Really Fun Buns

(from castro15’s recipe box)

Lemon-Cherry:
Filling: Spread with 5 tbsp. lemon curd. Sprinkle with 1 cup chopped dried tart cherries.
Topping: Drizzle with 1/4 cup confectioners’ sugar whisked with 1 tbsp. milk and 1/4 tsp lemon zest. Rub 2 tbsp. sugar with 1 tsp lemon zest; sprinkle on the buns.
Orange and Bacon:
Filling: Spread with 2/3 cup orange marmalade. Sprinkle with 1 lb. chopped cooked bacon.
Topping: Drizzle with 1/4 cup confectioners’ sugar whisked with 1 tbsp. pure maple syrup.

Stromboli:
Filling: Mix 2 tbsp. olive tapenade and 2 tbsp. olive oil; spread on the dough. Sprinkle with 1 1/4 cups shredded mozzarella and 1/2 cup chopped hot soppressata.
Topping: In a small saucepan over medium heat, cook 1 sliced garlic clove in 1/4 cup olive oil until browned, about 2 minutes. Drizzle the buns with the garlic oil.

Herb Garden:
Filling: In a food processor, blend 5 tbsp. olive oil with 3 tbsp. chopped fresh parsley; 2 tbsp. each chopped fresh chives, sage, and thyme; and 1 tbsp. chopped fresh rosemary. Season the filling with 2 tsp salt; spread on the dough.
Topping: Sprinkle with flaky sea salt.

Categories: Pizza/Flatbread

Ingredients

  • 1 envelope active dry yeast
  • 4 cups flour, plus more for rolling
  • 1 stick butter, chopped, at room temp
  • 3 large eggs
  • 2 tbsp. sugar
  • 1 tsp salt
  • Filling and Topping ingredients (see above)

Directions

  1. In a small bowl, mix 2/3 cup warm water and the yeast. Let stand until dissolved, about 10 minutes. In a stand mixer with the dough hook attached, mix 4 cups flour, the butter, 2 eggs, sugar, salt and the yeast on medium speed until a smooth ball of dough forms, 3 to 4 minutes. Transfer the dough to a greased bowl; turn until coated. Cover; let rise in a draft-free area until doubled in size, about 1 1/2 hours.

  2. On a floured work surface, roll out the dough to a 14×16-inch rectangle. Top with the filling, leaving a 1/2-inch border around the edges. Starting with 1 long end, roll the dough into a log. Cut into 8 2-inch thick rounds.

  3. In a greased 8-inch round cake pan, arrange the buns, cut-side up. Cover; let stand in a draft-free area until the buns are puffed and fill the pan, about 25 minutes.

  4. In a small bowl, whisk the remaining egg with 1 tbsp. water; brush on the buns. Bake at 350 until golden and cooked through, about 35 minutes. (Tent the buns with foil if they brown too quickly.) Let cool in the pan for 10 minutes. Turn the buns out onto a platter. Add the topping

Email to a friend | Print this recipe | Back