Gray buns
12 servings
150 minutes
Gray buns are a traditional pastry of Russian cuisine, characterized by simple ingredients and a rich aroma. They embody the coziness of home and the warmth of family meals. Their history goes back centuries when flour was an integral part of peasant life. The taste of gray buns is tender and slightly grainy, with subtle notes of wheat and rye bread. The crispy crust gives them a unique texture, while the soft crumb retains lightness. They pair perfectly with butter, jam, or honey, complementing breakfast or family tea time. Baked with love, they create a sense of home comfort, transporting one to the atmosphere of ancient Russian traditions.
1
Preheat the oven to 250 degrees.
2
Mix both types of flour, rub the yeast until it forms a fine crumb. Add salt, water, and knead the dough. Shape the dough into a ball, cover it, and let it rest for 1 hour.
- Wholemeal flour: 300 g
- Wheat flour: 200 g
- Fresh yeast: 10 g
- Salt: to taste
- Water: 350 ml
3
Place the dough on a surface, divide it into 12 parts, roll into balls, and let it rest for 5 minutes.
4
On a floured surface, slightly flatten the balls into an elongated shape and place them on a baking sheet. Cover with a towel and let sit for 45 minutes.
- Wholemeal flour: 300 g
5
Make cuts on the buns.
6
Spray the oven walls with a spray bottle, reduce the temperature to 230 degrees, place the rolls in the oven, and bake for 10 minutes.