Best Quick Buns Recipes

EASY QUICK BUNS

Steps:

• Mix 2 C flour& yeast in a large bowl.
• In a separate bowl, heat milk, water, oil, sugar& salt to lukewarm in microwave.
• Add all at once to flour mixture and beat till smooth. (Approx 2 mins in a Kitchenaid stand mixer).
• Mix in enough flour to make a soft dough (2 - 2 1/2 Cups).
• Mix well until dough is soft and slightly sticky, then turn out onto floured surface and let rest under a large greased bowl for about 15 minutes.
• Shape dough into 12-15 small balls and place on greased baking sheet to rise until doubled in size. (approx 45 Mins).
• Bake in preheated 400 degree oven 12-15 minutes.

SUPER QUICK WHOLE WHEAT BUNS

Steps:

• Combine water, yeast, oil and sugar or honey; let rest for 15 minutes.
• Add salt, egg, and flour to yeast mixture and mix well.
• Roll out 3/4 inch thick and cut into 10-12 rounds.
• Place rolls on cookie sheet sprayed with nonstick cooking spray.
• Bake at 400-425 for 8-10 minutes or until lightly browned. Be careful not to overbake or they will be too dry. Every oven is different.

QUICK STICKY BUNS

Steps:

• Cut each biscuit in half and form each piece into a ball.
• Combine sugar, cinnamon and pecans in small bowl. Dip each biscuit half into margarine, then into sugar mixture. Place in greased 8-inch cake pan. Mix remaining margarine and sugar and spoon over biscuits balls. Drizzle corn syrup over all .
• Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Serve warm.

QUICK AND EASY CINNAMON BUNS

Steps:

• Melt the butter in a small pan or in a bowl in the microwave.
• Lightly grease a large baking tray with the extra butter.
• To make the glaze, mix 3 tablespoons of the melted butter in a bowl with the icing sugar and vanilla paste. Add the boiling water and 2 tablespoons of the buttermilk and stir to combine. Cover and chill.
• To make the cinnamon filling, mix 3 tablespoons of the melted butter with the cinnamon, mixed spice and both types of sugar. Add a pinch of salt, then stir the mixture together until it resembles wet sand. Set aside.
• Preheat the oven to 400°F.
• To make the dough, combine the flour, baking powder and bicarbonate of soda in a mixing bowl and add a generous pinch of salt. Make a well in the middle of the mixture and pour in the remaining melted butter and the rest of the buttermilk. Stir with a rubber spatula until fully combined. The dough might seem dry, but keep stirring until the dry ingredients absorb the wet - the dough will be shaggy, not smooth, at this point.
• Tip the dough out onto a lightly floured work surface and knead for 3-4 minutes. When ready, the dough will look smooth and have a slight shine, and you will feel it is more elastic. Flour the work surface again and pat the dough out to a rough 20 x 30 cm (8 x 12 in) rectangle. Sprinkle the filling in an even layer over the dough, leaving a rough 1 cm (½ in) border. Press the filling into the dough. Roll up the dough lengthways up as tightly as you can, to form a long sausage shape. Cut into 12 equal pieces.
• Transfer the buns to the prepared tray, cut-side up, leaving about 2 cm (¾ in) between each. Bake for 20 minutes or until puffed up, golden and sticky. Cool for 30 minutes, then remove the glaze from the refrigerator and spread over the buns. Serve immediately or let the glaze set.
• Make ahead
• Make the glaze first and leave it to stand in the refrigerator. As the glaze cools, the butter begins to set and thicken, so it resembles a cream-cheese frosting. Make the buns a day ahead and reheat in the oven without the glaze.
• The shortcut
• No yeast translates to 1 ½ hours of your life back. You're welcome. Pat the dough out; don't bother dirtying your rolling pin.

QUICK CHELSEA BUNS

Steps:

• Preheat oven to Gas5/380F degrees.
• Grease and flour a baking sheet.
• Sieve together the flour and salt.
• Add fat, rub in until the mixture resembles fine breadcrumbs.
• Add sugar.
• Make a well in the centre and add milk gradually until you have a light soft dough.
• Roll out into an oblong 1/4 inch thickness.
• Brush with melted margarine.
• Sprinkle with the mixed fruit, sugar and spice.
• Roll up so that you have a long roll.
• Cut off 14 even sized rolls.
• Place cut side down on the greased baking sheet.
• Bake for 20 minutes.

QUICK BEEF BUNS

Steps:

• Cook beef, pepper & onion in skillet over med. heat until brown. Remove from heat and stir in bread crumbs, barbecue sauce and salt. Set aside.
• Preheat oven to 375º. Separate crescent roll dough in 4 rectangles on lightly floured board. Roll dough in 8x4 rectangle-cut crosswise in half. Place 2 tbsp of meat mixture on each half. Top with some mozzarella. Pull corners of dough toward the center and twist. Pinch to seal. Place buns on greased cookie sheet. Repeat with rest. Makes 8 buns.
• In small cup, beat egg yolk and 1 tsp water with fork until blended. Brush top of buns.
• Bake 10-15 minutes or until golden.

QUICK & EASY HAMBURGER BUNS

Steps:

• 1. In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and optional herbs and mix with whisk. Add enough flour (3 cups) to make a soft dough and stir together with a rubber spatula.
• 2. turn onto a floured surface; knead until smooth and elastic, about 3 to 5 minutes. Do not let rise. Divide into 12 pieces and shape each into a ball. Place 3 inches apart on a couple of greased baking sheets.
• 3. cover and let rest for about 20 minutes. Bake on center rack in oven at 420 degrees Fahrenheit for 8 to 12 minutes or until golden brown. Remove from pans to wire racks to cool.

QUICK CHOCOLATE CHIP STICKY BUNS

Steps:

• Preheat oven to 350°F Place butter in 9-inch round cake pan; place pan in oven while preheating to melt butter.
• Meanwhile, unroll dough on cutting board. Combine sugar and cinnamon in small bowl; sprinkle over dough. Sprinkle with chocolate chips. Starting with short side, roll up dough jelly-roll style. Cut into 8 slices with serrated knife.
• Remove pan from oven. Stir pecans and maple syrup into melted butter. Arrange slices cut side down in pan, pressing gently into nut mixture.
• Bake 20 minutes or until golden brown. Immediately invert pan onto serving plate, scraping any nuts and butter mixture onto buns. Serve warm.

QUICK STICKY BUNS

Steps:

• Preheat oven to 375°F. Butter 9-inch-diameter cake pan. Melt 2 1/2 tablespoons butter in small saucepan over low heat. Whisk in 1/4 cup sugar, corn syrup and lemon juice. Increase heat to medium and whisk until sugar melts and syrup boils. Pour syrup evenly over bottom of prepared pan. Sprinkle with walnuts.
• Unroll dough on floured surface; press perforations together. Roll out dough to 8 x 12-inch rectangle. Sprinkle with 1/4 cup sugar and cinnamon. Starting at 1 short side, roll up dough jelly roll style. Cut crosswise into eight 1-inch-thick rounds. Arrange rounds in syrup in pan.
• Bake buns until golden brown, about 20 minutes. Cool in pan 1 minute. Place plate over pan. Invert buns onto plate. Remove pan. Spoon any syrup in pan onto buns and serve.

QUICK ORANGE BUNS

Steps:

• Whisk together dry ingredients Cut in butter until fine and crumbly Beat eggs with orange juice and drizzle over flour, tossing with fork until moistened. Turn onto floured surface and knead for 30 seconds. Roll or pat out into 8 in square. Spread with butter. Combine sugar and rind and sprinkle over butter. Roll up jellyroll style and slice into 8 slices Place in greased tube pan and bake @ 425F for 35 minutes

QUICK CINNAMON BUNS WITH BUTTERMILK ICING

Steps:

• Adjust oven rack to upper-middle position and heat to 425 degrees.
• Pour 1 tablespoon melted butter in 9-inch nonstick cake pan; brush to coat pan.
• Spray wire rack with nonstick cooking spray; set aside.
• To make cinnamon-sugar filling:
• Combine sugars, spices, and salt in small bowl.
• Add 1 tablespoon melted butter and stir with fork or fingers until mixture resembles wet sand; set filling mixture aside.
• To make biscuit dough:
• Whisk flour, sugar, baking powder, baking soda, and salt in large bowl.
• Whisk buttermilk and 2 tablespoons melted butter in measuring cup or small bowl.
• Add liquid to dry ingredients and stir with wooden spoon until liquid is absorbed (dough will look very shaggy), about 30 seconds. Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy.
• Pat dough with hands into 12 by 9-inch rectangle. Brush dough with 2 tablespoons melted butter. Sprinkle evenly with filling, leaving 1/2-inch border of plain dough around edges. Press filling firmly into dough. Starting at long side, roll dough, pressing lightly, to form a tight log. Pinch seam to seal. Roll log seam-side down and cut evenly into eight pieces. With hand, slightly flatten each piece of dough to seal open edges and keep filling in place.
• Arrange buns in buttered cake pan.
• Brush with 2 tablespoons remaining melted butter.
• Bake until edges are golden brown, 23 to 25 minutes.
• Use metal spatula to loosen buns from pan; without separating, slide buns out of pan onto greased cooling rack.
• Cool about 5 minutes before icing.
• To make icing and finish buns:
• While buns are cooling, line rimmed baking sheet with wax paper(for easy cleanup); set rack with buns over baking sheet.
• Whisk cream cheese and buttermilk in large nonreactive bowl until thick and smooth (mixture will look like cottage cheese at first).
• Sift confectioners' sugar over cream cheese mixture.
• Whisk until smooth glaze forms, about 30 seconds.
• Spoon glaze evenly over buns and serve immediately.

QUICK STICKY BUNS

Steps:

• Heat oven to 375 drgrees.
• Drop a piece of butter in the bottom of each of 10 compartments of a muffin tin. Arrange the banana slices on top. Sprinkle the pecans and brown sugar over the bananas. Top each compartment with a biscuit.
• Bake until golden, about 8-10 minutes. Remove from oven.
• Place a baking sheet on top of the buns in the muffin tin while they are atill hot.
• Carefully flip the tin over, tapping the bottom to release the buns.
• Transfer to a platter, serve warm.

QUICK DINNER BUNS

Steps:

• Preheat oven to 400°F Grease a 12-cup muffin pan.
• In a mixing bowl, stir together the flour, baking powder and salt. Add the milk and mayonnaise. Stir with a fork until everything is blended and mixture is smooth.
• Spoon into well-greased (or paper-lined) muffin pan, filling the cups about 2/3 full.
• Bake for 20-25 minutes, until the tops are lightly browned.
• Remove from pan, let cool and serve slightly warm.

" QUICK BUNS"

Steps:

• Grease or parchment paper 1 or 2 cookie sheets, depending on the size.
• Dissolve sugar in warm water. Sprinkle yeast over liquid.
• Combine milk, salt, and butter in saucepan and heat until warm.
• Add yeast and flour. Work and knead dough for about 10 minutes.
• Cover and let rise in warm place for about 30 minutes.
• Turn on floured surface and pat to 3/4" thickness.
• Cut with round (or any shape that takes your fancy) cookie cutter and place on prepared sheets.
• Let rise in warm place for about 45 minutes or until double in size.
• I usually put some flour in a hand sieve and sprinkle the tops before baking.
• Bake at 375 degrees for 15-20 minutes.