Honey yeast buns in 30 minutes

[Rada-dms]

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:

Irish, I keep looking at your rolls, looking, and now I ran to express my admiration! How appetizing they turned out - you can't take your eyes off! Thank you very much for such a beautiful report!
I looked, so your dough is so perforated and quite airy! Probably more than 15 minutes?

[Rada-dms]

Rada-dmsThanks for your kind words! No, I defended it for 15 minutes, as you ordered. It's just that it was probably hot in my kitchen all the time while I kneaded and defrosted them. Yes, and even the yeast "Doctor Etker" has been making me happy lately, lifting it well. I even put them a little less in everything.

[Ikra]

Ikra, but interestingly, added cottage cheese ?? We must buy such yeast!

Rada-dms, thanks for the clarification! Should the dough be slightly sticky? If yes, then I have a fad - I don’t like to tear the dough off my hands, but I don’t like it! Lubricate too, only lubricated, something needs to be done differently. But I will try, soon on vacation, I think to come off!

[Rada-dms]

Rada-dms, did not put cottage cheese. I decided to do it in its pure form first.

Yuri198, yeah ... That's for sure: just grease your hands, remember that you didn't put the paper on the baking sheet, you will need to open something else, and someone will definitely call))))

Bliiiin, but my yeast did not work .. the rolls rose, but not at all like last times (((
The smell, of course, is awesome ... And we will taste the taste later

[Yuri198]

Yuri198, yeah ... That's for sure: you just grease your hands, remember that you didn't put the paper on the baking sheet, you will need to open something else, and someone will definitely call))))

And especially when you do a hundred things at once !!!

Bliiiin, but my yeast did not work .. the rolls rose, but not at all like last times (((
The smell, of course, is awesome ... And we will taste the taste later

Let the sweet crackers, if that! Today is such a day - the leaven has not risen, on which I have been baking for three weeks already!

How many times I bake, well, they do not rise in 10 minutes. Now they have been standing for 1 hour. And they bake for a long time! But delicious!

How many times I bake, well, they do not rise in 10 minutes. Now they have been standing for 1 hour. And they bake for a long time! But delicious!

Of course, miracles do not happen with yeast, I also withstand longer, the main thing is that in the end the dough is good !! It’s very nice that the recipe stuck!
And the time, as it was indicated in the magazine, for a long time I have not been guided by sources, only by my experience. From the last 4 recipes from magazines to two sheer nonsense with the number of ingredients. And this is from famous chefs and authors ...

but I do not like overexposed, we inflate them too much, and the crumb becomes completely different and they lie worse, 10, max 15 minutes is more than enough exposure, and my dough does not stick, I grease a little with vegetable oil and everything is ok.

Ur-r-r-r-ra, I did it !!! a week ago I took your recipe, Rada-dms, into the bookmarks, but only today my hands reached it ... Fantastic! The merger turned out !!! Thanks for the recipe, Rada-dms, and for the good mood !!! Very tasty, inexpensive and fast!

[Irina St.]

Irina St., Ira! Thank you very much!!! Drag, drag more recipes, we are only happy! : rose: After all, as a rule, it is also a matter of pens when such reviews are written on a recipe !! Gold !!
And for the mood, yes, to us, you are welcome!

oh, Thank you for such flattering amenities, Rada-dms! I just really wanted and tried very hard, but a good recipe and a detailed description of it is half the battle! (if not more) Thank you! and thank you all for this kind, sincere, useful site!

[Irina St.]

Irina St., I suggest you! And we are waiting for your recipes!

I would love to, Rada-dms! but the recipes .... I have nothing to boast of, unfortunately .. I accidentally wandered into this site and immediately fell in love with it! I love cooking, my family and friends really like my cooking, but I don’t have masterpieces ... but I will gladly learn from all of you! You are all so great! And with golden hands, and with an open soul and a kind heart!

[Rada-dms]

Rada-dms, Olenka, I am in a hurry to visit you with thanks for the wonderful, quick-cooking buns!
It turned out delicious ...



My only joint, there was no egg and I added 50 ml. ryazhenka, but otherwise as a "duktor registered" ....

[Rada-dms]

Rada-dmsOlchik, I'm bringing you a new report. Today from your rolls what I got into:





Very good! If in fat rolls the crumb was moist immediately after baking, then in these Kraffin's wrapping things (there is cinnamon with sugar), the crumb is full. dry, perforated, but not hard, but right. Delicious!
I wonder how tomorrow will be. The first batch, in the form of ordinary rolls, I liked the next day even more.
Thank you again for the recipe. Fast and wonderful results.

[Rada-dms]

Rada-dms, Olenka, I am in a hurry to visit you with thanks for the wonderful, quick-cooking buns!
It turned out delicious ...



My only joint, there was no egg and I added 50 ml. ryazhenka, but otherwise as a "duktor registered" ....

You, can you imagine, I was so wrapped up that only now I really saw your charming chubby!
Ksyushenka, thank you very much for trusting and baking! And especially for such a beautiful report !!

Very good! If in fat rolls the crumb was moist immediately after baking, then in these Kraffin's wrapping things (there is cinnamon with sugar), the crumb is full. dry, perforated, but not hard, but right. Delicious!

Irish, I was surprised, so surprised! It's just some kind of miracle, and not the craffins turned out, and from the photo you can see that they are not dry! Now I also want to try using this dough according to your method !! Magically!! Thank you, you clever girl, I always say this to everyone !!

[Rada-dms]

Rada-dms, Ol, wait, before Ng, whether it will be gone, we will be like electric brooms ...

I want to tell everyone on a note: the dough looks very good in a twisted roll. On the second day, the buns were completely fine, but the roll made me especially happy. I want to repeat it sometime with poppy seeds, I think it will be very good.

[Rada-dms]

Rada-dms, I bring another thank you. I came home from work yesterday ... nothing. And when I'm not like that, then I urgently need to bake something, despite the fact that the night is in full swing outside the window. Well, by one in the morning I began to bake your buns. She took it out, covered it with a towel, and went to bed completely happy in their honey scent. How wonderful it was in the morning with her coffee! Mmm! Thanks again for the recipe. What's with the brioche? Did I miss anything?

Olga, thank you! I made your buns, I really liked it, the taste is awesome! I will not provide a current photo, fotik is dead.

And if there is no harvester with hooks only hand hooks Can I knead in hp? Or should it be fast?

Well, by one in the morning I began to bake your buns. She took it out, covered it with a towel, and went to bed completely happy in their honey scent. How wonderful it was in the morning with her coffee! Mmm! Thanks again for the recipe. What's with the brioche? Did I miss anything?

Oh, but I don’t see !!
Irish, you call me at 1 am, I’m baking everything at this time! But I am really proud of your will power, I could not resist and try!
And as it is said! I went to bed happy in a honey scent! Here is a recipe for simple happiness - delicious bread, good character and goodwill towards people! Thank you for your feedback! Happy Holidays!

And if there is no harvester with hooks only hand hooks Can I knead in hp? Or should it be fast?

Of course you can, I think on the program "Pelmeni". The point is not that they are fast, all the same, the better the dough is kneaded and matured, the tastier the result. The dough is sticky, you don't need to add a lot of flour.

Olga, thank you! I made your buns, I really liked it, the taste is awesome! I will not provide a current photo, fotik is dead.

Oh, what a pity, promise that with the new fotik new buns!
Natochka, thanks for the feedback, it is so pleasant and joyful that I did not put the recipe in vain, and it "lives"!

[Rada-dms]

I kneaded with a silicone spatula yesterday. I turned on some news, and without almost looking, drove it around the bowl. I am quite happy with the result.
Rada-dms, I have a rather bad character. I just got very loving and understanding relatives. I admire them - I would not live with myself

I admire them - I would not live with myself

And you and I are GOOD!

[Ikra]

And I finally can Ikra, I love.

[Rada-dms]

Rada-dms, iris. ka, thank you. I feel like a crow from a cartoon, remember: "You won't get bored with me!"
We finish the rolls. I warm them on the roster, as fresh ones are made. And they smell, smell !!!!

[Rada-dms]

Rada-dms, iris. ka, thank you. I feel like a crow from a cartoon, remember: "You won't get bored with me!"
We finish the rolls. I warm them on the roster, as fresh ones are made. And they smell, smell !!!!

Nah, today, right in every topic, the bakery is tempted to repeat! And I will make diet cutlets, yes, I will !! No-no rolls, weekend rolls now!

Speedy buns are what you need! For the sample, I divided the recipe by 3 (so as not to peel off). I kneaded in a bread maker, the dough is quite tender, I made 4 pieces of 85 grams each. I put it in the microwave for 35-40 minutes, I wanted a fluffier crumb. Baked for about 25 minutes, well, everything depends on the oven. Next time I will set it to 200 degrees and the time will be 15 minutes, I think it will be better. But the most incomparable is the aroma that filled the whole apartment during baking! How they smell! After baking, I sprinkled them with powdered sugar with the smell of vanilla, this also added its own note. Total kneaded for 10 minutes, proofing for 40 minutes, baking for 25 minutes, only one hour and 15 minutes! Allowed to cool for half an hour while brewing tea. Enjoyment!

[AnastasiaK]

AnastasiaK, Nastenka, what kind of airy buns! The crumb is simply gorgeous, you can immediately see it with the test for you - golden handles! Thank you for such a joyful and beautiful report! The mood has just risen!
Oh, and even directly envied the willpower, you have to bake all 4 things! Although right, I, too, often divide the recipes by two for testing.

Probably just one and tried ... I'll take an example! Otherwise, I love fresh baked goods and try as much as possible! But only on the first day I try to break away, so to speak.

[Ikra]

And I finally can Ikra, I love.

And I too! Anything, but especially Ours!

[Rada-dms]

Rada-dms, thank you for rating! I am very pleased! The next day, the buns remained the same airy and tender (we only ate two in the evening). How good they are with butter, very balanced taste. So the recipe is in the piggy bank, here speed is not at the expense of quality.

Did not work out
The dough is excellent. Apparently, she added a lot of raisins. Didn't rise at all
I had to throw everything away so as not to disgrace myself. And my daughter so asked for honey buns!
It is definitely impossible to sin on yeast, I then quickly made Inna Kroshi's dough out of them, it turned out great.
What was it then ???

[Anna73]

Anna73, I have no idea why this happened. Very sorry! The recipe was tested by more than one person, not invented by me. It's a pity, it's a pity, I really sympathize
I just don't understand why throw out the dough, you could add baking powder or soda and bake cupcakes.
Perhaps the yeast was overheated, or it might have been necessary to allow a longer distance. I am sincerely sorry, it is not your recipe, and that's it! Just last week I baked them with whole grain flour, they turned out to be dense, but porous and very, very tasty.
It is a pity that you did not photograph the structure of the dough in the section, at least something could be understood and assumed. The only thing I can think of, based on the cooking technology, is that the mixture of milk and butter turned out to be too hot for the yeast. Have you measured the temperature?
It’s bad, even with a lot of baking, honey, but if the yeast was still alive, the dough should have worked.
I also thought, maybe there is such a thing in honey that could suppress the yeast?
And what kind of recipe from Kroshi, even if I compare and maybe understand what is the matter?

[Ikra]

Something like that. Kneaded with a spatula, turned on some kind of movie and as advised Ikra shuffled with a spatula. In theory, it was necessary to spoil longer, but in the evening after work I wanted to pamper my loved ones as soon as possible. It should be sweeter for the older daughter, and just right for the younger. Think about it now. Oh, yes, I added chocolate drops to the dough. For some reason, the buns burst. Either little or a lot of yeast has risen.

[Anna73]

Anna73, wait a minute. Does the amount of raisins depend on the rise of the dough? Themselves say that the dough turned out great. Maybe the yeast was really brewed by accident?

[iris. ka]

iris. kaIrisha, in appearance, turned out to be so awesome rolls, and even with a chocolate taste! Thank you so much! I liked your rolls.
Why did they burst? It is not enough to knead the dough with a spatula, after that it is necessary to stretch and fold it, we cannot develop gluten with a spatula better than a kneader. I think this is the reason. There is a lot of yeast, yes, I put a little less, about one and a half smoothed teaspoon. In general, baked goods with so much honey are quite capricious, it seems to me that something also depends on the quality of honey. I bake rolls often, but with different flour and different honey they turn out different every time. My husband loves them with butter or jam, and I only love them with butter.

I also baked these buns this afternoon too. Of course, I didn't succeed quickly, and for some reason the honey aroma too. But the buns still turned out. Although we ate dumplings all day today, we have already persuaded half of the buns.
I'll tell you a little how I did it. Kneading the dough in HP. At the bottom of the bucket I put an egg and salt. Further flour is about 550g. The oil was heated in the microwave, but not to a liquid state. I also held honey in the microwave for a bit. Poured over the oil. The dough turned out great. 🔗
Shaped buns and laid out on a half-tray. After 30 minutes I looked, and they crawled away. Then she took a cast-iron frying pan without a handle and put the buns there, straightening the barrel. And again she gave proofing. And then she put it on to bake. 🔗

[Rada-dms]

Rada-dms, look, everyone bakes your buns today. Somehow the stars are lined up in a special way.

[iris. ka]

iris. ka, yes, only the full moon is approaching! Can you rename the recipe to "Buns with character"?

I wanted to fill the apartment with honey "spirit2, so I started. And bought it for 30 minutes. But I was not disappointed at all. I think tomorrow we will definitely eat them all." 🔗

[Albina]

Albina, Albinochka, thank you for daring to bake these mysterious rolls!
Here you can see the experienced hostess - she immediately put it in the form and did not hammer it with flour! Here's an example for others in such situations. And many savvy bakers do not know that adding a lot of flour after proofing does not have a very good effect on the crumb afterwards.
As for the aroma, it depends on the honey and the amount of vanilla sugar. Now I am making a mixture of honey - citrus and meadow or field. Thank you for the report and detailed description, thank you for finding a minute and not being too lazy to share your experience, my dear !!!

I wanted to fill the apartment with honey "spirit2, so I started. And bought it for 30 minutes. But I was not disappointed at all. I think tomorrow we will definitely eat them all."

Albin, well, everyone writes about the aroma, maybe honey doesn't smell very much? Couldn't lower it in the microwave?

Olga, I don't like vanilla sugar. So I didn't put it down at all. And the honey from the village is natural.

And I was very interested in the recipe.The buns turned out to be wonderful, tall, golden and fluffy. True, I put in more flour than according to the recipe, the cottage cheese was soft, fat-free. And she kneaded the dough in a bread maker, and let him come up there a little, then the buns were parted. Thanks to the author!