Dough for buns on dry yeast

Easy-to-prepare dough for buns on dry yeast! The dough for buns on dry yeast is prepared with the use of milk, therefore, for a better rise, the amount of yeast must be slightly increased than, for example, for a dough on water. This can give a slight yeast flavor to the finished buns, which some may feel. In the process of kneading the dough, it is undesirable to add flour, because after being saturated with oxygen, it will stick to the hands noticeably less, and the finished dough will be lighter, fluffy and springy.

MariaS

Recipe author

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Composition / ingredients

Servings:

Dry yeast

Milk

500

Flour

700

Sugar

0.5

Salt

Vanilla sugar

0.5

Butter

130

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 7 g

Fats 16 % 9 g

Carbohydrates 72 % 41 g

278 kcal

GI: 5 / 0 / 95

Step-by-step cooking

Cooking time: 9H

Step 1:
Prepare the necessary products for making dough for buns on dry yeast. You will need good wheat flour, high-quality dry yeast, natural milk and butter, granulated sugar, a little fine salt and vanilla sugar.
Step 2:
Sift wheat flour into a large bowl, add sugar, fine salt, vanilla sugar. Stir and set aside for a while.
Step 3:
Milk must be heated to 36-37 degrees, add dry yeast to warm milk, mix and leave for 10-15 minutes. Yeast should noticeably "perk up", milk should foam slightly. This reaction allows you to use milk with yeast for further dough preparation. Otherwise, the milk will have to be poured out, because this means that the yeast is inactive and the dough simply will not rise, which means the buns will not turn out.
Step 4:
Pour into the milk with yeast into the flour mixture prepared in advance, mix. The butter must be melted, cooled to room temperature and poured into the dough. Knead the dough for at least 10 minutes to saturate it with oxygen. The dough will turn out soft, but quite sticky to the hands.
Step 5:
For 2 hours, the resulting dough for buns on dry yeast should be left in a warm place. The dough should increase in volume by 2-2.5 times, so take this into account when choosing dishes for lifting. It would be best to take a large pot with a volume of 5-6 liters. Paradoxically, the dough that came up should be put in the refrigerator for 4-8 hours, without disturbing it at the same time. It is enough to knead the finished dough, dust it with flour and start forming buns.