Milk buns in sesame

Milk buns in sesame

Category: Yeast bread

Ingredients
wheat flour 1 grade	600gr
warm milk	300gr / ml
butter	80gr
vegetable oil	20g
sugar	3st. l.
salt	2.5 tsp
eggs CO (selective category)	2 pcs.
dry yeast	2h l.
For coating:
egg yolk	1 PC.
salt	2 pinches
water	2st. l.
sesame	about 150g.

Cooking method

• "- Natusya, have you gone berserk? You still baked buns ?! Do you understand that I have a full belly of meat / salad / potatoes, and I will die over this baking sheet? Oh woe to me, I will go and kill the apsten!"
• Monologue Hamlet Chuchin's husband at 22.00
• I love sesame buns. In Turkey, I just gorge on them in the morning. Turks are famous sesame addicts. Their simita bagels are a classic.
• I'm 100% sure you are a lucky owner of a bread machine. So don't reinvent the wheel: put everything in your shaitan machine and set up a basic / basic dough recipe. You do not need to melt the butter !! Do not pour the milk all the way out. Leave ml30 and take a closer look at the dough when the kneading goes. My flour is now very dry and often needs to be refilled. In summer, on the contrary, it can swim (it gains moisture). Although everything should be OK, this is me - just in case. The dough should be soft, very pleasant, knead without effort, but gather well enough and hold in the bun.
• 1. After the HP has done the hardest work - take out the dough and divide it into buns. The bun should be really small. From this amount of dough, 20 pieces are obtained. Usually I use 2 baking sheets, because these rolls should not stick to the sides. All sides should be well baked.
• 2. Prepare the coating: mix water, egg yolk and two pinches of salt (normal pinches) in a deep bowl, shake well with a fork.
• 3. In a second deep bowl, prepare sesame seeds for deboning. Sesame leaves really well, not a tablespoon)). But you don't need to pour everything at once. It is better to add it as needed, because if there is an excess left, then it can only be thrown away due to the fact that it will be all wet and smeared with an egg.
• 4. Shape the dough into 20 small round balls. PS: first I wrote - then neighing: as if the balls are square or triangular))
• 5. Dip each bun in turn in the coating, then roll it in sesame seeds and roll it on the table several times with slight pressure with the palm of your hand, as in childhood plasticine "sausages" were rolled, so that the sesame seeds "sat" tightly on the bun and it became slightly elongated.
• 6. Leave the rolls for proofing under a towel for 30 minutes.
• 7. Bake with steam (pouring a little boiling water down the oven) for 15 minutes at 180 degrees with convection. Should be tinted to a pleasant nut color.
• This loaf for tea and butter in the morning is simply incomparable. And for some reason it harmonizes with coffee with a bang. Well, for my personal taste. Wait until it cools down, sesame seeds only then fully reveal their taste. Fenka exactly in its large quantity and so that from all sides, so that any bite of your roll is accompanied by sesame seeds.
• PS: if you use premium flour - nothing terrible will happen, honestly))).
• 
• 

: yahoo: what tempting, mouth-watering thanks for such deliciousness
I will try to repeat

That's it, I cooked it up))) And then I poke my playful fingers into all the buttons, and then the recipes themselves are published unfinished.

Nata, such splendor to see at 23.35 local time leads either to a hungry fainting or a sleepless night thinking about buns. It's good that not all the ingredients are available, otherwise I would go to bake and delight my husband in the morning with buns for tea.
Thanks for the recipe and the beautiful buns.

[natalia27]

natalia27,

I buy sesame seeds in plastic cans of 900g ... That says a lot, right?

And I! : girl_cool: And I buy a whole kilogram

Yes, the number is impressive. It's a pity that our market does not work on Mondays, and in stores sesame is sold in small bags, I'll have to take more bags, because I think that these buns will take root in our country.

But be sure to add the yolk, girls. You can even taste it on your tongue - it should be just a little salty. The rolls are neutral-sweet (with the "sweetness" of wheat bread, not sugar), and the crust has a subtle salinity. I hope she explained it clearly.

[Nata]

Natado these buns taste like simits? It seems to me that the buns are more rich

Natasha, thanks for the details, otherwise some might forget about the nuances

Turks are famous sesame addicts.

I also! I also! sesame maniac !!!
Another sesame recipe was taken away to the bookmarks!

[Chuchundrus]

Chuchundrus,

Rolls, yes, they will be more comfortable. Simits are often on water / semi-water, less oil. Yes, and sugar is usually in simits just right to hang out with yeast.

: rose: Do you distribute the rolls ?! I take sesame seeds, yellow, beautiful! I suppose you've tried it already? Delicious ?!

: bravo: What puzatiki, I need it too!

: rose: Do you distribute the rolls ?! I take sesame seeds, yellow, beautiful! I suppose you've already tried it? Delicious ?!

Due to the influx of sesame lovers, we give one in one hand!

I sit drinking coffee with a butter sandwich and this loaf.

[Scarecrow]

Scarecrow, Nata well, unless Mona Taku spread the beauty!
Moreover, for those who shove sesame seeds where mona and nizya (that's me).
Thank you for such a lovely, certainly.
And Mona has a question, even in the morning, are we waiting for the dough mode until the end, or how will we knead the dough?

[Trishka]

Trishka,

Until the end, of course, a full cycle. Otherwise yeast is useless at all.

!

[Scarecrow]

Scarecrow, Nata, Charming, charming! To bookmarks! No way to skip such goodies! You definitely need to bake!

It has always been a mystery to me how sesame seeds hold. While baking, it still holds, but then crumbles. Maybe the secret is to roll a bun?

: pardon: when I bake simits: secret: I don’t grease anything. I slap a bagel in a sesame saucer, lightly shaping. Holds up well. Well, of course, even and crumble, but when there is a lot in fact, it is not so noticeable.

It has always been a mystery to me how sesame seeds hold. While baking, it still holds, but then crumbles. Maybe the secret is to roll a bun?

Irin, dear, in an egg!))) For sprinkles, there must be a "sticky" base. This is an egg. More milk may be, but worse. Best of all is an egg. When baked / dried, it sticks whatever you want. It is not for nothing that the breading is molded on the ice, the decorations on the loaf - on it, etc. Rolling the roll, of course, smears the sesame seeds in the egg even more and sticks it to the surface. And what is poured onto the water or simply onto an unlubricated surface crumbles.

Natus, I will bookmark! Surely tasteful!

[ninza]

ninza,

Sesame cannot be tasteless!))

[Nata]

Nata, I love sesame sooooo Here for you: girl-th: what do you like more? Your wonderful airy buns or simits Since I am a fan of simits, I think I need to have an inner attitude. What tastes better for you?

[Chuchundrus]

Chuchundrus,

Uhhh .. Good question ... I don't know. I like everything. Because simits are also different (according to different recipes). Simits are usually less rich, but this does not mean that they are less tasty. Like French bread - a minimum of products, but that is also gorgeous.

[Scarecrow]

Scarecrow, I think I will like them too. I tuned in, they should be so soft inside, and on top there is a wonderful crispy sesame crust
Am I correct?

[Chuchundrus]

Chuchundrus,

Well, yes, you just need to give them a good distance ...

the buns are wonderful !!! Now I have a new love
Nata, thanks for the recipe. That would bake the Semites and do not know that there is such a charm. Yesterday, I was skeptical, but out of harm I decided to check. Now to me: oops: that I didn't immediately believe

[Chuchundrus]

Chuchundrus,

Natasha, wonderful. I have exactly the same. Did you feel a light salt on the crust? For me this is the most tsimes ..

[Scarecrow]

Scarecrow, Nata,: oops: I made them without egg coating Well, I'm harmful
Next time I will strictly follow the instructions

[Scarecrow]

Scarecrow, Nata,: oops: I did them without egg coating

Tex,: girl-q: how then does sesame hold?

[iris. ka]

iris. ka, Irina, a ball of dough immediately into sesame seeds (tore it from a large lump, I don't use flour, the dough is elastic and pleasant) I roll the bun in my palms and onto a baking sheet. Sesame, of course, should be a lot. I think that they also sell by weight: secret: in the market, there are dried fruits and spices.

Tex,: girl-q: how does sesame hold then?

Better do it in a coating. More sesame seeds stick.

[Scarecrow]

: girl-yes: the coating VESCH baked today, according to the instructions and was delighted with a wonderful crispy crust with a pleasant salty
Scarecrow,: hi: THANKS

And I warned!)))

Not very persistent
I am a harmful, distrustful aunt

[Chuchundrus]

Chuchundrus, here you are! I baked it twice.

[iris. ka]

iris. ka, they are hefty delicious. Well, I missed the secret ingredient the first time: -X from harm.

Natasha, only today I managed to bake these wonderful buns, it didn’t work before because at first I had a cold, and then its consequences erased the whole of February from my life. The buns turned out to be very, very tasty and beautiful, although I am not friends with yeast dough. She made the dough in KhP, and baked it for the sake of experiment in Delongy's airfryer, though only half a portion of 10 buns. I put the rest of the dough in the refrigerator, I don't know if I can do this or not, but one husband could not eat so many buns. Thanks for the recipe and detailed description.
Unfortunately, the photo cannot be inserted for some reason.

I baked these rolls today. On Reinhart's dough, without eggs, one-third of the flour from central wheat ... In short, I perverted the recipe as best I could))). But the sesame seeds are in place)).

So I dipped it in yolk and rolled it in sesame seeds.


And this is before and after rolling. It can be seen that the sesame seeds "sat down" tightly and the bun has become even, stretched out a little.


And this is the result:

Nata, despite the "perversions", the result is excellent.

[natalia27]

natalia27,

And the dough in the refrigerator will ferment, you have to bake it!

Thanks for the advice. Of course, I have already relaxed, but I'm sorry for the dough, I went to get it out of the refrigerator, maybe I'll try to bake it with one roll.

[natalia27]

natalia27,

Only he should be allowed to warm up a little. And you can bake with one bread. No problem.

Today I finally got to those buns. We liked it very much! There was not enough sesame, but I disposed of the remnants of the poppy, and even the remnants of marmalade went as a filling. The day of disposal of the leftovers turned out right. Sweet marmalade with a salty crust - cool. Half the buns had already been eaten in the evening. Maybe even tomorrow there will be something left for the school. Natasha! Thanks so much for another great recipe.

The child asks for buns with sesame seeds, will have to be done.

Natasha, another thanks for your recipe Pekla at night, in the morning I tasted it with coffee and butter, well, very tasty! Only next time I will add more salt to the coating, put two small pinches. Not enough. And with a bread maker, making them is easy and simple

[Kirks]

Kirks,

Yes, a slight saltiness should be present. Oh, how smooth and beautiful ... I also have dough in the refrigerator, I need to bake!

Natasha, thank you so much for the recipe, very tasty!