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Entries tagged with 'buns'

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

Hamburger or Sandwich Buns

Serious Eats dbcurrie 2 comments

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

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

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

Cook the Book: Kolaches

Serious Eats Caroline Russock 13 comments

Kolaches, those sweet little stuffed pastries of Czech origin are one of those regionally unique treats that's not too easy to find outside of a certain area of Texas. To satisfy her craving for these little yeasted buns, Lisa Fain, author of The Homesick Texan Cookbook, took it upon herself to recreate them in her tiny New York. She equates the challenge to tackling bagel-baking in Texas—ambitious with a touch of foolhardiness. More

Bread Baking: Light Rye Burger Buns

Serious Eats dbcurrie 12 comments

Years ago, we used to go to a restaurant that was famous for its burgers. The buns had just a touch of rye in them. Not a lot—most people couldn't even figure out what was different about them. Just that they were different. But of course, bread geek that I was, I knew the secret. More

Bread Baking: Sweet Potato Buns

Serious Eats dbcurrie 6 comments

They aren't as orange or as sweet-potato-y as other bread I've made with this same flour, but it still adds a subtle flavor and a pretty color without hitting you over the head that they're different. The flavor is, for lack of a better term, buttery. More

Skillingsboller, Norwegian Cinnamon Buns

Serious Eats Robyn Lee 7 comments

[Photograph: Robyn Lee] Note: It's best to make the rolls the night before and allow them to rise in the refrigerator overnight. You can bake them anywhere between 10 and 24 hours after shaping and refrigerating them. Pearl sugar isn't... More

Bread Baking: Sweet Buns

Serious Eats dbcurrie 3 comments

Fine-grained and soft-crumbed, these are a tad buttery with hints of vanilla and almond. The topping is sweet, but there's not too much of it—just a few crumbly nibbles on each bun. They're perfect with a little butter, but also really nice alone as a to-go snack while running out the door. More

Cook the Book: Chinese Roast Chicken Buns with Scallions and Spicy Hoisin Sauce

Serious Eats Caroline Russock 14 comments

David Chang of New York's Momofuku has proved that pretty much anything is delicious when served inside a steamed bun with sliced cucumbers, hoisin, and Sriracha. At Momofuku, the buns are stuffed with pork belly (the classic), shrimp, or shiitake mushrooms. These Chinese Roast Chicken Buns with Scallions and Spicy Hoisin Sauce from Mindy Fox's A Bird in the Oven and Then Some are obviously inspired by the Momofuku buns, but are filled with slices of smokey Tea-Brined Roast Chicken. More

Pão de Queijo (Brazilian Cheese Bread)

Serious Eats Carrie Vasios Mullins 16 comments

Check out other recipes from our cocktail party menu for Carnival.... More

Bread Baking: Indiana Cheese Buns

Serious Eats dbcurrie 12 comments

These buns are meant to be a hot sandwich, and are parbaked until the dough is fully baked but not browned. Then they're cooled and stored so you can heat-and-eat later. I've only tried reheating these in a regular oven, but they'd probably be just fine in a toaster oven, too. Bake until they're brown and the inside should be warm and gooey at the same time. More

Bread Baking: Chicago-Style Hot Dog Buns

Serious Eats dbcurrie 15 comments

When I moved away from Chicago, I thought that the lack of poppy seed hot dog buns in my new hometown was something I could remedy by looking harder when shopping. It took awhile for me to figure out that poppy seed buns aren't popular outside Chicago. Everywhere I asked about them, I got quizzical looks, but no buns. Some hot dog vendors elsewhere sell Chicago-style dogs with poppy seed buns, but grocery stores don't sell them at all. Ever. Of course, my answer is to make my own. More

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