Cuisine: Russian
Cooking method: in the oven
Preparation time: 30 minutes (not including dough fermentation time)
Number of servings: 9
Total calorie content of the dish - 1234.25
Calorie content per 100 g - 251.89
Ingredients:
— wheat flour 240 g;
— sesame 15 g;
- yeast 15 g;
- salt 3 g;
- milk 110 ml;
- sugar 10 g;
- chicken egg 2 pcs.
How to make homemade buns for the whole family:
Add 1 egg to a mound of 240 g of sifted wheat flour with half a teaspoon of salt and pour in 110 ml of warm milk, in which 15 g of regular yeast and 2 teaspoons of sugar are diluted. The dough needs to be kneaded until it stops getting your hands dirty.
Leave the dough in a covered, warm place for 2 hours. You can just put it in a pan and leave it near the stove. Then knead the dough, now you can make buns. 
The ingredients in this recipe will yield 9 small pieces of dough; you just need to pinch them off the bun and roll them into a ball in your hand. Line a baking tray with paper and arrange 9 buns.
Separate the yolk from the egg, use it to brush all the buns and sprinkle them with sesame seeds. Place the baking sheet in a warm place to allow the buns to rise again. This will take about 20 minutes. 
Preheat the oven to 220 C. Bake the buns for 20 minutes. Time and temperature may vary slightly depending on individual oven properties. It is better to monitor the appearance of the product. A good blush on the buns speaks for itself! 
Now you have a great supply of fresh homemade sesame buns, they are very similar to a quality loaf with a crispy crust. 
Toska shared the recipe *give_rose*
Experienced housewives have long known the benefits of homemade yeast baking. The collection of homemade baked goods based on yeast dough is successfully complemented by the original recipe for buns with sesame seeds - an invariable basis for burgers, hamburgers, cheeseburgers, and in combination with a homemade cutlet, just cute sandwiches for a child for school. This delicious bun recipe presented to your attention can be done even by a novice housewife. It’s no secret – you have to cook with your soul. Tender, soft and delicious homemade buns will be a great addition to a light morning breakfast with your favorite drink.
Taste Info Buns
Ingredients
- Dry fast-acting yeast – 2 tsp;
- Milk – 1 tbsp.;
- Granulated sugar – 1 tbsp. l.;
- Chicken egg – 2 pcs.;
- Salt -1 tsp;
- Wheat flour – 3.5 tbsp;
- Vegetable oil – 3 tbsp. l.;
- White sesame – 2 tbsp. l.
How to make delicious sesame buns
First you need to make a dough. Warm the milk to room temperature, add dry instant yeast. Mix the ingredients.
Sift the amount of wheat flour indicated in the recipe well, remove lumps and debris.
To activate the yeast faster, add one tablespoon each of granulated sugar and sifted wheat flour. Mix the ingredients well and use a spoon to rub out any flour lumps that have formed. Cover the future dough with a towel and place in a warm place for about 20 minutes.
If you want sweet sesame buns, after the specified time has passed, add another 4 tablespoons of sugar and vanilla to the dough. It is better to lightly fry the sesame seeds for such buns in a frying pan without oil, stirring constantly with a wooden spatula for three minutes. Toasted sesame seeds give the buns a hint of olive oil flavor with a slight nutty flavor.
When the yeast reaction begins and an airy foam forms above the surface of the milk, the dough dough with dry yeast is ready. Beat one chicken egg into the dough and stir in all the vegetable oil. Stir until smooth, add salt.
Add the previously sifted flour to the dough in small portions. Mix thoroughly.
For convenience, it is recommended to knead the bun dough already on the table, first dust it with flour. After kneading, leave the prepared yeast dough in a warm place for 35-40 minutes. Time is necessary for the dough to “rest” and increase in volume due to the reaction of the yeast.
After time, divide the dough into equal pieces. Form them into balls. Line a baking tray with parchment and grease the top of the paper with margarine. Place the prepared dough balls on parchment, cover with a towel, and place in a warm place for 20 minutes.
Whisk the remaining egg. Gently brush the tops of the buns with the egg mixture.
Sprinkle each bun with sesame seeds.
Carefully, so that the risen buns do not sink, place the baking sheet with the products in the preheated oven. Bake at 180 degrees for 30-35 minutes.
Teaser network
Appetizing and delicious sesame buns in the oven are ready! Cool the baked goods until warm. Serve with tea or cocoa.
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
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!
Shalom, dear blog readers! Let's turn to baking again. Why, exactly, “shalom”? Yes, I just want to offer you wonderful, fluffy, rich and incredibly beautiful challah - buns with sesame seeds according to the Jewish recipe. I received it at Shabbaton, having attended a master class on weaving these products. We won’t go into details about how and why I ended up at this fun Jewish school holiday. I was just lucky to be there, and I’m incredibly happy about it.
Jewish challah or sweet bun?
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 cups.
- 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 seeds - optional.
Kneading dough
Like any yeast baked goods, challah is kneaded and left to rise. It is best to prepare the dough in a large and wide bowl.
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 take a step-by-step look at weaving buns in two ways, which I mastered at Shabbaton.
Method No. 1
Method number 2
Baking buns with sesame seeds
Now 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.
Delicious aromatic buns are a great addition to tea. Of course, you can buy them ready-made, but it’s also not at all difficult to make them yourself. The recipe for delicious sesame buns awaits you below. They can also be used for sandwiches instead of regular bread.
Recipe for sweet buns with sesame seeds
Ingredients:
- cow's milk – 125 ml;
- wheat flour – 250 g;
- salt - a pinch;
- white – 50 g;
- margarine or butter – 50 g;
- sugar – 90 g;
- fast-acting dry yeast – 5 g;
- eggs – 2 pcs.
Preparation
Pre-melt the margarine. Pour dry yeast, salt and sugar into the sifted flour. Stir well. Pour in warm milk, beat in an egg, stir and pour in the already cooled margarine. Mix the dough with your hands for about 10 minutes. It will come out slightly sticky to your hands, but this is completely normal; you don’t need to add any more flour. Cover the dough with a clean napkin and leave in a warm place for 2 hours. When it has risen, knead it and make buns. Place them on a parchment-lined baking sheet. Leave the pieces for 20 minutes until they fit. Brush the top with yolk, mashed with 1 tablespoon of water. Top with sesame seeds. Bake buns with sesame seeds in the oven for 20 minutes at 170 degrees.
Sesame puff pastry buns - delicious recipe
Ingredients:
- ready - 1 kg;
- sesame seeds – 100 g.
Preparation
Let the finished puff pastry defrost naturally. Place the layers on a work surface and use a glass to cut out circles. There is no need to roll out the dough. Grease a baking tray with oil and place the pieces. Brush each of them with beaten yolk and sprinkle liberally with sesame seeds. At 200 degrees, sesame puff pastry buns will bake for a quarter of an hour.
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