Nice Buns
Instructions

Nice Buns

To Store

  • Buns ship ready-to-bake and frozen with dry ice
  • Do not remove dry ice with bare hands
  • Upon arrival place in the freezer
  • Unbaked buns may be kept frozen for up to 6 weeks Immediately freeze
  • Once baked, buns may be kept refrigerated for up to 3 days or frozen for up to 3 months.

To Serve

Ham & Swiss Buns

  • STEP 1: Defrost buns on a sprayed or lined baking sheet, overnight, in a refrigerator. Plastic wrapped. Leave 1” between each bun
  • STEP 2: Preheat oven to 350°F (325°F for convection ovens)
  • STEP 3: Take the buns out of the refrigerator and allow to proof for ~45 minutes at room temperature, ~72°F. Plastic wrapped. The buns should double in size.
  • STEP 4: Uncover the buns.
  • STEP 5: Bake for 10 minutes.
  • STEP 6: Rotate buns and bake for another 10 minutes. They should reach a golden to brown color.
  • STEP 7: Take baked buns out and place them on a resting rack.
  • STEP 8: Serve and enjoy!

Cheddar Chive Buns

  • STEP 1: Defrost buns on a sprayed or lined baking sheet, overnight, in a refrigerator. Plastic wrapped. Leave 1” between each bun
  • STEP 2: Preheat oven to 350°F (325°F for convection ovens)
  • STEP 3: Take the buns out of the refrigerator and allow to proof for ~45 minutes at room temperature, ~72°F. Plastic wrapped. The buns should double in size.
  • STEP 4: Uncover the buns.
  • STEP 5: Bake for 10 minutes.
  • STEP 6: Rotate buns and bake for another 10 minutes. They should reach a golden to brown color.
  • STEP 7: Take baked buns out and place them on a resting rack.
  • STEP 8: Serve and enjoy!

Lemon Papi Buns

  • STEP 1: Defrost buns on a sprayed or lined baking sheet, overnight, in a refrigerator. Plastic wrapped. Leave 1” between each bun
  • STEP 2: Preheat oven to 350°F (325°F for convection ovens)
  • STEP 3: Take the buns out of the refrigerator and allow to proof for ~45 minutes at room temperature, ~72°F. Plastic wrapped. The buns should double in size.
  • STEP 4: Uncover the buns.
  • STEP 5: Bake for 10 minutes.
  • STEP 6: Rotate buns and bake for another 10 minutes. They should reach a golden to brown color.
  • STEP 7: Take baked buns out and place them on a resting rack.
  • STEP 8: Cover each bun with the provided glaze
  • STEP 9: Serve and enjoy!

Cinnamon Buns

  • STEP 1: Defrost buns on a sprayed or lined baking sheet, overnight, in a refrigerator. Plastic wrapped. Leave 1” between each bun
  • STEP 2: Preheat oven to 350°F (325°F for convection ovens)
  • STEP 3: Take the buns out of the refrigerator and allow to proof for ~45 minutes at room temperature, ~72°F. Plastic wrapped. The buns should double in size.
  • STEP 4: Uncover the buns.
  • STEP 5: Bake for 10 minutes.
  • STEP 6: Rotate buns and bake for another 10 minutes. They should reach a golden to brown color.
  • STEP 7: Take baked buns out and place them on a resting rack.
  • STEP 8: Cover each bun with the provided frosting
  • STEP 9: Serve and enjoy!

Sticky-icky Buns

  • STEP 1: Place 50g of pecan caramel per bun in the bottoms of a sprayed muffin tin
  • STEP 2: Add the frozen buns and defrost overnight, in a refrigerator. Plastic wrapped
  • STEP 3: Defrost buns on a sprayed or lined baking sheet, overnight, in a refrigerator. Plastic wrapped. Leave 1” between each bun
  • STEP 4: Preheat oven to 325°F (300°F for convection ovens)
  • STEP 5: Take the buns out of the refrigerator and allow to proof for ~45 minutes at room temperature, ~72°F. Plastic wrapped. The buns should double in size.
  • STEP 6: Uncover the buns.
  • STEP 7: Bake for 10 minutes.
  • STEP 8: Rotate buns and bake for another 10 minutes. They should reach a golden to brown color.
  • STEP 9: Take baked buns out and place them on a resting rack.
  • STEP 10: Serve and enjoy!