Bakery products

Garlic buns

Garlic buns

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Ingredients for Making Garlic Buns


  1. Pure water 50 milliliters
  2. Sugar 1 teaspoon
  3. Granular dry yeast 7 grams
  4. Sifted wheat flour 2 tablespoons


  1. Sifted wheat flour 2-2.5 cups (depending on gluten)
  2. Salt 2/3 teaspoon
  3. Sugar 1 teaspoon
  4. Sour cream (room temperature) 100 grams
  5. Softened butter 50 grams


  1. Garlic 7-8 Prongs
  2. Dill 1 bunch
  3. Softened butter 70-80 grams
  • Main ingredients: Garlic, Sour Cream, Flour
  • Serving16 servings
  • World CuisinePolish Cuisine


Glass (capacity 250 milliliters), Tablespoon, Teaspoon, Stove, Stewpan, Plastic food wrap, Kitchen towel, Deep bowl, Blender, Deep plate, Oven, Nonstick pan, Baking paper, Metal kitchen spatula, Knife, Kitchen gloves, Cutting board, large flat dish, kitchen spatula

Cooking Garlic Buns:

Step 1: prepare the dough.

We pour 50 milliliters of pure distilled water into a small stewpan and put it on a stove included in the middle level. Heat the liquid to 35 - 38 degrees. Attention: the water should not be hot, so that you can calmly lower your fingers into it and not get burned, do not forget that the yeast will not bloom in boiling water!
When the liquid warms up to the desired temperature, remove the stewpan from the stove, pour the water into a deep bowl, pour in 1 teaspoon of sugar, put 7 grams of yeast, 2 tablespoons of sifted wheat flour and mix until smooth. After we tighten the bowl with plastic wrap and put in a warm place until a yeast cap forms on the liquid surface, this process will take about 12 to 15 minutes.

Step 2: knead the dough.

After 15 minutes, add 2/3 teaspoon of salt, 1 teaspoon of sugar, 50 grams of softened butter and 100 milliliters of sour cream at room temperature to a bowl with the yeast that has opened. Mix everything with a tablespoon until smooth and begin to gradually introduce 2 - 2.5 cups of sifted wheat flour into the resulting mixture, while kneading the dough. When the cutlery stops helping, transfer the dough to the kitchen table and continue the batch with clean hands.
The texture of the dough should be soft, delicate and not stick to your hands. We transfer the ready-made semi-finished product back to the bowl, re-tighten the container with polyethylene, cover with a kitchen towel and put in a warm place on 1 - 2 hours or until the moment when the dough is increased by 2 times.

Step 3: prepare the filling.

About 20 to 30 minutes before the start of the formation of rolls, you can begin to prepare the filling. First, peel the garlic cloves from the peel and put them in a clean, dry bowl of the blender. We wash the dill under running water, shake the excess liquid over the sink and send it to the garlic. Grind greens and vegetables to the desired consistency at medium speed.

Cutting depends on your desire, these can be small pieces with a diameter of up to 1 - 2 millimeters or a mass ground to a porridge-like consistency. The resulting mixture is transferred to a deep plate, add 70 - 80 grams of softened butter to it and grind the products with a tablespoon until smooth. Also at this time, preheat the oven to 220 degrees celsius and cover the non-stick pan with baking paper.

Step 4: form the buns.

After the dough has risen, we crush it a couple of times with clean hands directly in a bowl, transfer to a countertop sprinkled with a small layer of wheat flour, roll it into a tight tourniquet and divide it with a metal kitchen spatula into 12 to 16 equal parts.

We roll each portion of the dough into a ball and squeeze them with the palms of our hands so that we get small flour cakes. We pick up a tablespoon of minced meat, put the aromatic mixture in the middle of 1 cake.

We connect and pinch its edges, forming a fist. After we put it on a baking sheet prepared for baking, with the seam down and gently crush the raw bun with your hand. In the same way, we form the remaining rolls, laying them at a small distance from each other, is enough 3 - 4 centimeters free space.

Put the pan in a warm place and let the rolls rise for 15 to 20 minutes. Then, using a sharp knife, we make neat longitudinal cuts on each bun so that the filling is visible.

Step 5: bake the garlic buns.

After the buns are infused, we check the oven and if it has warmed up to the desired temperature we send a baking sheet into it. Bake rolls 15 - 20 minutes until golden brown. During this time, the yeast dough prepared according to this recipe will reach full readiness. When the pastry is covered with a golden brown blush, remove the pan from the oven, holding it on both sides with kitchen tacks. Let the rolls cool to room temperature and then, using a kitchen spatula, transfer to a large flat dish.

Step 6: serve the garlic buns.

Garlic buns are served warm or chilled to room temperature. Sometimes, if desired, after baking, they are watered with a mixture of melted butter, garlic and chopped dill.

This yummy can be savored just for fun, or you can enjoy the rolls in combination with the first hot dishes, such as borsch, cabbage soup, pickles, with kharcho soup or fish soup. Also, these flour products can be used instead of bread for making delicious sandwiches. Tasty and inexpensive!
Enjoy your meal!

Recipe Tips:

- Instead of butter, you can add vegetable or olive oil to the dough.

- If desired, chopped feta cheese or hard cheese can be added to the filling.

- Instead of baking paper, you can use aluminum cling film or parchment paper, but the surface of the latter should be treated with any kind of fat. Also, instead of a baking sheet, you can use heat-resistant baking dishes, but before that, it is also worth greasing it and sprinkling it with a small layer of wheat flour.

- Before cooking any flour products, sift the flour! This process helps make it drier and loosens. Also, during sifting, any contaminants that could get into the bundle with flour when it was packed at the factory are removed.