Classic buns

Category: Yeast bread
Classic buns

Ingredients

For cooking 8 rolls we need:
Wheat flour 385 g
Water 130 ml
Milk 50 ml
Salt 1.5 tsp.
Sugar 1.5 tbsp. l.
Butter 25 g
Dry baker's yeast 2 tsp
Egg 1 pc. (50 g without shell)
Sesame seeds 2 tbsp. l.

Cooking method

  • For HP Moulinex baguette and co, program No. 5. For owners of other HP, mode "Yeast dough" (kneading + proofing). Next, we shape the buns, let them stand for 30 minutes and bake in the oven.

Note

Wonderful hamburger buns!

lenok2_zp
How much fresh yeast should you put?
Mila007
Quote: lenok2_zp

How much fresh yeast should you put?
While Tiny is gone, I will answer how much I would put And she will correct it later ..
The dough is not very rich, so I put about 3 grams. fresh yeast per 100g. flour. So here I would put about 11 grams. fresh yeast.
Axioma
Good morning, Crumb!
What wonderful buns!
Where is the cutter?
I'll bake the same ones - I'll see how they look from the inside.
I have already prepared all the products, and there is absolutely nothing to cook them
Wish me good luck
Crochet
AXIOMA
Good luck to you ! I look forward to your superbuns (minding your superbreads)!

Quote: lenok2_zp

How much fresh yeast should you put?
lenok2_zp
To my shame, I have very little experience with fresh yeast (it is very problematic to buy it from us). Take advice Darlings
Quote: Mila007

here I would put about 11 grams. fresh yeast.
Axioma
About fresh yeast.

In the Moulinex OW 5004 oven recipe book, each recipe says ONE gram of instant dry yeast equals THREE grams fresh pressed. My measuring teaspoon holds three (3) grams of dry. Teaspoons for different bread makers are different - I met 4 grams and 5 grams with a capacity by weight ...
Viki Classic buns

Classic bunsClassic bunsClassic buns
I'll show you the section a little later - I'll wait until they cool down!
Mila007
When I bake bread or an uncomfortable bun, I put 2 grams of yeast per 100 grams of flour. And when it's more comfortable, then 3 gr. Well, when something is quite tasty, then all 4 grams
Crochet
AXIOMA
Crochet in shock ... I moved away from the first shock from what I saw, and you can comment: ...

The unearthly beauty of buns, you are just a master of artistic baking !!!
Thank you so much for such a gorgeous photo report!
Axioma
CrochetThank you very much for such a successful recipe - I didn't have to add or pour in - everything worked like a clock!
He baked for 25 minutes at a temperature of 175 ° C.
I took first grade wheat flour for buns.
The batch was made in a Mulinex bread maker. Sprinkle for the first try is black sesame. But already from the second I improvised, I remembered about the poppy ...
half (4 buns) sprinkled with lightly toasted white sesame.
DELICIOUS!
I show a cut of one bun from the first batch:

Classic buns
Classic buns
Freken Bock
Oh, what a beauty! You need to try somehow ...

Axioma
Today.
Some time later:
Classic buns
Classic buns
Freken Bock!
Wonderful buns!
Simple and quick to prepare !!!
Not enough ham with herbs ...
I'll follow her to the supermarket.
Freken Bock
AXIOMA , do not the Kaisers taste like? And offtopic, sorry. Is the leaven living with you now?
lenok2_zp
The rolls are already being baked, so pretty
lenok2_zp
Axioma
Quote: Freken Bock

AXIOMA , do not the Kaisers taste like?

Freken Bock, good day!
Despite the presence of fat in the recipe, these buns are not as fluffy in my opinion.
Rather, they resemble fast food buns.
Although my buns turned out to be much tastier, even if a piece of ham was placed in the longitudinal section.
Immodest

Quote: Freken Bock

Is the leaven living with you now?
I now have two excellent starter cultures:
rye (semi-finished product)
spontaneous fermentation wheat sourdough from Francisco Tahero (God bless him!)
gandista
I think I found what I was looking for, thanks for the recipes!
tatyana5417
Delicious hamburger buns. I additionally greased the top with a mixture of sunflower oil, aromatic herbs and garlic. The taste is simply incomparable, and the smell ...
Sonadora
Innochka, thank you so much!

Classic buns

The dough at work is very pleasant, soft. The buns turned out - babble! We skimmed them with butter, and for tea.
Crochet
Manyunechka, yes you are my sweetheart, what nice buns turned out !!! And how glad I am that I liked the taste !!! Thank you my dear for trying and appreciating!
tatynka90
Thank you very much for the recipe !!! : girl_claping: The buns were great !!! Classic buns
Nams
Can you get a little more detail? to throw everything into the bread maker at once? Should the egg be thrown too, or is it for coating?

AXIOMA has such cool rolls came out, and mine are like stones
HP Orion 204, laid the ingredients as usual, did not lay the egg. I was alarmed that they were baking for a long time, they did not rise practically .. eh .. and so I want such rolls
Crochet
Quote: Nams

Can you get a little more detail? to throw everything into the bread maker at once? Should the egg be thrown too, or is it for coating?
Nams, yes, all at once, and the egg there, in the dough.

Quote: Nams

AXIOMA has such cool rolls came out, and mine are like stones
Do not be discouraged, try to bake buns according to any other recipe from our forum, for a start I highly recommend trying buns "Kaiser" and buns "Imperial".

We have a lot of wonderful recipes for buns on our forum and have been repeatedly tested by our forum users, choose any, read the reviews and try !!!

Good luck to you !!!
Milda
Quote: Nams

Can you get a little more detail? to throw everything into the bread maker at once? Should the egg be thrown too, or is it for coating?

AXIOMA has such cool rolls came out, and mine are like stones
HP Orion 204, laid the ingredients as usual, did not lay the egg. I was alarmed that they were baking for a long time, they did not rise practically .. eh .. and so I want such rolls

Nams, Crochet, forgive me for interfering, but didn't the flour let you down? Recently I had flour "to blame", the dough did not want to collect, and as a result, it did not turn brown in the oven, we got stone buns (the recipe, however, of other buns, but also rich yeast). And she took another flour and everything worked out!
Crochet
Quote: Milda

Nams, Crochet, sorry to interfere
Svetik, well, what are you, if not a native straight, you can and should always interfere !!!

By the way, flour, yes, it may very well be ...
Yeast, again, could have pumped up ... Not, of course, if all the rest of the pastries have Nams on the same flour and the same yeast it turns out great, then here is something different
Milda
Innusya,.
Nams
Quote: Krosh

Nams, yes, all at once, and the egg there, in the dough. try to bake buns according to any other recipe from our forum, for a start I highly recommend trying buns "Kaiser" and buns "Imperial".
Thank you. It is because of the large choice of eyes that the Forum is excellent, and the people here are wonderful.
Milda, no, the flour is good. There were no problems with bread. Definitely because of the egg did not work. I start trying # 2
Milda
Nams, good luck to you!

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