Buns with milk

1. Prepare a yeast mayonnaise dissolved in warm milk and mix with sugar and 4 lbs of flour. Let the maya rise for 15-20 minutes.

2. Mix the flour with the salt, add the mayonnaise, whipped cream and oil and knead for 10 minutes, adding the flour if necessary.

3. Put the dough in a bowl covered with a towel, rise for 1 hour and 30 minutes in a warm place without electricity.

4. Preheat the oven to 190 ° C.

5. Divide the dough in two and form a cylinder from which we cut equal slices, which we then shape into balls.

6. Put the buns (at a distance from each other) in a tray lined with baking paper, leave to rise for 10 minutes, grease with egg and sprinkle with poppy seeds. Put in the oven for 40 minutes at 190 ° C and another 5 minutes at 210 ° C.

7. After they are baked, take them out, grease them with a little water in which we put a drop of oil, cover them with a clean towel and leave them as long as we can resist the enticing smell until they cool.

How to make these homemade buns with milk and butter & # 8211 recipe for very fluffy breads or puddings?

Yeast dough for homemade buns

To prepare the dough, I first melted the butter in milk and left it to cool. If the milk is too hot you will scald the yeast and it will be destroyed. I waited until the buttermilk mix was just lukewarm. I added the yeast and sugar and mixed well. I sifted the flour on top and sprinkled the salt.

I kneaded the dough on the robot for 5 minutes but you can also knead it by hand (8-10 min). When the dough was homogeneous, I shaped it into a ball and leavened it (covering the bowl with a bag). The fermentation takes about 40 minutes or until it doubles - depending on the ambient temperature.

How to slice and shape fluffy homemade buns?

On a floured counter I divided the dough into 8 equal parts. I used the scale to get identical buns. I obtained 8 servings of approx. 120 g. On the work table I shaped the buns.

I took each ball of dough separately in my hand and with my hand I flattened it into a square shape. Then I brought the corners to the middle (like cheese or lap at the waist). I got a thicker and smaller square and I repeated the folding operation with its corners. Finally I turned the piece of dough and rolled it on the ball in the shape of a ball. Careful! The joints must be at the bottom of the bun and the face is beautiful and smooth towards us!

I placed the ready-made buns directly in the tray, on baking paper. I covered the tray with a kitchen towel and left the buns to rise for 30 minutes. In the meantime I turned on the oven at 180 ° C up + down + ventilation function (average stage for gas ovens).


Foodblogger at Savori Urbane. #savoriurbane

After they leavened nicely in the pan, I brushed the buns with a beaten egg, sprinkled them with cumin and coarse salt and then cut them long with a very sharp knife or a razor blade.

How nice these homemade buns have grown!

(1) Mix the milk and water and heat them lightly. They should be slightly warm, not hot, because too high a temperature destroys the properties of the yeast.

(2) Put 1 tablespoon of the amount of sugar in a clean bowl and add 50-100ml of the amount of liquid (should not be exact) and yeast. Stir gently and leave for 5-10 minutes.

(3) In a large bowl or bowl from the food processor, put the flour and make a hole in the center. Add the rest of the liquid, the mixture is fermented, the rest of the sugar, salt and melted butter.

Using the robot or manually, knead for a few minutes until you get an elastic and homogeneous dough. The dough will become sticky at the end, but I do not recommend adding extra flour.

Cover the bowl and leave to rise for an hour at room temperature. After an hour, the dough will increase in volume, but will not double in volume, which is ok and should not be left to rise.

Fluffy buns with milk

We are starting a new mini series of video recipes & # 8211 (somewhat) quick and easy to do & # 8211 so that you don't spend too much time in the kitchen, now that we finally feel that the sunnier days have come :)

In this episode we have prepared some super fluffy buns, great for a picnic with friends or road trips waiting for us (especially because it keeps very well for 3-4 days).

18 buns, 1h preparation and baking time, plus 2.30h growth time

  • 145g milk
  • 695g bread flour 650
  • 5g yeast
  • 235 greasy cream
  • 50g sugar
  • 12g salt
  • 115g soft butter
  • 3 large eggs
  • 2-3 tablespoons salt flakes

In a saucepan mix 115g milk with 43g flour and 113g water until smooth, then put the saucepan over medium heat.

Stir constantly until you get a puree-like paste - about 2 minutes.

Remove the pan from the heat and transfer the mixture (this mixture is called tangzhong) to the bowl of a food processor.

Heat the remaining milk a little, but do not boil it. Turn off the heat, add the yeast and stir until the yeast dissolves. Leave the yeast to activate for 5 minutes - after 5 minutes the mixture should look frothy.

In the bowl of the robot where you put the tangzhong, add the cream, sugar, salt, 2 of the eggs, 57g of butter and the remaining 650g of flour. Add the milk mixture with yeast and mix on low speed until all the ingredients are homogeneous and you get a soft dough.

At this point, increase the speed of the mixer (average speed), and with a spatula you can peel off the dough left on the walls of the bowl. If the dough is too sticky, add a tablespoon of flour until it looks bound and elastic - 8-10 minutes.

Transfer the dough to a work surface. Form it into a ball and sprinkle it with a little flour. Place the dough in a clean bowl, covered with cling film. Let it grow in a warm place until it doubles in volume. 1h - 1h30min.

As the dough grows, grease a tray with 2 tablespoons of butter.

After the dough has risen, deflate it by hand, take it out on a work surface lined with flour and spread it in a square shape.

On the well-powdered flour top, place the dough and spread it with a rolling pin.

Start wrapping the dough in a roll and press it lightly enough to flatten it a little. You need to get a rectangle.

Then stretch it again in a rectangle about 40cm long.

Cut the wide rectangle (lengthwise) into 3 equal parts then each part into 6 pieces.

Form the pieces cut into balls, then transfer the balls to the greased pan.

Cover the tray with cling film and place in a warm place. Allow the balls to rise 45 & # 8211 60 min until they double in volume again.

When the buns have risen, beat the egg in a small bowl and grease each bun with egg. Sprinkle over the salt flake.

Put the tray in the hot oven for 25-30 minutes.

When they are ready, grease them with plenty of butter and leave them to cool for 15 minutes before cutting them.

My help in the kitchen was the smart thermostat Homix Enel Man, which not only makes my life more comfortable, but also helps me save time.

Cook braided homemade rolls and buns

Preparation time


  • 1750 gr flour
  • 20 gr dry yeast
  • 1 teaspoon sugar
  • 850 ml of warm water
  • 150 ml oil
  • 1 tablespoon coarse salt
  • Extra:
  • 2 tablespoons water
  • 1 teaspoon flour
  • Sesame seeds

Method of preparation

First, as with any dough, sift the flour into a large bowl and leave it at room temperature for 30-40 minutes. Then mix it with salt and sift it once more.

We make a hole in the middle of the flour and put the yeast with the sugar there. Add a little warm water and mix the yeast with the sugar and water, plus a little flour. Cover the bowl and leave it like this until the yeast is activated and many blisters form on top.

We start pouring from hot water, alternating with oil and gradually incorporate the flour. We keep a little oil for the end, when we knit the rolls.

Knead a dough not very firm, but not sticky, first in the bowl, then on the floured board.

Put the dough back in the bowl, cover it with a towel and leave it to rise in a warm place for about 50 minutes.

Then, divide the dough into 9-10 pieces from which we shape braided rolls and buns.

To knit them, grease our hands with the oil off and form rolls out of the dough pieces. From each roll we make braids in two, or in three, as we wish. It is important that after knitting we shape the edges of the dough underneath, so as to give them a round shape.

We place the braided rolls and the buns in the tray, on baking paper, at distances of 2 cm between them, so that they can grow.

We leave them in the pan for another 15-20 minutes, during which time we turn the oven to 175 degrees.

Mix 2 tablespoons of water with 1 teaspoon of flour, and with this mixture grease the rolls and buns on top. Sprinkle the sesame seeds and put the tray in the oven for 40 minutes, or until the braided rolls and buns are nicely browned.

The flour mixture with water with which we grease them is useful so as not to shake the sesame off the dough, after baking.

Video: Αφράτα, Γλυκά Τσουρέκια με ζαχαρούχο! - ΧΡΥΣΕΣ ΣΥΝΤΑΓΕΣ (January 2022).