Great Big Poufy Buns Recipes

Steps:

• 1. Use your bread machine to mix and knead the dough and you will get a much more tender roll than if you mixed and kneaded by hand. In the order suggested by your bread machine manufacturer add the ingredients and half of the butter.
• 2. Grease a 13x9" pan with 2 tablespoon butter (reduce this to 1 tablespoon if not using pizza stone).
• 3. Set bread machine to the dough cycle. My machine's cycle is 1 hour 20 minutes. Remove the dough from the pan and let rest for 10 minutes, covered with a damp, clean tea towel.
• 4. Divide dough into 12 equal pieces and shape into balls. Place into the greased baking dish 3 across and 4 down. They fit perfectly in a 9x13" pan. Cover again with a damp tea towel and let rise for 30 - 40 minutes until ALMOST doubled.
• 5. Bake in a pre-heated 350 oven for 22 - 25 minutes. check them at 20 minutes. THIS PART IS IMPORTANT - bake on a pizza stone if you have one and make sure you put them in the bottom third of the oven or the bottom of the rolls will be pale and soggy. Preheat the oven for at least 20 minutes to make sure the stone is really hot. If you do not have a pizza stone well you should definitely get one but bake the rolls on the bottom rack of your oven.
• 6. If they brown too fast you can lay a sheet of foil over them after 15 minutes. Remove them from the oven and brush them with softened butter - go ahead, don't be shy, use 2 Tablespoons.. do it. Just do it.
• 7. Notes:I just put my water, milk and butter in a small pan on low to heat while i measure everything out. You can do this by hand just make sure to knead for about 10 minutes till dough is elastic and no longer sticky. Machine makes it a breeze. Kitchen-aid mixer will knead it for you in about 5-7 minutes. These are substantial rolls and sometimes people can only eat one and may not even finish that so you can make 24 rolls just divide dough in 24 even amounts but still use 9x13. Be sure and use real butter, no margarine. Also if you do not have bread flour then regular flour will work almost as good.

Steps:

• Heat the water and milk with the butter until it reaches 110*.
• Put all ingredients (except seeds and egg wash) into your bread machine pan according to the manufacturers directions and set cycle to dough.
• Butter a 9x13" pan. Remove dough from pan and place in a buttered bowl and punch down, turning the dough over, and cover with a wet tea towel. Let rest 10 minutes.
• Shape dough into 12 even pieces and roll into balls. Place them three across and four down in your pan. Brush with melted butter (or beaten egg and topped with seeds) and let rise for 30 minutes (or until almost double) while you preheat your oven to 375*.
• Bake for 20 - 25 minutes, covering with foil after 15 minutes if the tops brown too much.

Steps:

• Butter a 9 by 13-inch baking pan.
• Combine the sugar, butter, honey, orange juice and zest in a saucepan and bring to a boil; boil until slightly thickened. Pour the glaze into the prepared pan, and scatter the nuts over the top.
• Sprinkle yeast over warm milk with a pinch of the granulated sugar; set aside until foamy, about 5 minutes. Melt 1/4 cup butter and whisk into yeast with vanilla and egg yolk.
• Whisk the flour, 1/4 cup sugar, and salt in a large bowl. Stir in yeast mixture to make a sticky dough. Knead the dough on a floured work surface until soft and elastic, 6 to 8 minutes. (Dough will be soft and elastic, but not terribly sticky.) Shape into a ball, brush with a little melted butter and put into a large bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
• Knead the dough and reform into a ball. Return to the bowl, cover with buttered plastic wrap and refrigerate for 4 hours.
• Roll the dough into 10 by 18-inch rectangle with a long edge facing you. Spread soft butter over the surface. Whisk 1/3 cup sugar and cinnamon together, scatter over butter. Roll into a long tight cylinder; pinch long edge to seal. Cut into 1 1/2-inch rolls with string or dental floss. Evenly space the rolls in the pan. Cover and let rise, at room temperature, until doubled, about 1 1/2 hours.
• Preheat the oven to 350 degrees F.
• Bake until golden, 30 to 35 minutes. Rest at room temperature 10 minutes, unmold, and serve warm.

Steps:

• Preheat oven to 375°.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.
• Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray.
• Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.
• Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

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:

• This recipe can be halved to make one loaf.
• Combine yeast and warm water in a small bowl without stirring, set aside.
• Sir together hot water, sugar and salt in a mixing bowl until dissolved. Add first 3 cups of flour and mix.
• Pour oil and yeast into bowl. Add remaining 3 cups of flour and mix well. Cover the bowl with towel and set aside to rise for at least 45 minutes.
• On a lightly floured surface, divide the dough into half. Shape into loaf and place on ungreased cookie sheet. Cover the dough with a towel and set aside to rise again for at least 45 minutes.
• Bake in a 375 degree oven for 23 minutes.

Steps:

• Mix the 1 3/4 cup water, sugar and yeast in a large container and let sit to raise.
• Mix the 3/4 cup sugar, dry milk, salt, oil, flour and hot water.
• Stir both mixtures together and add flour as needed to make dough that is not sticky. (This will be at least 8 cups, maybe more!).
• Kneed for 15 minutes until dough is elastic (this is where the fun family time comes in - let each kid kneed for 5 minutes -- ) Place in a LARGE oiled bowl, cover and place in warm, draft free area to rise. (We always used the large - 32 cup - Tupperware bowl with the lid sealed on. When the lid pops off, it's ready to punch down.).
• Punch down and separate, divide and create!
• Basic baking instructions are to bake at 350 for 25-30 minutes.