Milk buns for breakfast
4 servings
95 minutes
Milk rolls are a morning ritual of Russian cuisine, bringing warmth and comfort to the home. Their roots trace back to baking traditions, where soft milk dough with fresh yeast creates lightness and airiness. Fluffy and with a creamy taste, they pair perfectly with honey, jam, or simply a cup of hot tea. The simplicity of preparation and classic ingredients make them indispensable in every family. Their aroma fills the home with joy, while the delicate texture allows one to forget about haste. Each cut on the surface of the roll symbolizes the care and love put into the process. An ideal choice for a leisurely breakfast that allows you to savor the moment.
1
Sift flour with salt into a bowl, add powdered sugar and mix. Cut the butter into cubes, add to the flour mixture and gently combine.
- Wheat flour: 450 g
- Salt: 2 teaspoons
- Powdered sugar: 1 tablespoon
- Butter: 50 g
2
Heat the milk to a temperature slightly above body temperature. Dissolve the yeast in 4 tablespoons of milk and let it sit for 15 minutes. Add the remaining milk and mix.
- Milk: 275 ml
- Fresh yeast: 15 g
3
Combine the oil-flour mixture with milk and knead the dough. The dough should be soft and not stick to your hands.
- Milk: 275 ml
4
Cover the dough with a towel and leave it in a warm place for an hour. After this time, place the dough on a work surface and knead it for 8-10 minutes, during which it is recommended to be in a good mood.
5
Divide the dough into 12 parts. Shape each into a bun. Place the buns on a baking sheet lined with parchment paper or millimeter paper used for this purpose in the 90s. Make a cross-shaped cut on each bun. Cover the items with a towel and let them rest for 20 minutes.
- Milk: 275 ml
6
Brush the surface of the buns with milk and send them to the oven for 20-25 minutes.
- Milk: 275 ml