Tear-off buns like grandma's as a child

Category: Yeast bread
Tear-off buns like my grandmother as a child

Ingredients

Pre-enzyme
Wheat flour 170 g
Water 160 g
Sugar 20 g
Dry yeast 1/4 tsp
Main dough:
pre-enzyme whole
powdered milk 20 g
Wheat flour 160 g
dry yeast 1/2 tsp
Room temperature butter 50 g
Sour cream 40 g
Salt 1 tsp
Butter for bathing buns 60 g

Cooking method

  • Ah, I don't want to indulge in nostalgia, but I feel I can't resist ...
  • That's it, off we go ...
  • My most vivid childhood memory is my grandmother's airy buns, pressed tightly to each other, baked on a large baking sheet. And so you take it, tear the bun off one another, and eat it with a glass of fresh milk. And the grandmother did not regret butter for lubricating the buns: they swam in it, and the buns were butter-pre-oiled ...
  • Now I will offer you such a recipe - soft, tender, light as air buns with the aroma of butter. Such bread baked goods are perfect for a hearty lunch or dinner, but just for bread lovers like me - a real dessert delicacy!
  • Tear-off buns like my grandmother as a childIn a mixer bowl, mix all the pre-enzyme ingredients for 2 minutes.
  • Tear-off buns like my grandmother as a childOn top of our pre-enzyme we sift flour, milk powder and yeast (let's call it a blanket).
  • Tear-off buns like my grandmother as a childCover the bowl with foil and leave for 1-4 hours at room temperature. During this time, our pre-enzyme is activated and begins to "peek out and boil" through the blanket.
  • Tear-off buns like my grandmother as a childAdd butter at room temperature, cut into pieces and sour cream. We start kneading until a homogeneous mass is formed (about 1 min). Turn off the combine and let it stand for 20 minutes.
  • Tear-off buns like my grandmother as a childAfter 20 minutes, add salt and turn on the kneading for 7-10 minutes. The dough will be smooth, shiny, very elastic and will stick slightly to your fingers.
  • Tear-off buns like my grandmother as a childWe shift the dough into a greased container, cover and wait for an increase of 2 p. (about 2 hours, depending on room temperature).
  • Tear-off buns like my grandmother as a child Melt the butter for bathing buns and cool to room temperature.
  • Tear-off buns like my grandmother as a childWe spread the dough on a work surface, lightly oiled with vegetable oil. Divide into 12 identical parts, 50 g each. We roll each part into a tight ball - a future bun.
  • Tear-off buns like my grandmother as a childWe dip each bun in butter
  • Tear-off buns like my grandmother as a childand coat on all sides. We spread in a mold measuring 24x24 cm in 3 rows of 4 buns each.
  • Tear-off buns like my grandmother as a childCover the form with foil and leave for 1.5 hours until the buns are doubled. Before baking, grease again very carefully with the remains of butter.
  • Tear-off buns like my grandmother as a child We bake the buns in an oven preheated to 190C for 20 minutes until golden brown (the temperature in the center of the product should reach 94C).
  • Tear-off buns like my grandmother as a childWe remove from the oven, release from the mold and cool on the wire rack. If desired, the buns can be separated after 20 minutes. Or you can leave it detachable.

The dish is designed for

12 rolls

Cooking program:

oven

Dana15
L-olga, Oh Olga, looked at your buns. And away we go. I remembered my childhood. Mom very often baked them on Sundays. Only sprinkled with sugar on top. Thank you. I will definitely bake it.
L-olga
Quote: Dana15

L-olga, Oh Olga, looked at your buns. And away we go. I remembered my childhood. Mom very often baked them on Sundays. Only sprinkled with sugar on top. Thank you. I will definitely bake it.
straight nostalgic buns)
Olga VB
Here! This is what you need! I will definitely do it by the weekend as soon as we eat up our stock
Thanks, namesake!
Want to know everything
Quote: L-olga
My most vivid childhood memory is my grandmother's airy buns, pressed tightly to each other, baked on a large baking sheet. And so you take, tear off one bun from another
And grandmother sometimes put caramels there, Lemons were called, yellowish ... don't you remember?
Ol, are we not at the same grandmother's place with buns?

If this turns out to be the same recipe, we will have to look for the same moles as in Indian cinema.


L-olga
Quote: I want to know everything

And grandmother sometimes put caramels there, Lemons were called, yellowish ... don't you remember?
Ol, are we not at the same grandmother's place with buns?

If this turns out to be the same recipe, we will have to look for the same moles as in Indian cinema.


Tan, this time the money was different! ))))))
Albina
Olgawhat a wonderful MK 🔗 Saichki buns
DonnaRosa
L-olga, Are there no eggs in the recipe? Even yolks?
Natali S
Yeah, this is also my favorite pie, as a child, my mother constantly cooked, with "Dunkin's joy", a composite pie was called and cooked it in a miracle frying pan, delicious, only "Dunkin's joy" is not sold in stores, Ol, I take it to bookmarks
Irina F
Oh, I need to bake too! Especially, Natali S, Natasha brought such a wonderful name))) - Dunkin's joy! I'll bake and make my Dunya happy)))
Olya !!!! 🌹🌹🌹
Natali S
Ira, dunkina joy are sweets from the times of the USSR, round caramels with different tastes, and they melted in the pie, sooo delicious!
DonnaRosa
Quote: Natali S

, round caramels with different tastes, and they melted in the pie, sooo delicious!
There were also cocoa pads, but earlier round ones.
L-olga
Quote: DonnaRosa

L-olga, Are there no eggs in the recipe? Even yolks?
No eggs. The fact of the matter is that these rolls are not positioned as muffins. And like buns for dinner, but soaked in butter.
And there is no sweetness in them. Namely, airiness and oiliness, and not so much due to oil content, but due to molding with oil processing

Girls, bake with pleasure! We also remember childhood with pleasure)))
Svetlana Mazqarovna
These Dunka's joys are still being sold, I saw it myself.
DonnaRosa
L-olga, You need a lot of oil for bathing rolls. Expensive and wasteful. IMHO.
L-olga
Quote: DonnaRosa

L-olga, You need a lot of oil for bathing rolls. Expensive and wasteful. IMHO.
Well, we indulge ourselves! You can fork out)))))))
DonnaRosa
L-olgaAnd where is the remaining oil from the "trough"? Not water, however.

We don't have a cow, oil is expensive.

Irina F
Ahaha !!!! Sweets !!! Dunkin's joy !!!
Anyway, I'll bake these wonderful buns)))
Elenochka Nikolaevna
Tell me, please, and if you take not dry yeast, but how many perezovanie?
Olga VB
1:3
Elenochka Nikolaevna
Quote: Olga VB
1:3
It is not clear, in the Pre-enzyme 1 g, and in the base 3 g?
L-olga
Quote: Elena Nikolaevna

It is not clear, in the Pre-enzyme 1 g, and in the base 3 g?

I'm confused, you mean sour yeast?
Elenochka Nikolaevna
I mean pressed baker's yeast. Here they are.
Tear-off buns like my grandmother as a child
Olga VB
If dry yeast is indicated in the recipe, but it must be counted on pressed, then the quantity is multiplied by 3. And if fresh is indicated, but dry yeast is needed, then, on the contrary, we divide by 3.
That is, the ratio by weight between dry yeast and pressed yeast is 1: 3.
Good luck!
Elenochka Nikolaevna
1/4 tsp and 1/2 dry yeast multiply by 3, how much will it be? and better in grams? teaspoons are different. : oops: Thanks
L-olga
Quote: Elena Nikolaevna

1/4 tsp and 1/2 dry yeast multiply by 3, how much will it be? and better in grams? teaspoons are different. : oops: Thanks

3 g in the pre-fermet and 7 g in the main dough of your yeast.

Olya, thanks for your help!
lungwort
Olya, I baked these rolls. I liked it! Tasty ....... For those who want something sweet, you can add a little sugar and sprinkle it on top. It seems to me that a large amount of sugar will affect the quality of baked goods.
Elenochka Nikolaevna
L-olga, Thank you. I'll try to bake these buns.
L-olga
Quote: lungwort

Olya, I baked these rolls. I liked it! Tasty ....... For those who want something sweet, you can add a little sugar and sprinkle it on top. It seems to me that a large amount of sugar will affect the quality of baked goods.
I completely agree - anoint with jam, pour with honey, but not in the dough.
I emphasize, this is not a muffin. This is bread for dinner. But crazy delicious

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