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Universal rolls
Verified recipe!Rating: 10
Difficulty: Average
Verified by 9 users verified
Photo 2120 ... 21
Ingredients
  • Add to shopping list40 g fresh yeast
  • Add to shopping list250 ml milk
  • Add to shopping list1 kg of flour
  • Add to shopping list1 tbsp sugar
  • Add to shopping list1 tsp salt
  • Add to shopping list50 ml sunflower oil
  • Add to shopping list2 tbsp lard (butter, margarine), sunflower oil for greasing the pan
  • Add to shopping list1 egg
  • Options for stuffing:
  • Add to shopping listSalt filling: cheese; a mixture of feta cheese and egg; cheese; sausage; boiled or roasted meat
  • Add to shopping listsweet filling, jam, jam, chocolate, Turkish delight, halva, stewed apples, porridge walnuts with a little sugar
  • For sprinkling of rolls:
  • Add to shopping listSavory filling - or coarse sea salt; caraway; paprika
  • Add to shopping listsweet filling - sugar, can mixed with a little cinnamon or cocoa; sesame seeds; poppy seed; walnuts
Preparation method
Sift the flour 3 times. The yeast is dissolved in a warm mixture of 50 ml milk and 50 ml water. Add 3-4 tbsp flour. A thin kashitsa leave in a warm place to rise. Sieve 800 g flour with the salt. Add 50 ml sunflower oil, 200 ml milk, 200 ml water and 1 tbsp sugar. Involved smooth and soft dough and leave covered in a warm place to double its volume. When the dough rise, knead again slightly and forms a ball that is cut into 8 equal parts. Each part is shaped into a ball. Each ball is rolled to 5 mm thick. Take 4 rounds dough and two tbsp lard (butter, margarine) are distributed evenly over them. The remaining four rounds of dough are placed on a greased. Again rolled circles. Each was divided into 8 triangle and the wide part is placed 1 tsp filling. Fold at the bottom as shown in the pictures, slightly extended by pulling the sharp end of the triangle. Rolls are arranged in a greased baking dish and smeared with a mixture of 1 egg yolk and 1 tsp sunflower oil. Sprinkle depending on what kind of filler is. Bake in a preheated 200C oven.
Published by by tillia on 3 July 2010
Source: palachinka.blogspot.com - Serbian Kiflice
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# 31
tillia
[Recipe author]
Scarabei, the important thing is that you were satisfied! :) 28 Oct 2014
# 30
Scarabei
[I cooked this]
Every time a great result!
[I cooked this]
25 Oct 2014
# 29
zdravkahristova
[I cooked this]
Shaping liked it from this video http://www.youtube.com/watch?v=teq1u3knH8I Taste them said that the delicious buns are not eaten, but to be honest I also :)5 May 2014
# 28
tillia
[Recipe author]
zdravkahristova, I'm glad that you tested the recipe and the response is positive! Thanks for the pictures. In their interesting way its shaped muffins. :) 4 May 2014
# 27
zdravkahristova
[I cooked this]
were received wonderful buns! Thank you :)
[I cooked this]
4 May 2014
# 26
tillia
[Recipe author]
flowers, the dough is very successful and therefore shared the recipe. I am glad that you appealed to those buns! :) 17 Apr 2014
# 25
cveti1215
[I cooked this]
I made them with delight and were very tasty buns, THANK YOU!
[I cooked this]
13 Apr 2014
# 24
tillia
[Recipe author]
Gerry, I am very glad that you hit it and upload a photo! Are wonderful! :) 9 Jun 2013
# 23
gkostova04
[I cooked this]
Great breakfast happened!
[I cooked this]
8 Jun 2013
# 22
tillia
[Recipe author]
Snow, thank you again your trust shared my recipe! The dough is really good for all kinds of buns! 24 Feb 2013
# 21
Senjak
[I cooked this]
I made them with delight, the dough is uniquely delicious!
[I cooked this]
24 Feb 2013
# 20
tillia
[Recipe author]
Katya, I'm glad that you experimented with the recipe! I hope you've eaten with pleasure! :) 11 Nov 2012
# 19
kdpopova
[I cooked this]
A great recipe to get a great dough and became mnogooo delicious buns, THANK YOU!
[I cooked this]
11 Nov 2012
# 18
sbt03
[I cooked this]
Thank you, Ina :) The recipe is very successful and the result - a unique delicious buns :)
[I cooked this]
22 Jan 2012
# 17
tillia
[Recipe author]
bright, very beautiful shaped muffins!22 Jan 2012
# 16
tillia
[Recipe author]
missed - very beautiful pictures!16 Dec 2011
# 15
tillia
[Recipe author]
flowers give a great idea of ​​the freezer!16 Dec 2011
# 14
steffanell
[I cooked this]
The good thing And these muffins is that they can be stored in the freezer as frozen for half a minute in the microwave becoming one are made now and save me from uninvited guests ,, ,,. Circle divided into 12 become smal. Image circle is divided by 8.
[I cooked this]
15 Dec 2011
# 13
tillia
[Recipe author]
Well, I am very glad that you like. And I often do like you - some with salty stuffing, the other - sweet. Have for all tastes! 25 Jul 2011
# 12
Emka
[I cooked this]
Today I made them-half with egg and cheese and the other with delight. Many were delicious. Thanks for the recipe.
[I cooked this]
2 Jul 2011
# 11
Elti
Thank you, tillia. When I put the recipe for Pizza Banana, I noticed that the products for your buns and pizza are the same (there was a difference only in the milk and of course in quantity). Long wondered how to offer my recipe - whether directly mention your recipe as a base for pizza or to describe it again. Only the amount in the recipe for muffins made me think I can Ubyrs consumers and it wrote it again. And that your recipe is just the tip. 8 Jul 2010
# 10
tillia
[Recipe author]
What if I have a mind, I have not shared it then! Of course, I do not mind! And I took it elsewhere, I loved, I've slightly changed according to my ways of cooking and the products I've ever had. Each recipe is a guideline, each chef makes his own unique way. So - act! 8 Jul 2010
# 9
Elti
dough is really universal and very good. Bravo, tillia. Today, I offered it as an option in one of my recipe. I guess you will not mind. 6 Jul 2010
# 8
tillia
[Recipe author]
Thank you, Nelly! Would be happy if someone else made them share the result. 5 Jul 2010
# 7
neli.mag
Very tasty recipe! Congratulations, Ina! 5 Jul 2010
# 6
tillia
[Recipe author]
Well, it is! Only blushed! Thank you! I have a streak in their blood, but to learn from you - the younger! 5 Jul 2010
# 5
Aliana
aesthetic amazing photos! Ina, my dear, you're born photographer! Bravo! 5 Jul 2010
# 4
neli1100
and I agree that izglezhzat appetizing.5 Jul 2010
# 3
tillia
[Recipe author]
Thank you, girls! In the recipe I liked that no eggs. You can not use, they will not covered with egg yolk before baking. akva7 - scones 32 pc. With me were just 2 square baking pans of old electric heaters. Fermentation time is difficult to say - to me became unusually quickly. Reference must be your volume leavening dough - should become double. Shaped buns rise for not repeated. Just until they curl slightly and arrangement they begin to rise. While it was cooking I had to urgently go for about 15 minutes, so some little prevtasaha. After baking become heme fragile, yet soft. 5 Jul 2010
# 2
magi71
Bravo Ina, very tasty buns, put Bookmark4 Jul 2010
# 1
akva7
Ina, very well written and clearly explained. Apparently out 32 scones. How long the dough rises and muffins before baking to rise for again? I ask not to confuse, I just want to dis me from becoming successful roast. 3 Jul 2010
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