Curd buns with dill

Category: Yeast bread
Curd buns with dill

Ingredients

Dough:
Flour 300 g
Milk 8 Art. l.
Salt 0.5 tsp
Sugar 1 tbsp. l.
Rast. oil 6 tbsp. l.
baking powder 2 tsp
Cottage cheese
(I took "Rama Cream Bonjour creamy")
200 g
Filling:
Salt and pepper to taste
Butter 30 g
Large bunch of dill
Garlic 3-4 cloves

Cooking method

  • Optionally (like mine), you can add raw smoked bacon or other fillers to your taste.

  • Mix cottage cheese with sugar and salt. Add butter and milk, knead well. Mix flour with baking powder. Sift into curd mass. Knead the dough. Roll out into a layer about 1 cm high.
  • Cut the filling butter into flakes and spread over the dough. Chop the dill, crush the garlic into it, season with salt and pepper. Add other ingredients to taste. Lay out the filling, smooth out. Roll up a roll. Knead it a little with your hands so that you get the same thickness everywhere. Divide into 6 rolls (each is 5 cm high). I made the height less than 3 cm. It turned out more in the number of buns. Bake on a baking sheet lined with baking paper at 180 g until tender.

Note

I saw the recipe today at cooking, ( 🔗 ) - very easy to prepare - everything took less than an hour. Well, it turned out delicious.

Lydia
Anastasia, for some time I was "excommunicated" from the computer and from the Internet and just read your recipe. Burned with the desire to bake. Attracted by the fact that it is savory. As I understand it, buns do not last long in the oven. And sorry for the silly question: is baking powder a baking powder? And one more thing: the name of the curd is completely unknown to me. What is it needed? Diet can you?
Anastasia
Quote: Lydia

As I understand it, buns do not last long in the oven. And sorry for the silly question: is baking powder a baking powder? And one more thing: the name of the curd is completely unknown to me. What is it needed? Diet can you?

The author has 45 minutes written. It took me less time - I baked with convection - and was guided by color. as they were browned, I held it for another 5 minutes and pulled it out. Baking powder - yes, it's a baking powder. And I used the cottage cheese as it was advised in the topic, creamy is Rama Cream Bonjour-27% fat, but I think that you can use ordinary cottage cheese in packs, as the author of the recipe wrote on cooking.
Curd buns with dill
Alexandra
Quote: Lydia

Anastasia, for some time I was "excommunicated" from the computer and from the Internet and just read your recipe. Burned with the desire to bake. Attracted by the fact that it is savory. As I understand it, buns do not last long in the oven. And sorry for the silly question: is baking powder a baking powder? And one more thing: the name of the curd is completely unknown to me. What is it needed? Diet can you?

Lydia,

Diet 0% fat is appropriate in any recipe.
But the recipe itself will become dietary only when the amount of vegetable is reduced and the amount of butter is not consumed, part of the flour is replaced with whole flour or bran
Lydia

Thank you, Anastasia. I asked about cottage cheese because sometimes I do not eat cottage cheese made by the "cold" method (from the topic "Healthy eating"), which goes into baking.

Quote: Alexandra

Lydia,

Diet 0% fat is appropriate in any recipe.
But the recipe itself will become dietary only when the amount of vegetable is reduced and the amount of butter is not consumed, part of the flour is replaced with whole flour or bran

Yes, I understand. It's just that the first time I usually do it strictly according to the recipe and (as a rule) feed the result to the family. : (And then I start to adapt, if possible, the recipe "for myself."
Alexandra
Quote: Lydia

Thank you, Anastasia.I asked about cottage cheese because sometimes I do not eat cottage cheese made by the "cold" method (from the topic "Healthy eating"), which goes into baking.

Yes, I understand. It's just that the first time I usually do it strictly according to the recipe and (as a rule) feed the result to the family. : (And then I begin to adapt, if possible, the recipe "for myself."

Lydia, Anastasia,

Please note that Cream Bonjour is not cottage cheese at all, but artificially prepared "soft cheese", a cross between fresh cheese and margarine. Margarine (vegetable fats), gelatin, antioxidants, flavorings, etc. are added to low-fat cottage cheese.

Better regular cottage cheese, especially homemade fat-free. He, I confirm, you can see a photo of an open apple cake with a layer of curd cheesecake - very good in baking
Lydia
I made these buns today! There is no photo, because they ate it right at lunchtime. But this time I immediately made some adjustments to the recipe: I removed the butter, sugar, replaced some of the flour with bran. Mine did not understand what they ate, but everyone asked for more. True, I didn't seem to keep them in the oven, but no one noticed.
Alexandra
I also confess to mine only after they eat and praise that there is bran inside instead of flour and low-fat cottage cheese instead of sour cream and cream
Lydia
Well, Alexandra, consoled me! I believed that only I had to indulge in such little tricks. And the buns are a miracle. It's good that there are not many of them. I would eat 5-6-7 in the evening, when not necessary ...

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