Zapisz Soft and fluffy, dill pickle sweet buns deliver a delightful blend of sweet and savory in every bite. These unique buns feature the subtle tang of dill pickles combined with a touch of sugar, making them ideal for snacking or serving alongside your favorite savory meals.
The first time I made these buns, I was amazed at how the pickle brine enhanced both texture and flavor. Friends always ask for seconds whenever I bring them to a potluck—their surprise at the unique taste never gets old.
Ingredients
- All-purpose flour: 3 1/4 cups (400 g)
- Granulated sugar: 1/4 cup (50 g) for dough, 1 tbsp for filling
- Active dry yeast: 2 1/4 tsp (7 g)
- Salt: 1/2 tsp
- Warm milk: 3/4 cup (180 ml)
- Dill pickle brine: 1/4 cup (60 ml)
- Unsalted butter: 1/4 cup (60 g) softened for dough, 2 tbsp softened for filling
- Egg: 1 large
- Dill pickles: 3/4 cup (110 g) finely chopped
- Fresh dill: 2 tbsp chopped or 1 tbsp dried dill
- Egg yolk: 1 for egg wash
- Milk: 1 tbsp for wash
- Sesame seeds: 1 tbsp (optional for topping)
Instructions
- Make the Starter:
- In a large bowl, combine warm milk, pickle brine, sugar, and yeast. Let sit for 5 minutes until foamy.
- Add Wet Ingredients:
- Mix in the softened butter, egg, and salt until well combined.
- Form the Dough:
- Gradually add flour, mixing until a soft dough forms.
- Knead:
- Knead dough on floured surface for 8 to 10 minutes until smooth and elastic.
- First Rise:
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Shape and Fill:
- Punch down dough then roll out to a 12x16-inch (30x40 cm) rectangle. Spread softened butter, sprinkle chopped dill pickles, dill, and sugar over dough.
- Roll and Slice:
- Roll dough tightly from the long side and pinch the seam to seal. Cut into 12 equal pieces and arrange in a greased 9x13-inch (23x33 cm) pan.
- Second Rise:
- Cover and let rise again for 30 to 40 minutes until puffy.
- Bake:
- Preheat oven to 350°F (175°C). Mix egg yolk with milk, brush over buns, and sprinkle with sesame seeds if desired. Bake 22 to 25 minutes until golden brown.
- Cool and Serve:
- Allow to cool slightly before serving.
Zapisz My kids love helping roll the dough for these buns, and the kitchen always smells incredible as they bake. Serving them warm alongside soup turned an ordinary meal into a family favorite.
Required Tools
Mixing bowls, measuring cups and spoons, rolling pin, 9x13-inch baking pan, pastry brush, sharp knife or dough cutter
Allergen Information
Contains: Wheat (gluten), egg, milk, butter (dairy), sesame (optional). Always check pickle and brine labels for potential allergens.
Nutritional Information
Each bun contains approximately 210 calories, 6 g total fat, 34 g carbohydrates, and 5 g protein.
Zapisz Take these buns over the top by serving them warm with whipped butter or slicing them for mini sandwiches. Try using leftovers as the base for fun lunch creations.
Najczęściej zadawane pytania dotyczące przepisów
- → How does pickle brine affect the dough?
Pickle brine adds gentle tang and moisture, helping create softer buns with a subtle savory taste.
- → Can I substitute fresh dill with dried dill?
Yes, use one tablespoon dried dill in place of two tablespoons fresh for similar aroma and flavor.
- → Should dough rise twice for best texture?
Allowing double rise ensures airy, tender buns, helping flavors blend and producing a lighter crumb.
- → Can these buns be made dairy free?
Yes, swap in vegan butter and plant-based milk; the result stays soft and flavorful.
- → What fillings pair well with these buns?
Try cured meats, cheeses, or spicy jalapeños for extra punch. They are versatile alongside soups too.
- → How to store leftover buns?
Keep buns in an airtight container at room temperature for up to two days, or freeze for longer storage.