OlgaGera
Divna- Zhenya, do not worry. Can they still fit?

Rada-dmsthank you
The buns are nice. And baked on time. The people came by accident.
True, I didn't have fast yeast, I used pressed ones. They came a little longer, but I was ready for this.
Tasty!!!
Zena
Quote: OlgaGera
Marvelous- Zhenya, don't be upset. Can they still fit?
nope .. I've already made pancakes

like a day ago I baked bread yeast from the same pack ... I don't know ...
Vei
Divna, Zhen, maybe you didn't report something or vice versa? It happens to me that on some kind of autopilot I'm doing everything seems to be correct, but in fact I can throw 2 times more oil or less yeast, or something else like that. But it seems that everything is correct, and then I am surprised, and when I start to scroll in my head what I did and how, I realize that I messed up.

Olya, I published these buns of yours on FB, so there a flurry of comments went to the studio demanding the recipe. So I shared it there, but honestly wrote that the recipe is yours
Zena
maybe .. I don't know ... in a few days I'll try again and unsubscribe ... (I'll buy other yeast)
Bes7vetrov
I also did it on pressed ones, there are no dry ones in the house
OlgaGera
Elizabeth, I put 12 grams. And you?
Bes7vetrov
Ahah! And I'm 13))) how many under the knife got))
OlgaGera
Here's how much flour in grams to hang, otherwise there are no glasses in the house. All cups and glasses. Trouble with glasses)))
Vitalinka
And today I baked these wonderful buns. Very tasty! Thank you!

🔗
Rada-dms
Quote: posetitell

Well, I am reporting: I had a great meal with tea in the morning. This is the main thing. And the secondary: as usual, instead of milk (I can't do it), I used water and MacFoo flour, in this situation it took me almost 4 glasses of flour. But if someone also needs milk without milk, then keep in mind this possibility and likelihood. But it worked out well. Very much. Hearty and honey-raisin. So once again I bow to the author of the recipe.

posetitell, it's great that the rolls turned out, I, by the way, baked bread on nutlvy broth, I really liked my dream, to be honest, I immediately thought about you that it is fashionable to replace milk with broths, and with chickpea you can also get a nutty taste that is barely perceptible! Soon I’ll try to bake the rolls myself on this broth, it’s possible to skzaat, for you. I'll report right away!
Rada-dms
TatianaSa, good rolls, baked, and since they especially sound for breakfast in the morning, you can save your waist! Eh, someone else has a waist! Thanks for taking note of the recipe!
Here I thought that the waist should be protected from a young age, as a girl's honor, otherwise .... you won't return it!
posetitell
Quote: Rada-dms

By the way, here I baked bread on nutlvy broth, I really liked my dream, to be honest, I immediately thought about you that it is fashionable to replace milk with broths, and with chickpea you can get a barely perceptible nutty taste! Soon I’ll try to bake the rolls myself on this broth, it’s possible to skzaat, for you. I'll report right away!

oh, how interesting. You write more precisely. This is the first time I hear about such a decoction. looked in the internet - is it a decoction on chickpeas? or I'm wrong. oh yes. it is necessary to replace water in recipes with such things. thank you for thinking of me - this is what I am - you have to make recipes for yourself: oops:.
Rada-dms
Divna, don’t worry! Yeast baked goods are like that, everyone's yeast fails!
The other day my bread turned out to be unsuccessful, but three days ago ... mysticism did the same thing!
Maybe they still could not report the flour? Or, in order of delirium, knead the dough?
I'm sorry, but if you risk it again, write, and maybe you will try to make this recipe in normal mode.
Oh, and there may still be a very high proofing temperature ...
Well, in short, on these buns the light did not converge like a wedge !!!
Rada-dms
OlgaGera, Olga! Thank you for the report, nevertheless the soul is calmer when the recipe has been tested by other girls and the result is normal !! We were very pleased!
Rada-dms
Olya, I published these buns of yours on FB, so there a flurry of comments went to the studio demanding the recipe. So I shared it there, but honestly wrote that the recipe is yours
Well, this is how the popular recognition unexpectedly pokes! I mean the recipe, of course !!!
Thank you, Lizochka, for mentioning my modest attempts to test the recipe from magazines, I just changed it a little.
Rada-dms
Bes7vetrov, but I have a question, with a quick approach of the test, it did not smell of yeast, since they took fresh ones? I also want to try!
Bes7vetrov
Well, I generally only smell dry yeast .... Therefore, they are not in the house. And these buns? A quick approach, if I start at 19:10, and at 20:48 I already ate hot meals with my husband? Then it doesn't smell))))
Rada-dms
Vitalinka, today your buns are just buns of the day !!! They look very appetizing! You probably baked them in a large form, I repeat so, very nicely and evenly shaped! Lovely!
Zena
Quote: Rada-dms
Wonderful, but don't worry! Yeast baked goods are like that, everyone's yeast fails!
The other day my bread turned out to be unsuccessful, but three days ago ... mysticism did the same thing!
Maybe they still could not report the flour? Or, in order of delirium, knead the dough?
I'm sorry, but if you risk it again, write, and maybe you will try to make this recipe in normal mode.
Oh, and there may still be a very high proofing temperature ...
Well, in short, on these buns the light did not converge like a wedge !!!

damn how many nuances that !!!!
I baked bread with the same yeast two days ago, everything is OK ..
yes I could knead .. I used a mixer with hooks ... I don't have a dough mixer ..
flour at the rate ...
well, no really ki .. did not agree ... I want to achieve results
I will do it again ...
Vitalinka
Rada-dmsthanks for the praise!
I just baked buns on a baking sheet. The dough is very pleasant and manageable, you can bake without a mold.
ninza
Olga, can you specify how many grams of flour is in a glass? I'm not a very experienced baker yet. Thank you in advance.
Ikra
Quote: Rada-dms
the waist must be protected from a young age
And who has never had it?
Vei
Quote: ninza
how many grams of flour is in a glass?
I take at the rate of 160 g of flour in a glass.
and now I started these buns again, my husband asked when I returned home in the evening. Only I did not mold them so neatly, but quickly, if only I could eat them as soon as possible)))
Rada-dms
Quote: ninza

Olga, can you specify how many grams of flour is in a glass? I'm not a very experienced baker yet. Thank you in advance.
160 g, but I ask you to take a look at the test! What's the trick here? The dough with honey turns out to be somewhat liak, there was not even really a spike in the dough in Kenwood, but you can manually shift the flour, and the rolls will be dense.
Put 2.5 tbsp. then add, hang up, if anything, so that the next time with your specific flour and already in "grams hang"!
I also love in grams, but even in the magazine, this recipe sits in glasses and with the technology of sprinkling as needed. The main thing is that the koloboks should stick together and not spread out into a pancake when proving.
Rada-dms
Quote: Ikra

And who has never had it?
Ir, you know! A good God always compensates by giving gifts to others, and is very generous at the same time !! Well, what do you need to explain, clever and our queen!

In general, it's better to never have than to lose and compare later. This is me about myself, the waist was aaaaaaa 62 cm.

Vei
It is very easy for all my skinny friends to maintain their slim figures, since they absolutely do not know how to cook, let alone bake. And our Bread Maker is not interesting to them as a class)))
Mikhaska
Vitalinka, Vita! I almost overlooked your buns! ... How good they are! I love looking at beautiful baked goods!
Ikra
Quote: Vei
And our Bread Maker is not interesting to them as a class)
Veido you want an attraction? It's called "We don't eat sweets!" Bake your skinny girlfriends of these buns.It is also good to put it on the table and go somewhere for 5-10 minutes. Then come and look at these faces in crumbs. I know! I have 10 such people at work and 3 beloved friends
Then they will come one by one and ask for a recipe
Vei
Ikra, nooo, these fifa themselves won't even think of doing anything, they will grind all the rolls and offer them to bake them on an ongoing basis, but to get their hands dirty in the dough and stand at the stove, it is not glamorous for them.

Well, these are my next rolls, only I added more honey and 32g vanilla bag of sugar. It became better for the sweetness, but the dough became heavier, or maybe I did not let them rise properly. In general, now they are more similar to the Sverdlovsk ones, denser and more layered. I liked the previous version more, they were straight air. Well, yes, they will still eat everything until morning)))
Honey yeast buns in 30 minutes
Rada-dms
Vei, and added cottage cheese! It looks just VERY !!!
It seems to me that they should have just been baked in round rolls so that they had somewhere to go up! And I also noticed that when there is not enough salt in the dough, it seems that there is not enough sweetness.
Rada-dms
One of my fifa, a friend, offered me bread to sell her and other products! A completely unburdened person, he just takes care of himself, maybe that's how it should be?
lettohka ttt
The buns are awesome, I love these baked goods, thank you Olga for the recipe and the amazing photo !!!
Bottling
Rada-dms, thanks a lot for the recipe. The buns are delicious.
Rada-dms
Bottling, and thank you very much for your feedback, it's great that you are pleased with the result!
Ikra
Vei, Rada-dms , yes, and my fifties offered me all this more than once - to throw off money and buy. I did not give in, I threw a link to them on the Bread Maker))))
You have beautiful daisy-rolls turned out Something I'm a truant today, I don't bake anything ...
anel
Rada-dms, Olya, I baked buns. I had to put sugar, I couldn't do without it (they even sprinkle sugar on my condensed milk). They went up a little, I thought they would reach it during the baking process, they did not reach it. We got such buns-cookies. Remember, there was such an oriental sweetness "Bukhara nan"? Almost one to one. The family was surprised, but ate everything. After all, the dough should be allowed to come up with sugar. But now I know how to bake this "nan".
posetitell
Quote: Anel

It turned out such biscuit buns. Remember, there was such an oriental sweetness "Bukhara nan"? Almost one to one.

I, too, did not rise so magnificently - like gingerbread in shape, but I thought it was because I used water instead of milk. but on the other hand, it was tasty and satisfying, and my loafers.
anel
Here, of course, my jamb, I saw that they did not rise quickly, I had to wait for the oven.
Vei
I also added sugar and put more honey, but did not give time for a normal proofing. It turned out to be very heavy and dense. Well, next time I'll hold out longer.
Zena
Girls .. tell .. ... tell me more ... I'm sitting here in the bushes .. reading you with a flashlight ... winding on a mustache .. studying ... I need to get out of the bushes beautifully with a full pallet of buns
Rada-dms
Girls! Thanks for trying to bake these buns!
I think that you should not rush to put them in the oven if they have not yet risen. Because the strength of the yeast can be different, and the time, respectively, too. It is also possible that the proofing was done at too high a temperature. It may turn out that they will start to rise, and the high temperature will not allow the yeast to work further on the rise. This is most likely the case.
When I put the form on mulvarka, after three minutes of warming up and turning off the multi and standing the form on it, the bottom of the form was slightly warm. That is, the rolls were NOT immediately baked from the bottom and heated up strongly.
Bottling
Rada-dmsbaked the buns again. At the request of my husband, I added 2 tables. She shifted tablespoons of sugar and flour, and replaced the trembling saf-moment with saf-levure. the result was not pleasing. the buns are heavy. The first option was much better.
Valyhka
Good day!! Today I tried the recipe, LIKE it !!!! I do not have a unit called shteba (: oops: I don't really understand what kind of animal it is), I just put it on the proofing, naturally the time increased. But that's okay,. It turned out delicious, you can add sugar, a little sweeter. (Well, this is for an amateur) THANKS !!!
Sibiryachka38
Rada-dms, thank you very much for the recipe, I was at my mother's place, scraped the bottom of the barrel and baked your buns. A really quick recipe, such a lifesaver, it takes more time to proof than the whole batch.In addition to honey, I didn't add sugar anymore, it was enough for us, we got moderately sweet buns, very perfumed. Thank you very much for the wonderful recipe
Honey yeast buns in 30 minutes that's how they were in the frying pan in which they baked, and this is when I started to take them apart Honey yeast buns in 30 minutes
Sibiryachka38
I apologize for the quality of the photos, but it was from the phone and was a bit dark for the photos, I forgot, the yeast was pressed, it turned out great, there was no yeast smell at all, too, like the girls, I took 10-12 grams (by eye).
Rada-dms
Sibiryachka38, that's how good it is that you wrote about the result! It turned out gorgeous!
I also have enough sweetness, or honey is so sweet! It's just that they were invented taking into account the use for sandwiches, I like cheese with cheese, my husband has butter and honey on top!
I am very glad that I liked the recipe!
Rada-dms
Valyhka, thank you so much for writing about the result !!! It is very good when they write about successful recipe implementations. This gives hope to those who, due to, perhaps, unimportant yeast, did not get the result we expected! Thank you!!!
Lerele
And I have them in my plans, but I still can't make boiled condensed milk, I want to try them with filling. How do I accomplish my goal. I have been looking at them for a long time, attracts that quickly, as I love by my laziness
Rada-dms
Bottling, your experience is very important! We will do it according to the recipe !!! Thank you! I have not yet tried adding sugar, while I have no time, but I really want to check how it influences the result so magically!
Rada-dms
Lerele, I don’t know about the filling, don’t put much, otherwise you see, the dough does not always fit. On the other hand, put it down and let it rise a little longer, better, where to hurry!

Other recipes in the section "Buns with poppy seeds, raisins, candied fruits and other fillings"

Lean wheat-rye buns with raisins
Lean wheat-rye buns with raisins
Caramelized Pumpkin Buns
Caramelized Pumpkin Buns
Gypsy buns
Buns "Gypsies"
Raisin buns
Raisin buns
Twisted buns with raisins (lean)
Twisted buns with raisins (lean)
Apricot buns with sugar
Sugar Apricot Buns

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers