Cheese and garlic buns

Cheese and garlic buns

Category: Yeast bread

Ingredients
Flour	500 g
Water	290-300 ml
Salt	2 tsp
Draining. butter (margarine)	70 g
Yeast (you can take 20 g of fresh yeast)	2 tsp
Hard cheese

Cooking method

• Roll out the dough into a layer, grease it with oil (any, I took a vegetable one), then I spread a thin layer of garlic paste (ground and salted garlic arrows), in the absence of a paste, you can simply sprinkle with chopped garlic, fresh or dried. You can add any greens to taste. Then sprinkle with grated cheese, do not overdo it, otherwise it will flow out. Roll up the roll and cut into 9-10 rolls.
• Place a cup of hot water on the bottom of the oven. Heat the oven to 240 ° and bake the buns at this temperature for 10 minutes, lower the temperature by 200 ° and bake the buns for another 15-20 minutes, until they are browned.

Cooking program:

Program

Note

I made my buns following this recipe: 🔗... I didn't find anything like this on our website, if I'm wrong, correct me.
Very, very fragrant, and so spicy, salty. DELICIOUS.

[Cubic]

Cubic, I somehow managed not to see your recipe on time! Shame on my gray head! : red: Garlic with dill, I think, is fine, right? I'll try to do it on the weekend. Thanks, very good recipe!

Can you clarify - salt and yeast - measure with teaspoons? Not measured? If tea, then with a slide?

Can you clarify - salt and yeast - measure with teaspoons? Not measured? If tea, then with a slide?

In fact, I have a measuring spoon with two ends: on the one hand there is a large (st l) and on the other hand a small one - a teaspoon, by volume this teaspoon = an ordinary teaspoon, with a small hill

I apologize for my stupidity .... put margarine or butter in the dough or is it indicated for lubrication? ??? The more I think, the less I think ...

[Cubic]

Cubic
I gave the option for the lazy a long time ago.
Only there we take the ready-made flaky shiver. the dough went just like yours.
As an option, you can - processed cheese with ANY additives.
If done with garlic, it is interesting to mix the crushed (crushed) garlic with mayonnaise and half a spoonful for each bun before baking.
Fragrance, die don't get up.

I apologize for my stupidity .... put margarine or butter in the dough or is it indicated for lubrication? ??? The more I think, the less I think ...

The oil specified in the recipe is in the dough. I didn’t weigh what goes for lubrication, I dripped directly onto the dough from the bottle and smeared it with a brush.

I gave the option for the lazy a long time ago.

Sorry, I have not seen your recipe, give a link to it, please

But I want to say that this recipe has a very tasty dough, it is completely sugar-free and is made on the "French" mode, try

Pig squeal !!! : wow: This smell is in the apartment and outside - the neighbors must have already died of envy! Wonderful buns - snatching a recipe for permanent use! Thank you very much! And I used the remnant of smoked sausage cheese ("Delicious" is called, although in fact it is tasteless and does not practically melt, but it has changed in buns, so now I know where to put such leftovers).

the dough is really lovely! Does not stick to hands, but sticks together immediately. Very easy to use! I can't tell you how happy I am!

[Cubic]

The dough is very similar to that given on the forum for Imperial Buns. The latter go in milk and another 1 tablespoon of sugar. Sooo good dough, soft, pliable, nice to work with.Recently, I often bake it with cheese, then with dill and garlic, or even just like that. I only vary the amount of sugar (up to 6 tablespoons) and salt. Now I will try on water and with the filling proposed Cubic.

The dough is very similar to that given on the forum for Imperial Buns.

It is quite logical, before I made this dough for the first time, I read a lot about German buns, and on our forum and here 🔗...

the result turned out to be quite decent, it is not a shame in front of colleagues

;) By the way, this link does not use butter in the dough, but, judging by the explanations, it goes to the filling in the filling. It will be necessary to try this way too ... Here the dough, probably, should turn out to be more bland ... Oh, I'll get fat with daily baking!

I baked buns with garlic for broth.
Only 2 pieces got to try, the family swept them away
in one sitting with an inhuman rumbling of pleasure.
Delicious, I'll tell you!
I used to always take garlic buns at lunchtime at SBARRO,
but now they have faded against the background of this recipe.

Even in spite of the fact that I mixed up the baking mode and put it on Basic instead of French, it still turned out very tasty.

Did the dough rise well? (I have not tried it on the main one yet, because the dough is without sugar, I always made it in French, just in case) And it's even more convenient: FASTER

I want everyone to hear - it's delicious, TASTY, TASTY !!!
The dough was made in the French mode, flour, water, salt, yeast.
Softened butter mixed with fresh garlic, and cheese on top.
I cut the roll into portions and use the handle from a wooden spoon to make a groove in the center as in the photo.





As a result, airy delicious buns:


Girls, these buns are something absolutely unimaginable, it's impossible to come off, the dough is the most tender, the buns in the oven have grown 4 times !!!
But we need helpers in eating - that's for sure, otherwise - I amuse myself with the thought that there is no sugar in the dough and butter only in the filling

While I was inserting photos, the buns are over
Now I again joined the ranks of those hungry for this yummy - for tomorrow I received an insistent order to repeat

MISHA, congratulations on another masterpiece
How many scones per recipe should we expect?
* so as not to bake such mnyams every day

[Shurshun,]

Shurshun, it turns out 10 - 12 buns, it's a lot or a little - it's up to you
Buns grow in the oven 3 to 4 times.

[Misha]

Misha, judging by the photographs, you roll a lot of dough in flour. What, the dough turns out to be liquid or is it so necessary? Do you shake off the flour before baking? If not, why is the surface of the baked buns shiny?

Girls, this is only 255 in my Panas, in French mode, does the timer not turn on for the dough? I put it in French with pastries, I hope I can get it :)

No, you need quite a bit of flour - this is in the photo, and I add it quite a bit, just so it doesn't stick, if you do it on the rug, you can do without adding it at all. I smeared the top with yolk + a little cream 33% - I like this kind of grease.

Girls, this is only 255 in my Panas, in French mode, does the timer turn on for the dough?

Panas's dough timer does not turn on at all. There in the instructions - a clock icon, crossed out. But the dough in the French mode is done for 3 hours 35 minutes. in the "dough" mode. If not by morning, you can calculate when to turn on HP (unless, of course, you are not at work). I almost got used to making the dough in the morning: I put dry ingredients in the HP in the evening, and "wet" ingredients - in a saucepan and in the refrigerator. Early in the morning, if I wake up, with half-closed eyes I pour the contents of the saucepan into the HP, turn on the "dough" mode and go to fill up. But actually, of course, not very convenient.

[Misha]

Misha, krastotisha. Did you put butter in the dough? If not, how did the proportions change?

I already wrote that the butter was not in the dough but for lubrication. In the recipe, the proportions did not change in any way, it seemed that it should not be in the recipe and did not go wrong. The result is the most delicate airy. For 500 grams of flour, 310 grams of water, 20 grams of fresh yeast and 2 tsp.salt (I previously dissolved fresh yeast in 50 ml of water + flour from the total amount - I put this mixture in a bucket on flour and turned on the "French dough" mode - I have it with preheating, and during this time the dough fits, then interferes with the dough.

Did the dough rise well? (I have not tried it on the main one yet, because the dough is without sugar, I always made it in French, just in case) And it's even more convenient: FASTER

The buns doubled when baked. I will also try on the "French" mode. Suddenly it tastes even better, although where is it even better?

Put the bun dough

It is impossible to tear yourself away from your photos! The beauty...
I thought for a long time whether to set the regime as normal or French, set French. I did not pay attention - is it true that in Panasonic in the French mode (dough) there is heating? I would like, it's over, time to save (damn, somehow I did not write the word that way, correct it))), but you need to understand how. Looked at the plate - the main difference in the time of preliminary temperature equalization.
And the second question: for those in the tank, tell me, plz, HOW MUCH TO TAKE CHEESE?
in grams or in cups of grated ... I only have 3 hours - the dough is already in the oven ...

Here they are, my handsome ones)))



In general, I liked the dough - very pleasant to work with.
On the filling: I didn't put the garlic, sprinkled with cheese and spices with salt. Here with salt, for my taste, went too much. Next time I'll just sprinkle with dried herbs.

Thanks to the author!

[Cubic]

Cubic,
I didn't have a lot of cheese, and this helped in making the decision HOW MUCH.

Yesterday I made such buns for borscht. It turned out 16 pieces. After lunch, there were 2 things left. Delicious dough. Thanks for the recipe!
True, I made some changes. Replaced a part of wheat flour (200g) with wheat flour "Altai Health"

Here I am with my version of cutaway buns. No garlic.

well, very salivary ...

and chagoito all garlic is removed from the recipe? Not so fragrant without it

It stinks! Still .... With soup or borscht - great, but in the morning, before work - well, nothing!

[MariV]

It stinks! Still .... With soup or borscht - great, but in the morning, before work - well, no way!

MariV, I used garlic in HAAS tubes, mixed with softened butter. I sprinkled everything with frozen dill. Happened . The smell is only when baking, the feeling of garlic seems to be there and a little salinity, but the smell from a person is not.

I actually had garlic in the form of a paste (though homemade) from arrows .. a very strong smell when baking, and then less .. but we really did not risk it before work, we do this on weekends ...

And I removed the garlic, because I did not have it. More precisely, there were 2 slices, but they would not have done the weather for 12 buns))
And I was afraid to use Haas in a tube - I don't really like his smell, I was afraid to ruin everything.

[MargoL]

And I was afraid to use Haas in a tube - I don't really like his smell, I was afraid to ruin everything.

MargoL, I was wondering where to use garlic in a Haas tube. This is living salt, but about the smell, no, in my opinion, even pleasant. I decided to use it in buns and it turned out to be very even. Putting should be no more than 2 teaspoons mixed with softened butter. It turns out not a harsh taste, as with fresh garlic, but more piquant.

Help! Today I set myself up to bake such buns, but I saw that there is a "French bread" mode in my HP, so the total time there is 3:25 hours, of which 70 minutes is baking. What mode should I put the dough on? You write that in Panasonic it takes only 3 hours 35 minutes for the dough ... help!

in my HP there is a "French bread" mode, so there the total time is 3:25 hours, of which 70 minutes is baking. What mode should I put the dough on? You write that in Panasonic it takes only 3 hours 35 minutes for the dough ... help!

In Panasonic, on the "French bread" mode, the oven can simply equalize the temperature for up to 2 hours, so if you have products not from the refrigerator, then it is not necessary to cook them for kneading for so long. So put butter (margarine) for these buns in advance on table, for softening - and make the dough in the mode that is in your oven.

I chose French so that the dough (and there is no milk and sugar in it) normally had time to ferment, so that the yeast had time to work.

The dough is great and very easy to use, try it!

[Cubic]

Cubic, thanks for the quick answer, another question - put butter in the dough right away? Or do we prepare the dough separately, and then use the butter with cheese as a filling? I'm waiting for an answer and immediately start cooking .....)

Butter, what is in the recipe - INTO THE DOUGH !! And about the filling I have written further, I generally used vegetable filling in the filling ...

[Cubic]

Cubic, but what does it affect - to put a bowl of water in the oven or not? Will there be a difference in the test? \ I just didn't bake like that before (with water), I'm interested ...
And another question - is it possible to put a little mushrooms to the cheese (there are fresh champignons in the refrigerator), finely chop + cheese, I think the smell will be delicious? Or will the mushrooms put out a lot of juice and the buns will settle? Can you pre-dry mushrooms in a pan? Have you tried it by accident?

Sorry, I couldn't be on the site all the time, I left .. if the questions are still relevant: a little water in the oven creates "steam", the dough rises better and smoother during the baking process, the products have a thinner, evenly fried crust.

It seems to me that fresh mushrooms are possible, the truth itself did not bake that way, but champignons do not emit too much juice ... but I would not add a lot of them.

thanks for the answer! The dough is already in the HP, and I'm running to the laptop, waiting for answers to my many questions from you I will put water if it is better
With mushrooms, I think I will do a couple of pieces for the experiment.

I would still fry the mushrooms so that there is no excess liquid

[Cubic]

The buns turned out superb !!! Thank you very much Cubic per recipe and Mishe for the way of decoration. Mine, to be honest, resemble buttocks
Cheerful such turned out
Instead of butter, I put lard into the dough. From the inside, I smeared it with a mixture of mayonnaise and ketchup left after making the pizza. Garlic put a dry teaspoon. The eldest son was outraged why there is so little garlic. He was going to smell garlic at school for teachers and classmates!
Only now I am somehow scared whether there will be anything left until tomorrow morning, they have already gone to carry, they said - "To my mind !!!"
Yes, I can’t help but write about the dough - it’s so ...... even just touching it in a thrill - like a baby's ass !!! In general, the buns are super winning !!! Thank you!!!

tell me how much cheese you need for this recipe

[Myshanya]

Myshanya beautiful and sooooo seductive buns

tell me how much cheese you need for this recipe

Not a lot at all .. a hundred grams, I roughly write m- because I did the filling by eye, but so that the cheese did not cover the layer of dough with a continuous layer, otherwise it would flow out ..

although more cheese tastes better

And today I made buns for the borschik-super! The dough is really great. (y) Very soft and pleasant to work with. Only I did not add a lot of rye flour, 100 grams. I smeared it with mayonnaise with garlic and cheese, too. In general, with the borschik, great! Thanks for the recipe!

I didn't put in a lot of rye flour, 100 grams. I spread it with mayonnaise with garlic and cheese, too. In general, with the borschik, great! Thanks for the recipe!

An interesting option !!
It's great that you liked the idea of ​​these buns

An interesting option !!
It's great that you liked the idea of ​​these buns

I liked it very much! (y) The buns are really great. Excellent dough, soft and pleasant to work with. I'm just learning and this dough was just fabulous for me. It turned out without any problems. Once again I want to say thank you very much!

thanks to the author!
the buns are delicious!

Tell me, hasn't anyone tried to bake buns in HP? After all, for example, I have a "buns" mode, and two small protesters for 8 pieces? Or oven ONLY in the oven?
I really want to cook.

[Tigrusha]

Tigrusha
I baked. More than once, both sweet and salty buns are amazing! Take a look HERE