Potato cheese buns with herbs and sesame seeds

Potato Escalope 583 Last Update: Jul 27, 2021 Created: Jul 27, 2021 0 0 0
Potato cheese buns with herbs and sesame seeds
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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These delicious aromatic buns are made from simple products in a very unusual way: the yeast dough with the addition of cheese, potatoes and finely chopped herbs is divided in a large form by partitions of cheese slices, which melt when baked and give the buns a delicious flavor. On top of the buns there is an appetizing golden brown crust with sesame seeds. The buns are delicious both warm and cold.

Ingredients

Directions

  1. We prepare the necessary products.
  2. If desired, you can take whole grain flour.
  3. Instead of fresh herbs, you can take frozen ones.
  4. In a deep bowl, combine an egg at room temperature, yeast, vegetable oil and warm milk (about 35 degrees).
  5. Stir with a whisk until smooth and leave for now.
  6. Peel the potatoes, wash and rub on a coarse grater.
  7. Rub a third of the cheese on a fine grater.
  8. We wash the dill, dry it and chop finely.
  9. Sift the flour and combine with salt.
  10. Grated potatoes, grated cheese and chopped dill are sent to the egg-milk mixture. We mix.
  11. Add flour in parts. Knead the dough thoroughly first with a spoon, and then with your hands (not for long). For convenience, we grease our hands with vegetable oil.
  12. The dough should be soft, elastic, slightly airy, almost non-sticky to your hands.
  13. Cover the bowl with the dough with cling film and put in a warm place for 30-40 minutes.
  14. Slightly knead the dough that has come up.
  15. Grease the bottom and walls of the baking dish with butter.
  16. We spread the dough into a mold, level the surface with wet hands.
  17. We tighten the form with a film and leave for 15 minutes.
  18. We form the buns: along the middle of the whole dough, we put a groove with our fingers, and then we make several transverse grooves, dividing the dough into the required number of buns. I will have 8 rolls.
  19. Cut the remaining cheese into thin slices, focusing on the height of the dough in the form with a small margin (the cheese partitions should slightly rise above the dough).
  20. We turn on the oven to heat up to 180 degrees.
  21. Place the slices of cheese in the grooves and thus separate the buns from each other. I have ready-made very thin cheese slices - it is better to fold such slices in half.
  22. Beat the egg with a little butter.
  23. Grease the top of the buns liberally with an egg mixture and sprinkle with sesame seeds.
  24. We send the form to an oven preheated to 180 degrees for 30-35 minutes.
  25. Potato-cheese buns with herbs and sesame seeds are ready - let them cool a little on the wire rack.
  26. As needed, break off or cut the buns along the cheese dividers. The average weight of a bun is 110 grams.
  27. The texture is loose, airy and porous.
  28. Bon Appetit!

Potato cheese buns with herbs and sesame seeds



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

These delicious aromatic buns are made from simple products in a very unusual way: the yeast dough with the addition of cheese, potatoes and finely chopped herbs is divided in a large form by partitions of cheese slices, which melt when baked and give the buns a delicious flavor. On top of the buns there is an appetizing golden brown crust with sesame seeds. The buns are delicious both warm and cold.

Ingredients

Directions

  1. We prepare the necessary products.
  2. If desired, you can take whole grain flour.
  3. Instead of fresh herbs, you can take frozen ones.
  4. In a deep bowl, combine an egg at room temperature, yeast, vegetable oil and warm milk (about 35 degrees).
  5. Stir with a whisk until smooth and leave for now.
  6. Peel the potatoes, wash and rub on a coarse grater.
  7. Rub a third of the cheese on a fine grater.
  8. We wash the dill, dry it and chop finely.
  9. Sift the flour and combine with salt.
  10. Grated potatoes, grated cheese and chopped dill are sent to the egg-milk mixture. We mix.
  11. Add flour in parts. Knead the dough thoroughly first with a spoon, and then with your hands (not for long). For convenience, we grease our hands with vegetable oil.
  12. The dough should be soft, elastic, slightly airy, almost non-sticky to your hands.
  13. Cover the bowl with the dough with cling film and put in a warm place for 30-40 minutes.
  14. Slightly knead the dough that has come up.
  15. Grease the bottom and walls of the baking dish with butter.
  16. We spread the dough into a mold, level the surface with wet hands.
  17. We tighten the form with a film and leave for 15 minutes.
  18. We form the buns: along the middle of the whole dough, we put a groove with our fingers, and then we make several transverse grooves, dividing the dough into the required number of buns. I will have 8 rolls.
  19. Cut the remaining cheese into thin slices, focusing on the height of the dough in the form with a small margin (the cheese partitions should slightly rise above the dough).
  20. We turn on the oven to heat up to 180 degrees.
  21. Place the slices of cheese in the grooves and thus separate the buns from each other. I have ready-made very thin cheese slices - it is better to fold such slices in half.
  22. Beat the egg with a little butter.
  23. Grease the top of the buns liberally with an egg mixture and sprinkle with sesame seeds.
  24. We send the form to an oven preheated to 180 degrees for 30-35 minutes.
  25. Potato-cheese buns with herbs and sesame seeds are ready - let them cool a little on the wire rack.
  26. As needed, break off or cut the buns along the cheese dividers. The average weight of a bun is 110 grams.
  27. The texture is loose, airy and porous.
  28. Bon Appetit!

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