luchok
Made a half portion, well we have a lot of 12 buns
For 160ml. water took 320g. flour, everything worked out great.
Beauty buns - lush, soft, ruddy
Another thanks from my family, fortunately she herself is indifferent to white bread, otherwise - goodbye the figure, they look very appetizing
pushan
I liked the delicious stern Kaiser buns. With cheese and butter to coffee - deliciousness is the result
Kaiser bunsKaiser buns
Elena Kiliba

It is so deliciously written here (it sometimes happens ... you read and already drooling ...) that I have already asked the bread maker to work ..)))) I hope I will succeed as well as you all ...) ))
AND THANKS VERY MUCH for such a wonderful site .. and such wonderful craftswomen as YOU, Stеrn ...
........................ .......

OH, THEY ARE SO FLUFFY AND SOFT !!!!!!!))))))
THANKS FOR THE RECIPE ...
Photos - I don't know how to insert .. I’m new to you here .. BUT, believe me, the buns were baked no worse than those that I saw here in the photo ...

Dear Stеrn, can you tell me the recipe for sweet buns, which are also good for beginners ??)
Stern
Elena Kiliba , good luck to you! Kaiser buns
I am very glad that the buns turned out and liked them!

How to insert a photo look HERE.

From sweet buns I can offer THESE.

metel_007
Hello everybody. Take the lucky owner of HB into your ranks. I've only had it for 2 weeks, but I've already learned a thing or two from your site. In order not to crumble the powder, you need to take 40 ml of water, 1/2 hour. l. starch, 1/4 tsp. salt. Grease buns and sprinkle. I read this in the protein baguette recipe. Already tried it, DOES NOT SHAKE.
milena20111984
Girls, please tell me, I don't have HP. I made the dough myself, it sticks to my hands, I still remember it now. and then divide, mold the buns and set to rise, or let the dough itself also stand up? tell me !!! and now I'm looking at the dough and thinking about what to do next
Stern
milena20111984 first, leave the dough to rise twice. Then wrap it up, cut the dough into buns. Put the buns on proofing, they should also double and then bake.
Bri
Interestingly, without eggs, you can make such buns, how to affect the taste and in general (now post)
Stern
You can safely do it without eggs. I am sure it will turn out delicious. You just have to increase the amount of liquid or reduce the amount of flour.
I can't say how the removal of eggs from the recipe affects the taste, there is nothing to compare with - I did not do these buns without eggs.
milena20111984
Stеrn
wanted to thank for such lovely buns. just great, I even gave a half to my one-year-old daughter - she slammed thanks
Bri
These are what I got, without eggs and on 1st grade flour, I greased them not with butter, but with water with flour, starch and salt - a lean option

[Kaiser buns

It turned out a little ... half was immediately reduced
Irina_hel
Today my turn came to these buns. Stеrn , just ask, don't throw your slippers at me. Apparently I did something wrong. The dough in the HP rose badly. Prada, when butchering, really squeaked. Made two bars and 6 buns. The loaves were "ripped" from the side, the buns - from the top.
Spit on a diet and sentenced one bun with tea
Tasty-oh-oh-oh !!!
I went to thank for the recipe. (despite the flaws, I saved the recipe, I will do more)
Stern
Irina_hel , I will not throw slippers - not my method!

The dough in the HP should rise to the top of the bucket. You just had to wait. The loaves were torn because the dough did not ferment as expected.

Hope it will work out next time.

Thanks for appreciating.

And for inspiration, here are my bagels from this test.

Kaiser buns
luchok
what bagels (drooling emoticon)
my tasty buns from the superbaker Stеrn:
Kaiser buns
there will be bagels for tomorrow
let me guess - just roll the dough into tongues and roll it up? no filling, right?
Stern
Quote: luchok

just roll the dough into tongues and roll it up? no filling, right?

Ay yes luchok !!! What wonderful rolls I baked!

For bagels, roll the dough into tongues and just a little, purely symbolically, smear with melted butter.
luchok
and let me be a repeat, but I repeated them - bagels - MIRACLE
so crispy - mmmm ....
Kaiser buns
Stella, did you make as many of them as you did or more buns?
I did the same, they turned out to be big, they turned out to be like small French bars and even taste like something
Stern
luchok , I don’t remember exactly how many there were. Either 12, or 15.

Who cares what size ?! The main thing is that they are delicious!
Elena Kiliba
It is probably not very good, to thank 3 times for the same recipe ... Only now .. WELL, THESE "KAISERS" LOVED US VERY VERY MUCH .... Maybe my "declaration of love" to them (AND EVEN MORE- THEIR WONDERFUL AUTHOR) will inspire someone else ... Having shoveled a bunch of recipes ... I still decided to bake them ... again ... THANKS, STELLOCHKA ...
Strekozka
Thanks for the recipe, very tasty buns! Made 6 pcs. ordinary, and 6 pcs. doused with garlic dressing, to the soup, the very thing
evg.gusin
THANKS VERY MUCH FOR THE RECIPE
and these are mine
Kaiser buns
Kaiser buns
with cheese bulg. pepper, garlic and herbs
Kaiser buns
Sonadora
Stеrnand I am with "thank you!" for wonderful buns!
The dough is really very pleasant to work with and squeaky!
And the smell of finished baked goods ...

Kaiser buns

THANK YOU!!!

One bun in the photo is not enough - they stole it, parasites!

Pysy. I took 665 grams of flour per 310 ml of milk (+2 large eggs), it seemed to me too much flour (they distracted me, did not control the moment of kneading), next time I will try a little less flour.

Pypysy Stern, and a faceted glass to the rim or to the brim, under the knife?
Stern
Sonadora , for health! Kaiser buns

Thanks for the wonderful report !!!

Z. Y. To the brim, under the knife.
Pogremushka
Quote: Strekozka

Thanks for the recipe, very tasty buns! Made 6 pcs. ordinary, and 6 pcs. doused with garlic dressing, to the soup, the very thing
But about the garlic dressing in more detail, please
Crochet
Quote: Pogremushka

But about the garlic dressing in more detail, please
Pogremushka
Can I tell you how I'm doing?

For garlic dressing:
3 large cloves of garlic
1/2 teaspoon salt (more or less ... according to your taste)
2 tbsp. tablespoons of vegetable oil
50 ml of boiled (cold) water.

Crush the garlic with salt (I just crushed the garlic and mixed it with salt), add oil and water. We mix.
We take out the buns from the oven, pour hot dressing over them and shake them several times so that the sauce is absorbed.

Pogremushka
Stеrn, I am with the next thank you! Amazing buns I've been baking them instead of bread for the last 4 days. Who would have thought: such a simple recipe and such a superb result!
Special thanks to you from my sons - they do not let go of these rolls. It's 10 minutes like today's batch is out of the oven, and the one-year-old Kostik is already eating and feeding me
Crochet, I did it with your garlic filling - what a delightful passion, only then at least don't breathe, but it's impossible to resist
Anyutochka
Dear Stelochka, I "got hooked" on your buns - this is something. There were already curd and curd-pumpkin.
I decided to try this recipe again, I just want to make them with cheese. Please tell me how best to rub the cheese and add it to the dough, or is it better to "pack" the cheese when forming buns inside?
If cheese is added to the dough itself, should the amount of yeast be increased?
Stern
Anyutochka, I am very pleased that you are using my recipes.

It is better to plug the cheese inside as a filling when forming buns - the taste of cheese is clearer.

And if in the dough, then the amount of yeast does not need to be increased, the cheese does not interfere with the rise of the dough.
Anyutochka
I didn’t wait for your recommendations, I wanted to eat fresh buns. Now I'm reporting (as you can see from the prints on paper, three are gone):

Kaiser buns

I added cheese to the dough. The dough rose to be stunned. The buns are fluffy and airy.A gorgeous recipe - it must be framed and on the wall in the kitchen. Thank you so much
Sonadora
Sternushka, baked these buns again, this time with garlic filling and put a little less flour, the dough turned out awesome!
And the buns are delicious!

Kaiser buns

Can you add more sugar to this dough to bake buns or will it be different?

CrochetThanks for the garlic fill. Now we are not afraid of any flu epidemic!
Stern
Sonadora , what a beauty, you can't take your eyes off !!! 🔗

Of course, you can add sugar, nothing will happen to the dough.
Sonadora
Sternushka, my home people just got hooked on these buns, they don't want anything else. They now demand them lukewarm not only for lunch or dinner, but also for breakfast.
Hence the question. Is it possible to knead the dough overnight looking in the "dumplings" mode, and then send the bucket to the refrigerator until morning, covered with a film, and then (in the morning) the dough needs to be defrosted before molding in warmth or immediately form buns and let it stand for 20 minutes thirty?
Stern
Sonadora of course you can put the dough in the refrigerator to rise.
In the morning knead the dough, shape the buns and leave to stand. Only the process will take longer, the dough is cold. Focus not on time, but on the type of buns. Will double, as usual, - you can bake.
Crochet
Quote: Sonadora

my homemates just got hooked on these buns, they don't want anything else.
Sonadora
My one time, too, "sat" on them for a long time, until they tried "IMPERIAL", instantly "moved" ... Have you already tried them?

Quote: Stеrn

you can put the dough in the refrigerator to rise
Sternushka
Thanks to you, I now bake almost all buns and many breads this way. I confirm, very convenient! Thanks for the science dear!
Stern
Tiny, I also have almost all the dough in the withers.

tatulja12
Today I put the dough on the "Kaiser" buns, then I thought that I needed something sweet for tea (the self-leavening loaf was also baked in the morning). Once sweet, so sweet. I made such a hedgehog out of the Kaiser's dough. Divided the dough into 4 parts, rolled out and cut into figures (rectangles). Then, like monkey bread, I laid a row of rectangles on the bottom, greased with butter, sprinkled with sugar and dried apricots with raisins. And so she rolled all the balls, it turned out three rows of filling. I saw the idea somewhere, but I don't remember where. Thanks to the author for the idea. Stella, thanks a lot for the recipe! Wonderful dough !!!
Kaiser buns

Kaiser buns
Sonadora
I baked buns this morning, the dough stood in the refrigerator all night. The buns are very fluffy and soft.
Stеrn, and how long is the minimum and maximum time so yeast dough can live in the refrigerator (so that it has time to distance itself (6-8 hours?), and does not go too far)?
I join Krosh: Thanks for the science!

Crochet, "Imperial buns" are in the queue for cooking (and not only them), as soon as I get full of Kaiser, I will bake.
Sonadora
Stеrn, it's me again.

Kaiser buns

Kaiser buns

I prepared "kaiser" with bacon and onions (I had previously fried the whole thing in a dry frying pan). There were 150 g of bacon, 70 g of onion, as practice has shown - you can have more onions.

Delicious!!!

And this is from eaters, they said after the buns already with difficulty

AnnaSh
The buns are just super! Thank you, Stеrn! It was that favorite taste that I had been looking for and tried to recreate in bread for so long ... Everything worked out the first time, although I am a beginner baker, and I baked buns for the first time in my life. I also have LLoyd HP, which is very different from everything on the site ...
1.5 hours was enough for the dough to become tender, airy and alive, when I took it in my hands I felt such a thrill, it is warm and seems to move in my hands! Even dividing it into koloboks was somehow blasphemous, as if you were cutting alive ...
By the way, I divided it not into 12, but into 16 parts. It's more convenient with my pallet.
The second point, I still do not understand how to roll these cakes into a roll ??? I read the whole topic, did not find a detailed explanation or a picture ... As a result, I folded the rolled cake like an envelope inside.It turned out beautifully, but not at all similar to what the author and other bakers have
The third moment, it just seemed boring to me to make buns, and I came up with two fillings, took 25 grams of butter twice, rubbed one piece with sugar and cinnamon, and rubbed the second with garlic. It turned out two creamy coatings, sweet and garlic. When I rolled out these same 12.5 cm flat cakes, I smeared half of them with garlic cream, and half with cinnamon ... What was left of the smears so that they would not disappear, I made a glaze out of them. I took an egg, stirred it and half into what was left of the sweet coating, half into what was from the garlic ... And before planting in the oven, I smeared the buns with these glazes and sprinkled with sesame seeds ... and again greased so that they would not fly around ... ))) shorter than trying hard and not in vain! Here's what happened!
Kaiser buns

Ready for tea, on the left are sweet buns (darker), on the right are garlic, by now not a single one is left!
Kaiser buns
Stern
AnnaSh, welcome to our forum!

Congratulations on the first wonderful buns !!!

In the recipe itself, the first photo shows how buns are folded, and answer number 2 tells in more detail how to do this.

Good luck to you Kaiser buns and thanks for the wonderful report!
Natalyna
I also want to thank you for the recipe for wonderful buns.
This was my first acquaintance with dough and buns in particular. I read it and thought, how does this dough squeak? And then I start rolling, but it really squeaks !!! I almost squealed with pleasure. The buns are not as tall as yours, but very tasty. And as for the first time, as for me, they are very good. : red: And my pets were just stunned by the fact that I finally baked them yummy. And I also wanted to say that the buns taste like universal: we ate them with soup, and then we finished with tea.
Thanks again!
Mussechka
Well, here I am now with buns It turned out with a bang! Thank you so much for the recipe !!! I got a Panasonic dough 620g of flour, 310ml of water + milk (I got it) and 2 large eggs. My husband is delighted, but I'm just so happy
Some of the buns were sprinkled with sesame seeds. Smeared the yolk + milk. Sesame stuck tight

Here they are, my beauties

Kaiser buns
Amiga
Friends of the baker!
I want to make this dough in a Panasonic bread maker. Please tell me which program to bet on? Main dough mode, which is 2 hours 20 minutes? Or just kneading for 20 minutes (like for dumplings)?
Stern
Amiga, basic dough mode, which is 2 hours and 20 minutes.
Amiga
Stella, thanks!
myrzik
Great. I wanted to ask a cup is how much ??? : red: I just usually use scales: girl_dough: Thanks
Stern
myrzik, as the recipe says, 250 ml cup.
Giraffe
Girls, I was going to make these buns now and the question arose .. that the dough is simply kneaded, resting and forming buns? Don't you need to approach him first? Is there someone who will answer urgently, otherwise they are already leading
Stern
The dough is made in HP in the "dough" mode. That is, there it fits.
Giraffe
Thank you! And then there is nothing about the regime, so I thought. So it’s already mixed, we will seek wait. And it spit out when I read today.
Giraffe
Quote: Stеrn

milena20111984 first, leave the dough to rise twice. Then wrap it up, cut the dough into buns. Put the buns on proofing, they should also double in size and then bake.

Wildly sorry, I looked. But he can still add to the description, for such especially smart like me?

All recipes

New recipe

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers