Garlic buns for borscht and not only

Category: Bakery products
Kitchen: ukrainian
Garlic buns for borscht and not only

Ingredients

flour 400g
milk 260 ml
sugar 20g
salt 0.5 tsp
fresh yeast 8g
butter 30g
Filling:
garlic 5-6 teeth
dill 2 tbsp. l.
butter 20-30g
egg for greasing the surface of buns

Cooking method

  • This dough can be kneaded with your hands, it kneads very quickly and does not stick to your hands. Therefore, there is no point in dirtying the car (if only completely lazy).
  • Dissolve yeast, salt and sugar in warmed milk, add to the sifted flour and knead the dough, add soft butter at the end of the kneading. Put the dough in a bowl greased with vegetable oil, cover with foil and leave in a warm place for 1.5 hours. I put it in the oven with the light on. The dough should be 2 times longer.
  • Divide the matched dough into 12 identical pieces, I got exactly 55 grams each. Leave the blanks of future buns on the table under the foil for 10 minutes.
  • Then flatten each lump of dough into a cake, wrap the edges of the cake to the center, collect at one point (like a bag), put this place on the table and roll into a ball. Place the buns on a greased baking sheet (I have a Teflon mat), cover with foil and leave to rise for 30 minutes.
  • Mix soft butter with finely chopped garlic and dill.
  • Grease the buns with a loose egg, then make cuts with a sharp knife. Put a little fragrant oil mixture in each cut with a teaspoon.
  • Bake for 20 minutes at t 200 gr. or until ready. Cool on a wire rack.
  • And here is such a beauty
  • Garlic buns for borscht and not only

The dish is designed for

12 pieces

Cooking program:

oven

Note

The buns are incredibly aromatic and delicious. I bake them quite often and for a long time, since it does not take much time.
The recipe is taken from here: 🔗 with my additions and changes.

please
What are the buns wonderful
A.lenka
Oh, how lovely! I love such buns for borscht!
Helen
but the beginning seems to have such a recipe ...


Garlic buns at the Princess Pizza Maker (Vinokurova)

Garlic buns for borscht and not only
Baba Valya
What delicious little ones
Guzel62
Quote: Helen3097
but the beginning seems to have such a recipe ...
Helen3097, NOT quite such a recipe (the ingredients of the test are different). And in Princesk they are completely different than in the oven! I have nothing against the Princess, but baking from it DOES NOT suit me (just do not throw your slippers!) I love from the oven (fluffier, more aromatic, more beautiful).
So this recipe (so that it is oven!) I like better.
Thank you,k @ wka, I bookmark it. I will definitely bake and unsubscribe! I really liked it (especially in the photo)!
Can I do it with other fillings? Put inside or also into the incision?
Helen
guzel, of course not one to one .. but almost the same thing .. and the fact that baked in the oven ... but I like the princess ... and especially these buns ...
Guzel62
Helen3097, Lena! We will bake both THOSE and OTHERS! We can do it in the morning, so we will hamster BOTH options! I am for it! I love any sweets (cookies)!
Helen
Quote: Guzel62

Helen3097, Lena! We will bake both THOSE and OTHERS! We can do it in the morning, so we will hamster BOTH options! I am for it! I love any sweets (cookies)!
Yeah, in the morning !!!!
Mila1
k @ wka, Check mark. thank you very much for the wonderful buns. I'll bookmark it and will certainly bake it. I also have a wonderful recipe for garlic buns, but it's different. I will bake one by one
lungwort
What a beauty! They are still so fragrant and tasty. Thanks for the recipe. Photography is great!
kolobok123
Thank you pebble, I've been looking for such buns for a long time!
k @ wka
Bake, girls, to your health.
And thank you for your attention and kind words
k @ wka
Quote: Guzel62
Can I do it with other fillings? Put inside or also into the incision?

I have baked only such so far, but the idea, of course, is a good one.
And now I also wanted to change them somehow. The dough is very good and I really like it. Also because it mixes very quickly and does not stick. But you can try to change the filling. Grated cheese with garlic, for example. But then no oil. And you can add a little greenery.
I'll bake and report this weekend.
What is your option?
And yet, if you put it inside, then these will already be pies, and the effect of the open filling will be lost, I think
Mila1
If the nuts are ground, mixed with sugar and butter ... it should also turn out delicious. A sweet option for tea. Or walnuts, garlic, pepper, herbs and oil. It seems to me too mnyam
Rarerka
Galina, here are the results
Garlic buns for borscht and not only
soft, fragrant, bitty

PA-SI-BA!
Ivanovna5
k @ wka, buns, it is impossible to take your eyes off, I take them to the bookmarks. Although my husband recently has a negative attitude towards garlic in dishes, he can hardly resist such buns.
k @ wka
Quote: Rarerka

Galina, here are the results
Garlic buns for borscht and not only
soft, fragrant, bitty

PA-SI-BA!
Looks great and tastes great, I'm sure you like it.
Cut it a little differently, with a cross. Knife or scissors?
I'll try this too (for a change)

Quote: Ivanovna5

k @ wka, buns, it is impossible to take your eyes off, I take them to the bookmarks. Although my husband recently has a negative attitude towards garlic in dishes, he can hardly resist such buns.
Aha! The smell from them is simply deadly
Albina
Never made garlic buns. Must try.
Rarerka
Yeah, Gal, chicked with scissors
The structure of the ready-made buns I liked very much The butter crusty in places made, the crumbs are just downy, the color is sunny golden and the aroma is mmmmmmmm
Now I will make them for the festive table.
k @ wka
To your health. I am very glad that you liked it. I also bake them very often.
Kras-Vlas
k @ wka, Galya, thanks for the wonderful buns !!!
Garlic buns for borscht and not only
I liked it very much, I will definitely bake again !!!
k @ wka
What beautiful, ruddy!
Bake for health
SvetaI
Galina, and thanks from me for the wonderful buns! The dough made me nervous - somehow it didn't rise very actively, but as a result everything worked out. The buns are very tender on the inside and crispy, delicious!
Garlic buns for borscht and not only
k @ wka
What a beauty! They are just like flowers
kler3112
It turned out awesome !!!! The first time, such a heat and everything turned out like the author's. Thank you very much. And thanks from my husband too. Making such rolls turned out to be easier than ever)))
k @ wka
kler3112, bake to your health. I'm glad that I liked them My men (husband and son) also love these buns very much
tana33
Galina, wonderful buns, I will definitely cook)))
and if you take dry yeast, how much?
k @ wka
tana33I think 3 grams is enough
tana33
k @ wka, Thank you )))
Eugene
Galina, thanks for the garlic bun recipe! They look very attractive!
Rarerka
Evgeniya, they look okay, you try them! You can eat your mind !!!
k @ wka
Quote: Rarerka
try them! You can eat your mind

Thank you sounds like a compliment
Tricia
What delicious buns turned out! Just super awesome! the crust is crispy, fragrant, the crumb is elastic, white, the filling is cool. I generally adore garlic
Thanks a lot for the recipe!

I added a couple grams of gluten to the flour, because my flour is nasty - Ryazanochka (my husband bought which he found, even though he begged not to take this nasty!).
Out of despair, I put the dough, and such awesome buns came out and it's so simple.
I didn't knead at all: first I mixed everything, then 2 times after 30 minutes, I came up 4 times the dough and folded it 2 times after an hour. In between, I slightly crumpled the dough to release the air - it squeaked already.

Everything was eaten in the evening and 2 buns remained in the morning.
My husband ordered another batch for the evening - the dough is already squeaking.

I wrote down the ingredients in a notebook on the refrigerator - they will always be at hand, because I will bake more than once!
Deer
excellent buns, not complicated at all. The only thing is to add a little salt to the garlic, it turned out a little bit bland. But one thing is certain - I will bake some more. Thanks for the recipe
k @ wka
I bake such buns often, I like them very much too
Somehow I experimented and froze half of them. I really liked it when there is no time - for a couple of seconds in the microwave or just get it out of the freezer in advance.
I've cooked the borsch, and the buns are already waiting in the freezer
And so for a snack for broth, tea or coffee, when there is no time to cook
Rarerka
Gal, did you freeze it without filling? Or right with garlic?
k @ wka
I cooked everything according to the recipe, without changing anything. With garlic, dill, oil. Then, when the buns were completely cool, I put them in bags and put them in the freezer.
I also freeze Kuntsevo buns, and sometimes bread
Rarerka
Gal, ATP) I know about baked goods. The moment with garlic was interesting to me. Now it is clear)
Kras-Vlas
k @ wka, Galya, very tasty and cute buns!
Garlic buns for borscht and not only
Once again I was convinced that they are good for borscht and not only ...
k @ wka
What beautiful girls!
I also need to bake, I haven't cooked them for a long time. I'm just going

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