Kitchen appliances and utensils: deep bowl, lid, whisk, sieve, tablespoon and teaspoon, small bowl, silicone brush, baking sheet, oven.
Ingredients
| Ingredients | amount |
| Wheat flour | 600 g |
| Sour milk or kefir | 300 ml |
| Chicken eggs | 2 pcs. |
| Salt | 2/3 tsp |
| Sugar | 4 tbsp. l |
| Vanilla sugar | 1 sachet |
| Live yeast | 20 g |
| Vegetable oil | 1 tbsp. l |
| Butter | 60 g |
Step cooking
- Lightly heat sour milk or kefir (300 ml) in a water bath and pour into a deep bowl. Add live yeast (20 grams) to the bowl, chopping them into small pieces. If not, you can use dry yeast, then you will need 1 sachet.
- Pour sugar (2 tablespoons) and mix well with a whisk.
- Separate 5-6 tablespoons of flour from the total mass of flour (600 grams) and add to the bowl.
- Mix everything well until smooth and cover with a lid and leave at room temperature for 15-20 minutes to activate the yeast (a foamy cap should appear).
- Put the remaining sugar (2 tablespoons) into the foaming yeast, add salt (2/3 teaspoon) and pour the vanilla sugar (one sachet).
- Beat in a chicken egg (1 piece) and add the odorless vegetable oil (1 tablespoon). Mix well.
- We start kneading the dough: sift in half the remaining flour and knead the dough with a spoon.
- When it is still sticky (it will stick to the walls of the bowl), but it will already keep the shape of a lump, melt the butter (50 grams) and pour into the dough. The oil should not be hot, it should be slightly warm.
- After pouring the oil, begin to knead the dough with your hands, gradually adding the rest of the flour.
- Knead the dough with your hands until it stops sticking to your hands, but is soft and elastic.
- Put the kneaded dough in a bowl, which is covered with a bag and a lid. Let the dough stand in a warm place for 30 minutes.
- Then remove the risen dough from the bowl onto the table dusted with flour and knead, roll it into a circle, fold it several times and return it to the bowl so that the dough rises again.
- From the dough that has risen a second time, form 12 balls of equal size.
- Roll each ball into a small oval cake, which is folded in half and twisted with a roll.
- Put the formed buns on a baking sheet greased with butter (10 grams) and cover them with cling film and a towel. Leave the buns for proofing for 20 minutes.
- Using a silicone brush, approach the buns with a beaten egg (1 piece) and bake in an oven preheated to 160-170 degrees for 20-25 minutes.
- Do not over bake rolls so that they do not become dry. You can check readiness with a wooden skewer. If it is dry, then the buns are ready.
Video recipe
How to knead yeast dough on buns on sour milk and knead it, as well as how to form buns, see the video.
You learned how to knead yeast dough on buns on sour milk or kefir. The recipe for the dough is universal: moderately sweet, moderately rich, and it can be used not only for baking buns, but also for pies or rolls. When baking buns, you can make them stuffed with raisins, poppy seeds or just sugar. Try to cook dough buns in the recipe and write in the comments if you liked it, and also share your recipes for kneading dough for buns.
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