simple recipe for buns This recipe is very simple to prepare. Using it, even the most inexperienced mistresses will be able to surprise their loved ones and treat them with amazing rolls, which will please their fragile creamy edges and delicate fluffy dough inside. This recipe you will definitely have to share, so do not take it away. The dough turns out the most delicious, delicate and appetizing. At your request, you can experiment with the filling. Before cutting the rolled dough into pieces, add raisins, poppy seeds, cinnamon, vanilla or chocolate chips to it. And you can add quite unsweetened stuffing: garlic, cheese, pieces of sausage. You may want to bake simple pies with different fillings, and this recipe is also suitable for this! The only thing to consider is that this dish is far from dietary, but sometimes you want to treat yourself and your loved ones with the most delicious, and believe me, this recipe will not let you down. Recipes of pastry dough are divided according to the way of preparation: spicy and unpaired. Here we will look at both ways. The baking pastry for baking is very widely used both in cooking. buns

Ingredients for making dough

In this dough is added a small amount of baking: Butter, sugar and chicken eggs. The trick of this recipe is that the baking is mixed immediately. So, to prepare for this wonderful recipe for a dough, we will need: milk (fat content at your discretion) - 2 cups; chicken eggs - 3 pieces; butter (can be replaced with margarine) - 100 g; granulated sugar - 1 glass (without a slide); fresh yeast - 30 g (alternative - 12 g dry); Wheat flour; vegetable oil; a pinch of salt. Information for ladies Contents in product:

  • Proteins - 7 g;
  • Fats - 8 g;
  • Carbohydrates - 45 g.

Calorie content of dough:

  • 283 kcal.

recipe for sweet buns


  • Warm up half a glass of milk in a microwave oven or on a plate to a temperature of about 36 degrees (if you drop on your wrist, you will not feel any heat or cold).
  • In warm milk, dissolve the yeast and add one tablespoon of sugar and flour. All leave in a warm place for about 15 minutes.
  • While our yeast begins to "wander", turn on the oven. The temperature at which baking is baked is 180 degrees.
  • Melt in a water bath oil or margarine (let cool to avoid scalding the yeast). Whisk the eggs with 3 tablespoons of sugar whisk to a homogeneous mass.
  • After 15 minutes, the yeast in the glass should rise. Take a deep bowl, pour out the contents of the glass, add 1.5 cups of remaining milk, carefully lay out the beaten eggs, a pinch of salt and mix.
  • Pour in a small amount of sifted flour (thiswill give the dough a special splendor, and the buns will be airy). Flour must be so much that when kneading the dough a little sticks to the hands. The dough should be elastic and soft, a large amount of flour will make the baking roast, and it will not be able to rise. The finished dough should be covered with a towel and left for 20 minutes in a warm place.
  • This item in the recipe can be missed, but most importantly - remember that the dough does not like rushing. To buns turned airy, it's better to dough the dough in 20 minutes and leave for another 15 minutes.
  • After our dough has approached, it must be divided into two equal halves.
  • Lubricate the surface, which will roll out the dough, and the rolling pin with vegetable oil.
  • Melt butter on a water bath (forfillings) and let cool. This is the secret of the recipe for the most delicious buns, as many housewives use vegetable oil, and the effect is not the same.
  • Roll out evenly our sweet dough about 2 cm thick.
  • Brush or hands evenly apply melted butter on dough.
  • We divide the dough the way we need it (depending on what you decided to bake).
  • On a baking sheet lubricated with vegetable oil, you need to lay buns, taking into account the fact that according to this recipe they should rise well.
  • Now leave our dough "rest" for 15 minutes in a warm place.
  • Separate the yolk from the protein. Whisk the yolks and apply them with a brush (we will not need the protein, since it starts to burn very quickly and spoils the appearance of buns). The remaining dough is rolled out, we form buns from the dough and put them on the second baking tray.
  • After the time has come, we set the panat number one in a preheated to 180 degree oven, close and wait about 10 minutes. While our buns are sitting in the oven, it should not be opened, since the dough will settle and will not rise again, and the buns will lose their splendor.
  • Readiness of rolls can be checked by punching them with a toothpick. If the dough is baked, it will be evenly ruddy on all sides and there will not be any sticky wet dough on the toothpick.
  • After we baked buns, take them out of the oven, cover with a towel and give the baking to rest once again (10 minutes will be enough).
  • With a tracer at number two we do all the same simple manipulations.
  • The odorless way to make a dough

    Ingredients for making dough(opaque way): Milk cow (fat content at your discretion) - 2 full glasses, top grade flour - 550 g, pressed yeast - 50 g, chicken eggs - 5-6 pieces; granulated sugar - 1-1.5 cups; butter or margarine - 100 g, still margarine - 100 g, vegetable oil - 50 g, 0.5 teaspoon of salt. This dough is prepared in several ways: First, prepare the spoon, after it is kneaded dough on its basis. This variant of the dough preparation is suitable in case when it is necessary for the hostess to put a large quantity of baking - butter, chicken eggs, granulated sugar. For example, for those who like sweet pies.

  • So, we need in warm milk (whentemperature of 36 degrees) dissolve the yeast - about 20 grams, one tablespoon of granulated sugar and flour, so that the dough is produced in consistency, like regular pancakes (about one glass).
  • It should be sprinkled with flour, covered with a towel andleave in a warm place for 1.5 hours, you can and more, at a temperature of about 30 degrees (dear hostesses, keep in mind that the parrot does not rise, if you leave it in the sunlight, though it's warm, she does not like it; the best place is next to the battery). The opar can be considered ready when it rises as high as possible, after which it begins to drop and the surface begins to become covered with small wrinkles.
  • In a separate bowl, beat the eggs with sugarsand and salt, mix. Oil or margarine melt in a water bath and cool to a temperature of not more than 37 degrees (so as not to scald our yeast). Put the baking into the brew, gradually add all the remaining flour, mix the spaghetti with the baking. At the very end, enter the warm melted butter and knead the dough (it is better to do this on the table, having previously oiled it with sunflower oil), during the blending process, pour a small amount of flour until the dough stops sticking to the hands. Mixing the dough is the main point of the batch yeast dough. Baking incredibly loves, when it is very long time with hands. Knead dough should be at least 25 minutes.
  • After the dough is put back in a deep bowl, cover with a napkin or waffle towel, let stand in a warm place for 1.5-2 hours.
  • Ready-made dough should be elastic and fluffy. In no case should it stick to your hands and easily lag behind the walls of the dishes.
  • You can start cutting and baking, as described in the recipe above.
  • As you managed to notice, dear owners, the recipe was very simple, the dough is prepared from ordinary products, but buns are always very delicious. Bon Appetit!