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Entries tagged with 'buns'

Wake and Bake: No-Knead Whole Wheat Buns with Honey Butter

Sweets Carrie Vasios Mullins Post a comment

These easy whole wheat rolls are soft on the inside with a lightly crisp crust. Pair them with honey butter and sprinkling of fleur de sel for a real breakfast treat. More

TGI Fry-Day: Tempura Shrimp Bun at Oiistar

Chicago Nick Kindelsperger Post a comment

When Oiistar first opened, I assumed the Wicker Park shop was focused solely on ramen. That was fine with me, especially since all the noodles were being made by hand. But a recent visit revealed that the first section of the menu is devoted entirely to buns. More

Burger City Guides: Nadia G.'s Favorite Burgers in Montreal

A Hamburger Today Erin Jackson 9 comments

Nadia G. may be best known for cracking wise and cooking up a storm in a candy-colored kitchen, but the host and creator of Nadia G's Bitchin' Kitchen (now in its third season on the Cooking Channel) is also a big burger fan. We asked for her top five picks in her hometown of Montreal. More

American Classics: Persian Buns

Sweets Alexandra Penfold 5 comments

There are few childhood treats that were as special to me as Persian Buns, a deep-fried, chocolate frosted cinnamon bun, that I've only ever encountered in a small bakery in Camden, Maine. Alas, the Camden Home bakery has long since shut its doors and it's been years since I've had one of these addictive treats, but I think I've cracked the code on how to make them at home. More

Sunday Brunch: Sausage, Cheddar, and Rosemary Buns

Sunday Brunch Sydney Oland Post a comment

A spiral of bread, cheese and sausage—these buns take the shape of the classic sweet cinnamon bun and fill it with savory ingredients to make a portable, easy to eat brunch item that is perfect for a potluck. More

Sausage, Cheddar and Rosemary Buns

Serious Eats Sydney Oland Post a comment

A spiral of bread, cheese and sausage—these buns take the shape of the classic sweet cinnamon bun and fill it with savory ingredients to make a portable, easy to eat brunch item that is perfect for a potluck. More

Pearl Sugar Brioche Buns

Serious Eats Carrie Vasios Mullins Post a comment

Classic brioche gets a little something extra with the addition of a layer of crunchy, sweet pearl sugar. More

Overnight Buns

Serious Eats dbcurrie 16 comments

These were baked on a half-sheet pan, so they snuggled together during rising and baking. If you prefer buns that remain separate instead of the pull-apart kind, you'll need two baking sheets. More

Bread Baking: Hamburger or Sandwich Buns

dbcurrie Post a comment

While these look like burger buns, they're actually just white and rye buns you could use for any summer sandwich. Tomato and mayonnaise would even make it look more like a burger. More

Hamburger or Sandwich Buns

Serious Eats dbcurrie 2 comments

Soft white and rye buns for hamburgers, sandwiches, or dinner rolls. More

Bread Baking: Everything Buns

dbcurrie 12 comments

These buns are similar to Everything bagels, but not as chewy. I wanted to mimic some of the flavors of Everything bagels, but just some, not quite all. I limited the seeds to sesame and poppy on top, and anise in the dough. Dried toasted onions go into the dough. These buns are definitely on the savory end of the bread continuum. More

Everything Buns

Serious Eats dbcurrie 3 comments

Everything buns aren't chewy like their bagel cousins. I wanted to mimic some of the flavors of Everything bagels, but just some, not quite all. I limited the seeds to sesame and poppy on top, and anise in the dough. Dried toasted onions go into the dough. These buns are definitely on the savory end of the bread continuum. More

The Bread Bible's Sesame Burger Buns

dbcurrie Post a comment

I love homemade hamburger buns, and they're great for more than just burgers. Just about any sandwich filling will be happy nestled inside this burger bun; they're particularly good for wet or sloppy fillings. More

The Bread Bible's Sesame Burger Buns

Serious Eats dbcurrie 6 comments

[Photograph: Donna Currie] I love homemade hamburger buns, and they're great for more than just burgers. Just about any sandwich filling will be happy nestled inside this burger bun; they're particularly good for wet or sloppy fillings, or for sandwiches... More

Smoked Rye Buns

Serious Eats dbcurrie Post a comment

[Photograph: Donna Currie] These would be great for any type of barbecue sandwich, with the added smokiness enhancing the sandwich in a way that a plain bun just couldn't do. Also great for a non-smoked sandwich where smoke would be... More

Andrea Nguyen's Spicy-Sweet Fried Tofu Buns

Caroline Russock 1 comment

If you're not familiar with Eddie Huang's Spicy-Sweet Fried Tofu Buns from BaoHaus, it's sort of like the Taiwanese Hamburger (AKA gua bao). Huang serves seven varieties of bao at BaoHaus, and Andrea Nguyen, author of Asian Tofu is partial to the Uncle Jesse. The soft bun is filled with fried tofu, crushed peanuts, cilantro, and a more sweet than spicy chile sauce. More

Andrea Nguyen's Spicy-Sweet Fried Tofu Buns

Serious Eats Caroline Russock Post a comment

Andrea Nguyen, author of Asian Tofu is partial to the Uncle Jesse, a soft bun filled with fried tofu, crushed peanuts, cilantro, and a more sweet than spicy chile sauce. More

Pork Belly Buns with Spicy Mayo, Scallions, and Pickled Bean Sprouts

Serious Eats J. Kenji López-Alt 5 comments

These buns combine spicy mayo, scallions, and pickled bean sprouts. They'd also be great with some hoisin sauce and sliced scallions or sweet Japanese mayo and shredded lettuce. More

Cheese Buns

Serious Eats Sydney Oland 1 comment

These may bear more resemblance to a biscuit, but straight out of the oven, these quick-to-assemble buns are soft and dotted with melted cheese: a perfect addition to a pot of coffee and a crisp newspaper. More

The Fundamental Techniques of Classic Bread Baking's Pain au Lait

Serious Eats dbcurrie 5 comments

It's hard to resist a bun recipe with honey, milk, and butter. These pain au lait buns from The Fundamental Techniques of Classic Bread Baking aren't as rich as brioche since there are no eggs, but there's enough butter and milk to add buttery flavor and a slight yellow color. The honey is subtle. More

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