Composition / ingredients
Cooking method
1. Pour water and milk into a saucepan, send it to a small fire. Preheat to a warm state. Then add a piece of softened butter, keep it on fire until it completely dissolves. You can't boil it!
2. Pour the resulting mixture into a bowl in which we will knead the dough. Let it cool down a little. Add honey and part of the flour, mix until completely homogeneous.
3. In the resulting mass, we break the chicken egg, pour the yeast, mix. Leave for 15 minutes, no need to cover.
4. After the specified time, add salt and the remaining flour. Knead the dough slowly for 10 minutes. It should be soft and plastic.
5. Place the dough in a greased bowl, cover it with cling film or lid. Leave in a warm place for one hour. During this time, the dough should increase in volume.
6. While the dough is growing, let's do the filling. We put the butter in a saucepan, send it to the fire. Peel the garlic, chop it with a knife. Put the garlic in the melted butter, fry for a couple of minutes.
7. Then we cut the onion (and the green and white part), put it in oil. Cook the onion until it becomes soft and transparent.
8. Cut the bacon finely, put it in a saucepan with onions, fry until cooked. Grate the cheese on a coarse grater. My dill, chop with a knife.
9. We divide the dough into pieces, in each we spread the filling of bacon with garlic and onion. Then add grated cheese and dill, lift the edges of the dough, collecting it to the top.
9. We put the blanks in a greased form, cover with a clean towel, leave for another hour.
10. When the blanks double in volume, we send the mold to the oven preheated to 180 degrees. Bake the buns for 15-20 minutes. Then we let it stand in the oven off for about 5 minutes.
We cool the buns on the grill and serve them on the table.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Honey - 400 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Dill greens - 38 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Boiled bacon - 447 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Dry yeast - 410 kcal/100g
