in a steady stream. After a sticky mass of very soft dough forms, about 5 seconds, continue processing for 45 to 60 seconds to form a smooth, slightly sticky dough that mostly cleans the bowl. The finished dough should stick a bit to your finger when pressed. Alternatively, to make the dough by hand, combine the sugar and flour in a large bowl. Make a well in the center and pour in the yeast mixture. Slowly stir with a wooden spoon to work in all the flour. (Add water by the teaspoon if this doesn't happen with relative ease.) Keep stirring as a ragged, soft mass forms. Then use your fingers to gather and pat the dough into a ball. Transfer to a work surface and knead for about 5 minutes, or until smooth, fingertip soft, and slightly elastic. (You should not need any additional flour on the work surface if the dough was properly made. Keep kneading and after the first minute or two, the dough should not stick to your fingers. If it does, work in a sprinkling of flour.) Press your finger into the dough; it should spring back, with a faint indentation remaining.
- Regardless of the mixing method, lightly oil a clean bowl and add the dough. Cover with plastic wrap and put in a warm, draft-free place (for example, the oven with the light on) to rise for about 45 minutes, or until nearly doubled. (Or, punch the dough down after rising, cover with plastic wrap, and refrigerate overnight. Return the dough to room temperature before using.)
- Line 2 baking sheets with parchment paper before beginning to assemble the buns.
- Remove the dough from the bowl and put on a lightly floured surface. Knead it a few times, then cut it in half. Cover one-half with plastic wrap or an inverted bowl to prevent drying. Roll out the dough into a 12-inch log, and then cut it into 8 or 16 pieces for medium or small buns, respectively. (Halve or quarter the log first to make it easier to cut even-size pieces. The tapered end pieces should be cut a little longer than the rest.) Lightly roll each piece between your hands into a ball and then flatten each one into a 1/4-inch-thick disk. Use a wooden dowel-style rolling pin to roll the pieces into circles, about 2 1/2 inches in diameter for small or 3 1/4 inches in diameter for medium buns. The rim should be thinner than the center; keep a 1-inch-wide belly. The finished circle will rise as it sits. (For guidance on rolling, see "Forming Wrappers from Basic Dumpling Dough," step 5, page 24.) Lay the finished circles out on your work surface, lightly dusting their bottoms with flour if you fear they will stick.
- To form a bun, hold a dough circle in a slightly cupped hand. Use a spoon or fork to center about 2 teaspoons of filling for small buns, or about 4 teaspoons of filling for medium ones, on the dough circle, pressing down very gently and keeping about 1/2- to 3/4- inch of the dough clear on all sides; your hand will automatically close slightly. Use the thumb of the hand cradling the bun to push down the filling while the other hand pulls up the dough edge and pleats and pinches the rim together to form a closed satchel (see page 52). Pinch and twist the dough closed at the end. Place the bun pleat side down on the prepared baking sheet. Repeat with the remaining dough circles, spacing them 1 1/2 inches apart on the baking sheet. Loosely cover with plastic wrap or a kitchen towel. Set in a warm, draft-free place (for example, the oven with the light on) for 30 minutes to rise. Meanwhile, work on the other dough half to form more buns.
- To bake the buns, about 10 minutes before the rising time is over, position a rack in the middle of the oven and preheat to 350°F. (Let the buns finish rising at room temperature if you've had them in the oven.)
- Bake one baking sheet at a time, brushing the top and side of each bun with the egg right before baking. Bake small buns for about 14 minutes and medium buns for about 18 minutes, or until a rich golden brown; the cooked buns sound hollow when tapped on the bottom. Remove them from the oven, set on a rack, and let cool for 5 minutes.
- Brush the honey mixture on the buns for a sweet-glaze finish that will also soften the crust. Enjoy warm and out of hand. Refrigerate left-over buns for up to a week and reheat at 350°F for 8 to 10 minutes, until hot. When making the buns in advance, wait to brush on the glaze until after you've reheated the buns. These buns may also be frozen for up to a month. Thaw them completely before reheating.
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EVERYONE'S FAVORITE BUNS RECIPE | LAND O’LAKES
From landolakes.com
4.9/5 (21)Calories 140 per servingServings 24
- Place milk and 4 tablespoons butter in 2-cup glass measuring cup. Microwave 1 1/2 minutes. Add enough warm water to measure 2 cups.
- Combine sugar, egg and salt in bowl; mix well. Add milk mixture; mix well. Stir in yeast; let stand 2 minutes.
- Add 3 cups flour. Beat at medium speed, scraping bowl often, until smooth and elastic. Add 2 cups flour. Mix dough with hook or stir in with wooden spoon until smooth. Stir in enough remaining flour with wooden spoon to make dough easy to handle.
- Place dough into greased bowl. Melt remaining 2 tablespoons butter; brush top of dough. Reserve remaining melted butter. Cover; let rise 45 minutes or until double in size. (Dough is ready if indentation remains when touched.)
STUFFED BUNS (PIROZHKI) RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (56)Calories 260 per servingTotal Time 4 hrs 20 mins
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine all the dough ingredients and mix and knead — by hand, mixer, or bread machine — until a soft, smooth dough forms., Transfer the dough to a lightly greased bowl, cover, and allow to rest for about 90 minutes, until puffy but not necessarily doubled in bulk., To make the filling: Heat the oil in a sauté pan set over medium heat., Add the onion and cook until translucent., Add the garlic and ground beef and cook for 5 to 10 minutes, breaking the meat up as it browns, until it's cooked through., Season the filling with salt, pepper, and parsley, remove it from the heat, and cool to room temperature., Stir in the cheese.
- The filling can be made ahead of time, then wrapped and stored in the refrigerator until ready to use., Divide the dough into 16 equal pieces; if you have a scale they'll weigh about 2 ounces each., Shape the pieces into balls, and place them on lightly greased or parchment-lined baking sheets, leaving about an inch between them., Cover the dough balls, and allow them to rest for about 15 minutes., Shape each ball into a flattened round about 5" in diameter, brush the surface with some of the egg/water wash, and place 2 tablespoons of filling onto the center of each round; our tablespoon cookie scoop works well here., Pull the dough over the filling, pinching two opposite edges together tightly, to seal in the filling; it should look like a dumpling., Place the buns on two lightly greased or parchment-lined baking sheets.
- Cover the buns, and allow them to rise for 1 hour, or until puffy., Towards the end of the rising time preheat the oven to 400°F., Brush the buns with the remaining egg wash.
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