These hamburger buns have a soft and chewy texture.The story behind this recipeWhile I was out of rice, I often ate hamburgers as a substitute for bread and noodles (haha). I had been adjusting a bun recipe for a while, so I decided to finalize it this time. I didn't want to crack an egg just for the egg wash, so I minimized it and used the egg from the ingredients.Makes 8 buns using a 3.5-inch round mold. For 4-inch molds, increase the recipe by 1.2 times.

I hadn’t made chocolate chip cookies in over a decade. So, I decided to use a recipe I’ve been meaning to try: Jacques Torres’ recipe as published on his website and in The NY Times.I decreased the recipe by half but used an increased proportion of vanilla extract. I also made smaller cookies.The texture of these cookies are soft and a bit chewy, but not greasy. They got a big thumbs up from my husband and daughter, and I would definitely make them again. 🍪 🥰

My daughter has been asking for pancakes for the last few days, these are the ingredients we had and decided to go for it 😊.So I got her to do all the measuring and mixing🙄.

I don't like the jam filling coming out from the bread so I tried several times to make jam bread filled with thickened jam, which I learned in my bread class. The explanation of how to shape each bun might be confusing...have a try if you fancy.At Step 7 try not to stretch the dough when folding the dough in half by scraping the dough, using a scraper.At Step 9 when you seal the dough, raise the dough slightly and you can seal the joints tightly. For 6 buns. Recipe by Hiremama

This tender crumb cake makes a luxuriously sweet breakfast and can be baked a day or two ahead. This recipe comes from The New York Times and was published by Melissa Clark.#GlobalApron #dessert

I made these steamed buns using pancake mix.Adjust the amount of sugar to taste.The banana's natural sweetness means that these buns are also delicious without sugar!The steaming time may vary depending on the size of the cups you use, or how much batter you pour into each cup. So leave them cook for about 10 minutes, then check and adjust the cooking time as appropriate. Recipe by Banyangarden

I've always wanted to make fluffy and tender steamed buns.Adjust the steaming time to your steamer. It's so easy because it's just about mixing everything together. I've made it several times without any failure. Recipe by Setsumika

Having been confined at home for several weeks, I'm craving for a good cheeseburger. Unfortunately, it is really hard to find ready-to-eat hamburger buns in supermarkets where I live, in Japan.Cooking time says 4 hours, but most of it is waiting! Just make sure you're getting started early enough to have your buns ready when it's time to assemble burgers.I found this recipe online and made a few adjustments before my first time baking:- converted all quantities to metric- adjusted for 4 buns- reduced sugarGiving credit where it's due, here's a link to the original: https://www.allrecipes.com/recipe/233652/homemade-hamburger-buns/

Enough of a touch of cherry vodka to just get these tasty cherry buns a touch tipsy! So scrumptious!

I made this using a bread maker, but you can knead it by hand. We love sliders but we can't find the perfect buns for them. You can glaze the top with yolk and sprinkle toasted sesame seeds on top for better finish.This recipe will yield about a dozen buns, more or less. If the buns are too thick, cut and remove the middle part. You can use this for sandwiches later!When you are making bread, sometimes you need to add more flour or fluid. Check the consistency of the dough and add flour or fluid accordingly.

These are easy buns for Good Friday. You don't need a bread-baking machine, nor hard work to knead. I love the sweet smell in my kitchen when I bake them, and of course these are not only for Good Friday!

These buns are light, fluffy, and totally delicious!