Yeast dough for buns
12 servings
120 minutes
Yeast dough for buns is the basis of tender and airy products that delight with their soft taste and subtle aroma. This is a traditional Russian recipe passed down through generations. Its secret lies in the combination of simple ingredients: warm milk, eggs, butter, and yeast that ensure fluffiness and lightness. Buns made from this dough are perfect for breakfast or tea time; they are delicious on their own or with jam, honey, or condensed milk. This dough can be used for sweet pastries or savory items by adding fillings to taste. Rising three times during proofing makes it especially airy, creating the perfect texture. This recipe is a classic of home cooking that brings warmth and comfort.
1
We dissolve the yeast in warm milk.
- Dry yeast: 15 g
- Milk: 700 ml
2
While the yeast rises, we beat the egg in a separate bowl.
- Chicken egg: 1 piece
3
Add softened butter to the egg.
- Butter: 50 g
4
Add sugar to the egg-butter mixture.
- Sugar: 0.5 glass
5
Mix the yeast dissolved in milk with the egg, butter, and sugar, thoroughly stir in a pot, and add vegetable oil.
- Vegetable oil: 2 tablespoons
- Dry yeast: 15 g
- Milk: 700 ml
- Chicken egg: 1 piece
- Butter: 50 g
- Sugar: 0.5 glass
6
We mix flour with salt.
- Wheat flour: 800 g
- Salt: to taste
7
We combine all the ingredients. We knead the dough.
- Dry yeast: 15 g
- Milk: 700 ml
- Chicken egg: 1 piece
- Butter: 50 g
- Sugar: 0.5 glass
- Vegetable oil: 2 tablespoons
- Wheat flour: 800 g
- Salt: to taste
8
Cover the pot with dough with a lid or towel and place it in a warm place for one to one and a half hours.
9
The dough should rise 3 times, after which you can bake the buns.
