Or of the "norm" and good.I was looking for something to do a "dunk" in some chicken tika masala I was going to make. Something to replace naan, just different. I ran across this recipe. But I needed to make it simpler. So I did. Both my wife and I were surprised at how well these turned out, and they taste great. Will be making these again. They had a slight crust on them, nothing like baked mind you, and are so soft, nice flavor, a real treat. Give these a try, you won't regret it, other than cleaning up the flour mess, but that might just be me. I seem to get it everywhere!

These pitas came out great! This was my first time making them and they were very easy.

#goldenapron15#5pmThese delicious masala buns are magical tasty fluffy bite sized delicacies. They are spicy and a perfect combo with the evening cuppa.

This is my Pea-Shaped Steamed Buns recipe, perfect for a small batch and fits a 10-inch steamer. The buns are soft and fluffy with a natural green color from spinach purée. They have a mild, slightly sweet flavor that’s light and comforting. They look like little pea pods with three white “peas” inside. It’s easy and fun to make—perfect if you want something cute and tasty. Give it a try! Enjoy!

A friend taught me how to make these buns. I've adapted the recipe slightly, and have been making it for years.I've always made my own steamed pork buns, so my daughters didn't know until recently that they sell steamed buns at convenience stores.You don't need to let the dough rise completely like when making bread.If you get filling on the seams (edges) of the dough, the buns won't close up properly, so be sure not to overfill them.If you don't close up the buns securely, they'll open up while steaming, so do be sure to pinch them completely closed. For 8 buns. Recipe by nattsu47

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.

We wanted to make extra special hot dogs in a street food style, but living abroad, it's extremely difficult to find good buns for this purpose. So, I went into the kitchen and made my own buns!!They turned out more than fantastic, fluffy, and exactly how we wanted them, so I'm sharing the recipe with you 🤩I filled them with country sausage, crispy bacon, cheese, caramelized onion, ketchup, and mustard... homemade street food 😁🤪Let's make them!!!P.S.:They can be used however we want and filled with anything we can think of, from patties, sausages, ham and cheese, salads, etc., to hazelnut spread, jam, butter, and honey, etc.In the recipe, I used a combination of all-purpose flour and cake flour. Also, I didn't have fresh milk, so I used condensed milk, which I simply diluted 50-50 with warm water.

I wanted to make a Christmas recipe that would make anyone happy.I make nikuman (steamed meat buns) a lot, so that's where I got the idea for these buns. The most difficult part was forming the buns. While I was experimenting, my family said they look like Oompa Loompas or pigs... they were pretty tough on me. After several attempts, I think they finally look like reindeer... what do you think?If you use soy milk, the dough will be quite dense. If you use milk, it will be fluffier.Push the sausage horns straight in. They will flop down when steamed. For 8 buns that are slightly smaller than convenience store variety. Recipe by Homard Ebiko

I wanted to try making hamburger buns out of ordinary bread dough.The pictures I used feature dough balls that are 70~75 g -- a little on the light side. The main profile picture (showing the hamburger patties) have buns made from 80 g balls of dough. They can become a little tall, so if you want to cut them into 3 slices, so weigh the dough to 80-85 g. Recipe by Narimofugi

Enjoy hamburgers easily at home. This sauce is also great for hamburger steaks. I was surprised by the many reviews despite not promoting it much... I was moved to tears while reading them... I'm truly grateful!The origin of this recipeI had some small frozen hamburger patties and buns with poppy seeds. I wondered what to spread on them, so I tried making this sauce, and it turned out delicious.

I love working on macrobiotic versions of my regular recipes.Use any ingredients you like for the filling. The seasoning for this recipe is not strong, so adjust it to your liking. [When making this in a fry pan] Place baking parchment paper under the buns and fry them in medium heat. When the bottom of the buns are browned, pour water in the pan to about 1 cm high, cover the pan with a lid and steam for about 20 minutes. Be careful not to burn yourself! If you have filling left over, use it for fried rice or gyoza-dumplings. Recipe by Engel

I've always liked Chinese food, and the steam buns are always my favorites for a quick snack. This recipe has a stuffing made by me (not Chinese), you can change it for a more traditional stuffing. Hope you guys enjoy :D