Butter buns

You can always bake the freshest buns for your homemade tea party. It’s not difficult and fast; it doesn’t require much of a personal role. Small buns can be baked either individually or in the form of a huge loaf from which the buns are broken off - this is convenient and also simplifies the production process. Such baked goods do not go stale for several days if stored correctly.

It is generally accepted that baking is an overestimated content of various additives in baked goods - butter, sugar, milk, eggs. In this case, the total content of such additives can reach up to a quarter of the flour mass. Because of this, bread has a higher calorie content and goes stale more slowly. Butter buns are usually made small and without inside - they are simply sweet, fluffy and soft snow-white bread, ideal for desserts and tea drinking.

Like any bread, dessert sweet rolls are baked from flour - usually wheat, with the addition of butter, eggs or egg yolks, milk and sugar. Yeast or sourdough is used as a leavening agent. To my taste, yeast dough is better suited for baking sweet buns - it is easier to control, the products are the most fluffy and soft. In addition, during baking the bread acquires an additional size.

Baking buns is interesting in that the buns are added at the initial steps of making the dough, and the buns themselves are formed by the usual rolling of spherical products. While standing, the buns grow in volume, and after baking they become very soft, and even have a soft surface that does not harden. Then these buns can be eaten plain, or with jam, jams or condensed milk.

What are buns?

These are ordinary products made from yeast dough, with the addition of milk, butter, eggs, and sugar. The buns turn out soft and sweet, perfect for serving tea or dessert.

In order for the butter dough to be soft and homogeneous, it needs to be kneaded a couple of times, after rising with the yeast. Usually, we leave this dough in a warm place three times to rise. After the second kneading, buns are formed and placed on a baking sheet or mold. During the process of extreme rising, the buns grow significantly in volume. In the mold, they come into contact with one another, forming cellular bread, from which the finished buns simply break off.

Ingredients for buns

Wheat flour 3 cups (390 g)
Testicles 3 pcs
Butter 50 g
Sugar 1.5 tbsp. l.
Milk (2.5%) 150 ml
Dry yeast (0.5 sachet 11 g) 5-6 g
Milk, egg for lubrication
Salt additives

How to make buns

Before preparing the buns, you need to remove the butter from the refrigerator in advance - it should become as soft as possible, similar to custard, but not run. Also remove the eggs and milk and warm them to room temperature. High-grade wheat flour and dry yeast for dry flour will be useful - pay attention, not for the dough, but those that are added specifically to the flour.

Baking into bun dough

Mix flour, sugar and dry yeast

Add butter, milk and yolks to the dough

Knead a soft dough and place it in a warm space

Butter dough ready for baking buns

Form dough balls and place them in the pan

Let the buns rise and brush them with egg and milk.

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Butter buns, 30 best recipes

Tuesday, February 06, 2018 12:12 + to quote book

Butter buns, 30 best recipes

Buns come from youth.

Unusually soft and fragrant yeast buns in garlic-dill sauce. And with a plate of borscht - just what the doctor ordered :)

Fragrant honey buns are made from yeast dough with the addition of honey.

If pumpkin baking is your thing, recipes with photos like these savory, fudgy pumpkin muffins are perfect. Butter buns are made from yeast dough with the addition of pumpkin. Baking with pumpkin – ordinary recipes, be sure to prepare them!

I love baking with fruits and berries. Now we have buns with apricots and strawberries for tea.

Very tasty baked goods. I definitely recommend trying the Turkish sesame buns “Açma”.

Sweet buns with entrails

Recipes for sweet buns with entrails

A total of 66 recipes posted

Forming buns from yeast dough - 5 thoughts. Video

As promised, we are publishing the next 5 options for molding buns from yeast dough. There is also a nice prize waiting for you -...

Ingredients

Dry yeast - 7 g
Butter - 100 g
Milk – 150 ml
Wheat flour - 520 g
Sugar - 70 g
Salt - 0.25 tsp.
Chicken eggs - 2 pcs.

Regular baked goods with apples. Video

Now we have apples again! We have prepared for you 4 of the simplest recipes with apples that even...

Ingredients

Dry yeast - 7 g
Drink – 500 ml
Ground cinnamon - 1 tsp.
Narrow Armenian lavash - 1 pc.
Refined sunflower oil - 2 tbsp. l.
Refined sunflower oil - 4 tbsp. l.
Butter - 100 g
Butter - 70 g
Wheat flour - 250 g
Wheat flour - 250 g
Wheat flour - 400 g
Baking powder - 2 tsp.
Sugar - 3 tbsp. l.
Sugar - 75 g
Sugar - 150 g
Sugar - 3 tbsp. l.
Sweet powder - 2 tsp.
Sweet powder with cinnamon - 2 tbsp. l.
Soda - 0.66 tsp.
Salt - 0.5 tsp.
Salt - 0.5 tsp.
Salt - 0.5 tsp.
Cottage cheese – 350 g
Cottage cheese – 200 g
Lemon zest - 2 tsp.
Apple - 3 pcs.
Apple - 4 pcs.
Apple – 250 g
Apple - 2 pcs.
Chicken eggs - 1 pc.
Chicken eggs - 1 pc.
Chicken eggs - 3 pcs.

Cinnabon rolls without cinnamon. Video recipe

This time we decided to pamper you with a variation on the theme of Cinnabons. Only in our version it will be orange buns with.

Ingredients

Orange – 150 g
Dry yeast - 7 g
Sour cream cream cheese – 130 g
Butter - 90 g
Milk – 50 ml
Wheat flour - 520 g
Sugar - 70 g
Sweet powder – 160 g
Salt - 1 tsp.
Orange zest - 60 g
Chicken eggs - 2 pcs.

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Autumn is here, which means we're warming up our oven! Now we have buns, pies and bagels! Or rather, their moldings.

Butter buns according to GOST: 2 recipes

These recipes are special and naturally deserve attention. Sweet buns from youth.

There were such ordinary traditions in our childhood: when getting the baby ready for school during the day, mothers and grandmothers would certainly give a glass of milk with a delicious bun for breakfast. Then these buns were sold in stores and they cost 9 kopecks.

These are exactly them, the famous buns according to GOST from our youth.

Let us prepare this delicious pastry with you; you and your children will love it.

Recipe 1. Butter buns according to GOST USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia)

Ingredients

✓ Warm milk -110 ml

✓ Warm water -90 ml

✓ Fresh yeast -15 g

✓ Premium wheat flour -23o gr

✓ Warm water - 80-100 ml

✓ Sugar - 200-220 gr

✓ Fresh yeast -15 g

✓ Vanillin or vanilla sugar - 3 g

✓ Premium wheat flour -520 gr

✓ Melt margarine or butter -110 g

✓ Egg for lubrication - 1 piece

Crafting recipe

I have long wanted to find a recipe for buns like when I was a child. And here it is!

Recipe 2. Butter buns for 9 kopecks

Ingredients

✓ Yeast (dry active) - 12 gr.

✓ Milk (warm) - 75 ml.

✓ Margarine - 75 gr.

✓ Water (to activate yeast) - 30 g.

Crafting recipe

Pour yeast and a pinch of sugar into warm water. Leave until doubled in size - min. 10-15.

Knead the dough and mix with a mixer (special for dough or a regular one with dough attachments) at medium speed for 8-10 minutes, sour cream mixture.

The fermentation time for the dough is 4.5 hours at 30 C (or turn on the oven and keep the dough on top of the stove, or put it in warm water and keep an eye on the constant temperature, at the moment we already have +24 heat, so I just put it in the house in the sun, if in the winter season - you can put it on the radiator, but... keep in mind that the temperature in the radiators can be 60 degrees C, so make a layer of a huge bath towel).

There is no need to “forget” the dough during this entire time. During fermentation (after the dough has doubled in size), it is necessary to mix the dough well 3 times, feeding the yeast with “fresh”.

Pour yeast and a pinch of sugar into warm water. Leave until doubled in size - min. 10-15.

Heat the margarine. Add everything to the dough and knead the dough. To improve gluten, you can add a pinch of ascorbic acid to the dough.

Knead with a mixer for 10-15 minutes, preferably with your hands for 20-30 minutes. The dough is viscous and sticky. Knead until stable “threads” form.

The dough must ferment for 60-90 minutes at 30C. One workout. Carefully place the dough on a dusty table, knock out the gas bubbles with your palms, slightly leveling the dough into an oval or rectangle.

Using a knife or scraper, divide the dough into portions and round them. Give them 10-20 minutes of preparatory proofing.

Place the rounded pieces of dough, seam side down, on a greased sheet or parchment paper at a distance of 1 cm from each other.

Proofing 60-120 min. Before baking, brush the buns with egg (I liked it better with the consistency of yolk and 2 tablespoons of cream).

Bake for 25-35 minutes (strictly!) at 180-220C.

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