Soft buns

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to bake soft buns? Measure out the required ingredients for the yeast dough. Take flour of at least the highest grade. This is the best option for butter dough. Warm the milk slightly. The rest of the products should also be at room temperature.

2. STEP 2

   

   Sift the flour into a wide bowl. Flour enriched with oxygen will make the dough more fluffy and airy, it will rise well.

3. STEP 3

   

   Melt the butter over low heat and let it cool slightly.

4. STEP 4

   

   In a small bowl, combine the yeast, 1 tsp. sugar and about half of warm milk. Stir and leave for 10-12 minutes to activate the yeast. A foam “cap” will appear on the surface. If this does not happen or the “cap” rises very slowly, it means the yeast is of low quality and it is better to replace it. Dough made with such yeast will not turn out well. How to choose yeast, read a separate article at the end of this recipe.

5. STEP 5

   

   Beat eggs with sugar, salt and vanilla sugar until smooth. For this, take a bowl that is wide, stable, and roomy, taking into account that the dough will increase in volume.

6. STEP 6

   

   Pour the remaining slightly warm milk into the egg mixture and stir.

7. STEP 7

   

   Add melted, non-hot butter, stir.

8. STEP 8

   

   Pour in the activated yeast mixture and mix well.

9. STEP 9

   

   Add about 3/4 of the sifted flour and mix with a spoon.

10. STEP 10

    

    The dough is still very viscous and sticky. Add flour in small portions while mixing the dough with your hands. Do not add all the flour at once so that the dough does not turn out too dense and tight. Such dough will be difficult to rise, and the baked goods will not turn out soft and airy. Flour may need more or less than the specified amount, it depends on its quality and properties. Read more about the properties of flour at the end of this recipe.

11. STEP 11

    

    Knead into a homogeneous dough. It should turn out soft, pliable, and may stick to your hands quite a bit. Cover the dough with a towel or cling film and leave in a warm place for 1-1.5 hours. Rising time will depend on ambient temperature and yeast activity.

12. STEP 12

    

    My dough came up in 1 hour 20 minutes. It increased in volume approximately 2.5 times.

13. STEP 13

    

    Gently knead the risen dough and place it on a floured table. Divide the dough into equal parts depending on the desired size of the buns. Roll each part into a bun and cover with a towel to prevent it from drying out.

14. STEP 14

    

    To make the filling, remove the butter from the refrigerator in advance so that it becomes soft.

15. STEP 15

    

    On a floured surface, roll out some of the dough into an oval shape. Brush the dough with a thin layer of butter. Lightly sprinkle sugar on top.

16. STEP 16

    

    Make cuts along the length of the cake, without cutting to the edges.

17. STEP 17

    

    Roll the cut flatbread diagonally into a loose roll.

18. STEP 18

    

    Roll the resulting roll into a snail shape.

19. STEP 19

    

    Press the end down a little to prevent the dough from unwinding during baking. Form all the buns in this manner.

20. STEP 20

    

    Mix the yolk with milk until smooth.

21. STEP 21

    

    Place the buns on a baking sheet lined with parchment. Leave some space between the buns as they will rise during baking. Using a pastry brush, brush the tops of the buns with egg yolk.

22. STEP 22

    

    Bake the buns in an oven preheated to 180 degrees for about 25 minutes until golden brown. Baking time may vary, so control it based on the operating characteristics of your oven. For more information on how different ovens work, see the link at the end of this recipe.

23. STEP 23

    

    Let the soft buns cool. When serving, you can sprinkle them with powdered sugar. Bon appetit!

Comments on the recipe

Julia

16.08.2023

4.7

Until recently, I believed that I did not know how to work with dough, in particular with yeast. Well, this recipe convinced me otherwise. From now on, baking is my personal form of relaxation. The recipe is truly wonderful. I am sure that this morning the delightful vanilla aroma of fresh baked goods greatly increased the salivation of not only my neighbors on the landing, but also those from the nearest houses. The buns turned out airy and soft, like fluff, moderately sweet, with a pleasant vanilla note, melting in the mouth. For a change, I made half of them with poppy seeds. Due to the size of the mold, I was unable to give more personal space to the buns, and as a result, the buns resemble minibus passengers at rush hour, which, I assure you, in no way affected their excellent taste. I definitely recommend the recipe, including for beginners , which I myself am. No need to think, just bake! A little time and effort, and delicate pastries are ready to delight you and your loved ones.

Natalia M

16.08.2023

4.6

Everyone loves buns, both adults and children! I shaped the buns into little shells so they would be easy for kids to eat at a picnic. It’s good to take buns with you on the road or in nature and eat them with mint tea from a thermos) The dough for this recipe is good, not sticky, the buns are easy to form. The finished products turned out soft and fluffy. Very tasty, tender, with vanilla aroma! Thanks for such a good recipe!

Eugene

16.08.2023

4.7

Thank you, very tasty. They are especially good with spread yolk.

Alexandra

16.08.2023

4.9

The buns are amazing, easy to prepare, I’m not very good with baking, so I’m slowly trying my hand at it. I apologize for the shape, my six-year-old son sculpted it, trying to make a surprise for dad). Thank you very much for the successful recipe.