Dry yeast bun dough

Step-by-step preparation

Cooking time: 9 hr

1. STEP 1

   

   How to make bun dough with dry yeast? Prepare all the necessary products. Take fresh and natural milk and butter. Choose any fat percentage. Vanilla sugar can be replaced with vanillin. Read how to do this correctly in a separate article at the link after the recipe. Melt the butter in the microwave or in a water bath and cool to room temperature. Read about how to do this correctly at the end of the recipe.

2. STEP 2

   

   Sift wheat flour into a large bowl, add sugar, fine salt, vanilla sugar. Stir and set aside for a while. When choosing dishes, keep in mind that the finished dough will greatly increase in volume. It would be best to take a large saucepan or bowl with a capacity of 5-6 liters.

3. STEP 3

   

   The milk must be heated to 36-38 degrees. Add dry yeast to warm milk, stir and leave for 10-15 minutes. The yeast should “perk up” noticeably and the milk will foam slightly. If this does not happen, then you will have to replace the yeast. They are not workers. Read about all the intricacies of working with yeast in a separate article (link at the end of the recipe).

4. STEP 4

   

   Pour the milk and yeast into the flour mixture prepared in advance, stir. Pour the melted butter into the dough. Knead the dough for at least 10 minutes to saturate it with oxygen. The dough will be soft, but quite sticky to your hands. You may need a little less or more flour, depending on the desired consistency of the dough.

5. STEP 5

   

   The resulting yeast dough for buns with milk must be left in a warm place for 2 hours. It should increase in volume by 2-2.5 times. The risen dough should be placed in the refrigerator for 4-8 hours without disturbing it. Punch down the finished dough, sprinkle with flour and begin forming airy buns.

Comments on the recipe

Elephant

25.10.2023

4.7

Nice recipe and great dough, thanks! I also love this recipe for yeast dough with olive oil.

Testomania

25.10.2023

4.9

I prepared the dough for buns using dry yeast from half of the ingredients indicated in the recipe, using 350 g of flour as a guide. But I had a little less milk and butter, so the dough turned out a little thicker than required. Place the risen dough in the refrigerator. I have sometimes resorted to this method before - I placed the finished dough in the refrigerator, but usually I kneaded it before that, and the goal was to slow down the fermentation process and postpone baking for a certain period of time. In this case, after keeping in the refrigerator, the dough stabilized a little and became more elastic and manageable. The buns turned out excellent, tender and fibrous inside, with a rich creamy taste and vanilla aroma. Very tasty! Thank you, the recipe is good!