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Buns with cheese and flax seeds

Buns with cheese and flax seeds

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Let the cottage cheese drain, meanwhile put about 50 ml of boiling water. When it boils, turn off the heat and put the flax seeds in the water to swell. Mix the yeast with 1 teaspoon of sugar, 1 tablespoon of flour and 100 ml of warm water, leave it to rise. Sift the flour in a bowl, put the mayonnaise in the middle and put salt, oil, cheese and flax seeds on the edge. Knead a dough with the rest of the water, then leave it to rise until it doubles in volume.

We form a roll of dough, which we cut into pieces of about 80g, we form these pieces in the hand (balls) and we put them in the tray on baking paper. I got 13 buns. Leave them to rise for about 1 hour and then put them in the oven for about 35 minutes, until they become brown. We leave them to cool after which they can be consumed.

Buns with cheese and flax seeds - Recipes

If I kept trying the bread and the gluten-free baguette, this time I said I'll try to see how some buns come out. And I worked a little on the original recipe. I got six beautiful buns, very tasty. The portion in this case is 2 buns a day, enough from my point of view to satisfy your cravings.

Cruise Phase (PL, PP), Consolidation, Definitive Stabilization


- 3 lb psylium bran (optional)

- lukewarm water (about 100-120 ml)


Put all the ingredients in a bowl. Add a little water and knead carefully so as not to make lumps. Pour half of the water and then add one at a time until you get a compact but not viscous dough.

Knead for another 2-3 minutes and then make a ball of dough that we leave in a covered dish to leaven for about an hour.

We shape the bread into 6 balls. Cover and leave to rise for another 20 minutes.

Preheat the oven to 180 degrees and bake for about 30 minutes (orient yourself by color).

Turn off the oven and leave to cool with the door ajar.

As I said, you can keep the buns in the fridge for several days.

12 Responses to Buns with bran and seeds

Where can I Find Gluten? My mother looked for me in the shops, in the ceiling but there was no way to find & # 8230. Can you help me with some information?

Hi. First of all, thank you for all the appetizing recipes and pictures you post! I want to ask you if we grind bran (wheat, oats, psyllium) for the preparation of sweets but also bread, buns?

Hello and welcome. You can grind especially oatmeal, but in some recipes (bread) they can be used so unresolved.

Today I made them and they came out super good and I say and they look great. -I also found it here on this wonderful blog. Thank you from the bottom of my heart Ioana for all your recipes. Many kisses.

Stefania kisses you and I'm glad you're writing me your impressions.

A wonderful recipe! Simple to make, fluffy, with the taste and texture of homemade bread. Very good !

I made the buns many times and they came out exactly as in the picture :). They are very tasty and we all eat them in the family and those who keep and do not keep the diet :). Thanks for the recipe!

I can't find any recipe for bread without gout and without eggs & # 8230
What can I replace Gluten with? (I haven't found it in the whole city)

Hi! I saw that you do not respect exactly all the strict products in the diet. That is, use different seeds, cheese, etc. Do side effects not result? I would like to know to develop my product area, I eat strictly and it is a bit difficult to keep it that way. I would like to eat expanded crane rounds, because I am not allowed. I'm waiting for an answer, I'm curious

My dear Maria, it seems that you are not aware of certain recipes or tolerated food lists. The cheese used is a homemade one, from a diet of defatted ingredients (you can also find the recipe at Aperitifs), and the seeds are tolerated (check the list of tolerated foods). Regarding expanded wheat slices, it is clear that they are prohibited.

Dissolve the yeast in a little milk mixed with a teaspoon of sugar and pour the mixture in the center of the sifted flour. light and elastic dough. Let it rise until it doubles in volume.

Then we divide the dough into balls which we give the shape of buns that we grease with a little water and sprinkle poppy seeds on top.

After 15-20 minutes, bake them in the preheated oven for about 35-40 minutes on medium heat.
Good appetite!

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These buns are perfect for breakfast: they are a healthy and nutritious choice, they are rich in fiber and thus help maintain the feeling of satiety for longer. So you can eat bread without guilt!

They are made quickly, from healthy ingredients, have a crispy skin and are fluffy, and the recipe is fasting, without ingredients of animal origin. If I convinced you to try them, I say let's get to work!


3 tablespoons seed mix (2 in dough and 1 for decoration)

I put the ingredients in the pan of the bread machine, in the following order: lukewarm water, yeast, oil, flour, both types of bran and salt, and the seeds in the special compartment. Depending on the flour used, the dough may need 1-3 tablespoons of extra water. You can also knead it manually or with a robot, and the dough must be soft, but not stick to your hands.
After kneading, I transferred the dough to a bowl greased with oil and left it to rise, covered with cling film, for about two hours.

After leavening, I divided the dough into 8, formed the buns and placed them in a non-stick baking tray (if the tray is not non-stick, use baking paper), flattening them slightly. I covered them with a clean towel and let them rise for another 30 minutes, during which time I heated the oven to 200 degrees.

I put a pan of water in the oven to have steam during baking. Before putting the buns in the oven, I greased them with water and sprinkled seeds on them. I baked the buns for about 20-22 minutes. The time can vary slightly, up to 25 minutes, depending on the oven. The breads are baked when they are nicely browned on top and, lightly hammered on the bottom, they sound empty.

After baking, I let the buns cool on a cake rack.

They have a crispy crust, the rustic taste of wholemeal flour, enriched with the flavor of the seeds, they are very good! They can be eaten as such or fried, greased with butter, jam, as sandwich rolls or even for burgers.

How to Make Simple Bread Homemade Bread Recipe?

How to prepare dough for breads, buns, puddings?

For the dough I mixed the sugar with the yeast and the warm milk until it dissolved a little and then I added all the ingredients. If you want buns with a slightly sweet taste, add 35 g of sugar and 17-18 g of salt. If you want them to be saltier, add 20 g of sugar and 20 g of salt. Knead the dough for 5 minutes (by hand or the robot), give it a ball shape and leave it to rise in a warm place until it doubles.

The fermentation is done in a warm place. The vessel must be covered with cling film. Choose suitable dishes in size so that the dough does not stick out and does not stick to the foil. It took me 40 minutes.

How is the pits portioned and shaped?

Weigh the dough. We should have around 1250 g of dough so we will make portions of about 140 g to get 9 puddings. We work with the scale and place the portioned dough pieces on the very lightly floured table.

I took each ball of dough separately in my hand and with my hand I flattened it into a square shape. Then I brought the corners to the middle (like cheese or lap & # 8217n brau). I obtained a thicker and smaller square and I repeated the folding operation with its corners. Finally I turned the piece of dough and rolled it on the ball-shaped table. Careful! The joints should be at the bottom of the bun and the face should be beautiful and smooth towards us!

I covered the dough balls with plastic wrap (on the table) and let them relax for 5 minutes. I lined a tray with baking paper. Then I took each ball of dough and gave it a slightly oval shape, dragging it with the edge of my palm on the table. I placed the breads on the baking paper and left them to rise for another 20 minutes, still covered with the bag. They grew up like piglets & lt3

I greased the buns with a yolk rubbed with milk and I cut them into 3 cuts with a blade (one bigger in the middle and two smaller ones at the edge). They can be left simple or sprinkled with coarse salt, seeds (I put cumin), sesame, poppy seeds, etc.

From the series of gluten-free recipes that I created in a moment of breath, of which I am very proud, I present to you today the gluten-free buns with seeds.
I must also remind you that gluten-free doughs are a little more pretentious, in the sense that they lack the specific elasticity of gluten (texture like "plasticine" which makes it very easy to shape) and therefore do not increase much in volume and are denser. Despite these "defects", this type of preparation is healthier, because it promotes digestion, and for people with gluten intolerance, they are vital.
Before I give you the recipe for these wonderful buns, let me tell you how we got gluten-free flour. This is a mixture of most of the types of gluten-free flour that I have had on hand, and I must admit that I was more than curious to see what comes out (of course this mixture is just as good and if made from fewer gluten-free flours).

I mixed all the ingredients, except the egg and flax and sesame seeds, I formed the dough and left it to rise for 1 hour in a place away from the current. (the dough has risen a little and "aerated" a little). Take the dough and knead a little on a plate greased with a little oil (but not much, because the lack of gluten in the dough makes it crumbly).
Divide into 4 equal parts, form buns that are placed in a tray lined with baking paper, grease with beaten egg and sprinkle the seeds.
Bake over medium heat until the toothpick test passes. Leave for 5 min. in the closed oven, then remove and leave to cool on a grill.
They can be consumed immediately, or stored in airtight paper bags (max. 2 days), or frozen.

With this recipe I want to participate in the contest Save time - test Philips products, which has already started on 22.04. I am very happy that I also managed to find out about this campaign in time, especially since I really need such a product for. tested. I must admit that so far I have had a food processor that I was very happy with, but which recently gave up. Unfortunately, my free time is practically non-existent, I am still running between work, home and commuting, and fatigue and time crisis have made their presence felt. Basically, these Philips products are a miracle at home, for that I halve the time spent preparing recipes, and I could take care of the many tasks left behind.

Gluten-free buns are consumed immediately
they can be kept for a maximum of 3 days in a wooden bread box
they can also be frozen

Buns with milk

Probably in a few years I will read this recipe and I will remember how it was in the pandemic, when I was staying at home and kneading hard doughs and all kinds of goodies & # 8230 yes, the truth is that I started kneading and baking dough seriously .

I've been thinking badly about these buns for a while, only I didn't have time to prepare them, today it's their turn and I can say that they are made extremely simple, they are mega fluffy, according to a friend, you throw them away up and fall in two days. :) The recipe is not a complicated one, it is basically a bread dough made with milk, without eggs, I also used only an egg yolk with which I greased them on top.

You can make these fluffy buns for breakfast, lunch, dinner or for parties, then you can make them smaller, more funny and effective. You can prepare them in the game I am writing, you will definitely fall in love with them because they are wonderful.

I used fresh yeast for the dough, I don't know why but I don't like dry yeast, I always get the impression that it doesn't grow well enough or as I would like. But of course if you do not have fresh yeast you can also use dry yeast.

From the recipe below come 16 pieces suitable for large, if you want to make them bigger like a maxi menu, make only 8.

Buns with cheese and potatoes

I can only tell you that some very tasty fluffy ones came out buns with cheese and potatoes.

They disappeared immediately from the bowl, although I warned them not to eat them too hot as they might not fit well in the stomach.

  • For the preparation of potatoes:
  • 2 medium potatoes
  • enough water to be covered
  • 1 teaspoon salt
  • 25 gr butter
  • For the dough:
  • 30 gr yeast
  • 1 tablespoon sugar
  • the resulting mashed potatoes
  • 1 tablespoon sour cream
  • 250 ml of juice in which the potatoes were boiled
  • 150 gr telemea cheese, old
  • approx. 700 gr flour
  • Furthermore:
  • 1 egg yolk
  • 1 teaspoon milk
  • Sesame seeds
  • a little olive oil

Portions: 9
Preparation time: less than 120 minutes
[preparation title = & # 8221Preparation & # 8221]

Here's how to make delicious Buns with cheese and potatoes in dough!

First we prepare a regular mashed potato.
Peel, wash and slice the potatoes, then boil them in water until covered, plus a teaspoon of salt.

Let them boil until they crumble, removing the foam that forms on top along the way.
Then, drain the juice well, add the butter and pass it well.
Let them cool slightly.
Rub the yeast with the sugar in a bowl until diluted, then add 250 ml of warm juice, in which they boiled the potatoes and a handful of flour.
Homogenize the mayo and leave it in a warm place until it doubles in volume.
Add the sour cream and grated cheese over the slightly cooled potatoes, then the mayonnaise, mix everything well and start gradually incorporating the flour.

We knead a dough, not too hard, which we leave to rise for 35-40 minutes, after which we form, with our hands greased with olive oil, some balls like the tennis ball, which we place in a heat-resistant form.

Let them rise for a maximum of 15 minutes, then grease them with egg yolk mixed with milk and sprinkle sesame seeds over them.
Bake the buns with cheese and potatoes at 180 degrees for 40 minutes.

Aromatic buns with seeds

These buns were very successful with us. Natalia decreed them to be the most delicious breads she had ever eaten. They were very easy to make, especially because I kneaded the dough in the bread machine and then I just formed the dough into buns, I cut them, greased them and put them in the oven.

150 ml of milk
30 ml olive oil
1 teaspoon salt
1 tablespoon sugar

300 gr flour
1/2 sachet of yeast
3 tablespoons sunflower seeds
1 teaspoon dried oregano

For anointed:
1 or
2 tablespoons milk
sesame seeds (black and white)

If you also use the machine, put the ingredients in the machine in the order given by me and start the kneading program.
If you knead by hand, put the flour in a bowl, add oregano and seeds, mix and make a hole in the middle by hand, in which you put the yeast and sugar. Then gradually pour the milk and start incorporating it into the dough. Then add salt and oil. Let the dough rise for about an hour.

Regardless of the method used, remove the dough on a floured work surface. Knead lightly and then divide the dough: cut in half, then half in two more and so on, until you get enough pieces of dough to fit in the palm of your hand.
Lightly knead each ball of dough until it is round. Place them in a tray with baking paper and lightly cut them with a knife.
Beat an egg with the milk and grease each bun with a brush. Sprinkle with sesame seeds.

Bake for 20-25 minutes, until the buns are brown and when you knock them on the bottom it sounds empty.


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