You must admit that quality bread, like meat, affects taste. whole sandwich. And sometimes, no matter how tasty the cutlet turns out to be, “rubber” roll can kill the whole impression of a burger. To be sure of the quality and taste of your sandwiches, bake simple yeast dough buns that are perfect Suitable for making sandwiches and burgers. After all, home buns always turn out much more aromatic and appetizing storefront. Before baking, lightly grease them with a beaten egg and sprinkle with sesame seeds, then these amazing buns will please you also a crisp. Nutrition value of one portion: (all 12) Calories 280, total fats 11 g., Saturated fats g., Proteins 8 g., carbohydrates 36 g., fiber g., cholesterol mg., sodium mg., sugar g. 
Time: 40 мин. Complexity: easy Servings: 12 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Buns
- 3 tsp fast yeast
- 1 tbsp. room temperature water
- 1 tbsp. milk at room temperature
- 5 tbsp. premium flour (650 gr.)
- 1.25 tsp salt
- 1.5 tbsp. l granulated sugar
- 2 tbsp. l melted butter
Egg coating
- 1 large egg
- 1 tbsp. l water
Recipes with similar ingredients: yeast dough, higher flour varieties, eggs, milk
Recipe preparation:
- In a bowl or bowl of a stationary mixer, mix yeast and 1 tbsp. water. Leave the mixture for 5 minutes.
- Add milk, flour, salt, sugar and melted butter butter. Knead the dough. Transfer it to lightly sprinkled with flour work surface and continue to knead with your hands, or in the mixer bowl with hook attachments, approximately 10 minutes. If necessary add a little flour so that the dough does not stick to your hands, bowl or to the table.
- Lubricate a large bowl with butter or vegetable oil. Put the dough in it and roll on the walls of the bowl to make it the surface is well oiled. Cover with cling film and leave for 1 hour, or until the dough is doubled.
- Cover 1 large or 2 small baking sheets with baking paper. Place the dough on a floured surface and roll it several times, then leave it for 5 minutes. Cut dough in portions of 100 g. (in total you will have 1.1 – 1.3 kg. of dough) so that you get a minimum of 12 servings.
- Form strong balls from the dough and slightly flatten them palm. Lay the pieces on a baking sheet. If you have a stamp for Kaiser buns, use it. Press firmly on top buns, but be careful not to cut them completely. Turn the buns upside down. Cover the blanks with a lightweight kitchen with a towel and set to rise for 45 minutes in a place without drafts.
- Preheat the oven to 200 ° C.
- Sprinkle the buns lightly with cornmeal. Gently flip their pattern up. Beat the egg with 1 tbsp. l water. Grease them every a bun. Sprinkle with raw or toasted seeds, if desired sesame seeds.
- Bake 16 to 20 minutes until golden brown. Inner the temperature of the finished buns should be 90 ° C.
