Best. Buns. Ever.

We’re in a golden era of burgers. The term “burger” has never been so prone to acquiring new meanings, and the ingredients list is just as enticing: Beyond beef, there’s mayonnaise (or not), ketchup, pickles or relish…

“Best. Buns. Ever.” is a blog that discusses the best buns in the world. The blog has over 20,000 followers and provides reviews of various burger joints around the country. Read more in detail here: rolls.

  • Sofi is the author of this piece.
  • Time to prepare: 1 hour
  • Time to prepare: 20 minutes
  • 1 hour and 20 minutes total
  • 12 servings 1 time
  • Breakfast is a category of food.
  • Baked method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to prepare: 1 hour
  • Time to prepare: 20 minutes
  • 1 hour and 20 minutes total
  • 12 servings 1 time
  • Breakfast is a category of food.
  • Baked method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to prepare: 1 hour
  • Time to prepare: 20 minutes
  • 1 hour and 20 minutes total
  • 12 servings 1 time
  • Breakfast is a category of food.
  • Baked method
  • American cuisine

Ingredients

to make the dough

  • 3 big room-temperature eggs
  • 3/4 cup room temperature buttermilk
  • a quarter cup of granulated sugar
  • a quarter teaspoon of salt
  • 2 1/4 tablespoons yeast (instant)
  • 4 1/4 cups unbleached all-purpose flour, plus a little more to sprinkle the work surface
  • 6 tbsp unsalted butter, melted and chilled to room temperature

for the glazing of caramel

  • 6 tblsp butter (unsalted)
  • 5 1/4 oz. light brown sugar, packed 3/4 cup
  • 3 tablespoons light or dark corn syrup
  • a couple of teaspoons of heavy cream
  • a pinch of salt

To make the cinnamon sugar filling, combine the following ingredients in a mixing bowl.

  • 5 1/4 oz. light brown sugar, packed 3/4 cup
  • 2 tablespoons cinnamon powder
  • 1/4 teaspoon cloves, ground
  • a pinch of salt
  • 1 tablespoon melted unsalted butter

    for the pecan streusel:

  • 3 tblsp butter (unsalted)
  • 1 3/4 ounces (1/4 cup) light brown sugar, packed
  • 3 tablespoons light or dark corn syrup
  • a pinch of salt
  • 1 teaspoon extract de vanille
  • 3 ounces pecans, roasted in a pan over medium heat until fragrant and browned, approximately 3/4 cup pecans
  • 5 minutes in the microwave, then cool and finely chop

Instructions

  1. Whisk eggs in the bowl of a standing mixer to blend; add buttermilk and whisk to incorporate. Combine the sugar, salt, and yeast in a mixing bowl. Using a wooden spoon or rubber spatula, whisk in approximately 2 cups flour and butter until well moistened and blended. Add all of the remaining flour, except approximately 1/4 cup, and knead for 5 minutes on low speed with a dough hook. Check dough consistency (it should feel soft and moist but not wet and sticky; if necessary, add more flour); knead at low speed for another 5 minutes (dough should clear sides of bowl but stick to bottom). Turn dough out onto a lightly floured work area and knead for 1 minute by hand to achieve uniformity (dough should not stick to work surface during hand kneading; if it does stick, knead in additional flour 1 tablespoon at a time).
  2. Using nonstick cooking spray, lightly coat a big bowl or plastic container. Transfer dough to bowl, gently coat dough with cooking spray, then cover securely with plastic wrap and place in warm, draft-free area for 2 to 2 1/2 hours, or until doubled in volume.
  3. Meanwhile, in a small saucepan, add all glaze ingredients; cook, stirring periodically, over medium heat until butter is melted and mixture is fully blended. Pour the mixture into a nonstick metal 13-by-9-inch baking dish and spread it out evenly with a rubber spatula. Set aside the baking dish.
  4. To make the buns, put brown sugar, cinnamon, cloves, and salt in a small mixing basin and stir until fully blended, breaking up any sugar lumps with your fingers; leave aside. On a lightly floured work surface, turn out the dough. Form dough into a rough rectangle with the long side closest to you. Roll out the dough to a 16 by 12-inch rectangle with a light dusting of flour. Coat the top edge of the dough with 1 tablespoon melted butter, leaving a 1/2-inch border; brush the sides of the baking dish with the remaining butter on the brush. Fill dough with filling mixture, leaving a 3/4-inch border along the top edge; smooth filling into an even layer with hand, then gently press mixture into dough to adhere. Roll dough into a tight cylinder starting with the long edge closest to you. Pinch the seam to seal it, then roll the cylinder seam side down. Stretch gently to a cylinder with an even diameter and length of 18 inches; press ends in to achieve a uniform thickness. Slice the cylinder in half using a serrated knife and a gentle sawing motion, then slice each half in half again to get uniformly sized quarters. Each quarter should be cut into thirds equally, creating 12 buns (end pieces may be slightly smaller).
  5. Place buns cut side down in prepared baking dish; cover securely with plastic wrap and place in warm, draft-free area for 1 1/2 hour, or until puffy and squished against one other. Place the baking dish in the freezer and keep it there for up to a month.
  6. Preheat the oven to 350 degrees and place the oven rack in the middle position. Remove the buns from the freezer, peel off the plastic wrap, cover the dish in foil, and place it on a baking sheet. Bake the buns for 30 minutes, then remove the foil and bake for another 20 minutes or until golden brown and the middle of the dough registers about 180 degrees on an instant-read thermometer. Allow to cool for 10 minutes on a wire rack before inverting onto a rimmed baking sheet, big rectangular plate, or cutting board. Scrape any residual glaze from the baking dish onto the buns with a rubber spatula; set aside to cool while preparing the pecan topping. To make the icing: In a small saucepan, mix the butter, brown sugar, corn syrup, and salt and bring to a boil over medium heat, stirring to fully blend. Remove from heat and toss in vanilla and pecans until evenly covered. Spoon a heaping spoonful of nuts and topping over the middle of each sticky bun using a soupspoon. Continue to cool for 15 to 20 minutes, or until sticky buns are warm. Serve sticky buns by pulling apart or cutting them apart with a serrated knife.

easy, homemade, breakfast, brunch, buttery, fluffy, light Keywords: easy, homemade, breakfast, brunch, buttery, fluffy, light

Watch This Video-

The “homemade yeast rolls pioneer woman” is a recipe that has been around for a long time. The best part of the recipe is the dough, which can be made ahead and refrigerated or frozen.

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