I, like many people, like yeast baking. I suggest making buns with sesame seeds on yeast dough. The buns are obtained with a delicate fibrous crumb. They can be served with any drinks or soup. Can also be used for burgers.

So let's get started. Combine milk with water, add yeast and sugar.

Add the egg.

Add flour in parts. Mix the dough.

Cover the dough with a napkin and let it rest for half an hour at room temperature.

Then stir in the oil and salt.

Knead the dough until smooth for 10-15 minutes. Place the dough in a cup, cover with film and place in a warm place for 60-90 minutes.

Then knead the dough and divide it into 5 parts equal in weight.

Dust the table a little with flour and roll out each piece into a “sausage” about 40 cm long.

We tie it with a weak knot to make a small loop.

And wrap the ends around the loop.

Place the pieces on a baking sheet, cover with a towel and leave to rise for half an hour at room temperature. Beat the egg a little, brush the buns with a brush and sprinkle with sesame seeds. Bake the buns with sesame seeds in an oven preheated to 200-220 degrees for 15-20 minutes.

These were the kinds of things my parents bought at the store when I was a child. Their distinctive feature was their wicker appearance and the obligatory sprinkling of sesame or poppy seeds. This pastry was not very sweet compared to dessert pastries, but it didn’t look like bread at all.

How surprised I was when I recently found out that these yeast buns are prepared using only 7 ingredients. Such beauty comes from the most ordinary and everyday products.

• Flour - 7 glasses.
• Water - 2 glasses.
• Egg - 2-3 pcs.
• Vegetable oil - 0.5 cups.
• Sugar - 0.5 cups.
• Yeast - 1 tbsp. spoon.
• Salt - 1 teaspoon.
• Sesame, poppy - optional.

Description

Good day, dear readers and guests of the site

Butter pastries are always a desired delicacy among children and adults.

In our family, everyone loves baked goods - golden brown, fluffy, aromatic, so experimenting with this miracle dough is a joy for me. And today is my next recipe for sesame buns. Of course, you can make buns with any filling: poppy seed, cinnamon or jam. Some housewives use simple caramel instead of filling. I was also intrigued by this, so the next rich pastry will have exactly this filling and will even be a little tastier. Don't miss the recipe!

recipe for delicious sesame buns

Everyone knows that the required products for preparing butter dough are milk, sugar, yeast, and plums. oil. But who loves, how and in what quantity, everyone decides for themselves.

Sweet buns with yeast

This option for preparing sweet buns with sesame seeds involves preliminary dilution of the yeast. Therefore, you can purchase a bagged product rather than a lumpy product.

You will need:

• a full glass of low-fat milk;
• a teaspoon of packaged yeast;
• 10 grams of powdered sugar or sand;
• 2 large spoons of vegetable oil;
• a glass of wheat flour;
• 1 egg;
• sesame.

Cooking algorithm:

1. Take a deep, clean container. Pour milk at room temperature. Add sugar and mix thoroughly.
2. Place the specified volume of yeast into the sweet liquid, then put the mixture in a warm place for 15 minutes. The volume of all contents should double. Check the dough periodically and press it down with your hands if necessary.
3. Pour flour into the yeast mixture and add vegetable oil. Knead the dough with your hands.
4. Leave the mixture in a warm place for one and a half hours. After this time, the dough will have double volume.
5. Mash the mixture on a clean surface and form into buns.
6. In a separate container, beat the egg and add sesame seeds to it. Coat the meatballs with the mixture.
7. Bake the product at 180 degrees and convection mode for half an hour.

step by step recipe for making sesame buns

	STEP 1 Dough is warm milk mixed with sugar, yeast and a couple of tablespoons of flour. This is what we do. Then cover the bowl with the dough with a towel and place it in a warm place. This time of year just allows it, there are many warm places: for some it’s just a radiator, for others it’s a stove or a boiler.
	STEP 2 The dough should be kept in a warm place for about 20 minutes. After this time, you will be able to observe a rising “cap” like this. This indicates that the yeast has developed well and is ready for further use.
	STEP 3 For baked goods, drain is most often used. oil, but I don’t think it’s worth spending so much on such products. Drain will do just fine. margarine. This time I have crumpet margarine.
	STEP 4 The margarine needs to be melted in the microwave, but not until it gets hot. And prepare other products.
	STEP 5
	STEP 6 Transfer the finished dough into a dry large container and send it to a warm place to rise. My multicooker is always an excellent place for dough to grow. But at that moment I was preparing such delicious potatoes with chicken, and I had to send the dough to the boiler.
	STEP 7 With fresh, fast-acting yeast, the dough rises within 1.5 hours. But during the rising process, the dough must be kneaded 2 times. Look how the dough for our buns has risen.
	STEP 8 During this time, you can do a lot of things, among which should be toasting or even more accurately drying the sesame seeds. Sesame seeds need to be dried in a hot frying pan for about 2 minutes. Olga Fomicheva told how useful sesame is.
	STEP 9 I divided the risen dough into 16 equal balls.

Buns recipe

	I roll out the ball lengthwise. Place sesame seeds and sugar on the edge of the dough and use a rolling pin to press them into the dough. Then make cuts almost to the end of the dough. It turns out like this octopus.
	We do the following: wrap the dough and connect the edges. And here's the bottom line.
	Place the rolled products on dry foil in a baking tray. Cover with a light napkin and let stand for about 20 minutes. You can already turn on the oven to speed up the proofing process.
	Brush the risen buns with beaten egg, sprinkle with the remaining sesame seeds and place in the oven for 25 minutes.
	After the long-awaited time, here are our piping hot buns: hot, rosy. My hands are reaching out to try.
	And the sweet couple is here too.

Options for weaving buns

All challahs have a wicker appearance. Everyone chooses the methods of “twisting” themselves. You can stay with a traditional braid of 3 strands, or you can make the buns more interesting.

First line the baking sheets with parchment paper.

Please note that when rolling out, the correct dough will bubble in your hands. . Now let's look at weaving buns step by step in two ways, which I mastered at Shabbaton

Now let's take a step-by-step look at weaving buns in two ways, which I mastered at Shabbaton.

Method No. 1

1. We will braid a braid of 5 stripes. To do this, divide each piece of dough into 5 parts. Form them into balls.
2. Roll each ball into flagella 1.5-2 cm thick. If necessary, grease your hands with vegetable oil for better rolling.
3. Fold the flagella “sunwise” with the rays facing you.
4. Starting from the right side, fasten the ends of the pieces, sticking them under the rightmost strand. Then we begin to weave. Weaving should ALWAYS be done only with the far right ray.
5. Pass the tourniquet over the second and fourth ribbon from the right, but under the bottom of the third and fifth, as shown in the photo.
6. Now do the same with the dough rope, which has become the far right one.
7. Braid the braid until the end, as long as there is enough dough.
8. Carefully fasten the “tails” of all the flagella, tucking them under the bottom of the product. The first braid of 5 ribbons is ready.

Method number 2

1. Divide the dough ball into 6 equal pieces.
2. Roll each piece into a rope of the same length.
3. As in the previous version, pinch the edges, gluing all the dough under the bottom of the right outer rope.
4. Divide the dough strips into 3 pieces. Now cross them overlapping.
5. Let's see how to do it right. The leftmost tape goes on top of the remaining strands located on the left.
6. And the far right tape is on top of two right strands and one left one. Now the former extreme “left” becomes the inner “right” and vice versa. I hope everyone understands.
7. We continue to weave the braid in the same order.
8. It turns out to be a very interesting bun weave. It doesn’t matter if the braid turns out a little “loose”; everything will smooth out during baking.

Baking buns with sesame seeds

1. Place the finished buns on lined baking sheets. Give them 1 hour to arrive.
2. Separate the egg yolk from the white. Easily fluff it with a fork.
3. Add some water to it and stir well.
4. Brush the tops of all the buns with the mixture to get a perfect, thin brown crust. Bake challah in the oven for about 45-50 minutes at 170 C.

Now pay attention - sprinkle all the buns with sesame seeds. This should have been done before putting them in the oven. But I forgot and did it during the baking process, after 25 minutes I re-brush the buns with yolk and sprinkle with sesame seeds.

Allow the finished baked goods to cool slightly and then remove the paper from the bottom.

Delicious sweet challahs come out large and weigh about 300 grams, this is if you made 4 buns from the above products.

These rich pastries can be eaten with tea or made into a sandwich. What I really liked is that the baked goods do not go stale within a week - tested from personal experience.

Lenten buns with sesame seeds

If you adhere to fasting, then this is not a reason to deny yourself a treat. You can make sesame buns without animal products. Omit the milk and eggs and replace them with other ingredients.

Sweet buns made from yeast dough

You need:

• 300 milliliters of warm water;
• 300 grams of flour;
• 2 tablespoons sugar;
• a pinch of salt;
• 3 tablespoons of vegetable oil;
• 5-8 grams of yeast (dry);
• sesame crumbs.

How to cook:

1. Pour the sifted flour into a container. Add salt and sugar, add yeast.
2. Make a small depression in the center of the resulting mixture and pour in water in a thin stream. Add vegetable oil here.
3. Knead the dough. The sticky mass should stick to your hands a little: do not make the dough too stiff.
4. Place the workpiece in a plastic bag and put it under a towel for 40 minutes.
5. When the volume of the mass doubles, start sculpting. Divide the dough into equal parts. Form the buns into the desired shape.
6. Top the buns with sesame crumbs or whole grains. Place the buns on a baking sheet lined with paper.
7. Bake the meatballs for 30 minutes at 180 degrees.

Do not open the oven for the first 10-15 minutes, otherwise the volume may drop.

Steamed honey buns

This week of the project is the hardest for me! The thing is that I don’t know how to bake either in a slow cooker or in an oven. The last time I had to deal with baking biscuits was at school, when my friends and I baked a “Zebra” cake. So for this week I chose simple and straightforward recipes. One of them is honey steamed buns. Before this, I had no idea that you could cook something other than manti with steam. Imagine my surprise when after 40 minutes I received beautiful and soft buns. And the aroma lingered while they were preparing... I invite you to tea!

Thanks to Lenochka eastflower from LiveJournal for the recipe!

Puff pastry buns

Another option for making sesame buns is to use puff pastry. You can buy it in the store (ready-made, frozen) or make it yourself.

For the second option you will need:

• a pack of margarine (200 grams);
• flour in the amount of 2.5 cups;
• cold water – 1 glass;
• salt to taste;
• one egg;
• sesame.

How to cook:

1. Place half a cup of flour into a bowl. Place softened margarine there. Mix the ingredients.
2. Place 2 cups of flour in another bowl and add salt. Beat the egg with water until smooth and pour in there. If you use a blender, you can mix the ingredients at the same time; if there is a whisk, the egg is first beaten and only then it is added to the water.
3. Knead the tests. Roll it out into a small square 2-3 centimeters thick.
4. Place the margarine blank in the middle, press it down to form a flat cake.
5. Roll the dough into an envelope and put it in the refrigerator for half an hour.
6. Pull out the workpiece and roll out the layer again. Fold in half and repeat. You can roll out and fold the dough an unlimited number of times. The more, the more magnificent and multi-layered it will turn out.
7. Before forming the buns, roll out the plate 3-4 centimeters thick. Cut the dough into squares. It is very important not to knead the resulting parts, otherwise they will not be flaky.
8. Brush the squares with beaten egg and sprinkle with sesame seeds.
9. Bake the dough on a lined baking sheet for 25 minutes at 150 degrees.

Quick baked goods with sesame seeds

The process of preparing baked goods will take you about 3 hours. But you only have to stand at the stove for 5 minutes.

Required ingredients:

• dry yeast in volume – 4 grams;
• a glass of flour;
• margarine or butter – 40 grams;
• a pinch of salt;
• 2 medium-sized eggs;
• milk – half a glass;
• 20 grams of sugar;
• sesame seeds for sprinkling.

How to cook:

1. Using a sieve, sift the flour. Mix with the remaining bulk ingredients - salt, sugar. Add yeast. Mix everything thoroughly.
2. Heat the milk in a water bath or in the microwave. Slowly pour into the flour, beat in one chicken egg. It is preferable to take premium eggs, since grade 1 and 2 products will require an increase in the amount of ingredients (such eggs are small).
3. The margarine needs to be melted. This can be done in a water bath. Pour the resulting oily liquid into the workpiece. It is not recommended to melt margarine in the microwave, as it may splatter.
4. Knead the dough with your hands. It should be slightly sticky. Despite this, flour is no longer required. Place the workpiece in a deep plastic or metal container and cover with a towel. Place the dough in a warm place for 2 hours (it should rise).
5. After the specified time has passed, knead the dough again. Divide the entire volume into several parts. From the specified amount of ingredients you get about 10 buns, 50 grams each.
6. Place the formed meatballs on a baking sheet. Be sure to line it with parchment paper or foil.
7. In a separate bowl, beat the remaining egg and brush the sweet rolls with it. Sprinkle sesame seeds onto the surface of the egg layer.
8. Bake the buns for 20 minutes at a temperature of 160 degrees.

Kneading dough

Like any yeast baked goods, challah is kneaded and left to rise. It is best to prepare the dough in a large, wide bowl.

1. Sift the wheat flour, thereby enriching it with oxygen.
2. Heat the water to room temperature or slightly more.
3. Dissolve a tablespoon of sugar in it until the crystals disappear completely.
4. Add dry yeast. Dilute them until dissolved.
5. Add all ingredients to the water one by one.
6. Pour in the remaining sugar.
7. Pour in vegetable oil. Stir it.
8. Beat 2 eggs into the mixture. The full recipe calls for 3 eggs per 14 cups of flour, so use your egg size as a guide.
9. Add salt and stir the mixture well.
10. Add flour in parts and knead the dough. You will need as much flour as the dough will take.
11. First, carefully mix everything with a spoon.
12. When it becomes impossible to mix with a spoon, put the mixture on the table and continue kneading with your hands.
13. The finished dough for sesame buns should become pliable and stop sticking to your hands.
14. Return the mixed mixture to the bowl, cover with a clean towel and leave in a warm place for at least 1 hour. If necessary, knead the dough every 30 minutes.
15. The dough has risen well and is ready for cutting. During this time, it will increase in volume by 2.5-3 times.
16. Place the soft, loose dough on the table; it will turn into gorgeous wickerwork.
17. Divide it into 4 parts. If you want smaller products, divide into 6 or 8 parts.

Fluffy and soft hamburger buns

Fluffy and soft hamburger and burger buns, dairy free. I tried many different recipes and now I managed to find the very recipe, as for me, for the perfect burger buns. The recipe does not use milk, the dough is made with water, the buns come out airy and very tasty. I also added a little turmeric to the dough, thanks to this the crumb acquires a beautiful sunny color, but the taste of turmeric is not noticeable. These buns are ideal for breakfast, homemade burgers, hamburgers, fishburgers, Royal Tasty, cheeseburgers and other fast food (Big Tasty, Big Mac, Burger King, etc.). The sesame buns are even better than the ones at McDonald's. For me, this is just the perfect dough for milk-free, water-based buns.

A thin shell and a ruddy, shiny top, a ringing crunch of sesame grains and a neutral aroma, a delicate and porous crumb are the hallmarks of our weightless buns. They are filled with air, are easy to press, delight with taste, light breakage and the ability to fantasize with filling.

We confidently replace morning toast with sandwiches: grease the halves with butter, some jam, honey and/or cover with a slice of cheese. Paired with a portion of invigorating coffee, such a breakfast will set a major tone and will not leave you feeling heavy. By the middle of the day we have a hearty snack, building multi-layered “pyramids” from everything the bins are rich in, and on weekends we grab some homemade sandwiches for a walk, picnic and fishing.

And, of course, we will meet the younger generation and take care of perhaps the most ardent adherents of fast food - students and schoolchildren. Let's replace dubious store-bought sandwiches with good quality ones that are no less attractive and appetizing. The diet shouldn't be boring!

Cooking time: 180 minutes / Number of servings: 12

Ingredients

• flour 600 g
• eggs 3 pcs.
• dry yeast 5 g
• salt 3 g
• sugar 15 g
• vegetable oil 100 ml
• milk 240 ml
• sesame

Preparation

Big photos Small photos

First of all, we activate the dry yeast - stir the yeast granules, granulated sugar and a pinch of flour in five tablespoons of warm milk. I advise you to choose a glass or other similar vessel for the dough, cover the shaken liquid with an inverted bowl and leave it under an improvised dome for 10-15 minutes near a heat source. Greenhouse conditions will speed up the fermentation process and the foam layer will quickly rise to the top. Do not forget to substitute a saucer in case of escaping “lava”.



The second stage is to separate the egg yolks from the whites, which are not useful in this recipe. The dough, mixed only with yolks, will receive the necessary softness and fluffiness, and the rolls themselves will not harden.



Sift wheat flour into a wide container - immediately measure out 450-500 g of flour, add the remaining 150-100 g little by little during kneading. The norm often varies - for example, these particular sesame buns required 575 g of flour. Mix the sifted flour with salt, add vegetable oil (refined sunflower, corn or olive oil to choose from), the remaining heated milk, activated yeast solution and add the yolks. We leave about a third of one yolk for greasing semi-finished buns.



Add flour and knead into a soft, homogeneous yeast dough. Let’s not be lazy and conscientiously knead the already smooth lump on the countertop for about five minutes. We roll it into a traditional bun, return it to the bowl and, under a towel or cling film, send it to proof - let the bun dough rise thoroughly and increase in volume by 2-2.5 times. Usually, 1.5-2 hours in a quiet, warm place is enough.



We take the swollen flour mass out of the basin, lightly press it down, knead it, and begin molding the products. If you prefer long hot dog buns, feel free to shape your buns to suit your needs.



Divide the “obedient” dough that does not stick to your hands into 12 parts of equal weight/size. Usually there is no need to sprinkle your palms with flour or grease - the dough is pleasant to work with, does not resist, can be easily stretched and molded.



In order for sesame buns for sandwiches to acquire a perfectly round shape, we do not randomly roll the balls, but manipulate the tension of the top layer. For example, in a regular flatbread we press down the center, pull the outer edges towards it, as if we were hiding the filling, lift the resulting “knot” up - the surface from below becomes taut. We press the “knot” into the middle, close the recess again with the outer side - repeat the steps 2-3 more times. You can stretch the dough onto your fingers. Place the buns on a baking sheet, seam side down, keep a distance between the rows and let them rest for the last 30-60 minutes.



Cover the “grown” buns with the yolk shaken with a spoonful of water or milk, and generously sprinkle the sticky surface with white sesame seeds. Bake on a baking sheet for about 30 minutes until dry at 180 degrees. Preheat the oven to maximum.



Cool the toasted buns with a contrasting splash of sesame seeds on a baking sheet, covering them with a cloth napkin or gauze. When cooled, it is easier to cut without unnecessary crumbs or tears.



We cut the soft yeast buns horizontally and assemble “many-faced” sandwiches in layers - sandwiches. We use our favorite sauces, fresh vegetables, fragrant herbs and pickles, cheese: hard, curd, pickle, all kinds of pates and spreads, meat and sausages. Happy snacking!