Yeast dough for buns and rolls

Category: Bakery products

Ingredients
Dough:
Wheat flour	2 cups
Salt	¼ h. L.
Sugar	1 ½ tsp
Water	2 tbsp. l.
Milk	½ cup
Dry yeast	1 tsp
Butter (melt in milk or can be replaced with olive) water	2 tbsp. l.
Vanilla pudding	¼ packaging (25 g)
½ egg, beaten

Cooking method

Cup = 240 ml, 1 tsp. = 5 ml
When the bread maker gives out the finished dough, it necessarily knead by hand for 3-5 minutes. (apparently, that's why the dough is so spiritual).
The dough is enough for 1 large roll or 12 cinnamon buns. For a roll, roll out the dough thinner, since it rises very well.
Toppings
For roll with poppy seeds: Poppy (150 gr.) Pour boiling water over and leave for 20 minutes, strain and grind well. Melt 50 g in a frying pan. butter, add poppy seeds, 5-8 tbsp. l. sugar and fry the mass for 10-15 minutes, stirring constantly. Beat 2 egg whites until dense foam and mix with chilled poppy seeds. Before baking, brush with yolk mixed with 1 tbsp. l. milk and 1 tbsp. l. sugar and sprinkle with poppy seeds. Bake for 20-25 minutes. in a preheated oven at 175 C (350 F).
For cinnamon buns: ¼ cup butter (softened) mixed with ½ cup brown sugar, 1 tsp. cinnamon. You can add 2 tbsp. l. chopped walnuts and / or 2 tbsp. l. raisins. Roll the dough with the filling, cut into pieces 1.5-2.5 cm thick. Bake for 15-20 minutes. in a preheated oven at 175 C (350 F). After baking, grease the still warm buns with 1/2 tsp icing. milk mixed with ¾ cup powdered sugar, 2 tbsp. l. softened butter, ½ tsp. vanilla extract.
And the roll and buns before baking I let stand for 1 hour under a towel in a warm room, or 30 minutes. in an oven preheated for 5 minutes. at 90 C (200 F) - this is according to the advice from the instructions for my bread maker - the dough rises perfectly.

Note

How could I beat myself on the hands to restrain myself, BUT ... all the same, on the local flour, this dough turns out to be simply amazing, airy Photo - alas! - not yet. Sweeps away instantly! Maybe in a couple of weeks I'll be going to bake again - I will definitely make and post a photo. Site recipe 🔗 (there are cinnamon buns).

Well...

BON APPETIT!

Photo by Qween

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Cat

Dear Olga! Thank you very much!!!!!!!!!! The dough is really amazing. In the process of cooking, without carefully studying the recipe, instead of the finished pudding, she sprinkled powder, when I woke up it was too late - I just added 1 tbsp. l. finished vanilla pudding - all the same the dough succeeded. Thank you!!!!!!!!

Andreevna

And I also understood that if this is a package, then it means powder.
Olga, please clarify, I want to make this dough, even dry pudding powder already bought.

Olga Mikhailyuk

Dear ladies, I added powder to the dough, but maybe ready-made pudding is also an option! Good luck!

olkins

Can you write down exactly how much pudding you need 100g or 25g?
And fix it in the recipe without putting the required quantity in brackets

Alexandra

If you dilute a couple of packs of vanilla or creamy pudding as written on the package, add a couple of raw, beaten eggs and pour hot dough, laid out on a shortbread (or ready-made puff, or just a sheet of Armenian lavash) dough with a rim, halves of Antonovka (cut horizontally) with embedded dried fruits instead of pits, and darken for an hour in the oven at 150-180, and then a couple of hours in the closed oven turned off, let cool and hold in the refrigerator - you get a wonderful APPLE cake