Batter Buns Recipes

ENGLISH BATTER BUNS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the shortening, sugar, salt, eggs and 2 cups flour; beat on medium speed 3 minutes. Stir in remaining flour until smooth. Cover and let rise in a warm place until doubled, about 30 minutes., Stir batter vigorously for 25 strokes (dough will be slightly sticky). Spoon into 12 greased muffin cups. Tap pans to settle the batter. Cover and let rise until batter reaches tops of cups, about 20 minutes. Meanwhile, preheat oven to 400°., Bake 10-15 minutes or until golden brown. Brush with butter.

BATTER BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Stir in shortening, sugar, salt and 2 cups flour; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Scrape sides of bowl, cover and let rise until doubled in size, about 1 hour.
• Grease 12 muffin cups. Spoon in batter until cups are half full. Let rise in warm place until batter reaches top of the cup, about 20 to 30 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake in preheated oven for 10 to 15 minutes. Remove from pans and brush tops with melted butter.

EASY BATTER ROLLS

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat until blended. Add egg; beat on low speed for 30 seconds, then on high for 3 minutes. Stir in enough of the remaining flour to form a stiff dough. Do not knead. Cover and let rise in a warm place until doubled, about 30 minutes., Stir dough down. Fill 12 greased muffin cups half full. Cover and let rise until doubled, about 15 minutes., Bake at 350° until golden brown, 15-20 minutes. Cool for 1 minute before removing from pan to a wire rack. Brush tops with melted butter. Freeze option: Freeze cooled rolls in airtight containers. To use, microwave each roll on high until warmed, 30-45 seconds.

HERBED BATTER ROLLS

Steps:

• In a large mixing bowl dissolve yeast in warm water. Add the sage, tarragon, nutmeg, sugar, salt, egg, butter or margarine and 1 cup of the flour. Using a wire whisk, beat until smooth. Stir in remaining 1 1/4 cups flour with a wooden spoon and beat until smooth. Scrape batter from sides of the bowl, cover with a damp cloth and let rise in a warm place for about 30 minutes or until doubled in volume.
• Deflate batter by Stirring with a wooden spoon. Lightly grease one 8 cup muffin pan. Scoop batter into the prepared muffin pan. Fill each cup slightly more than 1/2 full; set aside in a warm place and let rise for about 15 to 20 minutes or until doubled. Preheat oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven for 15 to 20 minutes or until golden. Serve warm.

ENGLISH BATTER BUNS

Steps:

• In a large bowl, dissolve yeast in milk.
• Add shortening, sugar, salt, eggs and 2 cups of flour; beat 2 minutes.
• Stir in remaining flour until smooth.
• Cover and let rise in a warm place until doubled, about 30 minutes.
• Stir batter vigorously for 25 strokes (dough will be slightly sticky).
• Spoon into 12 greased muffin cups.
• Tap pan to settle the batter.
• Cover and let rise until batter reaches tops of cups, about 20 minutes.
• Bake at 400 for 10-15 minutes or until golden brown.
• Brush with melted butter.

CRISPY BATTER THAT STAYS CRISPY (FOR A LONG TIME)

Steps:

• Place the flour/starch, baking powder, and salt in a mixing bowl. Stir to mix everything. Only prepare your batter when you are ready to fry your food.
• Pour about 1 1/2 to 2-inch of oil into a stainless steel pot or Dutch oven. Preheat the oil to 330 F. It helps if you have deep-fryer thermometer if not, dip a stick end of wooden spatula, bamboo skewer, or chopsticks into the oil. If there are steady bubbles around it, the oil is most likely more than 330 F, but the temperature will drop once you put in the things you are going to fry. As long as it doesn't bubble vigorously, if it is, lower the heat a bit and test again
• Pour in the ice cold water into the flour mixture and use a chopstick to stir. Do not over stir with all-purpose flour. It's okay to have some lumps in the batter. If you over mix the flour batter, it will turn out gummy and absorbs too much oil. If you are preparing gluten-free batter, this is not an issue because cornstarch doesn't have gluten in it
• Coat the food with the batter and fry the food. Another important note is not to overcrowd and frying too many. If you lower the oil temperature too much, the batter will be greasy, soggy, and almost definitely will not stay crispy (if at all). This step is to cook the food inside the batter. Depending on what you are frying, follow the instruction on the time
• Remove from the oil to a rack. Let them cool down for at least 10 minutes before you go for the second frying. You can even stop at this step if you are prepping ahead. Keep the half-fried food in the fridge and do the second frying just right before serving, whenever that is
• Remove any crumbs from the oil and bring it back up to hot again over high heat. This time we need about 375 F. Use a thermometer if you have one. If you don't have one, again, use the stick end of wooden spatula, bamboo skewer or chopstick to test the oil. The bubbles will be steady. When it's ready, fry the food for the second time. This round should be quicker. The food will turn golden brown too. This step is to crisp up the food further
• Place the fried food on a rack set on a baking sheet. You can keep the rest warm in an oven at around 200 F and serve when you are done with frying all

BUTTERY BRIOCHE HAMBURGER BUNS

Steps:

• Gather the ingredients.
• In the bowl of a stand mixer , combine the milk and yeast. Let stand for 5 minutes.
• Add the flour and sugar. With the paddle attachment, mix the sponge until you have a smooth batter.
• Remove the beater, cover the bowl with plastic wrap, and let stand for about 30 minutes, or until you see bubbles over the surface of the dough.
• Using the dough hook, mix the flour, salt, and beaten eggs into the starter. Once the dough is formed, knead with the dough hook for about 4 minutes. Scrape the bowl down a few times, adding more flour by the teaspoon if it is too sticky.
• Add the butter, 2 tablespoons at a time. Continue kneading with the machine, scraping the bowl from time to time, for about 5 minutes longer. The dough should be smooth and shiny.
• Oil a large bowl with the olive oil or vegetable oil.
• Using a bowl scraper or spoon, scrape the dough into the oiled bowl. Cover with plastic wrap and let rise for about 1 1/2 hours, or until doubled in bulk.
• Punch the dough down; fold over a few times.
• Cover with plastic wrap again and let rise for 45 minutes.
• Line a large baking sheet with parchment paper.
• Transfer the dough to a lightly floured surface. With floured hands, shape into about a dozen balls. Flour your palm and flatten the balls to make thick disks.
• Arrange the rolls on the parchment-lined pan. Cover with a lightweight kitchen towel and let them rest for 20 minutes.
• Heat the oven to 400 F.
• Sprinkle the tops of the buns with a little cornmeal , then gently turn them over so the cornmeal dusting is on the bottom.
• Make the egg wash by combining the egg with the water; whisk to blend well.
• Brush the egg mixture gently over each roll. Sprinkle with sesame seeds or poppy seeds, if desired.
• Bake for 7 minutes at 400 F.
• Reduce the oven temperature to 350 F and bake for 10 to 13 minutes longer, until golden brown.
• Serve and enjoy.

BATTER ROLLS

Steps:

• Place milk in 2 cup measuring cup and microwave up to 3 minutes until scalded.
• Stir in sugar, salt and butter.
• Measure warm water in 2 quart bowl and sprinkle in yeast.
• Stir.
• Add lukewarm milk mixture, egg and 2 cups flour.
• Beat until smooth.
• Stir in enough remaining flour to make a soft dough.
• Cover bowl and let stand in warm place, free from draft until doubled in bulk, about 30 minutes.
• Punch down.
• Shape into 24 rolls.
• Place in 9x13 pan or jelly roll pan Cover and let rise about 30 minutes (as above) Heat oven to 400* Bake rolls 15 minutes or until lightly browned.

BATTER BUNS

Steps:

• 1. Dissolve yeast in water; add sugar, salt, shortening, egg, and one cup of flour. Beat with mixer until smooth. Add remaining flour until smooth. Spoon into well greased muffin cups; let rise 30 - 45 minutes. Bake at 375 degrees until golden brown -- approximately 20 minutes. Enjoy!