Best Garlic Buns Recipes

EASY CHEESY GARLIC BREAD FROM BALL PARK® BUNS

Steps:

• Preheat oven to 425 degrees F.
• In a small pan, heat olive oil on medium-low heat.
• Saute crushed garlic in olive oil for 10 minutes. Remove from heat.
• Split each bun in half and brush with olive oil and garlic mix. Top with salt and pepper.
• In a large baking pan, lightly toast the buns in preheated oven, oiled side up, for 3 to 5 minutes and then remove.
• Heat oven to broil.
• Mix together diced tomatoes, onions, basil and olive oil in a bowl. Season with salt and pepper.
• Evenly distribute mozzarella and shredded Parmesan over each bun half. Place in oven for 5 to 7 minutes till cheese melts and starts to brown. Remove from oven.
• Evenly sprinkle the diced tomato mix over each bun half.
• Top with balsamic glaze or serve with side of marinara for dipping.

EASY ITALIAN SHAKE AND BAKE CHICKEN ON TOASTED GARLIC BUNS

Steps:

• Set oven to 400 degrees.
• Coat the chicken in the coating mixture.
• Place on a small baking sheet or an 11 x 7-inch baking dish that has been sprayed with cooking spray.
• Bake for about 20 minutes.
• Meanwhile coat both sides of the inside of bun with the garlic butter mixture, place buns open-faced on a baking sheet.
• After 20 minutes of baking remove from oven and top each breast with sauce, then a slice of mozza cheese, return to oven and bake another 10 minutes.
• Remove the baking dish from oven and cover with foil to keep warm.
• Place the buns in the oven and bake until crusty and slighty browned (about 8-10 minutes).
• Place each breast on a bun and serve.
• Delicious!

GARLIC AND HERB PARMESAN BUNS (ABM)

Steps:

• Place all ingredients in bread machine as per directions from your unit.
• Program to dough cycle, GO!
• Once done, place dough onto lightly oiled surface and cut into 8 pieces.
• Shape into balls.
• Place on greased cookie sheet , flatten slightly.
• Let rise in warm area until doubled.
• Preheat oven to 400°F; brush buns with water, sprinkle top with a little bit of cheese, or for change a bit of garlic powder, Italian herbs, or for a kicker spicy herb. Bake 15 min or until lightly browned.
• Serve warm or cool completely.
• Can be frozen in double wrapped sealed container bag or ziploc. remember to take out as much air as possible. Good for a month.
• To reheat: thaw completely and put into warmed oven for homey smells and freshness.

BROILED ROAST BEEF SANDWICHES ON GARLIC BUNS

Steps:

• Set oven to broiler heat (set oven rack to second-highest position).
• Spread the softened butter on each slice of bread, then sprinkle liberally with garlic powder and a little salt.
• Place in a toaster oven until toasted.
• After the bread has been toasted spread liberally with mayonnaise.
• Divide the roast beef over each bun then spread mustard over the beef.
• Top beef with onion slices, then with tomato slices, sprinkle the tomato with salt and black pepper.
• Top each sandwich with slices of mozzeralla cheese.
• Place under the broil for about 3 minutes or until the is bubbly (watch closely these brown quickly!).

KITTENCAL'S SOFT AND TENDER PULL-APART GARLIC ROLLS/BUNS

Steps:

• Spray two round 8-inch baking pans with cooking spray (preferable a dark metal pan).
• Melt 1/3 cup butter then mix in 1 teaspoon garlic powder until well combined.
• Drizzle enough melted butter/garlic mixture to lightly cover the bottom of the pan; set the remaining butter/garlic mixture aside to use later.
• Attach the kneader blade to the heavy duty stand mixer.
• In a small bowl or cup proof the yeast with 1 teaspoon sugar in 1/2 cup warm water for about 8-10 minutes or until foamy (if the yeast does not foam discard and start again).
• In the stainless steel mixing bowl from a heavy duty stand mixer combine 2-1/2 cups flour with 1 tablespoon sugar, salt and 1 to 1-1/4 teaspoons garlic powder, warm milk, soft shortening and egg.
• After the yeast has been proofed pour into the bowl then start mixing/kneading adding in a little more flour if needed to create a soft smooth dough (kneading time should take about 7-8 minutes).
• Remove to a greased bowl; cover and allow the dough to rise until doubled in size (about 1 to 1-1/2 hours, rising time will vary depending on the temperature of your kitchen and also dough with added egg will take longer to rise).
• Punch down the dough then divide into 10 even pieces then shape into balls.
• Place 5 balls in each pan (4 around the edges and 1 in the middle).
• Stir the reserved melted butter/garlic mixture once again before using as the garlic powder may have settled on the bottom, the lightly drizzle on top of each bun.
• Using your hands turn the balls to coat in the butter mixture.
• For even more garlic flavor pinch a small amount of garlic powder between your fingers then sprinkle over the top of each dough ball.
• Cover with a light clean tea towel and allow to rise for about 30 minutes or until almost doubled in size.
• Bake in a preheated 375 degree F oven for about 25 minutes or until golden brown.

PAN FRIED GARLIC, CHIVE AND SHRIMP BUNS

Steps:

• Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy or the yeast is dead. Mix in lard. In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour. If dough appears dry and doesn't form a ball, add more water. As soon as a ball forms, take dough out and knead by hand on a floured surface. For 10 minutes roll dough into one long log about 2 inches thick. Cut into 2-inch pieces.
• In a large bowl, mix the ginger, shrimp, garlic chives, eggs and sesame oil. Season well with salt and pepper. Make thick circles of the dough and place stuffing in the middle. Encircle stuffing with the dough and seal with a little twist. Let rest in a warm place for 30 minutes. In a hot saute pan coated well with oil, place shrimp buns flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the buns. Check them in 5 minutes as more stock may be needed. The trick here is that once the buns are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.

PULL-APART GARLIC BUNS

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat the milk, water and shortening to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Divide into 12 pieces. Shape each into a bun. Combine paprika and garlic powder. Dip each bun in melted butter, then in paprika mixture. , Place six buns in a greased 9x5-in. loaf pans; sprinkle with half of the sesame seeds. Top with remaining buns and sesame seeds. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.

CHICKEN PARM SLIDERS WITH GARLIC BREAD CIABATTA BUNS

Steps:

• Position racks in the upper third and center of the oven and preheat the broiler. Line a rimmed baking sheet with parchment paper.
• Place the Parmesan in a mini food processor and grind into a snow-like powder. You should have at least 1 1/4 cups. Set aside.
• Set up a breading station with 3 pie plates or shallow bowls. Combine the flour, kosher salt, pepper and 1 tablespoon of the garlic powder in the first pie plate; stir with a fork.
• Beat the eggs with 2 tablespoons water in the second pie plate.
• Combine the panko with 1/2 cup of the ground Parmesan in the third pie plate and stir with a fork.
• Press your palm down on a chicken breast and slice the chicken in half with a sharp knife parallel to the cutting board. Repeat with the remaining chicken breasts to make a total of 6 thin pieces. Cut each piece in half crosswise to make a total of 12 mini cutlets.
• Working in an assembly line, dredge each cutlet in the seasoned flour and turn to coat both sides; tap off any excess. Dip the chicken cutlet into the beaten eggs and coat both sides, letting any excess drip off. Then dredge in the Parmesan breadcrumbs and turn to coat both sides. Transfer to the parchment-lined baking sheet.
• Heat 1/2 inch of olive oil in a large skillet over medium heat until shiny. Working in batches if necessary, add the cutlets in a single layer and cook until golden brown and crispy, 2 to 3 minutes per side. Remove and discard the parchment from the baking sheet and replace it with a wire rack. Transfer the fried cutlets to the prepared baking sheet.
• Make the compound butter: Combine the garlic with the butter, 1/4 cup of the ground Parmesan, and the remaining 1 tablespoon garlic powder in a small bowl. Stir together with a spoon until well combined.
• Place the ciabatta rolls on a rimmed baking sheet. Spread the compound butter on the split sides. Broil on the center rack until golden brown and toasted, 1 to 2 minutes. Remove the buns to a work surface.
• Remove the wire rack from the baking sheet and wipe the baking sheet clean. Place the cutlets on the baking sheet and top each with about 2 tablespoons of the tomato sauce and the mozzarella rounds. Broil on the upper rack until the tops are bubbly and the mozzarella is melted and golden, 2 to 3 minutes.
• Meanwhile, heat the remaining sauce in a small saucepan over medium heat until warm. Divide among 4 ramekins.
• To plate, carefully transfer the cutlets with a spatula to the bottom buns, sprinkle each with 2 teaspoons of the ground Parmesan and the basil. Close the sliders and serve with the warmed tomato sauce. Enjoy!

TOASTED GARLIC HAMBURGER BUNS

Steps:

• Place 1/2 cup of the water, sugar and yeast in a large bowl of a stand mixer with the paddle attachment.
• Let stand for 2-3 min or until yeast is dissolved.
• Add remaining 1/2 cup water, 1 Tbs of the oil and 1 cup of the flour.
• Beat at low speed until combined.
• Add the salt.
• With the mixer running, slowly add enough of the remaining flour to form a soft dough.
• Beat at medium low speed for 5 min or until smooth and elastic.
• Place in a greased medium sized bowl, turn over to grease both sides.
• Cover and let rise in a warm place for 30 min or until doubled in size.
• Gently punch down the dough to deflate.
• Place on a lightly floured surface.
• Divide the dough into 6 pieces.
• Form each piece inot a ball and place on a parchment lined baking sheet.
• Cover with a towel and let stand for 3 minute.
• Flatten into 3 3/4-inch rounds.
• Cover again with a towel and let rest for 15 minute.
• Place another lightweight baking sheet or pan on top of the towel covering the buns. This will act as a weight, making the buns flatter and more even.
• Let the buns rise again for 25 min or until doubled in size. The dough should hold slight indentation when gently pressed.
• Meanwhile, heat the oven to 375ºF.
• With the side of a knife, mash the garlic with a dash of salt until a fine paste forms, or you can use a mini food processor.
• Place in a small cup and stir in the remaining 1 Tbs of olive oil.
• Brush the tops of the buns with the garlic mixture.
• Bake for 20 min or until golden brown and bottoms sound hollow when gently tapped.
• Cool completely on a wire rack.

GARLIC-HERB PARMESAN BUNS

Steps:

• Place all ingredients in bread machine pan, starting with water and butter, then dry ingredients, then yeast on top. Program dough cycle and press start.
• Turn dough out onto lightly floured surface. Cut into 12 pieces and shape into smooth balls. Place on greased baking sheet (or parchment) and flatten slightly. Let rise in a warm place 45 minutes or until doubled.
• Preheat oven to 400°F Brush buns with water and sprinkle tops with a pinch of parmesan cheese. Bake 15 minutes or until lightly browned. Serve warm or cool completely on wire racks.

YUMMY GARLIC AND CHIVE SHRIMP BUNS

Steps:

• Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy or the yeast is dead. Mix in lard. In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour. If dough appears dry and doesn't form a ball, add more water. As soon as a ball forms, take dough out and knead by hand on a floured surface. For 10 minutes roll dough into one long log about 2 inches thick. Cut into 2-inch pieces.
• In a large bowl, mix the ginger, shrimp, garlic chives, eggs and sesame oil. Season well with salt and pepper. Make thick circles of the dough and place stuffing in the middle. Encircle stuffing with the dough and seal with a little twist. Let rest in a warm place for 30 minutes. In a hot saute pan coated well with oil, place shrimp buns flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the buns. Check them in 5 minutes as more stock may be needed. The trick here is that once the buns are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.

ITALIAN BEEF MELT ON TOASTED GARLIC BUNS

Steps:

• In a saucepan heat pasta sauce cook stirring occasionally until heated.
• Add in beef and continue cooking over medium-low until heated through (about 5 minutes) remove from heat.
• Spread softened butter on both sides of each bun then sprinkle with salt then a bit of garlic powder.
• Place the buns on a baking sheet cut-side up.
• Turn the oven to broiler heat.
• Broil buns 4-6 inches from heat until toasted (watch closely they brown fast!).
• Remove buns from oven leaving the broiler heat on.
• Divide the sauce/beef mixture between the buns, then sprinkle with sliced mushrooms.
• Top with 2 slices (or more) of mozzarella cheese.
• Return to the oven and broil 4-6 inches from heat source until the cheese has melted.
• Delicious!

GRILLED MUSTARD-BEER BRATWURST WITH TOASTED GARLIC BUNS

Steps:

• Cut 4 (1/4-inch deep) slices in each bratwurst (the slits will allow them to soak up the sauce as it cooks and also gives them a nicer appearance).
• In a saucepan combine beer, brown sugar, mustard and black pepper; cook over medium heat until the mixture comes to a boil.
• Add in bratwurst, then reduce heat to low; cook for 5 minutes.
• Remove from the beer mixture (RESERVE the beer mixture).
• Place the brats on the grill; brush generously with the remaining beer/mustard mixture until the brats are browned (about 5-6 minutes).
• Mix softened butter with garlic powder and salt then spread onto each side of the bun; place on the grill and toast until lightly browned.
• Place 1 brat onto each bun and top with one or all of the condiments.
• Delicious!

STOVETOP SMOKED BRISKET ON GARLIC BUNS

Steps:

• BRISKET: Mix garlic, parsley, 1 tablespoon cumin, 1/4 cup olive oil together in a small bowl. Rub the mixture all over the brisket to coat and then sprinkle brisket on all sides with salt and pepper.
• Prepare smoker by placing 2 tablespoons wood chips into pan bottom, then spray drip tray and grill rack with non-stick spray. Wrap drip tray in foil and place pan on top of chips. Put grill rack in next, place brisket on top. Put on lid, leaving open a crack and place smoker on med. Heat. When whips of smoke starts to escape, close smoker and smoke brisket for 1 hour.
• Preheat oven to 350 degrees F. Place brisket in pan in oven for additional hour. Remove from oven and let rest. Slice thinly and serve on garlic buns.
• GARLIC BUNS: Split buns (if not already split) and place cut side up on cookie sheet. In small pan or microwave, melt butter and add garlic. Brush garlic butter on cut sides of buns. Set aside until just before serving. When ready to serve, preheat oven broiler and broil buns until lightly toasted. Remove from oven, sprinkle lightly with finishing salt. Serve with brisket.

OUT OF THIS WORLD GARLIC - ONION BREAD MACHINE BUNS

Steps:

• Preheat oven to 350°F degrees.
• Add first 7 ingredients in order to bread machine.
• Use dough cycle.
• When dough is almost mixed, add next 4 ingredients.
• Run through dough cycle.
• Lightly flour board and turn out dough onto board.
• Cut into 12 pieces, shaping into buns.
• Place on a greased cookie sheet.
• Cover and let rise until doubled, about 20-25 minutes.
• Brush with beaten egg and sprinkle with sesame or poppy seeds.
• Bake at 350°F for 15-20 minutes until golden brown.
• Cool on cooling rack.

CHEESY GARLIC BUNS

Steps:

• Preheat your oven to 225°C/205°C (fan). Cut the top off the head of garlic, so as to slightly expose the cloves inside and place on a piece of kitchen foil. Drizzle with 2 tbsp of olive oil, then wrap the garlic in foil. Bake for 35 minutes and let cool. Next, remove the mushy garlic cloves from their pods.
• While your garlic is in the oven, add the remaining 2 tbsp of olive oil to the water and mix with the flour, yeast and salt (at opposite sides of the bowl). Mix until well combined and transfer to a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. Put the dough in a bowl, cover with cling film and leave to rise until doubled in size (about 40 minutes).
• Put the ball of dough back on the surface, knock back and roll into a baguette-shaped piece of dough. Divide into 15 pieces of (roughly) the same size, rolling each one into a small ball.
• Roll out each ball into a flat disk. Take a lump of cheese and place it in the middle, then top with garlic. Pinch up the edges and seal. Place your lookbol (pinched side down) on an oiled baking tray. Repeat for the rest of your dough. Make sure you don't leave too much room in between if you want to make a tear 'n' share; otherwise space well apart.
• Cover with a dampened kitchen towel and leave until doubled in size (about half an hour).
• When the dough is nearly ready, preheat the oven to 200°C/180°C (fan). Bake for 25 minutes.
• Remove from the oven, brush with 1 tsbp of oil and sprinkle with poppy seeds. You can eat them straight away (do be careful not to burn your tongue... hot cheese and whatnot) or cold.

GARLIC BUNS

Steps:

• In an electric mixing bowl using the hook attachment, mix the warm water, yeast, olive oil, and molasses. Add the flour and the salt. The dough will become a wet mixture but will remain a little sticky. Remove the dough and place onto a floured clean surface and gently knead into a soft ball. Place the dough in a mixing bowl brushed with olive oil and cover. Store in a warm humid area for 30 minutes or until the dough rises to double its size. Wrap two bulbs of garlic in aluminum foil and roast in a medium heat oven until very soft. Squeeze the whole bulbs of garlic to release the soft interior. Slightly chop the roasted garlic until it resembles a puree. Portion the dough into 1 inch round balls, kneading in the roasted garlic while doing so. Place the portioned raw dough balls on a sheet pan lined with parchment paper approximately 2 inches apart. Cover with plastic and allow the dough balls to re rise again. After 20 minutes, spray the raw dough balls with cold water, sprinkle with a pinch of the freshly grated pecorino, salt and pepper, and bake for 20 minutes in a 400 degree oven.

GARLIC BUNS

Steps:

• Preheat oven to 200 degrees.
• Cut hotdog buns in half so that when you open them up, you will have 4 pieces.
• Melt butter or margarine with garlic and salt.
• Using a brush, brush all sides of the bun quarter.
• Place quarters on baking sheet and cook in a 200 degree oven until crisp.
• Time varies according to freshness of the buns.