Hot Cross Buns — an Easter tradition!

 Traditionally eaten on Easter or on Good Friday, these soft and light,  slightly sweet rolls and filled with raisins and spices. Recipe instructions include rubbing or cutting the butter into the flour before adding the wet ingredients—a step not usually employed in typical yeast bread recipe + the cross is created by a flour paste versus frosting. Rolls do  freeze well. This recipe was inspired by one at lovefoodies.com   

Hot Cross Buns    Yield: 24 rolls 

Rolls

1 1/4 cup warm milk (105-115° F)
1/4 cup granulated sugar 
1 tablespoon + 1 teaspoon instant yeast
3 3/4 cups all-purpose flour

2 tablespoons vital wheat gluten, optional (adds volume to the rolls)
1 teaspoon salt
1 1/2 teaspoon ground cinnamon 
1/4 teaspoon ground nutmeg 
1/8 teaspoon ground cloves 
1/2 stick (1/4 cup) cold butter, cut into chunks
1/2 to 3/4 cup raisins (soak raisins in a little water is not plump) 
2 eggs

 

Glaze/Topping

1/4 cup all-purpose flour
1/4 cup water
2 tablespoons apricot jam (warmed)

1.  Place warm milk, sugar and yeast in a bowl. Stir until the sugar is dissolved. Set aside until it's frothy. 
   
2. Mix flour, salt and spices in a large bowl; then rub the butter in the flour mixture with fingers until it's crumbly. 
   
3. Make a well in the middle of the mixture then stir in the eggs and yeast mixture. 
   
4. Add the raisins and stir to mix thedough. 
   
5. Knead dough for about 5 minutes until it is smooth and elastic. 
   
6. Put dough in an oiled large bowl and cover with plastic wrap or a towel. Set aside in a warm place for about 45 minutes or until doubled in size. 
   
7. When doubled in size, remove cover and punch down the dough. 
8. Punch down dough and into 24 pieces; roll each into a smooth ball.  (use a greased 8" x 12" tray) or 24 rolls ( use a greased 10" x 16 " tray).
   
   
   

   
9. Set aside for another 15 to 20 minutes while rolls rise. Then, preheat oven to 400 F.
10. When rolls have risen, use the 1/4 cup flour and 1/4 cup water (listed under topping in ingredient list) to make a smooth paste and pipe lines across all the rolls to make the crosses.
    
    
    
    
11. Bake for 10 minutes then reduce the temperature to 350 F and bake a further 15 minutes or until rolls register an internal temperature of 190°F on an instant read thermometer.
12. Remove from oven and while it's still warm, brush rolls with warm apricot jam.
    

Recipe without photos . . .

Hot Cross Buns    Yield: 24 rolls 

Rolls

1 1/4 cup warm milk (105-115° F)
1/4 cup granulated sugar 
1 tablespoon + 1 teaspoon instant yeast
3 3/4 cups all-purpose flour

2 tablespoons vital wheat gluten, optional (adds volume to the rolls)
1 teaspoon salt
1 1/2 teaspoon ground cinnamon 
1/4 teaspoon ground nutmeg 
1/8 teaspoon ground cloves 
1/2 stick (1/4 cup) cold butter, cut into chunks
1/2 to 3/4 cup raisins (soak raisins in a little water is not plump) 
2 eggs

 

Glaze/Topping

1/4 cup all-purpose flour
1/4 cup water
2 tablespoons apricot jam (warmed) 

1. Place warm milk, sugar and yeast in a bowl. Stir until the sugar is dissolved. Set aside until it's frothy. 
2. Mix flour, salt and spices in a large bowl; then rub the butter in the flour mixture with fingers until it's crumbly. 
3. Make a well in the middle of the mixture then stir in the eggs and yeast mixture. 
4. Add the raisins and stir to mix thedough. 
5. Knead dough for about 5 minutes until it is smooth and elastic. 
6. Put dough in an oiled large bowl and cover with plastic wrap or a towel. Set aside in a warm place for about 45 minutes or until doubled in size. 
7. When doubled in size, remove cover and punch down the dough. 
8. Punch down dough and into 24 pieces; roll each into a smooth ball.  (use a greased 8" x 12" tray) or 24 rolls ( use a greased 10" x 16 " tray).
9. Set aside for another 15 to 20 minutes while rolls rise. Then, preheat oven to 400 F.
10. When rolls have risen, use the 1/4 cup flour and 1/4 cup water (listed under topping in ingredient list) to make a smooth paste and pipe lines across all the rolls to make the crosses
11. Bake for 10 minutes then reduce the temperature to 350 F and bake a further 15 minutes or until rolls register an internal temperature of 190°F on an instant read thermometer.
12. Remove from oven and while it's still warm, brush rolls with warm apricot jam.

40-Minute Hot Dog Buns

Buns are ready! Bring on the brats! I was so thrilled with the 40-Minute Hamburger Buns I made last week, that I shaped the exact same dough into hot dog/brat buns this week. I perused several sites and checked out shaping techniques and then just kind of winged it. Buns can be spaced on baking sheets or placed close together so they have soft side—New England style. 

Dough recipe were originally published by Taste of Home and was provided by Jessie McKenney, Twodot, Montana

40-Minute Hot Dog Buns    Makes 11 buns

2 tablespoons active dry yeast

1 cup plus 2 tablespoons warm water (110° to 115°)

1/3 cup vegetable oil, such as canola

1/4 cup granulated sugar

1 large egg

1 teaspoon salt

3 to 3-1/2 cups all-purpose flour (could use 1 cup or more of whole wheat in place of some of the AP flour) + more if dough is sticky; just enough so the dough is soft

Note: Add about 2 tablespoons vital wheat gluten if you have it on hand—it helps improve the texture and elasticity of the bread. Add it along with the flour.)

Optional: Egg wash (1 egg mixed with a teaspoon of water) + sesame seeds 

1. Preheat oven to 425° F. 
2. In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. 
   
3. Add the egg, salt and enough flour to form a soft dough (about 3 cups at this point).
   
4. Turn onto a floured surface; knead until smooth and elastic (or continue kneading in mixer with a dough hook attachment) about 3 to 5 minutes. Add more flour as needed so dough is not sticky but avoid too much as finished dough should be soft.
   
5. Do not let rise. Divide into 11 pieces; shape each into a ball (mine each weighed about 2 1/2 ozs.). Then roll out each portion into a flattened piece of dough, about 5" long & 4" wide. Then rightly roll up the dough to form a cylinder. Pinch edges to seal and tuck under end if desired (I did not tuck under ends). 
   
   
   
   
6. Place side by sided in greased or sprayed baking pans (one of mine was 5x9"; the other was 6x10") OR place on a larger cookie sheets separating them so they will not touch as they bake. Optional: Brush rolls with egg wash and sprinkle with sesame seeds.
   
7. Cover with plastic wrap that has been sprayed with pan released to prevent sticking.and let rest for 10 minutes.
8. Bake until golden brown, 8 to 12 minutes. 
   
9. Remove from pans to wire racks to cool.
   
   
   
   Recipe without photos . . .

   40-Minute Hot Dog Buns    Makes 11 buns

   2 tablespoons active dry yeast

   1 cup plus 2 tablespoons warm water (110° to 115°)

   1/3 cup vegetable oil, such as canola

   1/4 cup granulated sugar

   1 large egg

   1 teaspoon salt

   3 to 3-1/2 cups all-purpose flour (could use 1 cup or more of whole wheat in place of some of the AP flour) + more if dough is sticky; just enough so the dough is soft

   Note: Add about 2 tablespoons vital wheat gluten if you have it on hand—it helps improve the texture and elasticity of the bread. Add it along with the flour.)

   Optional: Egg wash (1 egg mixed with a teaspoon of water) + sesame seeds 

   1. Preheat oven to 425° F. 
   2. In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. 
   3. Add the egg, salt and enough flour to form a soft dough (about 3 cups at this point).
   4. Turn onto a floured surface; knead until smooth and elastic, about 3 to 5 minutes. Add more flour as needed so dough is not sticky but avoid too much as finished dough should be soft.
   5. Do not let rise. Divide into 11 pieces; shape each into a ball (mine each weighed about 2 1/2 ozs.). Then roll out each portion into a flattened piece of dough, about 5" long & 4" wide. Then rightly roll up the dough to form a cylinder. Pinch edges to seal and tuck under end if desired (I did not tuck under ends). 
   6. Place side by sided in greased or sprayed baking pans (one of mine was 5x9"; the other was 6x10") OR place on a larger cookie sheets separating them so they will not touch as they bake. Optional: Brush rolls with egg wash and sprinkle with sesame seeds.
   7. Cover with plastic wrap that has been sprayed with pan released to prevent sticking.and let rest for 10 minutes.
   8. Bake until golden brown, 8 to 12 minutes. 
   9. Remove from pans to wire racks to cool.

40-Minute Hamburger Buns - fresh, fluffy, flavorful

During the pandemic I’ve been baking bread. I’ve also joined the Red Star Yeast Bakers group on Facebook and enjoy the non-stop bread postings—the latest creations of people across the nation. Quite a few people have been raving about these quick-to-make  hamburger buns. So with a batch of Simple Sloppy Joes in the slow cooker, I gave them a try. 

The Confession: I couldn't really imagine that the buns could be done start to finish in just 40 minutes. And, then I wondered—would they really be good quality in such a short time? 

The Results: We concur with the rave reviews on FB. From start to finish, it took just 40 minutes and that included baking. The buns were fresh, fluffy and flavorful

What's next? I plan to shape them into hot dog buns for grilled brats. 

Recipe were originally published by Taste of Home and was provided by Jessie McKenney, Twodot, Montana

Buns loaded with Simple Sloppy Joes .

40-Minute Hamburger Buns    Makes 12 buns

2 tablespoons active dry yeast

1 cup plus 2 tablespoons warm water (110° to 115°)

1/3 cup vegetable oil, such as canola

1/4 cup granulated sugar

1 large egg

1 teaspoon salt

3 to 3-1/2 cups all-purpose flour (could use 1 cup or more of whole wheat in place of some of the AP flour) + more if dough is sticky; just enough so the dough is soft

Note: Add about 2 tablespoons vital wheat gluten if you have it on hand—it helps improve the texture and elasticity of the bread. Add it along with the flour.) (Recommended AP flour: Pride of the Prairie flour from Farmer Direct Foods, New Cambria, KS)  

Optional: Egg wash (1 egg mixed with a teaspoon of water) + sesame seeds 

1. Preheat oven to 425° F. 
2. In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. 
   
3. Add the egg, salt and enough flour to form a soft dough (about 3 cups at this point). 
   
4. Turn onto a floured surface; knead until smooth and elastic (or continue kneading in mixer with a dough hook attachment, about 3 to 5 minutes. Add more flour as needed so dough is not sticky but avoid too much as finished dough should be soft. \
   
5. Do not let rise. Divide into 12 pieces; shape each into a ball. 
   
6. Place 3” apart on greased or sprayed baking sheets and flatten slightly to prevent an overly puffed bun. Optional: Brush rolls with egg wash and sprinkle with sesame seeds.  
   
7. Cover with plastic wrap that has been sprayed with pan released to prevent sticking.and let rest for 10 minutes.
8. Bake until golden brown, 8 to 12 minutes. 
9. Remove from pans to wire racks to cool.
   

Recipe without photos . . .

40-Minute Hamburger Buns    Makes 12 buns

2 tablespoons active dry yeast

1 cup plus 2 tablespoons warm water (110° to 115°)

1/3 cup vegetable oil, such as canola

1/4 cup granulated sugar

1 large egg

1 teaspoon salt

3 to 3-1/2 cups all-purpose flour (could use 1 cup or more of whole wheat in place of some of the AP flour) + more if dough is sticky; just enough so the dough is soft

Note: Add about 2 tablespoons vital wheat gluten if you have it on hand—it helps improve the texture and elasticity of the bread. Add it along with the flour.) (Recommended AP flour: Pride of the Prairie flour from Farmer Direct Foods, New Cambria, KS)  

Optional: Egg wash (1 egg mixed with a teaspoon of water) + sesame seeds 

1. Preheat oven to 425° F. 
2. In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. 
3. Add the egg, salt and enough flour to form a soft dough (about 3 cups at this point). 
4. Turn onto a floured surface; knead until smooth and elastic (or continue kneading in mixer with a dough hook attachment, about 3 to 5 minutes. Add more flour as needed so dough is not sticky but avoid too much as finished dough should be soft. 
5. Do not let rise. Divide into 12 pieces; shape each into a ball. 
6. Place 3” apart on greased or sprayed baking sheets and flatten slightly to prevent an overly puffed bun. Optional: Brush rolls with egg wash and sprinkle with sesame seeds.  
7. Cover with plastic wrap that has been sprayed with pan released to prevent sticking.and let rest for 10 minutes.
8. Bake until golden brown, 8 to 12 minutes. 
9. Remove from pans to wire racks to cool.