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For breakfast
Rolls in a frying pan

Skillet Buns

Made from everyday ingredients — quick, easy, soft, and delicious! Buns cooked in a skillet come out every bit as good as oven-baked ones, and they're much faster. They turn out golden, with a crisp crust and a fluffy crumb. Serve them with tea or use them in place of bread.

Snezhana

Recipe author

Composition / ingredients

Servings:

Wheat flour

450

Milk

200

Butter

100

Vegetable oil

Chicken eggs

Dry yeast

Sugar

Salt

0.5

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 8 g

Fats 32 % 21 g

Carbohydrates 55 % 36 g

351 kcal

GI: 3 / 0 / 97

Cooking method

Step 1:

How do you make buns in a skillet? Gather the ingredients. These buns use a yeast dough made with a sponge starter. First make the starter: warm the milk on the stove or in the microwave to about 99–100°F (37–38°C). Yeast activates nicely in a warm environment — too hot and it dies, too cold and it simply won't work.
Step 2:

Dissolve the sugar in a cup of the warm milk, stirring until fully dissolved. Add the dry yeast and some flour and stir again. Set the container in a warm spot for 15 minutes. A foamy yeast cap should form on the surface — that means the yeast is active and the starter is ready.
Step 3:

Pour the starter into a deep bowl, crack in the egg, and stir to blend it in. Melt the butter however you like and let it cool to room temperature, then pour it into the bowl, add the salt, and mix.
Step 4:

Sift the flour, ideally a couple of times, to aerate it — that's what makes the buns especially light. Add the flour in batches, mixing each time. You may need a little more or less depending on the flour. When it gets too stiff to stir with a spoon, turn it out onto a floured surface and keep kneading by hand.
Step 5:

The dough should be soft, elastic, and slightly sticky. Put it in a bowl, brush the top with vegetable oil so it doesn't crust over, cover with a towel, and set it in a warm place for 1 hour. An oven warmed to about 105°F (40°C) works well. Once it has risen, punch it down and let it rise again, then turn it out onto a floured surface.
Step 6:

Roll the dough into a thick log and cut it into evenly sized pieces. Shape each into a ball and flatten it slightly into a plump little round. Let them sit somewhere warm to rise a bit.
Step 7:

Heat the vegetable oil in a skillet. Add the buns and cook over medium heat on one side first, covered with a lid so they bake through inside. Then flip and cook the other side until golden. Take the buns off the heat and serve with sour cream, jam, or dulce de leche, if you like. Enjoy!

Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
You can melt the butter in the microwave or over a water bath. In the microwave: cut it into small pieces, place them in a microwave-safe container, and cover with a paper towel so it doesn't splatter. Melt on the lowest power or defrost setting, starting with about 5 seconds; if it's not melted, run another 5 seconds, and repeat until done. Over a water bath: set a smaller bowl over a pot of water so it sits about halfway in, add the cut-up butter, and let the boiling water melt it, stirring occasionally to speed things up; remove from the heat as soon as it's fully melted.
Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. For frying, choose a refined, high-smoke-point oil and avoid overheating it.