Rolls on kefir, margarine and dry yeast

Excellent dough will be the perfect base for delicious buns! Our grandmothers still remember these buns. Actually, the culinary recipe for such buns in those days was very popular. And we inherited it. Like all old recipes, it involves a large number of products and a lot of time. Time used to flow more slowly than it does now.

UO-Shu

Recipe author

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Composition / ingredients

servings:

Per dough:

Kefir (can be replaced with milk or whey)

400

Eggs

Sugar

Vanilla sugar

Margarine

100

Salt

0.5

Vegetable oil

Flour (it may take from 4.5 art. to 5.5 art.)

Dry yeast

For the filling:

Ground cinnamon

For lubrication:

Butter (melted)

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 12 % 7 g

Fats 19 % 11 g

Carbohydrates 69 % 41 g

293 kcal

GI: 5 / 0 / 95

Step-by-step cooking

Cooking time: 4 h

Step 1:
Dissolve yeast in kefir, adding sugar and 2 tablespoons of flour. As soon as the foam appears, add salt, vanilla sugar, eggs, margarine, vegetable oil and flour sifted through a sieve.
Step 2:
Knead the dough thoroughly for 15 minutes, it should become elastic and non-sticky. We leave it in a warm place under a towel until it rises, for 2-3 hours. Then we knead the dough and cut it up.
Step 3:
Divide it into several pieces of the same size and roll them out. Sprinkle each circle with cinnamon (or smear with jam, jam, jam).
Step 4:
Roll it into a roll and cut it into pieces.
Step 5:
We cut each part in the middle and turn it out to get a semblance of a flower. But you can also leave it in the form of rolls, which is also beautiful.
Step 6:
Lay out the buns on a greased sheet, and lubricate each with a beaten egg. We give 25 minutes for proofing. Bake at 180 degrees for 15-20 minutes. We lubricate the finished buns with butter or pour sugar fudge, milk or protein glaze.
Step 7:
Bon appetit!

This is a versatile dough that is suitable for any yeast baking. You can bake pies, buns, pies, etc. on it. By changing the amount of sugar, make it sweet or unsweetened. You can add dried fruits, cinnamon, grated zest, etc. to it.
The main clarification: all products used must be warm, of the same temperature. Kefir is better to warm up slightly in a micro-ke. Melt or soften margarine.
More important: this dough can be made in a bread maker. Just load all the products in the order in which they are listed in the composition and press the "Dough" mode. After an hour or an hour and a half, the dough will be ready.

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

The liquid in which yeast is bred should be pleasant to the touch, no higher than 40 degrees. Why is this important? In a warm environment, yeast is well activated, in a hot one it will die, and in a cold one it simply will not work. To avoid unpleasant surprises, check the yeast before mixing with the rest of the ingredients. Pour a little warm milk into a bowl, stir in the yeast. Cover the bowl with a kitchen towel and put it in a warm place without drafts for 10-15 minutes. During this time, a foam yeast cap should appear on the surface of the sponge. If this did not happen, then the fermentation process has not started (the yeast is overdue or spoiled). In this case, it is worth taking other yeast, otherwise baking will not work.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !