Comments on: Beautiful buns. http://blog.kingarthurflour.com/2008/06/20/onion-buns/ Hot Stuff from King Arthur's Hearth Tue, 06 Jan 2009 12:45:59 +0000 http://wordpress.org/?v=2.3.1 By: Deborah http://blog.kingarthurflour.com/2008/06/20/onion-buns/#comment-6542 Deborah Mon, 24 Nov 2008 12:47:23 +0000 http://blog.kingarthurflour.com/2008/06/20/onion-buns/#comment-6542 I am a newly renewed baker a few decades after learning and doing a lot with Grandma. I made an error and wondered if there is a save and a better way. I let the bread machine do the kneading and the buns rose too much overnight. I expect them to fall. Can I save the batch? 2nd question: is there a way to break up the bread machine kneaded batch to include the night and bake in the morning? I'd love to take these to work warm. Thanks!!<b> If they are over risen and you think they will fall, gently punch them down and let them rise a bit more then bake. They will be a bit more dense, but should taste ok. If they have already fallen, you can still bake them. They will be quite a bit denser, but should still taste ok. Do you have a delayed start on your machine? If so, I find it very useful. I can have them all kneaded and through the first rise when I get up in the morning, shape them and let them rise while I'm doing breakfst and lunches, then bake to take to work warm. Just remember not to use the delayed start with doughs the contain eggs or milk. Mary @ King Arthur Flour </b> I am a newly renewed baker a few decades after learning and doing a lot with Grandma. I made an error and wondered if there is a save and a better way. I let the bread machine do the kneading and the buns rose too much overnight. I expect them to fall. Can I save the batch? 2nd question: is there a way to break up the bread machine kneaded batch to include the night and bake in the morning? I’d love to take these to work warm. Thanks!! If they are over risen and you think they will fall, gently punch them down and let them rise a bit more then bake. They will be a bit more dense, but should taste ok. If they have already fallen, you can still bake them. They will be quite a bit denser, but should still taste ok. Do you have a delayed start on your machine? If so, I find it very useful. I can have them all kneaded and through the first rise when I get up in the morning, shape them and let them rise while I’m doing breakfst and lunches, then bake to take to work warm. Just remember not to use the delayed start with doughs the contain eggs or milk. Mary @ King Arthur Flour

]]> By: deb devo http://blog.kingarthurflour.com/2008/06/20/onion-buns/#comment-5128 deb devo Sun, 19 Oct 2008 17:01:50 +0000 http://blog.kingarthurflour.com/2008/06/20/onion-buns/#comment-5128 I'm sorry to be so late in posting; I finally got to make these buns last week (with burgers) and my company pronounced them AWESOME! I make a mean chicken salad and can hardly wait to use this same recipe, except to roll it up with rosemary inside. And I'm very grateful to the person who asked about no butter; I'm going to amend my copy of the recipe to say 2-1/2 tbsp oil. I just can't say THANK YOU enough for this blog..it is my favorite food blog. I’m sorry to be so late in posting; I finally got to make these buns last week (with burgers) and my company pronounced them AWESOME! I make a mean chicken salad and can hardly wait to use this same recipe, except to roll it up with rosemary inside. And I’m very grateful to the person who asked about no butter; I’m going to amend my copy of the recipe to say 2-1/2 tbsp oil. I just can’t say THANK YOU enough for this blog..it is my favorite food blog.

]]> By: Judith http://blog.kingarthurflour.com/2008/06/20/onion-buns/#comment-5064 Judith Fri, 17 Oct 2008 20:38:32 +0000 http://blog.kingarthurflour.com/2008/06/20/onion-buns/#comment-5064 I have made these wonderful rolls 5 times in the bread machine. Today I am making a batch using the stand mixer. I was able to refer back to your blog for mixer time. Thank you. By the way these rolls freeze beautifully. I have made these wonderful rolls 5 times in the bread machine. Today I am making a batch using the stand mixer. I was able to refer back to your blog for mixer time. Thank you. By the way these rolls freeze beautifully.

]]> By: Audrey http://blog.kingarthurflour.com/2008/06/20/onion-buns/#comment-2952 Audrey Fri, 15 Aug 2008 01:56:42 +0000 http://blog.kingarthurflour.com/2008/06/20/onion-buns/#comment-2952 I finally made these today, mixing the dough in my KitchenAid mixer, and they were so easy to make. The pictures and detailed instructions on the blog were very helpful,and my finished product was beautiful. Very professional looking! But the bread was a little heavy and dense. Not "light and fluffy" as one commenter said hers were! Since I'm not an experienced bread baker - yet! - I definitely want to try them again. I know that I'm not adept at judging the consistency of bread dough, especially bread dough made in a mixer, or at knowing when it is ready for the next step. I followed the recipe exactly as written - amounts, etc. Where do you think I might have gone wrong? <strong>Hi Audrey, If the buns were heavy, it could be in the way you were measuring your flour. If you scoop your flour, you can get more than 4.25 ounces(KAF standard for '1 cup'), and if there is too much flour in the dough, it makes it heavy and dense. We recommend fluffing the flour in the container, sprinkling it into the cup, and leveling it off with a straight edge. This gives you close to the 4.25 ounces. Hope this helps! MaryJane @ The Baker's Hotline </strong> I finally made these today, mixing the dough in my KitchenAid mixer, and they were so easy to make. The pictures and detailed instructions on the blog were very helpful,and my finished product was beautiful. Very professional looking! But the bread was a little heavy and dense. Not “light and fluffy” as one commenter said hers were!

Since I’m not an experienced bread baker - yet! - I definitely want to try them again. I know that I’m not adept at judging the consistency of bread dough, especially bread dough made in a mixer, or at knowing when it is ready for the next step. I followed the recipe exactly as written - amounts, etc. Where do you think I might have gone wrong?

Hi Audrey,
If the buns were heavy, it could be in the way you were measuring your flour. If you scoop your flour, you can get more than 4.25 ounces(KAF standard for ‘1 cup’), and if there is too much flour in the dough, it makes it heavy and dense. We recommend fluffing the flour in the container, sprinkling it into the cup, and leveling it off with a straight edge. This gives you close to the 4.25 ounces.
Hope this helps!

MaryJane @ The Baker’s Hotline

]]> By: Joanne http://blog.kingarthurflour.com/2008/06/20/onion-buns/#comment-2941 Joanne Wed, 13 Aug 2008 23:25:41 +0000 http://blog.kingarthurflour.com/2008/06/20/onion-buns/#comment-2941 I was inspired by these beautiful buns, but I wanted something "wheatier", so I made your stuffing buns using the techiniques posted above. What could be better, fragrant golden buns with home grown tomatoes and veggie burgers with cheese ...MMMMMMM! Thanks for the inspiration! I was inspired by these beautiful buns, but I wanted something “wheatier”, so I made your stuffing buns using the techiniques posted above. What could be better, fragrant golden buns with home grown tomatoes and veggie burgers with cheese …MMMMMMM! Thanks for the inspiration!

]]> By: kc http://blog.kingarthurflour.com/2008/06/20/onion-buns/#comment-2804 kc Wed, 06 Aug 2008 00:33:52 +0000 http://blog.kingarthurflour.com/2008/06/20/onion-buns/#comment-2804 These buns were the best buns I have ever had. Thanks! These buns were the best buns I have ever had. Thanks!

]]> By: Kari http://blog.kingarthurflour.com/2008/06/20/onion-buns/#comment-2654 Kari Sun, 27 Jul 2008 22:11:54 +0000 http://blog.kingarthurflour.com/2008/06/20/onion-buns/#comment-2654 Here's an update about using fresh onions. The first batch I made I smooshed the cooked onions between coffee filters and got a lot of moisture out. No problem with un-spiraling. The second batch I forgot to smoosh the liquid out and had mild-moderate un-spiraling. But still a delicious bun! Here’s an update about using fresh onions. The first batch I made I smooshed the cooked onions between coffee filters and got a lot of moisture out. No problem with un-spiraling. The second batch I forgot to smoosh the liquid out and had mild-moderate un-spiraling. But still a delicious bun!

]]> By: Tedson http://blog.kingarthurflour.com/2008/06/20/onion-buns/#comment-2646 Tedson Sun, 27 Jul 2008 01:28:36 +0000 http://blog.kingarthurflour.com/2008/06/20/onion-buns/#comment-2646 These are the best! The forming method was the most successful I've ever had so thanks--if only for that hint! I started mine the night before, did a slow first rise in the fridge--then in the morning the dough rolled out perfectly. The egg-white wash smoothed the tops and they couldn't have been better! These are the best! The forming method was the most successful I’ve ever had so thanks–if only for that hint!
I started mine the night before, did a slow first rise in the fridge–then in the morning the dough rolled out perfectly. The egg-white wash smoothed the tops and they couldn’t have been better!

]]> By: kate http://blog.kingarthurflour.com/2008/06/20/onion-buns/#comment-2586 kate Tue, 22 Jul 2008 03:40:47 +0000 http://blog.kingarthurflour.com/2008/06/20/onion-buns/#comment-2586 Finally, & at last, a burger bun that tastes & feel good, but is not too high when filled. My six year old grandson put his seal of approval on these buns when he said, ‘Best ever buns granny.’ Finally, & at last, a burger bun that tastes & feel good, but is not too high when filled.
My six year old grandson put his seal of approval on these buns when he said, ‘Best ever buns granny.’

]]> By: NancyE http://blog.kingarthurflour.com/2008/06/20/onion-buns/#comment-2354 NancyE Fri, 18 Jul 2008 02:46:52 +0000 http://blog.kingarthurflour.com/2008/06/20/onion-buns/#comment-2354 Yes you can! (For anyone who is really wondering whether you can make these.) It was easy, fun, and because of it I am going to try the sticky bun type cinnamon nut rolls that you have on here from awhile back!!! I par-baked and froze them, and in one instance when I wanted to use them I took them right from the freezer, put them on a small baking sheet, covered them with a piece of loose tin foil and baked them in a small oven for 10 minutes at 350. The next time I baked them in the regular oven with a cake I was making, just thrown into the oven on the rack as the oven was preheating, without foil. I actually liked them better that way. They seemed to be better in the center, fluffier, and I may have actually cooked them for a litlle longer then the previous 10 minutes. This is my second blog recipe attempt. The first was Easy Cinnamon Bread and that was awesome...thanks for all the great explanations and pictures! Yes you can! (For anyone who is really wondering whether you can make these.)
It was easy, fun, and because of it I am going to try the sticky bun type cinnamon nut rolls that you have on here from awhile back!!!
I par-baked and froze them, and in one instance when I wanted to use them I took them right from the freezer, put them on a small baking sheet, covered them with a piece of loose tin foil and baked them in a small oven for 10 minutes at 350. The next time I baked them in the regular oven with a cake I was making, just thrown into the oven on the rack as the oven was preheating, without foil. I actually liked them better that way. They seemed to be better in the center, fluffier, and I may have actually cooked them for a litlle longer then the previous 10 minutes.
This is my second blog recipe attempt. The first was Easy Cinnamon Bread and that was awesome…thanks for all the great explanations and pictures!

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