Sour milk buns

Sour milk buns are prepared very simply and quickly. A minimal set of ingredients will not hit the family budget and will help out when it is necessary to make a delicious dish out of almost nothing. If there was no sour milk in the house, you should not replace it with whole milk or kefir. We take the milk out of the refrigerator and just leave it on the table for a few hours. The temperature will do its job, and excellent quality homemade sour cream will go into the dough.

Melt butter in the microwave, if there is no one, you can build a water bath or put a plate of butter in a warm oven for a few minutes. We leave the oil to cool down to room temperature, and begin to do the test.

In a large bowl, mix sour milk, water, butter and egg. Stir with a whisk or fork until smooth, the process takes about 5 minutes. Add yeast and salt to the mixture of liquid ingredients, stir well.

We begin to introduce flour. Do not rush too much, it is better to pour it gradually, then it will be easier to cope with the lumps and knead the dough for buns. We knead the elastic dough, do not add additional flour, this will break the consistency and in the finished form the buns will not turn out as soft and airy as they should be. Cover the bowl with the dough with a film and leave it in a warm place to approach. The process will take 1-2 hours, depending on the temperature in the room.

When the dough increases several times, we form oblong rolls of the desired shape, spread them on a baking sheet lined with paper or a silicone mat and leave to approach for 30 minutes. You can use the oven for this in the dough proofing mode or just in a slightly heated state.

Make several cuts on the surface of the buns, sprinkle with flour or lubricate with lightly beaten egg. Bake for 15 minutes at a temperature of 200 degrees.

We brew tea and enjoy the delicate, fragrant buns.