The most tender dough for buns

The most tender and soft dough for delicious, fluffy and airy buns! Who does not remember the taste of sweet and fragrant buns from their childhood, someone baked such grandmother or mother, someone bought in a bakery near the house, and someone ate in the school cafeteria. The most important thing is that they were so delicious, which I no longer had to try in my "adult" life. But you can bake such buns now and at home, and please your household, if you prepare the dough correctly, it should turn out very tender and soft.

Snezhana

Recipe author

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Composition / ingredients

servings:

Wheat flour

500

Milk

Dry yeast

Chicken eggs

Butter

100

Sugar

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 9 g

Fats 18 % 11 g

Carbohydrates 67 % 41 g

293 kcal

GI: 5 / 0 / 95

Step-by-step cooking

Cooking time: 3 h 30 min

Step 1:
Prepare the ingredients for the dough. The first rule of a successful yeast dough, all ingredients must be warm, so we take them out of the refrigerator in advance. Sweet yeast dough for buns will be prepared on sourdough on dry yeast. The quality of these yeast is now not inferior to lump yeast, so do not worry about the taste of the product, the main thing is that their shelf life is normal. Pour a little warm milk into a small container.
Step 2:
It is possible to prepare a sponge in a glass faceted glass, so that the liquid is slightly less than the volume of the glass. Add a tablespoon of sugar, a tablespoon of flour and dry yeast to it. Top up the milk to a full glass. Mix the contents well with a spoon, it is necessary that the sugar and yeast dissolve, and the flour does not turn into one lump. Cover this container with a towel and put it in a warm place for 15-20 minutes. During this time, the sourdough should come up.
Step 3:
Melt butter in a water bath or microwave oven. Of course, it will be better if you can find natural ghee, the buns will be especially fragrant and rich. Let the oil cool down to a temperature of about 30 degrees. Pour the melted butter into a large bowl, beat in the eggs. The number of eggs for making a tender dough plays an important role, the more eggs there are, the better the dough will turn out. Add salt and sugar, pour in the sourdough.
Step 4:
Salt must be added to the dough even for sweet pastries, because it shades the sugar and gives a special taste to the dough. Mix the mass thoroughly.And we begin to pour the sifted flour in parts. The flour must be sifted so that it is saturated with oxygen, then the dough will turn out to be more airy, and the products made from it are soft. Knead the dough. We knead the dough on the kneaded surface until it becomes elastic and pliable.
Step 5:
The dough should stick slightly to the hands, but not stick. If it sticks, you need to add a little flour and still mash it. Put the dough back in the bowl, cover with a towel and put in a warm place for 2 hours. When the dough fits, we crumple it and let it come up again. The dough is ready for baking buns. bon appetit!