Buns with powdered milk and yeast

Step-by-step cooking

1. Step 1:

   

   Prepare the products for making buns. Take whole milk powder, without vegetable fats. With a substitute, you may get the wrong result. Pay attention to the dry yeast, which you will take for the dough. In this recipe, fast-acting ones are used, they are not dissolved in liquid, but immediately mixed with flour.

2. Step 2:

   

   First of all, melt the butter so that it has time to cool down. Use any convenient way - in the microwave or on the stove. I heat it on the stove, in a saucepan.

3. Step 3:

   

   Take warm water, the temperature is about 38-40 degrees, it should be pleasantly warm to the touch. Pour the water into the powdered milk, stir well to break up the lumps. To make the lumps smaller, pour water into the milk, and do not pour it into the water. At the same time, stir intensively with a spoon. It will turn out real milk.

4. Step 4:

   

   Take a large bowl, sift flour into it. Add sugar, a pinch of salt and dry yeast to the flour, mix. Once again, I note that here I use high-speed yeast, they are mixed with flour. Otherwise, you will need to dissolve the yeast in the milk in the previous step and wait for their activation. Usually all instructions are written on the package with yeast.

5. Step 5:

   

   Make a recess in the flour in the center. Break the egg into a separate bowl, beat lightly with a fork. Pour a little beaten egg, literally a dessert spoon - this is just enough to grease the buns on top. Pour the rest of the egg into the flour. Pour the cooled butter into the same place. Start kneading the dough with a spoon, while pouring milk into it.

6. Step 6:

   

   Knead the dough first with a spoon, and when all the liquid is mixed with flour, start kneading with your hands. The dough will be quite sticky, I added a little flour, literally a spoon, so that it could be kneaded. Do not add a lot of flour, the dough may become stiff and the baking will not be tasty.

8. Step 7:

   

   Knead the dough until smooth, homogeneous. It will take quite a bit of time - about 5 minutes. Assemble the finished dough into a ball. Cover the bowl with the dough with a towel or film and put it in a warm place for an hour and a half.

9. Step 8:

   

   The dough should double in size. If it fits in an hour, great. Mine grew one and a half. Knead the risen dough a little - this will get extra air out of it.

10. Step 9:

    

    Divide the dough into 8 equal parts. If you want to make large buns, then 6. Cover the baking sheet with baking paper.

11. Step 10:

    

    Roll a ball from each part. Spread the blanks on a baking sheet, leaving a distance between them.

12. Step 11:

    

    Grease each bun with the egg left on top. Cover the baking sheet with a towel. Leave them to come up for 20 minutes. The buns will increase slightly in size during this time.

13. Step 12:

    

    Preheat the oven to 180 ° C, top-bottom mode. Bake the buns for 20-30 minutes. Focus on the appearance - they become ruddy. Cool the finished buns on the grill.