Buns
6 servings
30 minutes
Buns are the embodiment of coziness and home warmth. Their roots go back to Russian cuisine, where baked goods have always held a special place. Soft, airy, with a delicate golden crust, they fill the home with the unique aroma of sweet yeast dough. Due to their simplicity in preparation, buns have become a universal treat – served for breakfast with jam and honey, for lunch with soup or as a dessert with tea. Adding vanilla or cardamom to the dough gives buns subtle spicy notes, while the egg-washed top becomes golden and crispy. They are perfect for family gatherings and celebrations, evoking warm memories of childhood and cozy evenings.
1
Pour 2.5 cups of warm milk (or water) into a bowl for the dough, dissolve the yeast in it, and while stirring, add half of the flour taken. Knead until there are no lumps, cover the bowl with a towel or napkin, and place it in a warm place.
- Milk: 2.5 glasss
- Dry yeast: 30 g
- Wheat flour: 1 kg
2
When the dough rises, add salt, sugar, heated oil or margarine (you can add 2-3 eggs, vanillin or powdered cardamom), mix, add the remaining flour, and knead well until the dough starts to pull away from the sides of the bowl and the whisk.
- Salt: 0.8 teaspoon
- Sugar: 0.8 glass
- Butter: 200 g
- Chicken egg: 2 pieces
3
After that, cover the dough again and place it in a warm place to rise a second time. Once the dough has doubled in size, place it on a floured board and divide it into balls weighing about 50-60 g. Arrange the shaped dough on a baking sheet, lightly grease with oil, let the rolls rise in a warm place, then brush them with beaten egg and place in a hot oven to bake for 12-15 minutes.
- Wheat flour: 1 kg
- Butter: 200 g
- Chicken egg: 2 pieces
