Breakfast rolls

Breakfast rolls

Category: Yeast bread

Ingredients
glass 250 ml
Milk	1 glass
Salt	1 tea the spoon
Sugar	1 table. the spoon
Egg	1 piece
Butter (margarine)	100 g
Fresh yeast	15 g
OR dry yeast	5gr
Wheat flour 3 cups /	450 g

Cooking method

• Since I live in Germany, I was faced with the problem of having the freshest hot breakfast rolls. The oven on the eve is not good, it’s not that. Here's a great way out.
• Recipe from Lyudmila
• Melt the butter, add milk (or whey, potato broth ...) to it. Cool slightly. The mixture should be slightly warm.
• Grind yeast with sugar.
• Add egg, yeast with sugar, flour, salt to the milk mixture. Mix everything well with a spoon, since the dough is sticky. Cover the bowl with the dough tightly with foil and refrigerate until morning.
• In the morning, cut the dough into buns, buns or bagels with oiled hands and bake at 180 °.
• In the photo there are buns without filling. Just twisted it for a change.

Similar recipes

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In Germany, there is no way without hot breakfast rolls? ;) Did you smear the dough with something before rolling it into a roll?

[Summer resident]

Summer resident , on weekends this is the only way! Holy cause!

Before rolling the dough into a roll, just a little (purely symbolically) mazyuknula with melted butter.

I baked your breakfast rolls yesterday.

My husband asks, what am I doing in the kitchen so early?
I answer that I bake traditional German buns, without which breakfast on weekends is impossible in Germany!

Believe me without a photo that the buns turned out to be almost as beautiful as yours, Stеrn.

THANK YOU!

[Sternushka]

Sternushka
The buns are just "ah!", As always, 5+! Could you explain some of the moments from the life of these buns?
a) Do you need to keep the dough in the refrigerator? What is it for at all?
b) If the dough turns out to be sticky, how did you manage to roll it into a roll, and even cut it into buns? I have a problem with this, I mean with cutting the roll into pieces ... I have some kind of flattened pieces all the time ...

[Tiny,]

Tiny,I will try to explain.

1. I keep the dough in the refrigerator to get hot buns in the morning. I am sure that you can bake the same buns using the "dough" program.
2. The dough is sticky right after kneading. By the morning it becomes just wonderful. I grease the handles with vegetable oil and go. Even if the pieces are flattened, it doesn't matter. They will flatten during baking.
I made a class out of this dough and buns!

[Sternushka]

Sternushka

And I thank you for your wonderful buns for breakfast!



Wonderful, tasty, fluffy and ... in general, bake, you will not regret it!

Stеrn I and my thanks for the breakfast rolls, there is no photo, because everyone dared at one moment without letting them cool down.

I can't help but say THANKS !!!!!! for breakfast buns - both the home and the guests were simply amazed, dumbfounded, stunned (how proud I am with your recipes!) and ate the buns as fast as their jaws allowed!
........................ ..................

Thank you!!! This morning I sculpted buns for breakfast, but not buns, but bagels with cottage cheese and poppy seeds ... A terrible delight !!

Sеrn, is it possible to add raisins (or something else) to the dough in the evening and to the refrigerator?

[Rezlina]

Rezlina, I think you can. But there is not enough sugar in the recipe for sweet buns. Add it then.

[irenka]

Good morning!!! I have a question for irenka... Didn't change the salt-to-sugar ratio in the breakfast bun recipe (in your version of the bagels)? I am interested in the sweet version of this recipe.

Hi !! I did everything strictly according to the recipe. As for me, there is enough sugar, because there was a sweet filling ...
Just perfect! And if you like sweeter, then you can figure out some kind of watering or glaze. By the way, last weekend there was no cottage cheese or poppy seeds, but there was an old lemon. I blend it + sugar, and rolled out the dough (more precisely, stretched it out with my hands), walked lightly with butter (without fanaticism) and spread it with lemon and sugar, rolled it up and cut it like roses !! Oooooooo delicious!

[Stеrn]

Stеrn,
Stella, do these buns need to be defrosted before baking? And how many minutes to bake them? I'm afraid to spoil just

I do not disagree. But if you have time, you can leave the distance. Just do not overexpose in the proofer.
But I can't say for sure the baking time. To the desired degree of ruddy.

[Stеrn]

Yesterday I made it in the morning (I made the dough in the morning). An hour - on the program "Dough". Made buns-balls. I left it on the proofer for about half an hour. Greased with egg and sprinkled with sesame seeds. Baked in a preheated oven for 30 minutes at 190 degrees on "Convection". They increased very strongly in size - then it was great to break them off from each other.
Stеrn separate THANKS from my husband! He also said this phrase: "I hope her husband understands how lucky he is?"

[To the superbaker Starmaster]

Since my husband does not have breakfast, she made him "buns for dinner"
very fluffy, delicious thanks To the superbaker Starmaster

Hostess, did anyone bake these buns with jam?

[Daisy]

Daisy
it will work great with jam
made a pie out of this dough - there was cheese and fried bell pepper for the filling - I really liked it
the dough remains very soft on the second day, the pie is almost fresh, and even delicious

Made buns with jam. Delicious I could not resist, ate one hot. True, the jam broke through to the surface in some places, but it did not affect the taste. Let's work on the form. I have a holiday - baking badly baked the pallor of the products of the ball the norm. Finally, I decided to try baking under the grill. And lo and behold, a blush "spread" over the surface of the buns. There were so many angry exclamations, but the chest just opened. For buns great respect

Stella, are these buns suitable for sausage sandwiches? or are they sweet?

[lenok2_zp]

lenok2_zp , perfect for sandwiches. They are completely neutral. Sugar is only 1 table. the spoon.

[Stеrn]

This morning my "breakfast rolls" ran to school, college and work ... Wonderful delicate pastries !!! The most important thing is that everything is prepared seamlessly quickly, I prepared them so, in between times, try the recipe ... Thanks again to the author, inspiration and creativity, dear Stеrn !!!

Stellochka, I came to thank you for the excellent recipe, which I have already entered into my red book, very tender and airy buns turned out, I have them with cinnamon and cherries, I just rolled out the dough, sprinkled one half with cinnamon, and put cherries from jam on the other.



The view, though not entirely marketable, but was in a hurry to work, there was no time for all sorts of mans

Stella, and thanks for the recipe from me! For a long time I was going to bake them, but "there would be no happiness, but misfortune helped" - I wanted to make Hokkaido milk bread on the timer by morning and mixed the yeast with flour. I had to quickly look for a suitable recipe. In general, I kneaded the dough into buns and, since the milk powder was also measured, I added it too. The buns were SUPER tasty in the morning. Just a question: should the dough in the refrigerator increase in volume or not? It practically didn’t increase for me.

[Milda]

Milda, to health and thanks for the tip!

If I make a dough with fresh yeast, the dough doubles, if I make a dough with dry yeast, it practically does not increase. What amazes me is that the result is the same!

Stella, thanks for the quick response. I'll try on fresh to the next. once!

I do not agree with the increase. I remember because.only the day before yesterday I ate them On dry yeast, the dough doubled! The moves from the bubbles were indicated, and in general everything was so beautiful - I made it round with cheese (sprinkled the dough with hard grated and twisted the buns), sculpted bagels with jam and buns with sugar and cinnamon!

Thanks so much for the scones recipe. With a minimum investment of time - excellent results
I made cinnamon rolls. True, I overcooked a little (I decided to try the top grill in the oven) But I received a compliment from my son "mom, you're done!" Thanks again for the recipe
Sorry for the quality of the photo, not very high quality because from the phone

I really want to cook your wonderful buns today, but I don’t understand how much flour, 3 glasses (250 glass) or 450 gr? thanks in advance)))

I really want to cook your wonderful buns today, but I don’t understand how much flour, 3 glasses (250 glass) or 450 gr? thanks in advance)))

I will answer, according to Stellochka no.

A 250ml glass holds 150g of premium wheat flour.,

3 glasses - 450g

Sеrn, last night we were returning with the children from a walk - from somewhere breathed cinnamon, really wanted cinnamon rolls, Very much! The thought of kneading dough and proving in time pushed the buns closer to dinner: girl_cray: And here is your recipe! Immediately, in five minutes, the dough was ready and went under the film into the refrigerator (though I put two tablespoons of sugar). In the morning, it doubled, buns were ready in no time, baked for 20 minutes at 180 C, plus two minutes under the top serving for ruddy. Thanks for the unique recipe for lazy women! What a delight, hot buns for breakfast - I have only dreamed of such a miracle before!

Oops, palm of a one-year-old daughter - for a bun!

Vladislava, health and thanks for the report!

I will tell you a secret that I bake almost all bread with the same cold method.

Stеrn, thank you! And a secret: I also thought about this cold method for yeast dough. This is unique for those who are pressed for time !!!

Stern, thank you so much for this great recipe !!!!! It's awesome !!!! This taste is exactly the same as in childhood, when my grandmother baked sour cream. I have been looking for such a recipe for a long time. When I saw yours I didn’t even think that they would work with such ..... Thanks again !!! I wanted to insert pictures, but it doesn't work, maybe I'll try later ...

Stern, thank you so much for this great recipe !!!!! It's awesome !!!! This taste is exactly the same as in childhood, when my grandmother baked sour cream. I have been looking for such a recipe for a long time. When I saw yours I didn’t even think that they would work with such ..... Thanks again !!! I wanted to insert pictures, but it doesn't work, maybe I'll try later ...

Photo of buns

I'm going to bake these lovely buns on Saturday morning! I just don't know how thick the dough needs to be rolled out so that they can then be rolled into such beautiful buns? Do they rise a lot in the oven?
Do you roll out a rectangular slab, cut into strips and twist? (to get the same as in the photo)?
Thank you ))

benignity, I roll out the dough into a rectangular layer about 1 cm thick, roll the layer into a roll, and then cut it. I put it on a baking sheet and leave it to stand until it doubles. The buns rise a lot, so place them well apart on the baking sheet.

tell me, can I replace part of the dough with sourdough, if I can, then how much better to take and how to count the amount of yeast (raised a Frenchwoman, just a little too much - you need to use it)?

tell me, can I replace part of the dough with sourdough, if I can, then how much better to take and how to count the amount of yeast (raised a Frenchwoman, just a little too much - you need to use it)?

I have never worked with sourdough, I cannot tell, unfortunately.

Delicious buns! I have never eaten such))) Just hide in your mouth !! Thank you so much for the recipe! (I didn't smear them with anything, so the color turned out to be so uneven ... or the oven is so ...)

[Stella!]

Thanks for the chic buns

Stella! Per recipe

[Stеrn!]

Stеrn!

I came to you today with THANK YOU VERY MUCH!

I had never made dough in the evening before and did not know how convenient and not troublesome it was at all.

Thanks again, I will bake with and without fillings like today. The dough is awesome - it melts in your mouth!

Antonina, health and thanks for the report!

Dear, Sеrn, thank you so much for the wonderful recipe, I've baked it several times already, very tasty buns come out and what you can cook in the morning is a great option for breakfast.

But I have a question for the recipe .. for some reason, these buns do not rise, like you and the girls in the photographs, but grow in width, get fat What can this be connected with? Today I was preparing buns according to a different (not overnight) recipe, they rose, as expected .. the dishes are the same, the mode is 30 minutes at 170 degrees of convection ...

Vestigator, health and thanks for the tip!

So that the buns do not creep, but rise, there are two options.
1. Add some flour to the dough.
2. The buns are not baked on a baking sheet, but in a rectangular shape, they will not go anywhere, if there is nowhere to creep, they will rise.

Thanks for the answer! I'll try to add some flour and post my report!

I do not have a suitable form

I have a suspicion that I am doing something wrong with the oven, I can not find the correct mode. Here, for example, "a cupcake with cherries" from this forum grows beautifully in a multicooker, increases by 3 times, and in the oven (I divide the dough in hit) it hardly rises, slightly. Made yours - Rye-Wheat Bread "Light" - in the oven, did not come out at all, rose in the proofer, but not in the oven and was not baked, although I did everything according to the master class and even I have the same form. I will try.

It looks like the temperature is really inappropriate.

Super buns
Made with cherries, melt in your mouth.
A big plus that they do not stale for a long time.


Many thanks

Oh, and I made these buns. The dough is not troublesome, but the result is superb !!! Delicious, airy buns.
Stеrn, thank you so much for the recipe! For once, I came to sit here and say thank you everywhere, so they don't give it They say, come back in an hour Well, I made myself a cheat sheet, then I'll put the plus signs. Henceforth, I undertake to set immediately upon preparation of the dish