What could be better than home baking. Fragrant, soft buns are perfect for family tea drinking.
Butter buns made of yeast dough - the basic principles of preparation
To make the dough rise well, and the buns turn out to be lush and soft, prepare the dough.
Yeast is dissolved in warmed milk, a little flour and sugar are added. Mix to make the dough, like a pancake. Cover the dough and set in a warm place until the yeast begins to work
The remaining sugar, eggs, vegetable and cream fat are added to the suitable dough, and the elastic supple dough is kneaded. It is covered with a clean towel and kept warm for two hours. During this period, they crush him a couple of times.
For flavor, add vanilla extract, juice or citrus zest to the dough.
Buns are made from dough, laid out in a mold and left for proofing. The baking surface is greased with milk, beaten egg or sugar water, so that it acquires a glossy shine.
Butter rolls can be cooked with various fillings.
Recipe 1. Butter rolls from yeast dough with poppy seeds
Ingredients
Dough
vanillin - a bag;
500 g flour;
salt;
pasteurized milk - glass .;
sugar - 150 g;
bag of high-speed yeast;
half a pack of butter;
chicken egg.
Filling
70 g of drain oil .;
poppy - 100 g;
180 g of white sugar;
egg - one pc.
Cooking method
1. Heat the milk. Dissolve a packet of dry yeast with a spoonful of sugar in it, and add a couple of spoonfuls of flour. Stir and leave warm until the yeast begins to work.
2. Dissolve the butter over low heat. Sift flour into a deep bowl. In the middle we make a hole and drive an egg into it.
3. We also send here the suitable dough, sugar, melted butter, salt and vanilla. Mix with a spoon.
4. Gradually adding flour, knead soft smooth dough with your hands. We keep warm for an hour, covered with a clean kitchen towel.
5. Pour poppy seeds into a deep plate and pour it with boiling water. Mix and leave for ten minutes. Drain the water, and interrupt the poppy in a blender. Add sugar to the mass and mix well.
6. Divide the dough in half. Roll each into a layer, half a centimeter thick. Lubricate the surface with ghee.
7. Distribute the poppy filling with a thin layer and twist it into a roll. Mode it into pieces, two centimeters wide. We spread the buns on an oiled baking sheet and leave it warm for 15 minutes. Lubricate with an egg.
8. Send the baking sheet to the middle shelf of the oven and bake to a delicious crust for 20 minutes at 200 C.
Recipe 2. Butter rolls from yeast dough with cinnamon in icing
Ingredients
¾ stack. powdered sugar;
200 g butter;
instant yeast - 20 g;
20 g ground cinnamon;
½ stack. white and brown sugar;
5 g of salt;
eggs - two pcs.;
milk is a stack.
Cooking method
1. Pour half a glass of warm water into a deep bowl, pour the yeast, stir and leave for five minutes. In a saucepan over low heat, melt half the oil and cool to a warm state.
2. Pour ghee, ½ milk into the yeast mixture and add white sugar, eggs and flour. Knead not too dense, supple dough. We stand, covering with a kitchen towel, warm for an hour.
3. Grease the round baking dish. oil. We crush the dough and put it on the table, sprinkled with flour, roll out. Lubricate the formation with soft oil, sprinkle with cinnamon and brown sugar. We turn it into a tight roll and cut it into 16 parts. We spread the cut down into an oiled form. Cover and keep warm overnight.
4. The next day we put in the oven for half an hour. Bake at 180 C.
5. The remaining milk is mixed with powdered sugar. Shake it up. We spread the finished buns on the wire rack and pour the icing.
Recipe 3. Orange Butter Buns made of Yeast Dough
Ingredients
Dough
vanilla sugar - 5 g;
890 g of flour;
220 g plums. oils;
pasteurized milk - 265 ml;
9 g of dry yeast;
eggs - four pcs.;
salt;
icing sugar - 50 g.
Filling
135 g of honey;
600 g of brown sugar;
70 g of nuts;
oil drain. - 340 g;
two bags of vanilla sugar;
orange peel - 20 g;
60 ml of orange juice.
Cooking method
1. Sift flour into the mixer bowl. Add eggs, soft butter, vanilla sugar, dried yeast, and powdered sugar. Using a special nozzle, knead the dough at low speed. Then increase the speed and knead another five minutes. You should get a smooth, soft dough. Leave for an hour, covering with a towel.
2. Crush the nuts with a rolling pin and dry them slightly in the oven.
3. Put all the ingredients for the filling, except for the nuts, into the mixer bowl and beat until smooth. Put the resulting mass in the refrigerator.
4. Cover the high-sided sheet with parchment so that the paper is higher than the sides. Spread 2/3 of the filling on the bottom and sides of the silicone spatula. Sprinkle with a third of the nuts.
5. Roll the dough into a rectangular layer. Lubricate the surface with the remaining filling. Sprinkle with nuts. Roll the dough into a tight roll. Divide it with a knife into 12 parts.
6. Put the rolls in the form with the slice down, gently pressing them with your palm. Put in heat for an hour.
7. Send the bun pan to the preheated 180 C oven.
Recipe 4. Butter rolls from Cinnabon yeast dough
Ingredients
185 ml pasteurized milk;
cinnamon - 60 g;
drain. fat - 100 g;
dry yeast - 8 g;
egg;
210 g sugar;
;
350 g of white flour.
Cooking method
1. Dissolve dry yeast with two tablespoons of sugar in milk, preheating it. We stand for five minutes.
2. Now add the egg and ¼ of the melted butter. Mix. Add the sifted flour in parts and knead a soft, not too cool dough. Cover and leave warm for an hour.
3. In a deep plate, combine the soft butter with sugar and cinnamon. Mix.
4. The dough is divided into several parts. We roll each into a rectangular layer, 5 mm thick. Distribute the filling over the entire surface. We turn the dough into a roll. We cut it lengthwise into two parts, which we braid into a pigtail. Connect the two ends and lay the wreaths on an oiled deco. Bake at 180 degrees for half an hour, greasing with an egg.
Recipe 5. Butter rolls from yeast dough with cottage cheese
Ingredients
150 ml cream;
450 g of flour;
coconut flakes - 60 g;
5 g dry yeast;
eggs - three pieces;
120 ml of milk;
0.4 kg of homemade cottage cheese;
granulated sugar - 120 g;
sour cream -100 g;
70 g of plums. fat.
Cooking method
1. Yeast with two tablespoons of sugar is dissolved in milk, pre-heated. We stand in a warm place for half an hour.
2. Sift the flour into a separate container, add eggs and soft creamy fat to it. Pour in the milk mixture. Mix.
3. Knead an elastic, not too dense dough. Cover with a clean towel and keep warm for forty minutes.
4. Put the cottage cheese in a small bowl, add 50 g of sugar, two eggs and coconut. Rub well with a fork.
5. We crush the dough and roll it into a large rectangular layer. We spread the curd filling in an even layer, and turn it into a roll. Cut into small pieces. We spread it with a slice down, slightly pressing it with the palm of your hand, in an oiled form. We stand warm for half an hour. We bake for 30 minutes at 190 C, greasing with a beaten egg.
6. Take the buns out of the oven, pour cream, sprinkle with sugar and put in the oven for another ten minutes.
Recipe 6. Butter rolls from yeast dough with marmalade
Ingredients
0.5 kg of flour;
two eggs;
one and a half stack. milk;
50 g plums. fat
dry yeast - 10 g;
white sugar - 50 g;
150 g marmalade.
Cooking method
1. Remove the oil in advance from the refrigerator to make it soft. We heat the milk.
2. In a wide bowl, combine the yeast with sugar and butter. Triturate well until smooth. Pour in warm milk and mix. We stand for half an hour so that the yeast begins to work.
3. Pour the sifted flour into a deep bowl with a slide. In the center we make a deepening and pour the yeast mixture into it. We drive in the eggs. Knead soft smooth dough. We stand an hour in a warm place, covered with a napkin.
4. Roll the dough into a layer, the thickness of a finger. Cut into squares. Put marmalade in the center of each. Connect the edges and give the bun a round shape. We lay them out on an oiled deco, cover with a towel and stand for half an hour.
5. Put the deco on the middle level of the oven and bake at 180 degrees to golden brown. We transfer the finished buns to the wire rack and crush with powdered sugar.
Butter yeast dough buns - tips and tricks
The dough must rise well so that the baking is soft and airy.
The surface of the rolls will be glossy if greased with egg or milk.
Take only the highest grade flour for buns.
Be sure to sift the flour before kneading the dough.
