Best 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.

HOMEMADE SWEET BUNS

Steps:

• In a mixing bowl combine flour, yeast, sugar, and salt. Mix 1 minute. Next add water and half of the beaten egg. Mix. Add butter and mix until combined. Knead by hand until smooth and elastic, about 10 minutes.
• Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make 8 round balls and allow them to rise for 10 minutes
• Now take out each ball and roll out with a rolling pin until you get a thin disk (diameter 3 inch, thickness 1/4 inch).
• Place some strawberry jam and sprinkle some candied mixed fruit on the top of the disk. Then wrap and cover the filling from all sides with the dough. Then, pinch the seams to close. Next shape the dough into a ball shape. Using sharp scissors, snip the top surface of the dough a bit to form petals to shape it like a flower (see photo)
• Place buns on a greased metal tray and allow them to rise for 20 minutes. Next brush the remaining beaten egg over the top of the buns.
• Bake at 200 C for 20 minutes or until golden brown.
• Enjoy.

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.

SWEET MORNING BUNS

Steps:

• Butter 20 cups of 2 standard muffin tins; dust with granulated sugar, tapping out excess. In a bowl, combine both sugars, zest, cinnamon, and salt.
• Divide chilled dough in half. Roll out one half (keep other half refrigerated) on a lightly floured surface into a 12-by-7-inch rectangle. Spread half of butter over dough, leaving a 1/4-inch border. Sprinkle with half of cinnamon mixture (it will seem like a lot), patting to adhere. Starting on a long side, roll dough into a cylinder. Pinch edges to seal; trim ends. Cut into 10 disks. Place, cut-side down, in prepared tin. Repeat with remaining dough and filling. Drape with buttered plastic wrap; let rise in a warm spot until doubled in bulk, about 2 hours.
• Preheat oven to 375 degrees. Bake until golden brown, about 13 minutes. Brush tops with butter; toss rolls in granulated sugar. Let cool slightly on a wire rack before serving.

SWEET POTATO MANTOU (CHINESE STEAMED BUNS)

Steps:

• Peel and cook sweet potato.
• Puree cooked sweet potato in blender with water or milk and sugar.
• Pour sweet potato liquid into a bowl, sprinkle with yeast, and allow to dissolve.
• Sift dry ingredients together.
• Stir flour mixture into yeast mixture. Knead in 1 additional cup of flour as needed.
• Melt butter or lard and knead into dough.
• Let rise until double (60-90 min).
• Roll dough into flat rectangle; starting from front edge, roll dough into log. Cut log into 16 equal segments. (See photos and instructions for more attractive ways to shape the buns here: http://wendyinkk.blogspot.sg/2009/08/steamed-sweet-potato-mantou.html and here: http://wendyinkk.blogspot.sg/2011/08/purple-sweet-potato-rose-mantou.html).
• Place buns in steamer basket, on cheesecloth, about 1 inch apart.
• Steam vigorously for 15-20 minutes.
• (The buns can be cooked in the steamer basket of your rice cooker while the rice is cooking. They don't all fit at one time, so I freeze the the rest of the shaped, raw, buns on a flat baking sheet, then transfer to a freezer bag. I can pull them out a few at time to thaw and steam as needed.).

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.

TURKEY SLIDERS WITH SWEET POTATO "BUNS"

Steps:

• In a large skillet, cook bacon over medium heat until crisp; drain on paper towels. Discard all but 2 tablespoons drippings. Set skillet aside. Combine bacon with next 8 ingredients until well mixed; cover and refrigerate at least 30 minutes., Preheat oven to 425°. Cut sweet potatoes into 20 slices about 1/2 in. thick. Place slices on an ungreased baking sheet; bake until sweet potatoes are tender but not mushy, 30-35 minutes. Remove slices; cool on a wire rack., Heat skillet with reserved drippings over medium-high heat. Shape turkey mixture into slider-sized patties. Cook sliders in batches, 3-4 minutes on each side, taking care not to crowd skillet. Add a pinch of shredded cheddar after flipping each slider the first time. Cook until a thermometer reads 165° and juices run clear., To serve, place each slider on a sweet potato slice; dab with honey Dijon mustard. Cover with a second sweet potato slice. Pierce with toothpick.

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 POTATO BURGER BUNS

Steps:

• To bake sweet potato: Wash and dry the sweet potato then pierce the skin all over with a fork. Bake in a pre-heated over at 400ºF for 40-50 minutes, until a small knife can be easily inserted into the flesh. Let it cool completely then scoop out the flesh. Set aside.
• To make the sweet potato burger buns: Heat the whole milk in the microwave for about 35-45 seconds until it's warm to the touch but not hot (110-115ºF). Add the active dry yeast and let it dissolve and foam up for 10 minute
• In a stand-mixer with a dough-hook, add the bread flour, baked sweet potato, light brown sugar, salt, grated nutmeg and 1 large egg yolk (reserve the egg white for egg-wash later). Add whole milk and yeast, then mix on medium speed for 5 min until the dough is elastic and smooth. If the dough is too dry that it won't come together after a couple minutes, add 1 tsp of the reserved egg white to moisten.
• Then knead the unsalted butter into the dough on medium speed, 1 tablespoon at a time (only add the next addition when the previous one is completely incorporated into the dough). Increase the speed to medium-high and knead the dough for another 6-8 minutes until shiny, elastic and very smooth. The dough should be slightly sticky, but pulls away cleanly from the bowl while the machine's running.
• Place the dough in a large, lightly oiled bowl then cover with plastic wrap. Let proof at a warm/room-temperature spot until fully doubled in size, approximately 2 hours. If you are making the buns the day before using, proof refrigerated for 18~24 hours.
• Scrape the dough onto a lightly floured surface and punch out the air. Divide it into 7 equal portions (or 6 if you want it a little bigger). Stretch the surface of the dough and tuck it underneath itself to form a smooth top-surface while shaping the dough into a ball. Place the doughs on a parchment-lined baking-sheet then loosely cover with plastic wrap. Let proof again at room temperature for 45-50 min (or 2 hours if the dough was refrigerated overnight), until the doughs have almost doubled again.
• Meanwhile, preheat the oven on 375ºF.
• Beat the reserved egg-white with 1 tsp of water to make egg-wash. For an extra shiny finish, brush the doughs with egg-wash, then let dry for 5 min and brush again for another coating. Sprinkle the top with flaky sea salt and fresh thyme leaves, then bake in the oven until golden browned, about 20 minute.

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.

ANMAN - STEAMED BUNS WITH AZUKI (SWEET RED BEAN) PASTE

Steps:

• Making the Azuki Paste.
• Put the azuki beans in a large pot and fill with water. Let them soak overnight.
• Bring the beans to a boil.
• Turn down the heat and simmer for 10 minutes.
• Remove the beans from the pot and drain them.
• Put the beans back in the pot and add 4 cups of water.
• Brings the beans to a boil.
• Turn down the heat and simmer the beans for around an hour, until they're soft.
• Drain the beans again.
• Put the beans back in the pot and add the sugar and salt.
• Simmer and stir the beans until they're thickened.
• Remove from heat and cool.
• Making the Buns.
• Combine the flour, suar, salt, yeast, and baking powder and mix well.
• Add the milk and water and mix well.
• Add the shortening and knead the dough until it's smooth (add a little extra flout if it gets too sticky).
• Let the dough rest for around 30 minutes, it will rise slightly.
• Divide the dough into 10 balls and flatten them.
• Take 1-2 spoonfulls of azuki paste, roll into a ball, and place in the center of one of the flattened dough balls.
• Wrap the dough around the azuki and pinch it closed on top (twist if needed).
• Repeat for the remaining dough balls.
• Let the anman sit for 15 minutes.
• Steam the anman for 15-20 minutes (a bamboo steamer works best). Add a little bit of white vinegar to the water to prevent discoloration.

GLUTEN FREE SWEET POTATO BUNS

Steps:

• In a measuring cup dissolve sugar in warm water, sprinkle on yeast, cover with saran wrap and set aside.
• In a small bowl mix together brown rice flour, tapioca starch, baking powder, baking soda, guar gum and salt.
• Grind oats, almonds and chia in a clean coffee grinder or blender until they are very fine and mix in well with dry ingredients until there are no lumps.
• In bowl of electric mixer add cooked sweet potato, honey, butter or coconut oil, and eggs. Mix well then add proofed yeast mixture. Add dry ingredients 1 cup at a time until mixed well.
• Push all ingredients down sides of bowl to be sure there's no dry spots then beat on medium-high for 3 minutes. Mixture should be very creamy and thready looking. Add water 1 tablespoon at a time until proper texture is reached.
• With a cookie scoop, place mixture into 2 muffin top pans, flatten with the back of a spoon warmed in water.
• Sprinkle with sesame seeds if you like them.
• Bake at 375 for 20-25 minutes until the outside is very golden.
• Let sit for ten minutes before removing from pans to complete cooling on racks.

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.

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.

SWEET POTATO BUNS

Steps:

• Peel the sweet potato and cut into chunks. Place in a pan and cover with cold water. Boil until soft. Drain and mash. Reserve 1 cup for this recipe and put the rest away for another time.
• Put the warm water in a large bowl. Mix in the sucanat (or other sweetner). Float the yeast on top of the water and let it sit until bubbly and foamy (about 5 minutes).
• To the yeast mixture add the sweet potatoes, oil, and salt. Use a mixer to beat this stuff together. Then beat in the oats and the 1 cup of white flour. Add the whole wheat pastry flour a little at a time, kneading until a smooth dough is formed.
• Spray a metal bowl with cooking spray and place the dough inside. Cover with a towel and let rise in a warm place until about doubled.
• Punch down and divide into 8 balls. Spray 2 cooking sheets with spray. Form the balls and them pat them flat (like roll shapes). Put them on the cookie sheets, cover with a towel, and let rise in a warm place until about doubled.
• Bake at 350 degrees for about 20 minutes or until just starting to brown.

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.

ANNA'S SWEET N' STICKY CINNAMON BUNS

Steps:

• Preheat oven to 400°F.
• Sift together dry ingredients in a large bowl. Combine buttermilk and vanilla. Mix together applesauce and buttermilk with dry ingredients- stir until just combined.
• Knead dough on a floured surface until smooth. Divide dough into two equal halves. Roll each half into a 15x8" rectangle. Smooth half of the butter on rectangle. Sprinkle a small amount of cinnamon on top of butter.
• Combine sugar, walnuts, and cinnamon in a small bowl. Sprinkle half of mixture over top of dough. Roll up dough in a jelly roll fashion. Pinch seam to seal. Cut roll into 1 1/2" slices. Arrange slices, cut side up in a large, greased baking pan. Repeat all steps with other half of dough.
• If desired, melt a small amount of butter and pour over top of buns. Sprinkle any remaining sugar mixture on top. Bake for 15 minutes or until golden brown. Remove from oven and pour milk over top of buns, if desired. Serve warm.

SWEET SAFFRON BUNS

Steps:

• Combine 1/2 cup boiling water, saffron, and 1 pinch salt in a small bowl; steep for 8 hours to overnight.
• Crumble yeast into a small bowl; add 1/4 cup warm water and 1 pinch sugar.
• Mix 1 cup sugar, 1 1/2 teaspoon salt, and nutmeg in a large bowl.
• Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Remove from heat; allow to cool for 5 minutes.
• Beat saffron water, scalded milk, shortening, lemon extract, and lemon zest together in a bowl. Add eggs; stir to combine.
• Pour yeast mixture and milk mixture into sugar mixture; mix well. Add flour 1/2 cup at a time; mix after each addition until incorporated. Stir in raisins and currants. Knead dough well; transfer to a greased bowl and cover with plastic wrap. Allow dough to rise until doubled in size, 1 to 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x12-inch baking pans.
• Turn dough out onto a lightly floured surface; divide in half. Form each half into 12 equal balls; arrange in prepared baking pans. Allow dough to rise again, 30 minutes to 1 hour.
• Bake in the preheated oven until golden, about 30 minutes.