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Garlic buns from yeast dough in the oven

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Cookinero 8 November 2022
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Garlic buns from yeast dough in the oven

Cook garlic buns from yeast dough in the oven, and the house will be filled with an amazing aroma that will gather all your loved ones at the table long before the baking is ready. So, you won't have to wait long! Hot garlic buns can be served with borscht or just with tea, and cooled ones can be used as a base for sandwiches. Preparing such pastries is easy and not too long, except for the proofing time of the yeast dough. But if you use ready-made, the task will be even more simplified, and the process will speed up!

How to cook Garlic buns from yeast dough in the oven

Step 1

Prepare yeast dough for garlic buns. To do this, dissolve the yeast in warm milk. Add sugar, salt and egg. To stir thoroughly. Add flour and knead. Pour in the melted butter. Knead again and let the dough rise for 1.5 hours.

Step 2

Garlic buns from yeast dough in the oven

Prepare the garlic bun filling. Add chopped garlic, parsley, dill, garlic onion and salt to soft butter. Mix the filling ingredients thoroughly.

Step 3

Garlic buns from yeast dough in the oven

Put the dough on the working table, sprinkled with flour, and knead. Form into a ball and leave under a clean towel for another 15 minutes. Then roll into a thick sausage.

Step 4

Garlic buns from yeast dough in the oven

Cut the dough into small pieces. Make cakes out of these pieces. Spread each with stuffing (like a sandwich). Fold in half and then in half again to make a quarter. You can put future buns like this on a baking sheet and bake.

Step 5

Garlic buns from yeast dough in the oven

And you can post 3 pieces. into cupcake molds. Remove in a warm place for 15-20 minutes, then brush with a beaten egg and bake the buns in an oven preheated to 180 degrees for 20 minutes.

Garlic buns from yeast dough in the oven - FAQ About Ingredients, Baking Time and Storage

Yes, you can! Use about 1 teaspoon of dried parsley, dill, and garlic onion for every tablespoon of fresh herbs called for. Keep an eye on the salt, as dried herbs concentrate flavors.
Garlic buns are best enjoyed fresh from the oven. They can be stored in an airtight container at room temperature for up to 2 days, but they might lose some of their softness. Reheating them briefly can restore some of their original texture.
Yes, absolutely! Let the buns cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. They can be frozen for up to 2 months. Reheat them in a preheated oven at 180°C (350°F) until warmed through.
Definitely! If you don't have cupcake molds, simply place the folded dough pieces directly onto a baking sheet lined with parchment paper. They will bake perfectly well this way.
While all-purpose flour works best for this recipe because it strikes the right balance of gluten content, you can experiment with bread flour for a chewier texture. Avoid using cake flour, as it will make the buns too delicate.
Absolutely! A simple marinara sauce or a creamy garlic aioli would be delicious with these garlic buns. You could also serve them with a pesto or a flavorful olive oil dip.
Yes, you can prepare the dough ahead of time. After the first rise, punch it down, wrap it well, and refrigerate it for up to 24 hours. Let it come to room temperature for about 30 minutes before proceeding with Step 3. The filling can also be made a day in advance and stored in the refrigerator.
You can use a non-dairy milk alternative like almond milk, soy milk, or oat milk in equal amounts. Just be sure it's warmed before adding the yeast.

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