Best 10 Sweet Buns Recipes

BASIC SWEET ROLL DOUGH FOR CINNAMON BUNS

Steps:

• in a large bowl, combine 2 cups flour, sugar, salt and yeast; blens well to mix. in small sauce pan heat water milk and butter until very warm (120-130 Degrees F.) Add warm liquid and egg to flour mixture. Blend at low speed until moistened. by hand add the other 3 cups of flour until dough pulls away from the sides of the bowl.
• On floured surface, knead in another 1 to 2 cups of flour until dough is smooth and elastic, about 8-10 minutes. place dough in greased bowl and let rise covered in a warm place, until doubled in size.abouy 45 to 60 minutes.
• Punch dough down and divide in half. Shape and bake dough as desired, I make cinnamon rolls with this dough.by rolling it out spreading melted butter on it and sprinkleing it with cinnamon sugar and rolling up to cut in 1inch slices.
• To make dough a day ahead, after first rise time, punch dough down and cover to refrigerate overnight.

SWEET POTATO BUNS

Steps:

• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, 15 to 20 minutes. Drain well. Mash sweet potatoes with a potato masher. Measure out 1 cup and allow to cool to room temperature. Refrigerate remaining mashed sweet potatoes for another use.
• Whisk 1/2 cup flour, 1/2 cup warm water, and yeast together in a bowl. Cover and and place in a warm place to allow yeast to activate, about 15 minutes.
• Spoon 1 cup of cooled mashed sweet potatoes into yeast mixture and transfer to the bowl of a stand mixer. Add egg, melted butter, honey, and sea salt and about 3 cups flour. Mix using the dough hook. Knead for 2 to 3 minutes. If dough seems too sticky, gradually add in remaining flour or as needed to where dough pulls away from the sides of the mixing bowl. Continue kneading until dough is very soft, only slightly sticky, and somewhat elastic, about 2 minutes.
• Transfer dough to a floured surface. Shape into smooth ball. Return dough to bowl and drizzle with oil; rub oil over entire surface to prevent dough from drying out. Cover and place in a warm spot until dough has doubled in size, about 2 hours.
• Turn dough out onto a lightly floured surface. Gently press out air pockets. If needed, use only enough flour to keep dough from sticking. Press into rectangular shape about 3/4-inch thick. Cut dough into 16 equal sized pieces. Gently shape each piece into a ball. Slightly flatten each ball and place onto a rimmed baking sheet lined with a silicone baking mat. Let rise until double, about 45 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk 1 egg and 1 teaspoon water together in a bowl. Brush each bun with egg mixture. Sprinkle dough with sesame seeds.
• Bake in the preheated oven until browned, about 15 minutes.

CONCHAS (MEXICAN SWEET-TOPPED BUNS)

Steps:

• Dissolve yeast in warm water in large bowl.
• Stir in milk, sugar, butter, salt, egg and 2 cups of the flour.
• Beat until smooth.
• Stir in enough remaining flour to make dough easy to handle.
• Turn onto a lightly floured surface.
• Knead until smooth and elastic, about 5 minutes.
• Place in a large greased bowl, then turn greased side up.
• Cover and let rise in a warm place until double, about 1 1/2 hours.
• The dough is ready if it leaves an indentation when touched.
• Meanwhile, prepare Flavored Topping Dough.
• Punch dough down; divide into 12 equal pieces.
• Shape each piece into a ball; place on greased cookie sheet.
• Flavored Topping Dough.
• Beat sugar and margarine until light and fluffy.
• Stir in flour until mixture is the consistency of thick paste.
• Divide into 3 equal parts.
• Stir cinnamon into one part, vanilla extract into one part and orange peel into one part.
• Divide each part of dough into 4 equal pieces.
• Pat each piece into a 3-inch circle.
• Place 1 circle of Topping Dough on each ball of dough, shaping it down over the ball.
• Make 5 or 6 cuts across the topping, using a table knife, to form a shell pattern.
• Cover and let rise until double - about 40 minutes.
• Heat oven to 375 degrees F (190 celsius).
• Bake buns until golden brown, about 20 minutes.

PANIPOPO (SAMOAN SWEET COCONUT BUNS)

Steps:

• I used a stand mixer up to step 6. The instructions here are to do by hand.
• Put the yeast and water in a large bowl and leave for 10 minutes.
• Add all the rest of the ingredients and mix to form a soft dough.
• Turn the dough out onto a lightly floured surface and knead for 10 to 20 minutes or until dough is smooth and elastic.
• Place the dough in a lightly greased bowl, cover and leave to double in volume (optional step: punch down and leave to double in volume again).
• Punch the dough down and turn out onto a lightly floured surface.
• Shape the dough into 12 balls and place in an ungreased 9 by 13 baking pan. Pat down slightly (so they will sit upside down if you want to flip them to serve).
• Cover and leave to rise until almost doubled.
• while the buns are rising, preheat your oven to 190°c/375°f, and make your coconut sauce.
• Coconut sauce:.
• Combine all ingredients well.
• When the buns have doubled in size, pour the sauce over them.
• Bake for 20 to 25 minutes or until golden brown and the sauce is bubbling up around the edges.
• Let them cool at least a half hour before cutting into them.
• This gives the buns time to set up, and also gives the sauce a chance to thicken slightly.

CHA SIU BAO (SWEET BARBECUE PORK BUNS)

Steps:

• You can use my recipe for char siu (#34265) or make it with a mix- both powdered and liquid mixes are available at Asian food stores.
• I like the Noh brand, personally.
• Chop the char siu and mushrooms finely.
• Combine the water and cornstarch and stir into the char siu and mushrooms.
• Add salt, soy sauce, sesame oil, hoisin sauce, and sugar, and add enough food coloring to color the mixture a bright red.
• Heat the oil and lightly cook the garlic, then add the rest of the filling mixture and cook until thick.
• To make the bao dough, dissolve the yeast and sugar in the water and let stand for 5 minutes.
• Combine water with salt, milk and oil; stir in flour.
• Knead 5-10 minutes or until dough is smooth.
• Divide dough into 8 even balls.
• Press a cavity into each ball, and spread the ball into a 1/4 to 1/2 inch thick cup.
• Fill the cup with 1/8 of the filling mixture, and press the edges closed to seal the bao.
• Cut waxed paper in 4-5 inch squares and place each bao on a piece of paper, sealed side down.
• Place bao in a steamer basket, cover, and let rise for 1 1/2 hours or until doubled in size.
• Bring the water under the steamer to a boil and steam bao for 10 minutes.

BERGY DIM SUM #6 STEAMED SWEET BEAN BUNS

Steps:

• --------Instructionsfor dough----------.
• Sift flour and baking powder into a bowl add sugar and mix, rub in the lard with your fingertips until evenly distributed.
• Add water and vinegar together and knead until a fairly soft dough.
• Shape into a ball and let it rest, covered, for 30 minutes.
• ----------Tomake the buns-----------.
• Divide the dough into10 portions.
• Mould each into a smooth ball.
• Roll each out on a lightly floured surface to a circle about 4 inches across.
• Put a heaping teasp of filling in the centre and gather the edges inward, folding and pleating to make a neat join.
• Twist dough to seal.
• Put each bun, join downwards, on a piece of bakers paper, lightly greased with sesame seed oil,in a steamer.
• Cover and steam for 20 min utes.
• Serve warm.
• (The cooked buns can be refrigerated overnight and reheated by steaming 3 minutes before serving).
• -------------Filling------------:The filling for this recipe is simply a teaspoon full of the prepared sweet bean paste.
• There will be other fillings for this dough in further Dim Sum recipe suggestions.

SWEET BUNS

Steps:

• Mix together first 5 ingredients until yeast is completely dissolved.
• Stir in enough flour to make a fairly stiff dough. Cover with a cloth and let rise in a warm place for 2 hours.
• Punch down the dough and form into balls (about the size of a small egg for dinner rolls, a bit larger for sandwich buns). Place in a greased baking pan and let them rise till doubled.
• Bake at 400F, 10-15 minutes or until golden.

PANIPOPO - SWEET COCONUT BUNS RECIPE - (4.1/5)

Steps:

• Put the yeast and water in a large bowl and leave for 10 minutes. What you're doing here is giving the yeast a headstart before everyone else jumps in the bowl. You should see your yeast froth to the surface of the water. If you don't see any froth then a) your yeast is old or dead and you need to get some fresh stuff, b) your water was too hot and you burned them to death or c) did you wait 10 minutes? did you really? i mean, like really REALLY? Add all the rest of the ingredients and mix to form a soft dough. It's difficult to give an exact flour measurement because flours differ from place to place. What you're looking for is a cohesive mass of dough, so add the first two cups of flour, mixing after each addition, and then add the last cup in bit by bit until you see your dough come together. Turn the dough out onto a lightly floured surface and knead for 10 to 20 minutes or until dough is smooth and elastic. This is the most work you'll have to do for these buns, I promise. You can add a little bit of flour from time to time to keep the dough from sticking to the surface or to your hands, but don't add too much or you'll end up with tough dough (tough dough = tough buns). Place the dough in a lightly greased bowl, cover and leave to double in volume. (Optional step: Punch down and leave to double in volume again.) In my 30°C/86°F kitchen, my dough took about 1 hour to double in size. The dough will prove (rise) at almost any temperature except freezing, it just depends on how hot/cold your kitchen is. Better to go by volume here, and not by time. Punch the dough down and turn out onto a lightly floured surface. Shape the buns and place in an ungreased baking tin. Cover and leave to rise until almost doubled. So there are two common ways to shape the buns: Roll into a long rectangle, and then roll it up. Slice into 2.5 cm (1 inch) or any even-sized rounds. Pinch off balls of dough and roll into balls. Some say that the jellyroll-style buns soak up more of the coconut sauce, but I've made them both ways and they're pretty much the same. Because of the size of my oven, I used two 20 cm round aluminium tins, but I think the buns look better in rectangular or square pans. There's something about seeing all these uniformly shaped buns lined up in a row. The important thing about your baking pan is that it is deep enough to hold the buns and sauce without it bubbling over. Oven cleaning - not fun. While the buns are rising, preheat your oven to 190°C/375°F, and make your coconut sauce. Coconut Sauce info: Combine all ingredients well. If your coconut milk is a little coagulated, just give it a stir and it'll be right as rain. Try to use a good quality canned coconut milk (my mother thought the thicker, the better) but as always, fresh is best. If you taste the sauce as it is now, you might find it almost sickeningly sweet, but don't worry, because during baking, some of the sugar is absorbed by the buns. When the buns have doubled in size, pour the sauce over them. Bake for 25-30 minutes or until golden brown and the sauce is bubbling up around the edges. Let them cool at least a half hour before cutting into them. This gives the buns time to set up, and also gives the sauce a chance to thicken slightly.

AMISH STICKY BUNS, SWEET ROLLS--WOW WOW WOW!

Steps:

• Dissolve yeast and 1 tbsp sugar in warm water.
• Scald milk, then add butter, sugar and salt.
• Cool to lukewarm.
• Add two cups flour.
• Add yeast and eggs.
• Stir in the remainder of the flour and knead lightly.
• Let rise until double.
• While dough is rising, boil all syrup ingredients for two minutes.
• Divide syrup into six 8-inch square pans (or I sometimes use 3- 9x13 pans).
• When dough is doubled, punch down and divide into two parts.
• Roll each part (one at a time) into a 12x18-inch rectangle on a well floured board or table.
• Sprinkle with brown sugar and cinnamon.
• Roll up tightly, beginning at the wide side.
• Cut into 1 inch slices, and lay slices on top of the syrup in the pans.
• Repeat with all dough.
• Bake at 375°F for 15 minutes.

RESURRECTION BUNS (SWEET EASTER BUNS)

Steps:

• Mix your cinnamon and sugar together in a bowl.
• Take a small ball of raw bun dough (these are easily made if you have leftover bread dough as well), and wrap it around a marshmallow, sealing well.
• Dip the ball into melted butter.
• Dip the buttered ball into the cinnamon/sugar mix.
• Place the ball onto a greased cookie pan, (use a pan with a lip, because the marshmallow will melt out to make a nice gooey sauce, and you wouldn't want it all over the bottom of your oven!) Leave enough space between balls to allow them to rise to double their size.
• Cover loosely with plastic wrap and let rise for about 35 mins or until doubled in size.
• Pre-heat oven to 375.
• Bake the Resurrection Buns in the oven for 18-20 mins or until lightly browned.