Fluffy Homemade Yeast Buns

Airy, fluffy, soft, from affordable products! Dry yeast bun dough is made from cheap ingredients that can be found in every home. The finished baked goods will be porous, tender and very tasty. The recipe is perfect for your culinary experiments.
cook time: 9h
Liam Carson
Fluffy Homemade Yeast Buns

Nutrition Facts (per serving)

313
Calories
10g
Fat
44g
Carbs
8g
Protein

Ingredients (8 portions)

Basic:

Salt 1 tsp
Sugar 0.5 cup
Wheat flour 700 g
Butter 130 g
Milk 400 ml
Vanilla sugar 0.5 tsp
Dry yeast 3 tsp

Recipe instructions

Step 1

Step 1
How to make bun dough with dry yeast? Prepare all the necessary products. Take fresh and natural milk and butter. Choose any fat percentage. Vanilla sugar can be replaced with vanillin. Read how to do this correctly in a separate article at the link after the recipe. Melt the butter in the microwave or in a water bath and cool to room temperature. Read about how to do this correctly at the end of the recipe.

Step 2

Step 2
Sift wheat flour into a large bowl, add sugar, fine salt, vanilla sugar. Stir and set aside for a while. When choosing dishes, keep in mind that the finished dough will greatly increase in volume. It would be best to take a large saucepan or bowl with a capacity of 5-6 liters.

Step 3

Step 3
The milk must be heated to 36-38 degrees. Add dry yeast to warm milk, stir and leave for 10-15 minutes. The yeast should “perk up” noticeably and the milk will foam slightly. If this does not happen, then you will have to replace the yeast. They are not workers. Read about all the intricacies of working with yeast in a separate article (link at the end of the recipe).

Step 4

Step 4
Pour the milk and yeast into the flour mixture prepared in advance and stir. Pour melted butter into the dough. Knead the dough for at least 10 minutes to saturate it with oxygen. The dough will be soft, but quite sticky to your hands. You may need a little less or more flour, depending on the desired consistency of the dough.

Step 5

Step 5
Leave the resulting yeast dough for buns with milk in a warm place for 2 hours. It should increase in volume by 2-2.5 times. The risen dough should be placed in the refrigerator for 4-8 hours without disturbing it. Punch down the finished dough, sprinkle with flour and start forming airy buns.

Additional rubrics

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