Wheat buns

Category: Yeast bread
Wheat buns

Ingredients

Wheat flour 4 3/8 cups
about 650 g
Water 1.25 cups
300 ml
Salt 1 tsp
Sugar 5 tbsp. l.
Butter 3 tbsp. l.
Yeast 2.5 tsp
Powdered milk 0.25 cups

Cooking method

  • Place the ingredients in a bucket and set the dough setting. At the end of the cycle, place the dough in a greased bowl, cover with a towel and let rise. Divide the dough into 24 equal pieces, shape them into small balls, place them on a greased baking sheet (better to cover with parchment paper). Cover with a towel and let rise (until the buns are doubled).
  • Made a modification to the design. After lifting the buns on a baking sheet, anointed them with a beaten egg. Half of the buns were sprinkled with poppy seeds and half with sesame seeds. You can also make an incision in the middle with a sharp knife. Aesthetics is a great thing.

Time for preparing:

25-30 minutes

Cooking program:

Bake at 190 * С

Note

In families where a bread maker has been present for several months, you will not surprise anyone with homemade bread. But, you can surprise with the original performance of the bread. So I tried to make not bread for dinner, but buns (in the manner of 3 kopecks). It turned out so cool that now I want to try a couple more recipes. The buns are very airy and very tasty, and how beautiful they are ...

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Wheat buns
Elena Bo
Dentist, cool buns. Are they not sweet? Yet 5 tbsp. l. Sahara. Can they instead of bread, for example, for soup? Or should the amount of sugar be reduced?
Bulochka
Sorry to bother with the answer, but I think it all depends on your taste. For example, I always make a sweetish dough, even if I bake, say, pies with unsweetened filling (meat, cabbage, potatoes, etc.) I like it.
Dentist
Quote: Elena Bo

Dentist, cool buns. Are they not sweet? Yet 5 tbsp. l. Sahara. Can they instead of bread, for example, for soup? Or should the amount of sugar be reduced?
She herself suspected that they would be sweet. But no. Everything is just fine. But Bulochka of course right, it's a matter of taste. I wouldn't change anything, everything is good.
Viki
Thank you, Dentist, the buns are wonderful. The dough was "cool", I guess it depends on the flour. Next time I'll try to make the dough a little softer and compare.
Wheat buns

The buns are really THAT, and baking is so easy. And moderate sugar. We liked it. And do they look funny or something? I look at them and the mood rises
Delicious
IRINA 66
Dentist, thanks a lot for the recipe. The buns are very tasty, the family loves them. I bake 5 tablespoons of sugar for tea, and 1-2 tablespoons of sugar for sandwiches. But now the post and therefore slightly changed the recipe (I hope you will not be offended). I take vegetable oil 40 ml, removed the milk powder. Today I did not rolls, but a roll with cinnamon and sugar and once again I remembered you with gratitude.
AlisSterva
But what I got

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Wheat buns
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Wheat buns
Gan
Quote: Elena Bo

Dentist, cool buns. Are they not sweet? Yet 5 tbsp. l. Sahara. Can they instead of bread, for example, for soup? Or should the amount of sugar be reduced?

So I tried to bake! The husband said little to sugar! Is it possible to add another spoon will it not burn? And it turned out a little harsh. Why? What did you do wrong? PROMPT !!!
What kind of consistency they should turn out and can you add apples or raisins? The husband asks in general with apple jam How to do this? I'm afraid it will flow out: ((
AlisSterva
There is little sugar, add - do not be afraid it will not burn, just make the fire less.Harsh, most likely overexposed in the oven, so the buns have dried up. And about the jam and raisins. I did it with raisins, but I'm afraid the jam will leak out.
And with jam, these are already pies
Gan
Quote: AlisSterva

There is little sugar, add - do not be afraid it will not burn, just make the fire less. Harsh, most likely overexposed in the oven, so the buns have dried up. And about the jam and raisins. I did it with raisins, but I'm afraid the jam will leak out.
And with jam, these are already pies
Well, thank you!!! And it seems to me that I put a lot of flour, so they turned out to be hard, the tops barely tanned, so I could not overexpose them in the oven, although I may still try to put less flour and I will say there are no more attacks left, but there were 12 I tried only one this bread maker is so lovely !!!!! Still, and the hostess to her :)))) I do not have time!
Levik
Quote: IRINA 66

I take vegetable oil 40 ml, removed the milk powder. Today I did not rolls, but a roll with cinnamon and sugar and once again I remembered you with gratitude.
IRINA, how did you replace milk powder? And everything else is prescription ???
Stern
Levik , boldly pour in normal milk instead of water and forget about powdered milk.
Maria Zorievna
You can advise: it is better to make cuts (checked repeatedly on your own bakery products) with an ordinary blade, or (if small cruciforms on top of the buns) with ordinary kitchen scissors.
-Elena-
Hello everyone! I was interested in this recipe in portions. But the question immediately arose - very little liquid for this amount of flour... In a standard recipe for white bread, 360 ml of liquid is used for 600 g of flour for Panas-255. And here there is more flour and less liquid. When mixing, I had to add more than 150 ml (I tracked the bun), given that the melted butter was more than 3 tbsp. spoons. Who made this recipe, please respond !!!
Iya
Good day everyone !!! I'm a newbie here, but thanks to the forum, I learned a lot, gained experience, according to this recipe I also made buns, just excellent, water in the recipe is 300ml. I added 340ml .. Thank you very much !!!.
Crochet
Girls, there is something really in these buns, the flour-liquid ratio is somehow suspicious ...Viki , I saw your buns baked according to this recipe, they look amazing, please tell me, but were they not "oak" for a bite, this recipe haunts me ... at the same time, the amount of liquid is alarming ... or maybe so it was conceived, and this is the whole "salt" of the recipe ... well, I also saw the amount of salt-1 tsp., now it also seems a little salt ... Girls and boys who baked these buns- please respond ...
Crochet
I did bake them, as I expected, there are not enough liquids, no, the dough turned out excellent, but steep, most of all I was worried that the buns would turn out to be rock-hard, but no, they turned out to be airy, but only sweet ... My homemade buns with tea are usually they use it, but I then baked it for their soup, well, nothing, they liked it, and okay ...

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