dinner rolls/milk bread recipe/bun/soft &chewy -- Cooking A Dream
How to make yeast dough on buns
You will need
- For sponge dough:
- 500 ml of milk;
- 11 g dry yeast (or 50 g raw);
- 1-1.3 kg of flour;
- 2 eggs;
- 200 g butter or margarine;
- 150 grams of sugar;
- the nuts
- candied fruit.
- For straight dough:
- 1 kg of flour;
- 150 g butter or margarine (soft);
- 120 grams of sugar;
- 2 eggs;
- 1 bag of vanilla;
- 1 tbsp. salts;
- 60 g yeast;
- 450 ml of warm milk;
- the nuts
- candied fruit
Add to the mixture a 250 g sifted flour, mix welldough. Pour a little warm water into a wide bowl with high sides, put a cup or pan withdoughm. Top cover with a towel. After half an hour, remove it from the pan, open the lid: the sponge should double.
Add 150 g of sugar to the approached brew, mix the mass thoroughly. Melt 200 g of butter or margarine in a separate dish on a low heat, pour it intodough. Break two eggs, mix well again.
Add the remaining flour in the amount of 250 g, kneaddough. Knead it well: it should not stick to hands, but it should not be too cool.
Put againdoughin a warm place. Give it a good rise, it will take 50-60 minutes. The dough is ready for baking. You can add raisins, nuts, candied fruits, cinnamon.
The second method of cooking straight yeast dough (for 20 servings): Preheat 450 ml of fresh milk to a temperature of from 39.5 to 44.5 ° C. Take 10 g of dry or 60 g of raw yeast. Add them to the milk, mix the mixture, add todough120 grams of sugar.
Put the mixture for 10-15 minutes in a warm place before the formation of foam. After the time, add todough2 eggs, 150 g of melted margarine, 1 tbsp. l salt, 1 kg of flour. Pour the washed raisins, grated nuts, candied fruits.
Stir all added ingredients thoroughly and putdoughin a warm place for 20 minutes.
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