Fluffy buns

I was inspired by the site "Delights and smiles". We halved the quantities and changed very little. Very good buns! Delicious and very fluffy!

  • 310 g Grania flour (for cake)
  • 180 ml of warm water
  • 3 tablespoons olive oil
  • 2 teaspoons dry yeast
  • 1 teaspoon grated salt
  • 1 teaspoon grated sugar

Servings: 4

Preparation time: less than 90 minutes


Put 160 g of sifted flour in the robot bowl.

Add the yeast, salt and sugar and mix a little to combine the dry ingredients.

Install the kneading hook.

Mix the water and oil and pour lightly over the flour, stirring on low speed.

Add the remaining 150 g of sifted flour and knead at medium speed for 10 minutes.

A smooth, completely non-sticky dough is obtained.

Weigh the dough and divide it into as many equal balls as we want.

Bake the baking tray with special paper and arrange the dough balls.

Leave to rise for 45 minutes, then bake at 200 g for 25 minutes, heat up / down and without ventilation.

Good appetite!

Buns for burgers and sandwiches

Making buns for burgers and soft and fluffy sandwiches with a perfect core is a real challenge, but this recipe will break the deadlock.
I have done countless tests for burger buns and I can say that so far I have had both good and very bad results. They were too crumbly, too dense, too gummy, I know. Coincidentally, at the courses I organize, one of the students came up with the recipe for these buns at home. So far, nothing out of the ordinary, but the journey through the stages of dough preparation was a whole story, from the exact weighing of the ingredients, to the preparation method and the preparation temperatures. The result was truly extraordinary, the result was some perfect buns and really the best homemade ones. They are soft, fluffy and with a consistent texture, but at the same time fine and very tasty.

Stay together for the simple list of ingredients but also the preparation method explained step by step for a guaranteed success!

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Remove from the heat and place the composition in a bowl covered with foil and let it reach room temperature.

Preparation for mayonnaise:

We put the 120 that must have 35 degrees celsius with the yeast in a bowl and mix it. Let it hydrate and activate for 8 minutes.

In another large bowl put the sifted flour, tangzhong, salt, egg, egg yolk and mayonnaise. Knead until you get a homogeneous dough.

Gradually incorporate the butter and knead until it peels off the edges and the dough acquires an elastic and homogeneous consistency.

We shape it into a ball and put it in a bowl greased with a little oil and covered with a leavened towel for about 80-90 minutes.

Divide the dough into 6 equal parts, you will get about 110 g / piece.

Form balls and leave them to rise on a baking tray with generous space between them for 60-90 minutes, depending on how hot it is in the kitchen, covered with a towel or cling film. It must triple in volume.

Grease with the yolk mixed with milk and put the tray in the oven at 190 degrees for 16-18 minutes. We can sprinkle seeds or not as I did.

Remove the tray from the oven and grease with melted butter. Let them cool in the pan in which they were baked, then take them out on a grill to cool completely. Good job and good appetite!

The mayonnaise is prepared first.
Put in a bowl warm water, yeast, a tablespoon of sugar and 50 grams of flour.
Set aside for 5 minutes or until bubbles begin to form.
Add butter, 2 tablespoons sugar and egg and mix.

Add flour and salt and knead the dough.
It can be kneaded by hand or you can use a robot.
The resulting dough will be soft and slightly sticky. DO NOT add flour, this is how the dough should be. If you add more flour, the buns will no longer be fluffy.

Cover the bowl with a kitchen towel or cling film and leave in a warm place away from the current until it doubles in size.

Push the dough back and place it on the work table.
Divide the dough into 8 equal pieces.

Sprinkle flour on your hands and shape each piece of dough into a bun or stick.
Place the buns in a pan and leave to rise for an hour or until they double in size.

Preheat the oven to 180 degrees.
Beat the egg with the milk. Apply with a kitchen brush on each bun and sprinkle with sesame seeds.

Put them in the oven, where they are kept for 15-17 minutes or until they are nicely browned.

Leave to cool and serve with burgers, sandwiches or as such.

Baking breads, buns or homemade pita bread

I put the tray in the preheated oven at 180 ° C and baked the breads for 18-20 minutes or until nicely browned. I can't describe the fine flavors in the kitchen!

Serve homemade buns with milk and butter very fluffy and soft

These homemade buns are nicely browned, well cooked and very appetizing. Smells extraordinarily inviting!

Inside the buns are very fluffy, with a soft and fragrant core. Their shell is thin, reddish and glossy. Perfect! We eat them as such, as bread, but they can also be turned into delicious sandwiches.

If you are a fan of homemade buns, I also recommend the version of pull-apart breads greased with butter flavored with garlic and greens & # 8211 see here.

As well as the recipe for some extra fluffy Arabic buns with a soft core and as light as a cloud & # 8211 the recipe here.

I think I made you crave these homemade buns and that you will test the recipe as soon as possible!

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 homogenous, I shaped it into a ball and put it to leaven (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!

Fluffy buns with milk and butter, breads for breakfast

  • Servings: 7 People
  • Preparation time: 2h 40min
  • Cooking time: 35min
  • Calories: -
  • Difficulty: environment

Homemade fluffy buns, soft, delicious and healthy. A bread recipe for breakfast, excellent when you want to prepare something good for your family. These buns can be served with butter and jam next to a glass of milk or can be prepared for some quick sandwiches for dinner. I recommend you try this simple Chifle recipe for burgers or burgers

Buns for hamburger & video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of hamburger buns which I present to you today is insane. I did it last week salmon burger, extremely tasty and also healthy. I realized too late that I should have shown you how to make buns because the ones in the shops are full of all the nonsense. I really challenge you to read the label. Every time I do this exercise in stores, it scares me. Instead, the homemade ones are not only much tastier but also much healthier because we know exactly what ingredients we used to prepare them.

I discovered this recipe one day when I had guests and I wanted to make them salmon burgers. Because we hurried and because I almost never make my list, I forgot to buy buns. My husband came up with the saving idea: & # 8221 Leave it, like you do at home. They are easy to make & # 8221, he says like a popcorn, because he just didn't have to make them :)) Willingly or unwillingly I started hamburger buns, together with my girlfriend, Ioana.

I wanted to get a soft but non-sticky dough to get some very fluffy buns. The result was more than we expected! I got some hamburger buns, great. Beautifully grown, browned and very fluffy. Not to mention how good the salmon burgers turned out with these buns. From the whole composition you get about 8-10 buns, depending on how big you make them, but enough for 2 families.

If necessary, you can freeze them and they will only be good for any occasion. These hamburger chfiles are suitable for any kind of grilled dish. Whether it's a fish burger, chicken or beef, I sincerely hope you try this recipe with the salmon burger and I hope you like it.