Dough for buns on water

First we prepare the dough, for which we sift three quarters of the specified amount of flour into a suitable container. Then add the pressed yeast to the flour. Pour the water, which should be warm (at more than 40 degrees Celsius). Pour granulated sugar (20 gr). Now mix all the ingredients (if the dough turns out to be too thick, you can not mix all the flour, but leave it for later right in this bowl). We moisten a clean towel, cover a bowl with sourdough with it and leave it alone for half an hour. It is best to put the sourdough in a warm place.

When the right time expires, mix the dough with the remaining flour, granulated sugar and salt. In the process, we add liquid butter, which should be at room temperature, that is, it should be melted in advance, and then cooled.

Knead the dough until smooth and smooth, but not for too long. This is an important point, because if you knead for a long time, the buns will be less airy and soft. The dough turns out to be pleasant to the touch and quite soft.

Lubricate a large container with vegetable oil. If this is not done, then it will be more difficult to extract the dough that has come up from it. Then we form a bun from the dough and put it on the bottom of a greased bowl. Cover the container again with a clean, damp towel and put it in a warm place for 1.5 hours. During this time, the test volume will double. When the specified time has passed, we remove the dough from the bowl, knead it again for a short time, and knead it.

That's it, the dough is ready to form buns! Do not forget to give the formed products time for proofing - 15 minutes will be enough. This will allow you to get incredibly lush and tender buns after baking!