CARAMELIZED ONION BUNS
Make and share this Caramelized Onion Buns recipe from Food.com.
Provided by Miraklegirl
Categories Yeast Breads
Time 1h15m
Yield 10 large buns
Number Of Ingredients 16
Steps:
- For dough, put yeast, sugar, salt, 3 cups flour, water, eggs and butter in mixing bowl.
- Beat on high for 3 to 5 minutes, until very smooth.
- Using a wooden spoon, stir in 3 cups flour.
- Add flour 1/2 cup at a time until dough becomes too stiff to stir.
- Turn out onto work surface and continue to add remaining flour, kneading, until dough is smooth, 7 to 10 minutes.
- (Use last 1/4 cup flour only if needed to prevent sticking.) Grease large bowl.
- Add dough, turning to coat.
- Cover and leave in warm place until doubled in bulk, about 1 1/2 hours.
- For onions, melt butter in skillet over low heat.
- Add onions, garlic, salt and pepper.
- Cover and cook, stirring often, 10 to 12 minutes or until very soft.
- Sprinkle in sugar.
- Increase heat to medium-low.
- Stir until onions are very brown but not scorched (2-3 minutes).
- Add Worcestershire, scrape up browned bits and simmer, stirring until juices evaporate.
- Cool.
- To make buns, punch down dough and knead in onions until evenly distributed.
- Divide and roll into 10 smooth round buns.
- Place on 2 baking sheets lined with parchment paper.
- Cover and let rest 30 minutes.
- For glaze, whisk egg whites with water and brush over each bun.
- Bake buns in two batches in the centre of a preheated 375°F oven for 20 to 22 minutes, until golden brown and tops start to sound hollow when tapped.
CHEESY ONION BURGER BUNS
These buns regularly get packed as part of my husband's lunch! I've copied this recipe for many people-one of the nice things about it is that it also makes very good breadsticks to take to covered-dish suppers or take to picnics. I like to cook...and taste, too! In addition, I enjoy sewing and all kinds of crafts, and I've been fortunate to win several blue ribbons at Country Fair.
Provided by Taste of Home
Time 40m
Yield 20 hamburger buns.
Number Of Ingredients 8
Steps:
- In a large bowl, combine 2 cups flour, sugar, salt, yeast and butter. Gradually add hot water. Beat for 2 minutes on medium speed. Add 1 cup flour and beat on high speed 2 minutes. , Stir in cheese, onion and enough of the remaining flour to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down and turn out onto a slightly floured surface. Divide dough into 20 pieces; shape into smooth balls and place on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 400° for 15-20 minutes. Remove from the pans and cool on wire racks.
Nutrition Facts :
ONION MUSTARD BUNS
As an avid bread baker, I was thrilled to find this recipe. It makes delectably different rolls that are a hit wherever I take them. The onion and mustard flavors go so well with ham or hamburgers, but the buns are special enough to serve alongside an elaborate main dish. —Melodie Shumaker, Elizabethtown, Pennsylvania
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in water. Add the milk, onion, mustard, oil, sugar, salt and 4 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn out onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide into 24 pieces. Flatten each piece into a 3-in. circle. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes. If desired, brush with beaten egg and sprinkle with poppy seeds or dried minced onion. , Bake at 350° until golden brown, 20-25 minutes. Cool on wire racks.
Nutrition Facts : Calories 138 calories, Fat 2g fat, Cholesterol 0 cholesterol, Sodium 181mg sodium, Carbohydrate 26g carbohydrate, Fiber 4g protein.
ONION BUNS
I was looking to put a spin on my Recipe #317538 and I came across this fabulous recipe. It was easy and the aroma filled the house while making the dough and while baking the buns. From KA: Why bake your own sandwich buns? Because homemade is SO much better than store-bought. These soft, golden buns feature a subtle spiral of dried onion, giving them incredible aroma and marvelous flavor. They're perfect for all kinds of sandwiches-and hamburgers, of course.
Provided by Brandess
Categories Yeast Breads
Time 2h25m
Yield 8 Buns, 8 serving(s)
Number Of Ingredients 12
Steps:
- **Water: Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
- To make the dough: Combine all of the dough ingredients, and mix and knead them-by hand, mixer, or bread machine-to make a soft, somewhat tacky dough.
- Place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it's just about doubled.
- Transfer the dough to a lightly greased work surface, and pat/roll it into a 12" x 17" rectangle.
- Sprinkle the dough with the minced onion, and press/roll it into the surface gently.
- Starting with a short (12") end, roll the dough into a log, sealing the ends and side seam.
- Cut the log into eight slices. A pair of scissors works very well here.
- Place the buns on a lightly greased or parchment-lined baking sheet, flattening them to about 3" wide. Cover them, and allow them to rise till they're very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 375°F.
- Uncover the buns, brush them with the beaten egg white/water, and sprinkle with seeds, if desired.
- Bake the buns for 20 to 25 minutes, until they're golden brown and feel set when you poke them.
- Remove them from the oven, and cool on a rack. When completely cool, wrap in plastic, and store at room temperature.
BACON ONION BUNS
Make and share this Bacon Onion Buns recipe from Food.com.
Provided by roscoe777
Categories Lunch/Snacks
Time 2h
Yield 12 buns
Number Of Ingredients 14
Steps:
- Heat milk, butter, sugar and salt until butter melts; cool. Soften yeast in warm water; add to milk mixture with beaten eggs. Gradually add flour, mixing to make a soft dough. Turn out onto a floured surface and know until smoothand elastic, about 10 minutes. Grease a mixing bowl and place dough in it, turning to grease the top. Cover and let rise in a warm place until it doubles in size, about an hour.
- saute bacon until fat is rendered. Remove bacon and drain. Pour off all but a little fat. Saute onions and cook until tender. Combine onions, bacon, ham, potatoes, bell peppers and pepper; set aside.
- Punch down dough; divide in half. Roll half of dough to 1/4 inch thickness; cut into 4 ot 5 inch circles. Put bacon filling in center; brush edges with water. Fold in half and seal edges. Place on a greased cookie sheet. Repeat until all dough and filling are used. Beat 1 egg yolk with a little bit of water. Brush on top of buns. Cut slits in top, let rise for 20 minutes.
- Bake at 375F for 20 to 25 minutes or until golden brown.
BACON-ONION OATMEAL BUNS
All six of my kids are now grown and gone, but I still bake and cook every day. This is one of our favorite recipes.-Arline Hofland, Deer Lodge, Montana
Provided by Taste of Home
Time 1h5m
Yield 3 dozen.
Number Of Ingredients 14
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute onions in drippings; drain and set aside., Meanwhile, in a small saucepan, bring water and milk just to a boil. In a large bowl, pour boiling liquid over oats. Add the molasses, oil and salt. Let stand until mixture cools to 110°-115°, stirring occasionally., In a large bowl, dissolve yeast and 1 tablespoon brown sugar in warm water. Add the bacon, onions, oatmeal mixture, egg, whole wheat flour, 3-1/2 cups bread flour and remaining brown sugar. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 36 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 12-15 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks.
Nutrition Facts : Calories 140 calories, Fat 5g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 186mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.
BACON-ONION CRESCENT BUNS
These savory crescents are a hit with everyone. They're very tasty served alongside many main dishes as well as for brunch.-Helen Wilson, San Benito, Texas
Provided by Taste of Home
Time 55m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add caraway seeds and 2 eggs; beat until smooth. Stir in enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Saute onion in the drippings; remove onion with a slotted spoon and set aside. When cool, combine the bacon, onion and pepper; set aside., Punch dough down. Turn onto a lightly floured surface; divided into four portions. Roll each into a 12-in. circle; cut into 12 wedges. Sprinkle a heaping teaspoonful of bacon mixture over each wedge. Roll up from the wide end. Place point end down 2 in. part on greased baking sheets. Cover and let rise, about 30 minutes., In a small bowl, beat water and remaining egg; brush over rolls. Bake at 350° for 12-14 minutes or until golden brown. Refrigerate leftovers.
Nutrition Facts : Calories 97 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 100mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.
BACON-ONION OATMEAL BUNS
Number Of Ingredients 13
Steps:
- In a large bowl, stir together boiling water and oats let cool.In a 10-inch skillet over medium heat, fry bacon until lightly browned. With a slotted spoon, transfer bacon pieces to paper towels set aside. Pour off all but 3 tablespoons of the drippings. Sauté onions in drippings for 4 to 5 minutes or until golden brown. Transfer onions to paper towels set aside.Meanwhile, in a small bowl, dissolve yeast in warm water.To the oats, add yeast mixture, brown sugar, molasses, egg and salt, stirring until combined. Beat in 2 1/2 cups of the flour. Stir in bacon and onions. Gradually add flour to form a soft dough. On a lightly floured surface, knead until smooth and elastic. Place in a greased bowl turn to coat surface. Cover and let rise in a warm place,free from drafts, until doubled, about 1 to 1 1/2 hours. Punch down dough cover, let rise until doubled, 20 to 30 minutes.Grease two 9 x 9 x 2-inch baking pans. Punch down dough. Make 32 balls, using about 1/3 cup of dough for each. Place in baking pans. Cover and let rise in a warm place, free from drafts, until doubled, about 20 to 30 minutes. Bake in a preheated 375° oven for 25 to 30 minutes or until golden brown. Brush with butter. Serve warm.
Nutrition Facts : Nutritional Facts Serves
OUT OF THIS WORLD GARLIC - ONION BREAD MACHINE BUNS
These buns are great for sandwiches. They are just the right size...not as large as burger buns, but just right for lunches. They have a terrific texture and you can vary the garlic/onion to taste, or leave it out completely. Cheese would also be good. But best of all...no kneading and it couldn't be simplier.
Provided by Jan Marie
Categories Yeast Breads
Time 2h15m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 123.3, Fat 2.7, SaturatedFat 1.4, Cholesterol 21.8, Sodium 206.1, Carbohydrate 20.9, Fiber 0.8, Sugar 2.3, Protein 3.6
ONION BUNS
Why bake your own sandwich buns? Because homemade is SO much better than store-bought. These soft, golden buns feature a subtle spiral of dried onion, giving them incredible aroma and marvelous flavor. They're perfect for all kinds of sandwiches-and hamburgers, of course.
Provided by Annacia
Categories Yeast Breads
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- DOUGH:
- Combine all of the dough ingredients, and mix and knead them-by hand, mixer, or bread machine-to make a soft, somewhat tacky dough.
- Place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it's just about doubled.
- Transfer the dough to a lightly greased work surface, and pat/roll it into a 12" x 17" rectangle.
- Sprinkle the dough with the minced onion, and pat/press it into the surface gently.
- Starting with a short (12") end, roll the dough into a log, sealing the ends and side seam.
- Cut the log into eight slices.
- Place the buns on a lightly greased or parchment-lined baking sheet.
- Flatten the buns till they're about 3" wide.
- Cover them, and allow them to rise till they're very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 375°F.
- Uncover the buns, brush them with the beaten egg white/water, and sprinkle with seeds, if desired.
- Bake the buns for 20 to 25 minutes, until they're golden brown and feel set when you poke them.
- Remove them from the oven, and cool on a rack. When completely cool, wrap in plastic, and store at room temperature.
- *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
Nutrition Facts : Calories 266.3, Fat 4.1, SaturatedFat 2.1, Cholesterol 30.9, Sodium 407.7, Carbohydrate 49, Fiber 2.1, Sugar 5.6, Protein 7.7
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