Look-batun
What if all honey is replaced with sugar? What do you think?
Rada-dms
Mikhaska, you are just a storehouse of ideas!: girl-yes: I - rolls, you - Nutella! Let's live!
Rada-dms
Quote: Look-batun

And if all honey is replaced with sugar? What do you think?
I do not recommend All cimus in a honey aroma!
Albina
Rada-dms, sometimes you want to bungle something urgently. In bookmarks
Rada-dms
Quote: Albina

Rada-dms, sometimes you want to bungle something urgently. In bookmarks
Albinochka! Try it! But still, let the dough come up!
Vinokurova
Rada-dms, Olenka-joy, take the report:

Honey yeast buns in 30 minutes

Honestly, I haven't tried it yet .. we'll talk about the taste tomorrow ...
Ol, well, I climbed in again with my bread maker .. you understand, in the evening, after work, you have to have time for everything .. so I trusted her again .. in full, on yeast dough ... while Mikhas'kino was kneading / rising, she poured butter into the meat .. but not about that now ... I put the buns in the oven, and then such an aroma went from her !. The pale ones just turned out something in 12 minutes, well, I added time ...
Ol, I did everything according to your recipe !. Don't back down, just didn't put my hand))))

in the morning I'll try a gourd, I'll write it off

Rada-dms
Vinokurova, awesome in appearance! : rose: It's even better if the dough comes out as it should!
I will wait impatiently, even worry! If anything, a recipe from a magazine!
Vinokurova
Rada-dms, Olya, I took a sample !. You will download ... such self-sufficient buns turned out .. very mge reminded from childhood a calorie roll for 10 kopecks ... sprinkled with nuts on top ... and I did the right thing that I was not in a hurry, but let the dough buns stand ... this was its meaning ....
delicious, mouth-watering rolls ... well, you know, your recipe is from a magazine ...))))

while I was driving to work, I remembered - it took me 450 grams of flour ... "Extra" yellow-red bag ... just in case)))
Rada-dms
Vinokurova, Alenka! : friends: Thanks for your feedback! I'm glad the recipe didn't disappoint!

I found it! Aha!

Vinokurova
Quote: Rada-dms
I found it! Aha!
so it's happiness that I found it ... and did not hide it, but adapted it for us .. thanks)))
Anyuta73
I was very interested in the recipe, and most importantly, the cooking time. I tried it today, and this is what happened

Honey yeast buns in 30 minutes
Thanks for the recipe!
Rada-dms
Anyuta73, well, at least a little like it?
Anyuta73
Rada-dms, the smell was such that the neighbors opened the doors and sniffed. Children ran to the door, looked through the peephole and giggled. The taste met all expectations. Really similar to a calorie bun, only tastier (patamushta own, freshly made)
Rada-dms
Anyuta73, Well, thank God! Now I can sleep well !! : a-kiss: I was worried! But from all the same it is necessary to ferment longer than in the recipe, if there is time!
Anyuta73
Rada-dms, well, yes ... it took me 40 minutes to proof it, after all, the dough is rich, heavy and, of course, it takes more time than in the recipe, but it turned out gorgeous ... both in appearance and in taste.
Rada-dms
Quote: Anyuta73
it took me 40 minutes to proof it, but it turned out gorgeous ... both in appearance and in taste.

THANKS AGAIN!!!! I AM VERY HAPPY
alenka_volga

Honey buns in 30 minutes

Category: Bakery

Honey yeast buns in 30 minutes

Ingredients

wheat flour, gr480
any honey, gr100
butter, gr100
dry yeast, fast acting, tsp2
salt, tsp1/2
large egg, pcs1
butter, for lubricationa piece
milk, glass1

Cooking method

  • The recipe is taken from the grocery school, and densely settled in my kitchen. The flour according to the recipe was 3.5 cups, but the dough turned out to be very liquid, and by testing, the flour goes in the region of 500 grams, you need to look at the dough.
  • 1. Preheat the oven to 200 gr. Grease a baking sheet with oil.
  • 2. Melt butter, pour milk into it, cool slightly.
  • 3. Add honey, yeast, egg and salt.
  • 4. Then add flour, first 2/3 parts, then gradually the rest.
  • I throw everything into the bread maker, to the dumplings or pizza program, and after the start of the kneading I look to make a bun, but rather sticky and soft. The dough sticks to your hands. I grease them with vegetable oil and the table where I make rolls too. I don't use flour.
  • 5.Divide into 12 pieces, form buns, place on a baking sheet, let them stand for 10 minutes.
  • 6. Bake for 12-15 minutes. Grease the finished buns and -! DO NOT EAT ! hot! hold on, or you'll burn your stomach! Such a scent! And the rolls themselves are something incredible! I advise everyone! You can add raisins when kneading. At night, I recommend putting them in a bag so as not to lose their freshness! For breakfast - what the doctor ordered!

The dish is designed for

12

Time for preparing:

30-40 minutes
Byaka zakalyaka
Definitely bookmarked the recipe for its speed. I already came across this recipe on the Internet and I tried to cook it, but ... It turned out not fluffy buns, but something similar to honey gingerbread, since there were no reviews for the recipe, I decided that it was not successful and did not try again, but in vain. Your review is inspired, I will do
alenka_volga
Quote: Byaka zakalyaka

Definitely bookmarked the recipe for its speed. I already came across this recipe on the Internet and I tried to cook it, but ... It turned out not fluffy buns, but something similar to honey gingerbread, since there were no reviews for the recipe, I decided that it was not successful and did not try again, but in vain. Your review is inspired, I will do
try it, it's very fast and delicious!
Bes7vetrov
And we have a recipe with this name on the forum ... Olga (rada dms) laid out it, even on Shtebe she gave it a little approach.
True, there is a difference in the filler, raisins. https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=412277.0
Rada-dms
Aha! Many girls have already appreciated the recipe!
Helen, excuse me, I exhibited these buns, the search immediately gives them!

Honey yeast buns in 30 minutes (Rada-dms)

Honey yeast buns in 30 minutes
Rada-dms
Byaka zakalyaka, many have already done, everyone likes it, they do not look like a gingerbread. Maybe the yeast failed?
alenka_volga
Quote: Rada-dms

Aha! Many girls have already appreciated the recipe!

Honey yeast buns in 30 minutes (Rada-dms)

Honey yeast buns in 30 minutes
there is cottage cheese in the recipe
alenka_volga
Quote: Rada-dms

Aha! Many girls have already appreciated the recipe!
Helen, excuse me, I exhibited these buns, the search immediately gives them!

Honey yeast buns in 30 minutes (Rada-dms)

Honey yeast buns in 30 minutes
yes I can see already, my head is full of holes.
Chef
If there really are no differences, I suggest picking up on the first recipe. alenka_volga, Elena, do not mind?
alenka_volga
Quote: Chef

If there really is no difference, I suggest you pick it up with the first recipe? alenka_volga, Elena, do not mind?
Yes, I just wanted to delete a bunch of recipes, but I can't. Thank you
Rada-dms
alenka_volga, Lenus, let everyone see how beautiful and magnificent they are, come on, I'm waiting for you there !! : rose: And I'll go scribble you compliments!
alenka_volga
Quote: Rada-dms

alenka_volga, Lenus, let everyone see how beautiful and magnificent they are, come on, I'm waiting for you there !! : rose: And I'll go scribble you compliments!
thanks,
Chef
Did. I can attach only on the day (or at most the next) publication of a similar recipe available on the forum. That is, if there are two identical recipes on the forum, and both "lay down", it will not work. Therefore, promptly notify me (ideally, follow the link "Report an error, clarification or violation").
paramed1
Ol, late I saw how, well, don’t scoff! I love sweet buns, and I love them even more! There is no door in the kitchen, the room is wide, but the office ... no, it's also wide, hurray! It is impossible not to taste such beauty. And I don't know how to try a little.
Trishka
And I thought Shaw in my attic left for the night looking into the distance, I look at the recipe and I don't understand anything until I looked at the last page,
Your Ol's, buns have been lying for a long time, waiting in the wings ..
Chef
Quote: Trishka
And I thought Shaw in my attic for the night, looking away, I look at the recipe and I don't understand anything
Yes, when combined, the old recipe has a unique opportunity to once again show off in "New recipes"
Trishka
Duc, that's great, "old songs about the main thing, like" ...
Rada-dms
Quote: Chef
Yes, when combined, the old recipe has a unique opportunity to show off again in the "New recipes"
Rada-dms
Quote: Trishka
Your Ol's, buns have been lying for a long time, waiting in the wings ..
nkoy
Well, now they are ours with Yelenka, she looks so magnificent!
alenka_volga
Quote: Rada-dms

nkoy
Well, now they are ours with Yelenka, she looks so magnificent!
oh yes what are you, your buns are how many pages of praise they received)))
Albina
Quote: Rada-dms
Real time it took me only 35 minutes before sending the buns to the oven
🔗
We need this fast. 🔗
Rada-dms
AlbinaAlbinochka, and try, the girls like it, maybe we will please you too! Thank you for your interest!
alenka_volga
Quote: Rada-dms

AlbinaAlbinochka, and try, the girls like it, maybe we will please you too! Thank you for your interest!
kids are cuddled just like that !!!
Ikra
Rada-dms, alenka_volga, thank you for the recipe. I took it to the bookmarks a long time ago, and still nothing ... And then, after the rolls came out again, I could not go straight to sleep Today I did it. True, I came up with a close form for them (this is half a portion). And I put the raisins in them, which I soaked too much. Therefore, excess liquid was formed, the lid was torn a little. But this does not affect the taste in any way, it was possible to tear the rolls apart from each other, and even eat them even more so! Very good! And I liked the dough itself, I will have to think about where else to adapt it. Well this is some kind of speed, you must definitely take it into service. Here's what happened:

Honey yeast buns in 30 minutes
alenka_volga
Quote: Ikra

Rada-dms, alenka_volga, thank you for the recipe. I took it to the bookmarks a long time ago, and still nothing ... And then, after the rolls came out again, I could not go straight to sleep Today I did it. True, I came up with a close form for them (this is half a portion). And I put the raisins in them, which I soaked too much. Therefore, excess liquid was formed, the lid was torn a little. But this does not affect the taste in any way, it was possible to tear the rolls apart from each other, and even eat them even more so! Very good! And I liked the dough itself, I will have to think about where else to adapt it. Well this is some kind of speed, you must definitely take it into service. Here's what happened:

Honey yeast buns in 30 minutes
aah, what a beauty
Yuri198
Today I made it from the morning, the smell is awesome, but the only problem is that they burned a little from below, when they stood on the proofer, they did not increase much and inside were slightly damp after baking and a little heavy. But tonight, the guests took home the rolls, left nothing and asked for a recipe! I sent everyone to the "Mcooker".
I'll do it again!
Eleny
Olga, thank you very much for the recipe, the buns are just awful. Yesterday I found your recipe, and today with a report ...
Honey yeast buns in 30 minutes
Honey yeast buns in 30 minutes
Ljna
Here are my buns, the same yesterday I saw the recipe and here they are
Honey yeast buns in 30 minutes
Very tasty and most importantly quickly, there was no milk, I diluted the yogurt with warm water and added a little sugar, after reading the reviews, I think it was not necessary, it turned out very sweet
Rada-dms
alenka_volga, Alenka, constantly admire your basket. Very nice photo!!
Rada-dms
Quote: paramed1

Ol, late I saw how, well, don’t scoff! I love sweet buns, and I love them even more! There is no door in the kitchen, the room is wide, but the office ... no, it's also wide, hurray! It is impossible not to taste such beauty. And I don't know how to try a little.

Veronica! Try it, maybe the recipe will take root! Just let me come a little longer, we must hurry, so that the result is guaranteed.
And in the door you can still squeeze sideways, if anything, I'll teach you how, great experience!
alenka_volga
Quote: Yuri198

Today I made it from morning, the smell is awesome, but the only problem is that they burned a little from below, when they stood on the proofer, they did not increase much and inside were slightly damp after baking and a little heavy. But tonight, the guests took home the rolls, left nothing and asked for a recipe! I sent everyone to the "Mcooker".
I'll do it again!
they are due to honey
alenka_volga
Quote: Rada-dms

alenka_volga, Alenka, I constantly admire your basket. Very nice photo!!
ahaha I like it myself, I passed them through my fist
Rada-dms
Quote: Yuri198

Today I made it from morning, the smell is awesome, but the only problem is that they burned a little from below, when they stood on the proofer, they did not increase much and inside were slightly damp after baking and a little heavy. But tonight, the guests took home the rolls, left nothing and asked for a recipe! I sent everyone to the "Mcooker".
I'll do it again!
Yuri, I am glad that your guests liked it!
Of course, yeast dough needs to be felt - flour, freshness and quality of yeast, everything matters for the rise of the dough.I would advise, with your permission, if you once again decide on this recipe, give them a good rise, even if it takes longer than in the recipe. Well, and knead better, sometimes the dough is heavy due to insufficient development of gluten. Well, everyone has different ovens. In mine, the bottom also began to burn, so I just put another baking sheet.
In general, we will wait for an even better result.
Ikra
Rada-dms, you know, it also seemed to me that they were slightly damp and heavy. But the next day the crumb was quite ripe for itself, and was the same as always with buns. It's just that we all strive to eat them lukewarm. So it seems to me everything is fine.
I also attribute my moisture content to cheap flour. Recently I have been buying the most weighed out Ashanovsky flour.
Tomorrow I will bake your rolls again, the people demand the continuation of the banquet.

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