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“The filling and name are taken from "Chinese Snacks" by Huang Su-Huei; the dough is half of Buttery Bread Machine Rolls, "Buttery bread machine rolls." Prep time includes rising time; estimated 10 minutes to shape rolls. Bake time includes 10 minutes of cooling afterward.”
1hr 36mins
12 buns

Ingredients Nutrition


  1. Start the dough:
  2. Put all ingredients in order into bread machine pan. Use Basic cycle. Set a timer for 30 minutes; the machine should be resting then (or soon). I do this because the dough cycle just doesn't work out for me, ever. This does.
  3. Make the filling:
  4. Put the 1 T of butter and 1 T of honey into a pyrex mixing bowl, microwave until the butter is melted.
  5. Add the powdered sugar, stir with a fork.
  6. Add the flour, stir with fork until smooth.
  7. Turn out onto cutting board, shape into a rectangle, chill.
  8. Relax until the bread machine is ready.
  9. Make the buns:
  10. Spray a 9x13 pyrex with Pam.
  11. Remove the filling from fridge, cut into 12 equal pieces. Roll them into small balls. (Don't be perfect.).
  12. Dump the dough onto a floured cutting board. Divide into 12 pieces.
  13. Shape one piece at a time, putting a piece of filling inside. Twist bottoms to seal. Set in pyrex.
  14. Cover and let rise for 30 minutes.
  15. Preheat oven to 350 degrees.
  16. When the buns have risen enough, bake for about 16 minutes.
  17. Cool in pan for 10 minutes, then onto cooling rack.
  18. Best if served warm.

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