Mini buns
Votes: 1
Time: 8 hours 30 minutes
Complexity: easily
Servings: 60
Complexity: easily
Servings: 60
Nutritional value per serving:
Calories 55, total fat 2 G., saturated fats 1 G., proteins 1 G., carbohydrates 7 G., fiber 0 G., cholesterol 9 mg, sodium 101 mg, sugar 1 G.
Calories 55, total fat 2 G., saturated fats 1 G., proteins 1 G., carbohydrates 7 G., fiber 0 G., cholesterol 9 mg, sodium 101 mg, sugar 1 G.
To make these wonderfully fluffy buns for lunch, knead the soft yeast dough the night before and refrigerate until tomorrow. The recipe is simple because you don't need to knead the dough, shape the buns, or wait for them to rise: simply spoon the dough into a mini muffin tin and bake.
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.
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:
- 7 g (1 packet) dry active yeast
- 2 cups of warm water (40°C)
- 165g melted butter + extra for greasing pans
- 1/4 cup sugar
- 1 large egg
- 4 cups self-raising flour
- Special equipment: mini muffin pan
We recommend
Recipes with similar ingredients: self-raising flour, eggs
Cooking the dish according to the recipe:
- Dissolve the yeast in warm water. Beat the butter and sugar with a mixer. Add the egg. Add the yeast and mix well.
- Gradually add flour and knead into a smooth dough. Transfer to a greased 2-quart bowl. Cover tightly and refrigerate overnight.
- The next day, preheat the oven to 350°F (175°C). Grease a mini muffin tin. Pour the batter into the tins and bake the muffins until golden brown, 18-20 minutes.
Categories:
Similar recipes
