When you need to make quick sandwich buns, you have to sacrifice flavor. The long and gradual rise of the dough magically saturates it with new taste qualities and carbon dioxide. The result is not bread but a work of art.

There are times when you need simple bread that does not distract attention from the main dish, or some spectacular sauce. For example, you just need to assemble or with a grilled steak. Perhaps you are short on time and need to prepare the bread very quickly so that you can focus on other more important things. In this case, bread is destined to be a supporting actor.

But even if you're in a hurry, you shouldn't sacrifice taste completely. To prevent the bread from tasting too bland, add a little more flavor-enhancing oil. Or, instead of regular sugar, add honey or cane sugar to the dough, which has more flavor. Despite the fact that these ingredients are needed only as food for the yeast, they will also act as flavor enhancers.

See also:

Recipe for quick buns for sandwiches made from yeast dough

Ingredients:

1. 240 milliliters of warm water.
2. 2 1/4 teaspoons instant yeast.
3. 25 grams of cane sugar.
4. 360 grams of flour.
5. 10 grams of salt.
6. 80 grams of unsalted butter.

Optional equipment:

• Mixer.
• Baking sheet.
• Parchment.
• Kitchen scales.

Cooking method:

Knead the dough into quick rolls.

• Pour 240 milliliters of warm water into a mixer bowl, add sugar, yeast and 250 grams of flour. Turn the mixer on low speed and mix the ingredients for 2-3 minutes. You will end up with a liquid sticky dough. Sprinkle the remaining flour and salt on top. Cover the mixer bowl with plastic wrap and set aside for 20 minutes. Please note that you pour the second part of the flour on top of the batter, and that’s it! Don't stir. This is exactly how it should stand.
• After 20 minutes, insert the dough hook into the mixer. Remove the film from the bowl, place it in the mixer and knead until the dough becomes smooth and elastic.
• Then add softened butter to the dough (we once wrote how to quickly make butter soft). Knead until the butter is completely mixed into the dough. After this, remove the bowl from the mixer and cover with plastic wrap and leave in a warm place for another 20 minutes.

Preheat the oven and prepare a baking sheet.

• Preheat the oven to 180°C and line a baking sheet with baking paper.

Form buns from quick yeast dough.

• Remove the dough from the bowl onto a lightly floured work surface. Knead slightly. Do not be overzealous and do not introduce excess flour into the dough; it should remain soft.
• Divide the mixture into 12 equal parts and roll them into balls. Place the balls on a baking sheet and cover it with cling film. Set aside to proof. They should approximately double in volume. This will take another 30 minutes.
• If you are preparing buns for sandwiches, which you will later fill with something. After placing the balls on a baking sheet, flatten them with your hand to about half their height and then cover the sheet with cling film.

Bake quick bread.

• When the dough under the film has doubled in size, remove it by rubbing. Place the sheet in the oven and bake at 180°C for about 25 minutes until the crust is yellowish brown.
• Remove the bread from the oven and transfer to a rack to cool completely.

Bon appetit!

More bun recipes on our website:

These crumpets will rise a little slower than pizza, but with pizza yeast you won't need a second rise. Just knead the dough and immediately form the buns. Let them rise after this and put them in the oven. This will save you about 1 hour of your time.

Recipe for homemade yeast buns with photos and calorie calculations.

A simple, easy way to prepare yeast dough.

Airy unsweetened buns are suitable for sandwiches and instead of bread.

Easy for those new to the kitchen.

Golden brown crust, delicate crumb and great taste.

I have been baking these buns for many years. I experimented for a very long time, selected the ratio of butter and sour cream, and thus obtained the optimal version of the recipe.

Buns are suitable not only for sandwiches, but also instead of bread. Pairs perfectly with kefir, fermented baked milk or yogurt - very tasty.

You can replace sour cream with other fermented milk products. With kefir, the buns will be more airy and dry, with fermented baked milk and yogurt they will be denser. Everything is delicious, but I think the sour cream version (15-20% fat content) is more reliable, because kefir, fermented baked milk, and yogurt from different manufacturers can have different thicknesses and additional adjustments to the dough may be required, and for an inexperienced baker this can be difficult.

Ingredients:

1. Flour – 500 g
2. Dry yeast “Saf-Moment” – 4-5 ml – 2-3 g
3. Vegetable oil – 30 g
4. Sour cream 20% – 50 g
5. Sugar – 3 teaspoons
6. Salt – 1 level teaspoon
7. Egg – 1 pc.
8. Warm water – 190‑210 ml

100 grams of buns contain 306 kcal

It turned out to be 10 buns, 72 grams each, 221 kcal.

Calorie calculation below the recipe.

Preparation:

1. Pour vegetable oil into a bowl, add sour cream, sugar, salt, egg, mix well with a fork or whisk. The mixture will be similar to mayonnaise. Add warm water (30-40 degrees) to the liquid mixture and mix.

2. Sift 500 grams of flour, combine, mix with a whisk. Make a depression (well) in the center of the bowl with flour and pour in the liquid mixture. Mix. The dough should come away from the sides of the dish.

3. Close the lid. Leave the dough to rest for 15-30 minutes.

4. Place the dough on the table. Knead by hand for 10 minutes. Stretch, fold, press, lift up and throw - any movement. The finished dough should easily come away from your hands.

5. Gather the dough into a bun and place it in a 3-liter container. Cover with a lid and place in a warm place to rise.

Depending on the strength of the yeast and the temperature in the kitchen, after 2-3 hours the dough will rise and fill the dish. In summer it may arrive in 1-1.5 hours.

6. Place the dough on the table, cover with a bowl or film. Let rest for about 15 minutes.

The dough may turn out more or less dense, depending on the flour and its ability to absorb water. A thinner dough will stick slightly to your hands, but will produce fluffier buns.

For any dough, it is better to grease the table with vegetable oil. It is convenient to do this with a paper napkin. If the dough is too sticky, lightly grease your hands with vegetable oil.

7. Grease a baking sheet with vegetable or baking oil. Divide the dough into 10 pieces, preferably using a scale, cover with film or a towel to prevent a dry crust.

8. Take out a piece of dough, roll a ball between your palms, flatten it on the table into a flat cake, roll it out with a rolling pin into an oval flat cake measuring approximately 20 × 10 cm, roll it up, pinch the edge.

9. Place the buns, seam side down, on a baking sheet at a distance from each other. Place in a warm place to proof. In the cold season it will take about 1 hour. In hot summers, half an hour is enough.

The buns at the end of proofing look like this:

10. Bake in a preheated oven at 180 degrees for about 20 minutes. Baking time depends on the quality of your oven.

I don't brush the buns with yolk because I bake them in a small electric oven with top and bottom heating. Everything browns quite well. In the oven of a gas stove I usually grease it with egg white, like the German ones.

11. Place the finished buns on a wire rack and cool. Let's get a crispy crust.

To obtain a soft crust, line the grill with a towel. Place the buns and wrap them in a towel. Cool on a wire rack. Place the cooled buns in a plastic bag.

This is what the cut looks like (on the left) and the break of the bun (on the right):

Fresh buns are very difficult to cut, they are too soft and wrinkled. The problem is solved by heating the knife. It can be heated in hot water and over a gas burner flame. Wipe the wet knife.

After using a hot knife, take your time spreading the butter onto the bun. If the surface is too warm, it may melt.

You can use extra buns to keep them fresh.

Calculation of calorie content of a dish

So, the weight of the finished buns on the scales: 720 g

In 100 grams of finished buns: 2206: 720 × 100 = 306 kcal

10 buns, one bun 72 g, 221 kcal

© Taisiya Fevronina, 2018

In my opinion, store-bought hamburger buns have a number of significant drawbacks: such buns are not sold in all stores and are not always fresh, but even if you managed to buy soft and tasty buns, they go stale very quickly, literally the next day.
Therefore, for those who love “homemade” fast food in the form of sandwiches and sandwiches, the ideal solution would be hamburger buns prepared at home according to my recipe. These buns are quite simple to prepare: 10 minutes to knead the dough, 1 hour to proof the dough and 40-60 minutes will be needed for our burger buns to grow and increase in volume. Buns prepared according to this recipe remain soft inside and tasty for several days, great for preparing a variety of burgers, ideal for snacking at home, as well as for outdoor recreation.

We will need (for 9-10 buns):

• flour - 480-500 g
• water - 190 ml
• dry yeast - 0.5 tbsp.
• milk - 80 ml
• sugar - 1.5 tbsp.
• salt - 1 tsp.
• butter - 20 g
• milk or egg for brushing buns
• sesame seeds for sprinkling (optional)

How to make hamburger buns (step-by-step recipe with photos)

Heat water in a cup or glass (it should be at body temperature, but in no case hot, so that the yeast does not die) and add dry yeast, stir.


Bring the milk to a boil (I do this in the microwave). In a large bowl, mix hot milk, sugar, salt and butter, cut into 3-4 pieces. Stir until the butter is completely melted.


When the resulting milk-butter mixture has cooled slightly and becomes warm, add the yeast dissolved in water to the bowl and stir.


Sift flour into a separate container. Add half the sifted flour to the bowl with the liquid ingredients, stir with a fork until smooth. Then, gradually pouring the remaining flour into the bowl, knead an elastic, easy-to-work dough - it should not stick to your hands or the walls of the bowl. First add about 200 g of flour, and add the remaining 30-50 g of flour in several stages, lightly dusting the surface of the dough until it begins to pull away from your hands. Focus on your flour: depending on its quality, you may need a little less or a little more flour to knead the dough.

Roll the finished dough into a ball, grease with vegetable oil and cover the bowl with the dough with cling film. Place the bowl of dough in a warm place (can be left at room temperature) for 60 minutes if the buns will be baked today, or in the refrigerator overnight if you prefer hot buns in the morning. The dough should rise about 3 times.


After proofing, the dough should be kneaded and rolled into 9-10 identical balls (you can roll the dough into a rope and cut it into 9-10 identical pieces, and then roll them into balls). Place the dough balls on a baking sheet, previously greased with vegetable oil or lined with baking paper (it should be of good quality so that the finished buns do not stick to it). Cover the buns with a towel and let them rise for 45-60 minutes in a warm place (I turn on the oven and heat it for 1 minute, then turn it off and immediately put the baking sheet with the buns in the warm oven).

When the buns have risen, brush them with milk or beaten egg and sprinkle with sesame seeds if desired.


Bake hamburger buns until browned in an oven preheated to 200°C for 15-18 minutes (depend on your oven). It is very important to take out the buns on time and not to dry them out: they should be slightly browned.


Cool the finished hamburger buns on a wire rack and use as intended. Place the remaining buns in a plastic bag, tie it tightly - and within a few days you will have soft and tasty burger buns at your fingertips.

Bon appetit!

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It would seem that what could be more banal than sandwiches? But with imagination and good recipes, even the simplest appetizer can be turned into a culinary masterpiece.

website I found simple recipes for you that will make your usual sandwiches a real treat. Meat, vegetable, sweet - these are not at all a shame to treat your family and friends. And, of course, treat yourself when you want something original.

Morning egg sandwich

Ingredients:

• bagel or muffin
• slices of bacon or sausage
• a piece of cheese
• greens optional
• butter to taste
• vegetable oil to taste

Preparation:

Cut the bun in half. Fry bacon in a frying pan. Cook the fried eggs in vegetable oil. Grease the bun halves with butter. Place egg, bacon and cheese on one part. Add greens if desired. Cover with the remaining half of the bun. Place the resulting sandwich on a baking sheet and bake in the oven for a few minutes until the cheese is completely melted.

French toast with apples

Ingredients:

• 4 slices of bread
• 2 eggs
• cinnamon to taste
• 1 apple
• cream cheese
• caramel sauce
• butter to taste

Preparation:

Slice the apple thinly. Dip the bread slices into a lightly beaten egg and fry in butter until golden brown. Fry the apples until soft, pouring them with caramel sauce. Spread half the slices of bread with cream sauce, place apples on them, sprinkle with cinnamon and cover with the remaining bread. Lightly warm the resulting toasts in the oven.

Rye bagel with vegetables and cheese

Ingredients:

• rye bagel or bun
• spinach to taste
• 1/3 avocado
• pesto sauce to taste
• slice of cheese
• slice of goat cheese

Preparation:

Cut the bagel in half and brush each inside side with sauce. Place parchment paper on a baking sheet and lay out the bottom of the sandwich, on it - spinach leaves, avocado slices, two types of cheese. Cover with the remaining bun and place in the oven to bake until the bun is golden brown.

Sandwich with avocado and poached egg

Ingredients:

• 2 slices rye bread
• 1/2 avocado
• 10 root leaves
• 2 tbsp. l. natural yogurt
• salt to taste
• 1 tsp. lemon juice
• 1 tsp. vinegar

Preparation:

Peel the avocado, remove the pit and mash with a fork. Add salt, yogurt and lemon juice, mix. Boil water in a saucepan, adding a spoonful of vinegar. We don't add salt. Carefully break the egg into a small ladle without damaging the yolk. We put it in the water. After three minutes of boiling the egg over low heat, remove it with a slotted spoon.

Fry the bread in a dry grill pan or bake in the oven until slightly golden brown. On a slice of bread, place lettuce leaves, avocado paste, a salted poached egg to taste, lettuce leaves and cover with a second slice of bread.

Macaroni Sandwich

Ingredients:

• 4 slices of bread
• 2 raw yolks
• 1 tsp. Dijon mustard
• hot paprika to taste
• 100 g cheese
• 4 tbsp. l. ready-made pasta

Preparation:

Grind the cheese, add raw yolks, mustard and paprika to it. Mix well. Spread this mixture onto 4 slices of bread. Place equal proportions of pasta on two slices and cover with the remaining bread. Fry the toast, pressed down with a lid, on a grill pan, in a regular frying pan, or bake in the oven until golden brown.

Men's steak sandwich

Ingredients:

• burger bun
• 2 slices of tomato
• 2 lettuce leaves
• slice of goat cheese
• beef steak
• vegetable oil to taste
• 1 tsp. sour cream
• 1 tsp. sweet and sour sauce

Preparation:

Cut the bun in half. Mix sour cream and sauce, grease the inside of the bread. Fry the steak in vegetable oil on both sides until desired degree of doneness. Cool and cut into thin slices. Place lettuce leaves, slices of steak, tomato slices, and a slice of cheese on half the bun. Cover with the other half of the bun.

Hearty snack sandwich

Ingredients:

• 4 slices of bread
• 2 slices ham
• 4 tsp. grated cheese
• 1 tsp. yogurt
• half a pickled cucumber
• black pepper to taste

Preparation:

Chop the pickled cucumber with a knife and mix with yogurt. Place yogurt mixture, ham and cheese on 2 slices of bread. Cover with the remaining bread. Fry on both sides in a dry frying pan, pressing down with a heavy lid.

Fresh tartine with chicken and apple

Ingredients:

• small baguette
• apple
• 10 g butter
• 100 g brie cheese
• boiled chicken breast
• 1 tsp. apple jam

Preparation:

Cut the baguette in half and cut each half lengthwise. Grease two pieces of baguette with butter. We put cheese on them. Fry the boiled chicken breast until a beautiful golden color in a dry frying pan. Place the chicken on the baguette. Cut the apple into thin slices and place on the chicken breast. Grease the remaining 2 parts of the baguette with confiture and connect all the parts. Bake the tartines for about 5-7 minutes in the oven.

Bruschetta with cream cheese and strawberries

Ingredients:

• 2 slices wheat bread
• 2 tsp. cream cheese
• 6 strawberries
• 2 tsp. strawberry sauce
• 2 mint leaves

Preparation:

Thinly slice the mint and cut the strawberries into halves. Spread each slice of bread with cream cheese. Place strawberries and pour sauce over them. Decorate the top with mint leaves.

Light toast with pear and cream cheese

Ingredients:

• 1 slice of brown bread
• 2 tbsp. l. cream cheese
• 4 pear slices
• 2 hazelnuts

Preparation:

Bake a slice of bread in the oven until golden brown. Grease it with cream cheese. Place pear slices on top. Using a rolling pin, crush the nuts and sprinkle them on the toast.

Waffles with turkey and cheese

Ingredients:

• 4 things. small waffles
• 4 lettuce leaves
• 4 slices cooked turkey
• half a small cucumber
• 2 tsp. yogurt
• 2 toothpicks

Preparation:

Fry the waffles in a dry frying pan until golden brown. Lubricate them with yogurt. Cut the cucumber into circles. Place lettuce leaves, boiled turkey and cucumbers on two waffles. Cover with the remaining waffles and pierce with toothpicks so that the sandwich does not open.