38420 yeasted bakery style buns Recipes

bun, water, warm (105-115f), sugar, yeast , instant quick rise, evaporated milk , regular, 2% (105-115 degrees f), vegetable oil, salt , kosher, flour , all purpose, cheese , cubed cheddar, cheese , grated cheddar, glaze, egg, beaten, water, cheddar cheese, grated

yeast (2 package of ), white sugar, milk, scalded and cooled to warm, water , lukewarm, crisco shortening, white sugar, eggs, raisins, cinnamon, salt, white flour , maybe a bit more if needed, egg yolk, water

yeast, sugar, water, sugar, salt, water, oil, vinegar, flour (white , whole wheat or a mix of each), wheat germ (optional)

yeast, sugar, water (approx. 105 degrees ), milk, butter, sugar, salt, flour, eggs, beaten, brown sugar, butter, karo syrup, brown sugar, cinnamon

yeast, water, sugar, oil, sugar, salt, boiling water, eggs, well beaten, flour

yeast, water (105-115 degrees f), shortening, sugar, salt, egg, beaten, mashed potatoes (warm ), flour (may need more), butter, melted, cinnamon, maple syrup, cold water, walnuts, coarsely chopped

yeast, sugar, butter, milk, orange juice, eggs, beaten, salt, orange rind, grated, sugar, bread flour

yeast, warm water, sugar, melted lard, sugar, egg, salt, warm water, flour

yeast, warm water, sugar, scalded milk, egg whites, beaten, butter, salt, egg yolks, sugar, lemon flavor instant pudding and pie filling, prepared

yeast, water, liquid lecithin, oil, molasses, honey, salt, potato flakes, white whole wheat flour, approximately, vital gluten, oil, sucanat or 1 cup sugar, cinnamon

yeast (2 packages), warm water, sugar, flour, lard or 1/2 cup butter, sugar, salt, milk, warm

create a bakery-style filling, use the instant (or cook and serve ) pudding mix and substitute heavy cream for half of the milk requirements in the recipe., after mixing , place the pudding in a bowl and cover with plastic wrap but place the plastic wrap directly on the pudding to avoid a film from forming., after the pudding cools , you can use it to fill your cake. this technique will create a thick, heavy pudding and your guests will never know that the filling was not homemade

sliced unblanched almonds, sugar, divided, ground cinnamon, egg yolks, vanilla extract, almond extract, glaze, eggs, amaretto liqueur, sliced unblanched toasted almonds, broken into small pieces, sugar

sugar, salt, egg (just the white for white frosting ), if making chocolate icing add 1/3 cup. of cocoa, water, granulated or confectioner s sugar, butter (if making choco. icing add 2 more tbsp.), vanilla

yeast, sugar, warm water, salt, lard or 3 tbsp oil, castor superfine sugar, warm water, flour , slight warmed, flour , for dusting

buns, milk, egg, beaten, butter, sugar, salt, flour, yeast, butter, cinnamon, brown sugar, sauce (optional), butter, brown sugar, milk

remember-you are working with yeast....and it s alive-so don tsp kill it before it has a chance to do it s job. use baby bottle warm water-not hot. make the sponge starter at least 2 (or as many as 16) hours before you plan to make the bread., stir the above ingredients together to make a thickish pudding-like mixture. cover loosely with plastic wrap and let it sit on your kitchen counter for at least 2 hours (or as many as 16-the longer you let it sit-the more flavor will be enhanced)., all of the sponge starter, warm (not hot) water, sugar (for browning crust-not flavor), salt (i use kosher ), active dry yeast, bread flour, if you prefer, you can use instant yeast-use 1/2 tsp in starter , and 1/2 tsp in dough)