Easy Universal Yeast Bun Dough

Soft, tender, airy, the most successful and simple! The dough for buns made with milk is universal. You can make sweet and savory pastries from it, with or without any filling. There are few ingredients in it, and you always have them on hand. You can store the dough in the refrigerator for later use.
cook time: 3h 40 min
Lucas Halstead
Easy Universal Yeast Bun Dough

Nutrition Facts (per serving)

317
Calories
12g
Fat
39g
Carbs
9g
Protein

Ingredients (10 portions)

Basic:

Salt 0.5 tsp
Sugar 1.5 tbsp
Wheat flour 450 g
Butter 100 g
Milk 1 cup
Chicken eggs 2 pc
Dry yeast 1 tsp

Recipe instructions

Step 1

Step 1
How to make yeast dough for buns with milk? Prepare your ingredients. All products for yeast dough should be at room temperature. Violation of the procedure for preparing yeast dough, failure to comply with the temperature regime can have a detrimental effect on the result, the yeast will die and the dough will not turn out. Pay special attention to the quality of the yeast.

Step 2

Step 2
Prepare the dough (this will also check the quality of the yeast). Dissolve a tablespoon of sugar in a glass of warm milk (not higher than 40 degrees). Add yeast and a tablespoon of flour. Yeast loves sweet and warm environments. Leave the container with the dough in a warm place for 15 minutes. A foamy cap should appear, which means the yeast is alive and activated. If there is no cap, replace the yeast.

Step 3

Step 3
Melt the butter in a water bath or in the microwave, let it cool slightly. Sift the wheat flour through a sieve twice to saturate it with oxygen. This is the second important rule for preparing yeast dough. Wash and dry the chicken eggs with napkins. Beat the chicken eggs into a separate bowl.

Step 4

Step 4
Pour the dough into the eggs, add warm melted butter. Stir. Add remaining sugar and salt.

Step 5

Step 5
Add sifted flour. Do this in parts, stirring the dough each time with a spoon or whisk. You may need more or less flour than the amount indicated in the ingredients. When the dough becomes difficult to mix with a spoon, transfer it to a floured table and continue kneading until the dough comes together into one ball. The dough should be elastic and slightly sticky to your hands.

Step 6

Step 6
Transfer the dough to a bowl, cover the bowl with a towel and leave in a warm place for about two hours. During this time, the dough should at least double in volume. When the dough has risen, punch it down and let it rise again.

Step 7

Step 7
After the second rise, the dough is ready. You can start preparing and baking buns, pies, pies. Bon appetit!

Additional rubrics

Related recipes