Yeast-free buns

Votes: 1

Time: 50 min.
Complexity: easily
Quantity: 12 buns

This recipe for quick and easy unleavened buns is a must-have for those times when you crave homemade bread but don't have time to indulge in the magic of yeast. These buns are firm on the outside and soft and slightly flaky on the inside. The baking powder helps the dough rise, while the butter imbues the crumb with a delicate aroma and flavor. These buns can be served in place of regular bread for lunch, but they're also great for sandwiches.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

165g unsalted butter, melted and cooled, plus extra for greasing the pan
4 cups premium flour
5 tsp baking powder
2 teaspoons of sugar
2 teaspoons coarse salt
1.5 cups milk, room temperature

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, milk

Cooking the dish according to the recipe:

Preheat oven to 190°C. Grease the bottom of a 22x32 cm baking pan with butter.
In a large bowl, whisk together the flour, baking powder, sugar, and salt. In a medium bowl, combine the milk and 1/2 cup butter. Pour the wet mixture into the dry mixture and stir with a wooden spoon; do not overmix the dough. It should be moist.

Divide the dough into 12 pieces and form them into balls. Place the balls in the prepared baking pan.
Drizzle with the remaining 1/4 cup butter and bake until golden brown, 35 to 40 minutes.

Note

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods..