Yeast dough for buns

Yeast dough for buns is the basis that determines the final taste of crumpets. Properly kneaded yeast dough makes baked goods airy and soft, easy to work with, and easily allows you to form buns of any shape and size. A baking option is selected in advance and a dough recipe is selected for it.

Butter yeast dough with dry yeast for buns

Culinary experts call yeast dough mixed with flour and yeast with the addition of sugar, milk, eggs and various fats. There are two ways to knead the dough: sponged or straight, and it is given time to rise, which ultimately makes the buns very fluffy and amazingly tasty. In this recipe we knead the dough using sponge method and dry yeast.

1. 
   How to prepare yeast dough for buns? First of all, prepare the dough for the pastry. The milk is warmed up a little and poured into a bowl for kneading the dough. Dry yeast, sugar, salt and two tablespoons of flour are poured into it. The ingredients are mixed well and left for 15 minutes to activate the yeast.
2. 
   After this period of time, the mixture will be covered with many bubbles, which means that the dough is ready, the yeast has begun to work, and you can start kneading the dough.
3. 
   The chicken egg is beaten with a fork and poured into a bowl with the dough.
4. 
   The flour is sifted through a sieve. Then it is poured into the dough in portions and the dough is kneaded at the same time.
5. 
   When the flour has absorbed all the liquid, melted butter is added to the dough, just not hot. Knead the dough well with your hands for 5–7 minutes.
6. 
   The kneaded dough is rolled into a bun, covered with a napkin and placed in a warm place for 1.5 hours to rise.
7. 
   The risen dough is kneaded by hand, and buns of any shape and with any filling are formed from it. Before baking the buns, the dough is given 20–30 minutes to proof. The buns are baked at 180 degrees for 25-30 minutes. Delicious and successful baking!

Yeast dough with milk for buns

Many people associate the smell of freshly baked bread with home comfort and warmth. In this recipe we prepare buns from dough mixed with milk, dry yeast and butter, which will make them fragrant and soft. Knead the dough using a straight method and using a kitchen device. Quality products are important for delicious buns, and if you are not sure about the performance of the yeast, then it is better to prepare the dough first.

Cooking time: 1 hour 15 minutes.

Cooking time: 15 minutes.

Servings: 1 kg.

Ingredients:

• Flour – 600 gr.
• Milk – 300 ml.
• Dry yeast – 2 tsp.
• Sugar – 70 gr.
• Egg – 1 pc.
• Butter – 50 gr.
• Vegetable oil – 1 tbsp.
• Salt – 2/3 tsp.
• Vanillin - to taste.

Cooking process:

Step 1. Warm milk is poured into the mixer bowl.

Step 2. Add the amount of dry yeast indicated in the recipe to the milk.

Step 3. Then add some salt.

Step 4. Break one chicken egg into a bowl.

Step 5. Then add 70 grams of sugar and wheat flour sifted through a sieve.

Step 6. Add a spoonful of any vegetable oil to these ingredients.

Step 7. Turn on the desired mixer program and knead the dough until it has a homogeneous texture.

Step 8. Melt the butter and cool slightly. The oil is poured into the dough in a thin stream, without stopping the kneading process.

Step 9. The kneaded dough should be smooth and soft.

Step 10. The dough is transferred from the bowl to another bowl, covered with a napkin or a piece of film and placed in a warm place for 1 hour to rise.

Step 11. After this time, the dough is kneaded and you can form buns from it. Happy and delicious baking!

Sweet yeast dough for baking buns with sugar

Buns with sugar made from yeast dough, in other words - buns, although high in calories, are impossible to resist. Mix the dough for sugar buns using the sponge method using milk and dry yeast. To obtain a fluffy and elastic texture of the dough, you need to follow the proportions of the ingredients and you need to work hard, that is, thoroughly knead the dough with your hands.

Cooking time: 1 hour 45 minutes.

Cooking time: 15 minutes.

Servings: 1.3 kg.

Ingredients:

• Flour – 700 gr.
• Milk – 300 ml.
• Dry yeast – 1 sachet.
• Sugar – 7 tbsp.
• Egg – 2 pcs.
• Butter – 100 gr.
• Vanillin - to taste.

Cooking process:

Step 1. First of all, measure out the amount of ingredients specified in the recipe for kneading the dough, and they should be at room temperature.

Step 2. A little warmed milk is poured into the bowl for kneading the dough and a packet of dry yeast is diluted in it. This mixture is left for 10 minutes to activate the yeast.

Step 3. After this time, 2 eggs are broken into this mixture, the rest of the milk is poured in, sugar is added and everything is mixed. Then melted butter in any way is poured in and everything is mixed again.

Step 4. The flour is sifted through a sieve, poured in portions into the liquid base and at the same time the dough is kneaded with a spatula.

Step 5. Then the dough is transferred to a floured countertop and kneaded by hand for 5-7 minutes.

Step 6. The kneaded dough is put back into the same bowl, covered with a piece of film and placed in a warm place to rise for 1.5 hours.

Step 7. The risen dough is kneaded by hand, and sugar buns of any shape can be formed from it.

Step 8. The buns are left for 15–20 minutes to proof and baked in an oven preheated to 180 degrees. Happy and delicious baking!

Fluffy yeast dough is like fluff for buns in the oven

The dough “like fluff” for various dishes is kneaded either with yeast or with fermented milk products with the addition of soda, and for buns only yeast dough is prepared. The yeast must be checked in advance for performance, that is, the dough must be kneaded. The dough is thoroughly kneaded by hand or in a bread machine. It needs time to rise and proof in a warm, draft-free place. In this recipe, mix the dough with fresh yeast, milk and vegetable oil.

Cooking time: 2 hours.

Cooking time: 15 minutes.

Servings: 900 g.

Ingredients:

• Flour – 500 gr.
• Milk – 250 ml.
• Fresh yeast – 25 gr.
• Sugar – 4 tbsp.
• Egg – 2 pcs.
• Vegetable oil – 4 tbsp.
• Salt – 1 tsp.
• Vanillin - to taste.

Cooking process:

Step 1. First of all, in a bowl for kneading the dough from fresh yeast, warm milk, a couple of spoons of sugar and flour, the dough dough is mixed. It is placed in a warm place for 15 minutes until a foam cap appears on the surface, which indicates activation of the yeast.

Step 2. After this, 2 eggs are broken into the dough, vegetable oil is poured, the rest of the sugar, salt, vanillin are poured in and everything is mixed well. Lastly, sifted flour is added.

Step 3. Knead the dough with a spoon until the flour takes up all the liquid. Then the dough is kneaded by hand for 5–7 minutes. The dough is covered with a napkin and placed in a warm place for 1 hour to rise. During this time, the dough is kneaded twice.

Step 4. After the rising time, the dough is transferred to a floured countertop, kneaded again, and buns are formed from it into any shape to the hostess’s taste.

Step 5. The formed buns are placed on a baking sheet and left for 30–40 minutes to proof. The buns are baked in the oven according to general rules, and in order for them to turn out “like fluff”, it is important not to overcook them in the oven. Happy and delicious baking!

Yeast dough with kefir for homemade buns

Homemade bun dough mixed with kefir and yeast is the easiest and simplest way to please your family with tender and delicious pastries. To knead the dough, we take regular dry yeast, be sure to sift the flour, make the dough using warm kefir and do not add eggs to the dough.

Cooking time: 2 hours.

Cooking time: 15 minutes.

Servings: 850 g.

Ingredients:

• Flour – 500 gr.
• Kefir – 200 ml.
• Dry yeast – 1 tbsp.
• Sugar – 60 gr.
• Vegetable oil – 100 ml.
• Salt – 1/2 tsp.

Cooking process:

Step 1. Warm up the kefir a little (up to 36°C) and pour it into a bowl for kneading the dough. The amount of dry yeast and sugar indicated in the recipe is poured into it and these ingredients are mixed well with a whisk.

Step 2. This mass (dough) is placed for 15 minutes in a warm and draft-free place so that the yeast is activated. A cap of foam should form on the surface of the dough.

Step 3. Vegetable oil is poured into the suitable dough, salt is added and the mixture is mixed well with a whisk again.

Step 4. Next, add the required amount of wheat flour sifted through a sieve to the kefir dough and knead the dough until it has a thick, uniform consistency. Then the dough is transferred to a table sprinkled with flour and kneaded well with your hands for 5–7 minutes.

Step 5. The kneaded dough is covered with a napkin and left in a warm place for 1.5 hours to rise. Once, after the first rise, the dough is kneaded and left for another 1 hour.

Step 6. After this time, the kefir-based yeast dough is kneaded a second time and buns are formed from it. Happy and delicious baking!

Yeast dough with water for buns

An option for kneading dough for buns using water is a recipe for a Lenten or vegetarian table. This dough is kneaded with dry or live yeast and, accordingly, without milk, eggs and butter, but this does not particularly affect the final taste of the baked goods. If you prepare the dough correctly, water buns will turn out fragrant and beautiful. They can be the basis of various sandwiches or supplemented with jam, dried fruits and flavorings.

Cooking time: 2 hours.

Cooking time: 15 minutes.

Servings: 450 g.

Ingredients:

• Flour – 240 gr.
• Warm water – 150 ml.
• Dry yeast – 4 gr. (live 12 gr.).
• Sugar – 10 gr.
• Vegetable oil – 50 ml.
• Salt – 1 pinch.

Cooking process:

Step 1. Heated water is poured into the bowl for kneading the dough. Add the amount of dry yeast, sugar and salt indicated in the recipe. These ingredients are mixed well and the mixture is left for 12-15 minutes to activate the yeast.

Step 2. After this time, vegetable oil is poured into the mixture and whisked. Flour is sifted through a sieve to enrich it with oxygen. Then it is poured into the liquid base in portions, and the dough is simultaneously kneaded to a soft, uniform texture.

Step 3. Kneading the dough is done first with a spatula and then with your hands.

Step 4. The kneaded dough is rolled into a bun, covered with a napkin and placed in a warm place to rise for 1.5 hours. During this time it should double in volume.

Step 5. After this time, the dough is kneaded, and buns can be formed from it to the hostess’s taste. Before baking in the oven, the buns are given 30 minutes to proof. Happy and delicious baking!

Sour cream dough with dry yeast for buns

Sour cream, as a fermented milk product with high fat content and at the same time replacing butter and milk, is a good base for many types of dough. In this recipe for homemade buns we knead yeast dough with sour cream, and the technology for kneading it is no different from others. The perfect combination of ingredients will allow you to keep the buns fresh for several days.

Cooking time: 2 hours.

Cooking time: 15 minutes.

Servings: 450 g.

Ingredients:

• Flour – 500 gr.
• Sour cream – 200 ml.
• Water – 100 ml.
• Dry yeast – 11 gr.
• Egg – 1 pc.
• Sugar – 1 tbsp.
• Salt – ½ tsp.

Cooking process:

Step 1. Immediately measure out the products for the test, according to the above quantities.

Step 2. Warm boiled water is poured into the bowl for kneading the dough and a bag (11 grams) of dry yeast is diluted in it.

Step 3. Sugar is poured into this mixture, stirred until completely dissolved and the mixture is left for 15 minutes in a warm place to activate the yeast.

Step 4. At the end of this time, one egg is broken into the mixture, salt is added and sour cream heated in the microwave is poured. Using a whisk, these ingredients are actively mixed.

Step 5. The required amount of wheat flour is sifted through a sieve. Then the flour is poured into the liquid base in portions and the dough is kneaded at the same time. Kneading is done for 5-7 minutes, and so that the dough does not stick to the palms.

Step 6. The kneaded dough is rolled into a ball, covered with a towel and left in the same warm place for 1.5 hours to ferment and rise. During this period of time, the dough is kneaded once by hand and the final result should double in volume.Step 7. The risen dough is kneaded again and used to form buns. Happy and delicious baking!

Yeast dough for buns without eggs

The option of kneading yeast dough for buns without eggs is the simplest, most accessible and budget-friendly one. Buns made from this dough, with or without filling, turn out fluffy, soft and tasty. The dough is mixed with water, dry yeast and vegetable oil, which also makes the baked goods lean.

Cooking time: 2 hours.

Cooking time: 15 minutes.

Servings: 450 g.

Ingredients:

• Flour – 600 gr.
• Water – 300 ml.
• Dry yeast – 5 gr.
• Sugar – 20 gr.
• Vegetable oil – 60 ml.
• Salt – 4 gr.

Cooking process:

Step 1. Dry yeast and sugar in the above quantities are poured into the bowl for kneading dough and mixed.

Step 2. This mixture is poured with warm water, mixed well and left in a warm place for 10-15 minutes so that the yeast is activated and foam from air bubbles appears on the surface of the mixture.

Step 3. Then salt is poured into it and vegetable oil is poured. The required amount of wheat flour is poured into the mixture through a thick sieve.

Step 4. The dough is kneaded first with a spoon, and then transferred to a floured countertop and kneaded well with your hands for 5-7 minutes. The kneaded dough should be soft, elastic and not stick to your palms.

Step 5. The dough is transferred to the same bowl, covered with a lid or towel and left in a warm place to rise for 1.5 hours.

Step 6. After this period of time, the risen yeast and egg-free dough is kneaded by hand and buns are formed from it. The buns are given 15 minutes to proof before baking in the oven. Happy and delicious baking!

Yeast dough on dough for buns

Among the many recipes for baking homemade buns, a special place is occupied by yeast dough on sponge, which makes the buns airy and with a soft crust, especially when the dough is kneaded with the addition of eggs, sugar and butter, which make the dough heavier. With the sponge method, the yeast works more actively, the flour produces gluten faster, which is the basis for the sponginess of the dough.

Cooking time: 3 hours.

Cooking time: 20 minutes.

Servings: 1 kg.

Ingredients:

• Flour – 600 gr.
• Dry yeast – 5 gr.
• Milk – 300 ml.
• Egg – 2 pcs.
• Sugar – 1 tbsp.
• Butter – 100 gr.
• Salt – 1 tsp.

Cooking process:

Step 1.First, 100 ml of milk is heated slightly over low heat, up to 30 degrees. Dry yeast is dissolved in warm milk.

Step 2. Add a teaspoon of sugar and 3 tbsp to this mixture. spoons of flour. Stir everything again into a homogeneous mass.

Step 3: Leave the mixture in a warm place for 15-20 minutes to allow the yeast to activate and the mixture to double in volume.

Step 4. Then, based on this mixture, a dough is prepared. The rest of the milk is poured into the mixture, half the amount of sifted flour indicated in the recipe is poured in and everything is mixed well. The dish with the dough is covered with a napkin and placed in the same warm place for 1 hour. During this time, the dough will rise and then begin to fall. 100 g is poured into it. melted butter, break two eggs, add salt and the rest of the sugar.

Step 5. Then the rest of the sifted flour is poured into the dough in portions and the dough is kneaded with a spatula.

Step 6. The dough is transferred to a floured countertop and kneaded well with your hands for 10–15 minutes. The kneaded dough should have an elastic, uniform texture and not stick to your palms.

Step 7. The dough is rolled into a bun, transferred to a bowl, covered with a piece of film and placed in a warm place to rise for 1.5 hours.

Step 8. After rising and increasing its volume by 2-3 times, gently knead the dough with the palm of your hand and leave for another 40 minutes. Kneading the dough can be done 2 or 3 times. After this time, the yeast dough on the dough is kneaded for the last time, and buns are formed from it. Happy and delicious baking!

Choux pastry with yeast for buns

Choux pastry with yeast for buns is an unusual recipe, but quick and simple. Knead the dough without oil and eggs and adding boiling water.This dough rises very quickly due to hot water and yeast. The buns are distinguished by high airiness and elastic crumb. They, like many pastries made with choux pastry, retain freshness for a long time.

Cooking time: 1 hour 30 minutes.

Cooking time: 15 minutes.

Servings: 600 g.

Ingredients:

• Flour – 3 tbsp.
• Dry yeast – 1 tsp.
• Water – ½ tbsp.
• Boiling water – ½ tbsp.
• Sugar – 1 tsp.
• Vegetable oil – 3 tbsp.
• Salt – 1 tsp.

Cooking process:

Step 1. Half a glass of warm water is poured into a separate bowl. The above amount of dry instant yeast, salt and sugar is dissolved in it. The mixture is left for 10 minutes to activate the yeast.

Step 2. After this time, three tablespoons of oil are poured into the mixture and everything is mixed well.

Step 3. Flour is sifted through a thick sieve to enrich it with oxygen.

Step 4. A small depression is made in the middle of the flour and the prepared yeast mixture is poured into it.

Step 5. The dough is immediately kneaded with a spoon and half a glass of boiling water is poured at the same time. The dough and boiling water are mixed more actively so that the hot water does not disrupt the work of the yeast.

Step 6. Knead the dough by hand. It should be quite soft, elastic and not stick to your palms. The dough is rolled into a ball, covered with a napkin and left in a warm place for 1 hour to rise.

Step 7. After an hour, the choux yeast dough will rise well and you can form buns from it. Happy and delicious baking!