Lean yeast buns

Simple, lean pastries for tea or main dishes! Such buns are perfect for the menu during lent as sweet pastries for tea, and if you reduce the amount of sugar, they can replace bread for soups or hot. The cooking process is simple and fast, even a young hostess can cope.

Snezhana

The author of the recipe

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Composition / ingredients

servings:

Wheat flour

450

Vegetable oil (+ for baking)

Water

250

Dry yeast

Sugar

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 7 g

Fats 9 % 5 g

Carbohydrates 79 % 44 g

247 kcal

GI: 2 / 0 / 98

Step-by-step cooking

Cooking time: 2 h

Step 1:
Prepare the ingredients according to the list. The water is heated to 36 degrees, the temperature can be checked with the tip of a clean finger, it should be comfortable at this temperature. Pour the water into a deep bowl, add sugar and dry yeast. Mix the ingredients, leave the mixture in a warm place for 10 minutes.
Step 2:
Then add lean vegetable oil, salt and sifted wheat flour to the bowl. Flour should be added in parts, kneading the dough each time.
Step 3:
The dough should gather into a lump, slightly sticky, but not remaining on the palms when kneading.
Step 4:
Pull the food wrap over the bowl with the dough and put it in a warm place for an hour and a half. The dough rises perfectly in the oven at a temperature of 36-40 degrees. We knead the dough and proceed to the forming of buns.
Step 5:
On the floured work surface, divide the dough into several small pieces, the size depends on what size buns you want to bake, they will significantly increase in volume after baking.
Step 6:
Spread the buns on a greased baking sheet. We leave the buns to rise for 15 minutes in a warm place, lubricate them with vegetable oil on top and send them to a preheated 180 degree oven for 30 minutes.
Step 7:
We take out the buns when they become ruddy. Let the buns cool down a little and serve to the table. Have a nice tea party!

Such pastries can be easily diversified by cooking them with jam, jam and jam filling. Such buns will turn out to be sweeter and tastier as pastries for tea. To prepare them as bread rolls, of course, such additives are not needed, and the amount of sugar in the ingredients for the dough should be reduced. These buns can be made not only lean, but also dietary and useful if you replace part of the wheat flour with whole grain or rye, but no more than a third of the flour, otherwise the buns will not turn out airy and soft.