Big Poufy Buns Recipes

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TASTY BUNS



Tasty Buns image

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

5 cups all-purpose flour
2 (.25 ounce) packages dry yeast
1 cup milk
¾ cup water
½ cup vegetable oil
¼ cup white sugar
1 teaspoon salt

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

BIG POUFY BUNS



Big Poufy Buns image

Oh my good gravy are this 'licious and each one is bigger than your hand. They are buttery and tender and just yummy. I make these several times a week and each time, the kids eat their bread before touching anything else. Everyone I make them for just loves them and wants the recipe.

Provided by Cathy Smith

Categories     Other Breads

Number Of Ingredients 9

1/2 c warm water 90-100 degrees
1 c warm milk 90-100 degrees
1/2 c butter, soft, divided
1 large egg
2 c all purpose flour
2 c bread flour
4 Tbsp sugar
2 tsp kosher salt or 1 1/4 tsp. table salt
1 Tbsp plus 1 teaspoon instant yeast or 2 pkgs.

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.

SOFT-N-FLUFFY HAMBURGER BUNS



Soft-N-Fluffy Hamburger Buns image

Soft and light with a moist crumb. Simple and perfect every time. You can vary the size to accommodate larger burgers or make little sliders - make hot dog buns too! I worked on this recipe until I got it perfect! I hope you enjoy it too!

Provided by What's for dinner, mom?

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 3h45m

Yield 12

Number Of Ingredients 7

1 cup warm water
2 tablespoons canola oil
3 cups bread flour
1 tablespoon white sugar
¾ teaspoon salt
1 teaspoon vital wheat gluten
2 ¼ teaspoons active dry yeast

Steps:

  • Place the water, canola oil, flour, sugar, salt, vital wheat gluten, and yeast into the pan of a bread machine in the order recommended by the manufacturer, select the Dough cycle, and turn on the machine. Line baking sheets with parchment paper.
  • When the cycle is finished, remove the dough to a lightly oiled work surface, and knead for 2 to 3 minutes. Cut the dough into 12 equal-size pieces, and roll the dough into balls by cupping your hand, with open fingers, over each piece of dough. Roll gently, with just a little pressure, to form a dough ball with a silky surface. Place the dough balls onto the parchment-lined baking sheets, and flatten each dough ball gently into a bun. Cover with a cloth and let rise until doubled, 30 to 45 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake the rolls in the preheated oven until the tops are golden brown, about 12 minutes. Let cool on racks before slicing.

Nutrition Facts : Calories 151.4 calories, Carbohydrate 26.2 g, Fat 2.9 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 0.3 g, Sodium 147 mg, Sugar 1.1 g

PUFFY CHOCOLATE CHIP COOKIES - LEVAIN COPYCAT RECIPE



Puffy Chocolate Chip Cookies - Levain Copycat Recipe image

Have y'all ever heard of Levain Bakery in New York? They make the biggest, fattest, puffiest cookies around. They're a bit expensive and hard to get if you don't live near their bakery. Sure, you could order online, but I'm not one to shell out $22.00 for four cookies. I'll just make my own, thankyouverymuch.

Provided by Karly Campbell

Categories     Dessert

Time 21m

Number Of Ingredients 10

8 tbsp cold butter (cut into small cubes)
3/4 cup brown sugar
1 large egg (cold)
1 tsp vanilla extract
1 3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1 cup semi-sweet chocolate chips
1/2 cup toasted walnuts (optional)

Steps:

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • In the bowl of your stand mixer, beat together the cold butter and sugar until barely combined, about 1 minute on lowest speed. Do not beat until creamed or fluffy! Add the egg and vanilla and continue to beat until combined.
  • Mix together the dry ingredients and add them to the butter and sugar mixture. You should have a very stiff, lightly sticky dough. If needed, add another tablespoon of flour. Add the chocolate chips and nuts and mix until combined.
  • Measure out the dough in equal portions depending on the size you want them. Levain Bakery makes 6oz cookies, I made 3oz cookies. Place the cookies on your baking sheet and place the baking sheet in the refrigerator for 5 minutes to chill the dough again. This will help prevent the cookies from spreading.
  • Bake for 11-13 minutes or until the outsides are lightly browned and the insides are mostly done. Cool on a wire rack.

Nutrition Facts : Calories 312 kcal, Carbohydrate 36 g, Protein 4 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 36 mg, Sodium 154 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving

BIG BATCH BUNS



Big Batch Buns image

My mother and I used to whip this up and make all kinds of things: bread, cinnamon rolls, bread sticks, roll little balls of dough in cinnamon and sugar and fry them, roll little balls in melted butter then coat with cinnamon and sugar and put them in a bundt pan for coffee cake....anything we could think of. (and I mean we'd make all those things out of one recipe - that's why it's called Big Batch Buns!!) We'd get one thing baking in the oven and then ask, "what else should we make?" We'd spend all day baking. Ahhh, great memories. I honestly have to say; servings, prep and baking time are a total guess. It depends what you make and how many things you make. :-)

Provided by HeatherN

Categories     Yeast Breads

Time 1h10m

Yield 20 serving(s)

Number Of Ingredients 9

1 3/4 cups water, very warm
1 tablespoon sugar
1/4 cup dry yeast
3/4 cup sugar
1 1/3 cups dry milk
1/8 cup salt
1 cup salad oil
2 cups flour
2 1/2 cups hot water

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.

GREAT BIG POUFY BUNS



Great Big Poufy Buns image

These are big, fluffy, wonderful rolls. Lots of butter makes them extra yummy. We like them with mugs of soup and with homemade jam for breakfast.

Provided by Secret Agent

Categories     Yeast Breads

Time 2h25m

Yield 12 buns, 12 serving(s)

Number Of Ingredients 13

1/2 cup water, 110 degrees
1 cup whole milk, 110 degrees
1/3-1/2 cup butter, soft, divided
1 egg, large
2 cups bread flour
2 cups all-purpose flour (NOTE ( on our rainy NW days I have added up to 5 cups of flour total)
4 tablespoons sugar
1 3/4 teaspoons salt, table
1 tablespoon yeast (I use SAF instant yeast)
1 teaspoon yeast (I use SAF instant yeast)
2 tablespoons extra butter, melted, for brushing rolls before and after baking
beaten egg for egg wash
poppy seeds or sesame seeds, for the top of your buns

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.

Nutrition Facts : Calories 252.3, Fat 8.6, SaturatedFat 5, Cholesterol 38.3, Sodium 404.7, Carbohydrate 37.5, Fiber 1.4, Sugar 5.4, Protein 6.1

SOURDOUGH BRIOCHE BURGER BUNS



Sourdough Brioche Burger Buns image

Provided by Ann

Time 4h35m

Number Of Ingredients 8

2 Tablespoons butter, melted
1 cup filtered water
1 cup sourdough starter
2 eggs
2 Tablespoons honey
4 - 4 1/2 cups bread flour
1 teaspoon sea salt
1 teaspoon active dry yeast (optional)

Steps:

  • Melt the butter and set aside.
  • In the mixing bowl for your stand mixer, stir together the water, sourdough starter, eggs, honey, 3 1/2 cups bread flour, sea salt and yeast.
  • Put the dough hook on your stand mixer, set the mixer to speed 2 and knead for about 7 minutes. While the dough is kneading, drizzle the butter in, a bit at a time and flour, a bit at a time (alternating between butter and flour until the butter is gone). Keep adding flour, just a bit at a time, until the dough stops picking up the flour. Keep kneading until the dough picks up all the flour in the bowl.
  • Shape the dough into a ball, put a little bit of olive oil on your hands and coat the dough with oil. Set the dough back in the bowl, cover and let rise for at least an hour or up to 4 hours. (If using yeast, the dough might rise all the way to the top of the bowl!)
  • Remove the dough from the pan and cut into 3 pieces. If baking right away, cut each piece of the dough into 4 - 8 pieces (depending on how big you want your buns). 4 pieces will yield large buns suitable for 1/4 lb. burgers, 8 pieces are more slider sized buns. Alternatively, you can wrap the dough loosely in plastic wrap and refrigerate at this point to be baked later.
  • Shape each piece of dough into a spherical shape by using your fingers to stretch the top of the dough down and pinching it underneath. Keep doing this, rotating as you go, until the ball of dough is nice and round. Oil each ball with olive oil and set on a baking sheet, leaving plenty of space between balls. Cover with plastic wrap or a clean towel and let rise in a warm place for about 45 minutes (if using yeast) or 1 - 2 hours if not, until the buns are nearly doubled in size.
  • Preheat the oven to 400 F. Bake at 400 F for about 15 - 20 minutes or until the buns are golden brown on top and firm when tapped.
  • Remove from oven and brush lightly with olive oil. Let cool for at least 10 minutes before cutting.

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