Do you know the Muffin Top Woman? (aka, Recipe for Teese Onion Buns)
Posted by Celine on May 4, 2008
That would be me.
These were baked in my faithful muffin top pan. NO bread machine required.
Of course you can make them sans muffin top pan, simply shaping them the way you want them to be. But where’s the fun in that?
The fun thing about muffin top buns is that they’re a bit more spread out which means they have more room to spread the stuff you like the most, such as Earth Balance, homemade jams, Pateline or Not-ella, nut butters, et cetera…
Anyway, I was planning on posting the recipe for the buns you saw the other day [you know, the ones with the apricot jam?], but then I decided to go nuts and make Teese buns instead. yes, TEESE buns. I froze the package of Teese and grated it like it’s never been grated before. Be sure to wear your mittens, because your hands are gonna feel it. It’s totally worth it!
You know what would have been ace? If I had had some leftover marinara I ate yesterday with lentil miso balls (and teese on top). I would have totally hidden some in the center of the unbaked dough, for a delightful tomato-ey surprise. Do it if you have some!
Adapted from the good ol’ Betty Crocker Bread Machine Cookbook.
for 4 buns:
2/3 cup pure water, at room temperature
1 cup white whole wheat flour [spooned and leveled; plain whole wheat will work out fine too]
1 cup bread flour [spooned and leveled too]
1/2 cup shredded Teese
4 t vital wheat gluten
1 T agave nectar
2 t soy milk powder
1 1/2 t dried minced onion
1/2 T canola oil
3/4 t sea salt
3/4 t rapid rise yeast or bread machine yeast
place all ingredients in a large bowl, in the order mentioned above. stir with a wooden spoon, then start using your hand to start the kneading process in the bowl. pour the dough onto a clean, lightly floured [if need be] surface and knead away for 5-10 minutes, until the dough is smooth and elastic. shape dough into a ball.
lightly oil your large bowl, swirl dough to coat with oil. cover with plastic wrap, let rise in a warm, draft-free area for 90 minutes or until the dough has doubled in size.
preheat oven to 375F, about 20 minutes prior to the dough being done rising.
spray 4 of the muffin top pan cavities with non-stick cooking spray. sprinkle cornmeal in pan, tapping it gently to make sure cornmeal covers the whole cavity surface, removing excess.
place now-risen dough on a clean surface, punch it down. flatten it a bit and divide into 4 equal parts. shape into balls. place in muffin top pan cavities and press down with knuckles to cover the whole area.
bake for 20 minutes, or until your instant-read thermometer finds the buns to be at 200F in their center. if you don’t have a thermometer, just be sure the buns are golden brown and that their bottoms sound hollow when tapped.
let cool on a rack a little, enjoy while still warm.
May 4, 2008 at 9:56 pm
Those sound great! Frozen Teese?! Who would have thunk?? You are brilliant–great idea! Now if I could only get my hands on some Teese…
And lentil miso balls?! Yeah, I caught that one…recipe please??? They sound amazing!!
Courtney
May 4, 2008 at 10:03 pm
I adapted a recipe from Dreena, for the lentil miso balls. I could totally email it to you if you’d like.
May 4, 2008 at 10:22 pm
These sound heavenly…and I agree, breakfast should be all day long. I actually have breakfast twice a day sometimes; I’ll eat some french toast or pancakes as a before bedtime snack :).
May 4, 2008 at 10:24 pm
Muffin top pan?? I need to get me one of those!
May 4, 2008 at 10:51 pm
Haha, you definitely ARE the muffin woman - those look fabulous!
May 4, 2008 at 11:58 pm
are you sure you’re not a vegan food scientist/engineer? when i worked in this local kitchen supply store, all these sweet little old ladies were always coming in to buy muffin top pans! they were super popular (the pans, not the ladies…).
May 5, 2008 at 7:29 am
Ohhh YES! I need to make these at some point!
May 5, 2008 at 10:01 am
wow thanks for the recipe. I’m not so able to use my bread machine so this option is the best for me. they really look delicious!
Have a good day
:-)
Silvia
May 5, 2008 at 11:54 am
Thanks Céline! These were absolutely incredible!! I had them with a black bean/corn/avocado salad on top: delish :)
May 5, 2008 at 1:03 pm
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May 5, 2008 at 2:19 pm
These look awesome, Celine! Yummy! Now I think I need a muffin top pan. I’ve been resisting until now.
May 5, 2008 at 2:56 pm
awesome
May 5, 2008 at 7:43 pm
How hilarious is it that muffin top pans exist? And that you have one? I love it! I can’t stop thinking about the Seinfeld muffin top episode. “Top of the muffin to you!”
May 6, 2008 at 12:48 am
I would love it if you could e-mail me that recipe, Celine! It sounds really really good…
Thanks a million!
Courtney
May 6, 2008 at 8:25 am
you guys crack me up. thanks for the comments! I shall put on my super muffin top woman costume now and go about saving endangered baked goods…
and I’m glad you gave them a try, Julia, and actually liked them! :)
I’ll work on it as soon as I have time, Courtney, promise.