If you want something tasty for tea, but you don’t have time for complex pies, recipes for simple “quick-fix” buns will help. This is a universal baking for any occasion: on yeast, on sour cream, lean, sweet or with herbs. Having served warm fragrant buns to the table, any housewife can safely count on applause.

Whip Yeast Buns

Yeast rolls must be prepared in advance, at least two hours before serving. Work takes only a few minutes. Then the yeast will need time to raise the dough. Ready buns should also have a little “rest” after the oven.

For the test:

  • 200 ml of water, buttermilk or whey;
  • 350 g of flour;
  • 30 g butter;
  • 5 g high-speed dry yeast;
  • two yolks;
  • vanilla extract;
  • 60 g of sugar;
  • 10 g of salt.

Fast acting yeast can always be replaced with live yeast. They will need twice as much in weight.

Before kneading the dough, live yeast is diluted in warm water with a spoon of flour and sugar and left for a quarter of an hour.

In a warm nutrient medium, the yeast is activated, this can be seen by the formation of foam or a thick yeast “cap”. The suitable dough is added to the dough and then act according to the recipe.

  1. High-speed yeast is simply mixed with flour and other dry ingredients.
  2. The liquid for kneading dough should always be warm, about 40 ºС. This is useful for the work of yeast, and for better dissolution of flour.
  3. According to the rules of kneading thick dough, the liquid is poured into a mixture of dry ingredients.
  4. If you do not add vanilla and reduce the amount of sugar in half, you get a universal savory option for the first dish.
  5. When the dough forms a little, add melted, but not hot butter and one yolk to it.
  6. Knead the plastic dough. It should be soft, but not sticky.
  7. Leave it to come in a warm place for an hour. It is better to cover the dough with a film, rather than a towel. From the heat on the surface, a light, dry crust may form, which will prevent the dough from rising. The fabric easily passes air and does not protect the dough like a film.
  8. Lightly knead the dough. Divide into buns.
  9. Each cut on top with a knife or scissors. With a knife, longitudinal cuts or a mesh can be applied. Scissors - make shallow cuts in a spiral, the baked bun will turn out to look like a rose.
  10. Leave the formed blanks for a quarter of an hour, so that the dough is straightened again a bit and comes up.
  11. Lubricate the tops of the buns with the second yolk and put in a preheated oven.
  12. Bake at 200 ºС for a quarter of an hour.

Cooking in milk

Baking with a very delicate crumb and almost creamy taste will be obtained on milk.

Ingredients:

  • 700 g flour;
  • 350 ml of milk;
  • 10 g high-speed yeast;
  • 100 g butter;
  • 30 g of sugar;
  • 10 g of salt.

This dough is also prepared in advance, one and a half to two hours before serving.

  1. Bring 250 ml of milk to a boil.
  2. Put the oil in it and wait until it melts.
  3. Measure out a third of the flour, pour in it a still hot mixture.
  4. Stir the lumps thoroughly and leave to cool. You can’t intentionally heat the mixture in the cold.
  5. Heat the rest of the milk to only 40 ºС. Dissolve salt and sugar in it and pour in the cooled mixture.
  6. Mix the yeast with the remaining flour and pour milk into it. Knead soft dough. Let it rise in warmth.
  7. Form buns. Billets should rest another 10 - 15 minutes.
  8. Grease them with sweetened milk to form a golden brown.
  9. Bake at 180 ºС for 20 minutes.

Butter baking "easy"

Elastic buns with a gentle airy crumb can be used for hamburgers, served with the first dish or for tea.

Ingredients:

  • 500 g flour;
  • 250 ml of milk;
  • 10 g dry yeast;
  • 30 g of sugar;
  • 10 g of salt;
  • egg;
  • 50 g of butter.

When working with yeast, all products must be warm: flour, milk and melted butter.

First, the dough is prepared. High-speed yeast so can raise the dough, but in this recipe the dough will help speed up the process and guarantee the quality of the crumb.

Mix:

  • 100 g of flour;
  • 30 g of sugar;
  • 250 ml of milk;
  • yeast.

Cover and put in a warm place. If after a quarter of an hour a foam cap forms on the surface, the process goes right.

  1. The dough must be mixed. Add remaining ingredients and knead soft, firm dough. Successful dough does not stick to either hands or to the table, does not require dusting with flour when kneading.
  2. A ball is formed from the dough and removed into the heat under the film for a quarter of an hour.
  3. Eight buns will be obtained from the indicated quantity of products. A bun is formed from each piece. For about five minutes, the blanks straighten and fit under the film directly on the table.
  4. Koloboks need to be knocked again. After rolling around the table, give the shape of an even ball so that the buns turn out to be high, and put on a greased baking sheet at a great distance from each other.
  5. The baking sheet is covered again with a film. At this point, the buns should double in size. It may take half an hour, it all depends on the temperature in the room. It is good if the oven is already warming up at this time, and the bun blanks are suitable next to it at a temperature of 30 - 35 ºС. The total time spent on proofing the dough is no more than an hour.
  6. Before baking, buns should be greased with a beaten egg and sprinkled with sesame seeds.
  7. Bake at 180 ºС for a quarter of an hour. Do not get out of the oven immediately, remove the heat and hold the baking for another five minutes with the door closed.

Ready buns should be cooled under a towel so that the golden crust becomes soft.

Recipe for Fasting

Despite the modest composition, the lean buns turn out to be magnificent, with a crispy crust and a delicious crumb.

Products:

  • 500 g flour;
  • 250 ml of water;
  • 10 g dry yeast;
  • 80 g of vegetable oil;
  • 10 g of sugar;
  • 10 g of salt.

If you add raisins and vanilla to the dough, you get sweet buns for tea.If you add bran and flax seed, a completely different baking will come out of the same test. Often the dough is cut in half, additives are added, and buns with different tastes are baked on one baking sheet.

  1. Knead smooth dough.
  2. Put for an hour in the heat under the lid so that the dough rises. Its volume should increase by about two times.
  3. Knead the dough. Divide into portions and arrange round or oval buns. Decorate the surface with notches using a knife or scissors.
  4. Put the billets on a baking sheet and leave to rest under a towel while the oven heats up.
  5. Bake rolls at 220 ºС for 20 - 30 minutes.
  6. Place the hot buns on a towel and cover with a second. The crust will remain crispy if you remove the top towel while the buns are still warm.

Sweet Tea Treats

Sweet buns baked in sauce are more like a cake. Due to the large amount of sauce, the products have a slightly tousled, “shaggy” look. This is a self-sufficient dessert that does not require jam, jam or other additives.

For the test:

  • 130 ml of milk;
  • 440 g flour;
  • 10 g dry yeast;
  • 150 g of sugar;
  • vanilla extract;
  • 20 ml of brandy;
  • egg;
  • 50 g of melted butter;
  • zest of fresh lemon - to taste.

For baking, you need a baking sheet with high sides so that the sauce does not “run away”.

  1. All ingredients are combined in a deep bowl.
  2. First, the mass is mixed with a spoon, then with your hands. The dough is sticky; you don’t have to put it on the table.
  3. Since the dough is rather fat, it will take at least two hours to proof.
  4. For the sauce mix: 150 g of sugar, 200 ml of cream, vanilla extract.
  5. Pour the sauce into a baking sheet.
  6. Nibble equal pieces from the dough, gently roll them in your hands and spread them in the sauce.
  7. Leave blanks for a quarter of an hour to “rest”.
  8. Lubricate parts of the workpieces protruding from the sauce with yolk.
  9. Bake for half an hour at 180 ºС. During this time, pour the buns several times over with the sauce.

Cool on a wire rack. Cream left in the pan can also be served with tea.

Fast buns without yeast

It often happens that there is no time for baking. The simplest yeast dough requires at least an hour to proof. Quick bun dough can be kneaded without using yeast. In this case, baking powder will give splendor to the baked goods.

Ingredients:

  • 450 g of flour;
  • 100 g of sugar;
  • 10 g of salt;
  • 10 g baking powder;
  • 80 g of butter;
  • 50 ml of milk.

The time saved in preparing the dough can be spent on spectacular baking design. For the layer you will need cinnamon, butter and sugar.

  1. It is important to sift the flour thoroughly so that the baking is soft.
  2. Combine ingredients, knead soft dough.
  3. Quickly roll it with a layer of 1.5 - 2 cm. The reaction is already underway in the test, it is undesirable to knock out gas bubbles from it.
  4. Grease with oil, sprinkle with cinnamon and sugar.
  5. Roll into a tight roll.
  6. Cut into straight pieces or diagonally.
  7. Bake at 180 ºС for 15 - 20 minutes.

From sour cream dough

This dough will rise due to the lactic acid contained in sour cream and a large number of eggs.

Ingredients:

  • 500 g flour;
  • 150 g sour cream;
  • 50 g butter;
  • 50 g of sugar;
  • three eggs;
  • 10 g of salt.

The amount of flour depends on sour cream. Liquid will require more than normal, less dense. On farm fat sour cream, the buns will turn out to be softer and sweet.

  1. Knead elastic but soft dough.
  2. Form buns. From this pliable composition, beautiful pretzels, pigtails and roses are obtained.
  3. Lubricate the tops of the blanks with yolk, sprinkle with sugar or poppy seeds.
  4. Bake a quarter of an hour at 180 ºС.

Buns instead of bread

You can make fresh buns without yeast and serve them instead of bread for any dishes.

Ingredients:

  • 600 g flour;
  • 500 ml of yogurt;
  • 10 g of soda;
  • 10 g of salt.

Fresh herbs and garlic will add a piquant flavor to pastries.

  1. Stir a couple of handfuls of finely chopped herbs and garlic in yogurt or other fermented milk product.
  2. Add salt, soda.
  3. Sift flour directly into the dough. First knead it with a spoon, then with your hands.
  4. As soon as the dough stops sticking to your hands, divide it into portions and lay the blanks on a baking sheet. It is not worth working with the test for a long time, since the reaction with soda is already underway, the air knocked out of the test will not be restored.
  5. Lightly grease the workpieces with milk and bake at 180 ºС for 15 - 20 minutes.
  6. If you need a crisp, cool on a wire rack. To make the buns softer, cool in a towel.

Homemade buns on the table create an incredible atmosphere of comfort and well-being. Having at hand several proven recipes, any housewife will gain a reputation as a craftswoman and a sorceress, capable of preparing a piece of happiness from the simplest products.

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