EASY STICKY BUNS
Steps:
- Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
- Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
- Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.
STUFFED CHEESEBURGER BUNS
These were always on a table at many of our family gatherings. It is the American version of the Calzone. A soft yeast roll stuffed with a delicious mixture of ground beef and cheese. I found this recipe in Taste of Home and it brought back good memories of a stuffed meat pie. Prep time does not include dough rising.
Provided by Dawn399
Categories Savory Pies
Time 57m
Yield 16 meat pies
Number Of Ingredients 12
Steps:
- In a mixing bowl, dissolve yeast in warm water.
- Let set for 5-10 minutes.
- Add milk, sugar, shortening, egg, salt, and 2 cups of flour.
- Stir in remaining flour until a soft dough forms.
- Turn dough on a floured surface and knead for about 5 minutes.
- Place in a greased bowl, turning to distribute grease.
- Put dough in a warm place.
- Cover first with plastic wrap and then a towel.
- Let set until dough doubles@ 1 hour.
- While dough is resting cook beef mixture.
- Cook beef and onion until beef is browned.
- Drain and stir in tomato sauce.
- Set aside.
- Remove dough and punch down.
- Divide into 16 pieces.
- On a floured surface roll out dough into a five inch circles.
- Put 2 pieces of cheese on cirlces and top with 3 Tbl.
- of beef mixture.
- Fold dough over to make a half circle and pinch edges together to seal.
- Place on a greased baking sheet.
- Cover and let rise in a warm place about 30 minutes.
- Bake at 400 °F for 8-12 minutes or until golden brown.
Nutrition Facts : Calories 253.9, Fat 11.2, SaturatedFat 5.6, Cholesterol 33, Sodium 505.2, Carbohydrate 28.5, Fiber 1.2, Sugar 3.9, Protein 9.7
KITTENCAL'S SUB/SANDWICH BUNS
This dough is an absolute pleasure to work with, it makes the best sub buns but of coarse you can use this dough for whatever you like, this dough also freezes well after the first rise and the baked buns also freeze well --- I like to add in 1 teaspoon malt powder to the flour mixture but that is only optional, it works with the yeast to improve flavor and texture of the dough and also improves the flavor somewhat.
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 3h25m
Yield 6 large buns
Number Of Ingredients 8
Steps:
- Prepare a heavy-duty stand mixer fitted with a kneader attachment.
- Place about 3-1/2 cups flour in the bowl.
- Melt the shortening in the microwave; add to the bowl with the flour.
- In a measuring cup, measure out 1 cup milk, then add in 4 tablespoons sugar and the salt; heat until quite warm in the microwave, stirring to dissolve the sugar and salt.
- Pour the milk into the bowl with the melted shortening and flour; cover the bowl with a towel to keep ingredients warm.
- Proof the yeast in a 3/4 cup warm water with 1 teaspoon sugar for about 8-10 minutes or until foamy.
- After proofing, add to the bowl and start kneading for about 3-4 minutes, then add in more flour as needed to create a soft semi-sticky dough, knead about 8 more minutes until smooth.
- Place the dough on a very lightly floured counter or board; let rest for 5-10 minutes, covered with a clean tea towel.
- Grease a large bowl, then place the dough into bowl to rise in a warm place for about 50-60 minutes (because of the amount of yeast, the dough should take a shorter rising time in a warm place).
- Punch down dough.
- Cut into pieces (I usually cut into 6 pieces), and shape large balls.
- Let dough balls rest for about 4 minutes (or just enough time to make shaping easier).
- Shape the dough into desired length for buns.
- Sprinkle a large cookie/baking sheet with cornmeal, or lightly grease with cooking spray.
- Place the long pieces of dough on a baking sheet (shape once again if you need to).
- Cover and let rise for about 25 minutes, or until doubled.
- Set oven to 375 degrees.
- Bake for about 22-25 minutes, or until dark golden brown.
- If desired after the second rising and just before baking, beat one egg white with 1 teaspoon cold water, then brush on buns and sprinkle with sesame seeds.
Nutrition Facts : Calories 443.7, Fat 11, SaturatedFat 3.1, Cholesterol 4.1, Sodium 603.5, Carbohydrate 74.2, Fiber 3.3, Sugar 9.3, Protein 11.5
PUFF PILLOW BUNS
I entered this recipe at the 1971 Iowa State Fair and won first place. You can conveniently make the dough the night before, then shape and bake the buns the next morning. -Shirley Marti, Lansing, Iowa
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, lemon extract, eggs and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; gently knead for 2-3 minutes. Place in a greased bowl, turning once to greased top. Cover and refrigerate for 2 hours or overnight., Punch dough down. Turn onto a floured surface; divide into four portions. Roll one portion into a 9-in. x 6-in. rectangle (refrigerate remaining portions until ready to roll out). Cut into 3-in. squares., In a small bowl, beat the cream cheese, milk and vanilla until smooth. Place about 2 teaspoons filling in the center of each square. Moisten corners with water; bring over center of filling and pinch corners tightly in center. Repeat with remaining dough and filling. , Place seam side up 2 in. apart on greased baking sheets; brush with melted butter. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 400° for 10-12 minutes or until lightly browned. Remove from pans to wire racks. Meanwhile, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency; spread over warm buns.
Nutrition Facts : Calories 170 calories, Fat 9g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 181mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 0 fiber), Protein 3g protein.
POTATO PUFF BUNS
Make and share this Potato Puff Buns recipe from Food.com.
Provided by NurseAmbre
Categories Breads
Time 2h20m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients, except flour, into Kitchen Aid Mixer with dough hook and mix. Add flour until soft, slightly sticky, dough is achieved.
- Let rise. Roll out for dinner rolls or cinnamon rolls. Let rise again.
- Bake @ 350 for about 17 minutes for dinner rolls.
PUFF PASTRY CINNAMON ROLLS
Use ready-made puff pastry to quickly and easily make these cinnamon rolls - an all-butter pastry will give the best flavour
Provided by Monaz Dumasia
Categories Breakfast, Brunch, Snack
Time 25m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line large baking tray with baking parchment. Stir the cinnamon and sugar together in a small bowl. Unravel the puff pastry on a lightly floured work surface, then sprinkle the cinnamon sugar mixture all over the top. Gently level the cinnamon sugar mixture with the back of a spoon so it covers the pastry almost completely, leaving a 1cm border on one of the short sides. Brush a little of the beaten egg over the exposed pastry border.
- Roll the pastry up in a tight log from the short side without the border. Gently press along the egg-washed border to seal, then slice into 12 equal rounds. Arrange the cinnamon rolls on the prepared baking tray, placing them up against each other so they're just touching. Brush the remaining beaten egg all over the tops and sides of the pastry, then bake for 15-18 mins until golden and risen. Leave to cool on the tray for 10-15 mins.
- Combine the icing sugar with 1½ tsp water in a small bowl until you have a thick icing that easily runs off the spoon. Drizzle this over the warm rolls, then immediately serve.
Nutrition Facts : Calories 149 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.24 milligram of sodium
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