Dough for yeast rolls with milk

Dough for yeast rolls with milk

Soft buns, fluffy and sweet, are a great addition to tea, coffee, cocoa. If you want to please loved ones with similar pastries, you need to pay attention to the dough for buns in milk with yeast. It is from him that this kind of pastry is the most delicious and airy. The products made from it are tasty by themselves, even without the filling, although it is also possible to cook them with it. There are several recipes for yeast dough for buns, they are different in complexity. Each hostess will be able to choose the option on the shoulder and taking into account the products available in the house.

Cooking Features

Yeast dough for muffins in milk is quite difficult to make, but the novice chef will cope with its preparation if he knows and takes into account a few points.

  • On dry yeast, the dough rises faster than on pressed ones. If you do not have too much time, it is better to give preference to them.
  • The dough for buns is most often baked, which means that it contains a lot of muffin: eggs, sugar and, most importantly, butter. Fats prevent the rise of the dough, so experienced chefs prepare the pastry with sponge, which is considered the most difficult. If the dough in the dough is not too much, you can knead it straight way. Leaven will have to cook anyway. This is the only way to ensure the quality of yeast and not to spoil other products.
  • You should not save money on flour, kneading dough for buns, because they are often made without filling, and the unpleasant taste that baking second-rate flour gives to disguise will not succeed. And the color of products of poor quality flour is not too appetizing.
  • Flour before mixing with other ingredients must be sifted. This is done not only in order to rid the product of small litter and insect larvae. The main task is to saturate the flour with oxygen. After sifting, it combines better with other products without the formation of lumps, baking from it turns out to be more gentle and airy.
  • Warm milk is used to activate the yeast. Its temperature should be from 30 to 40 degrees. If the milk is cold, the yeast will not work. Hot liquid will kill them.
  • To raise the dough, it is necessary that the room be warm, no drafts be allowed, otherwise your labors may be in vain.

Having formed buns, they are not sent to the oven right away, but given to them to separate. To make them look rosy, they are smeared with yolk. Additionally, buns can be sprinkled with sesame, poppy seeds, cinnamon. Place the yeast dough buns in the milk in an oven preheated to 200 degrees, bake for 20-30 minutes, depending on their size. Finished buns can be coated with fudge or chocolate icing.

Muffin dough for buns on milk with pressed yeast


  • wheat flour - 0, 75 kg;
  • pressed yeast - 50 g;
  • chicken egg - 2 pcs .;
  • butter - 100 g;
  • fat sour cream - 150 ml;
  • milk - 0, 25 l;
  • salt - 5 g;
  • vanillin - 1 g;
  • sugar - 100 g.

Method of preparation:

  • Sift flour.
  • Heat the milk to about 40 degrees or less.
  • Pour half a cup of warm milk, crumble yeast into it. Stir to dissolve completely. Add a teaspoon of sugar, mix again.
  • As soon as a frothy cap appears on the milk surface, pour it into a large bowl, add the remaining milk and sugar, and mix.
  • Add sour cream and stir again to get a uniform composition. Sour cream should not be cold. In order not to slow down the rise of the dough, heat it up a little in a water bath or put it out of the refrigerator in advance so that it can reach room temperature by the beginning of the dough.
  • Pour into a prepared mixture 1, 5-2 cups of flour to make a mass resembling thick sour cream.
  • Wait until the opara fits, that is, rises and even begins to descend.
  • Melt the butter over low heat or in a microwave. It is important not to let it boil. Allow the oil to cool slightly, pour it into the dough, mix.
  • In a separate bowl, stir the eggs, transfer them to other products, mix thoroughly.
  • Add vanillin, mix products with it.
  • Add the remaining flour and knead the dough. First, they knead it with a spoon or spatula, then finish the kneading process with the hands.
  • The dough should be soft but well-shaped and not sticky on the hands.
  • Put the dough in a large saucepan, cover it with a damp towel and place in a warm place.
  • Wait until the dough rises, increasing in volume by 2-2, 5 times, but do not let it escape.

It remains to knead the dough, divide it into pieces, make buns out of it, let them stand, then smear them with yolk, send them to a preheated oven and bake. According to this recipe, buns are tasty by themselves, even without filling and sweet topping.

Muffin dough for muffins on milk with dry yeast


  • wheat flour - 0, 6 kg;
  • sugar - 100 g;
  • vanilla sugar - 5 g;
  • salt - 5 g;
  • milk - 0, 3 l;
  • butter - 100 g;
  • egg yolks - 4 pcs.

Method of preparation:

  • Heat the milk to 35-40 degrees, pour it into a bowl, add yeast and a tablespoon of sugar, mix. Wait for the yeast to work. The foam cap will indicate their activation.
  • Add salt and remaining sugar, including vanilla.
  • Separate the egg yolks from proteins. Combine yolks with starter.
  • Mix the products in the bowl well.
  • Melt the butter and let it cool.
  • Sift flour.
  • Enter the flour into the liquid yeast base first, then the butter, knead the moderately dense dough.
  • Put it in the heat and wait for it to double.
  • Puddle the dough, wait for it to re-raise and proceed to the formation of the buns.

According to this recipe, buns will be no less tasty than the previous ones.

Dough for muffins in milk with yeast without eggs


  • wheat flour - 0.5 kg;
  • milk - 0, 25 l;
  • butter - 100 g;
  • sugar - 60 g;
  • dry yeast - 10 g;
  • salt - a large shchipot;
  • vanilla sugar - 5 g.

Method of preparation:

  • Make sourdough milk from warm milk, sugar and yeast.
  • Add melted butter and salt, mix.
  • Pour the sifted flour in portions, knead the dough.
  • Leaving the dough in a warm place, wait for it to rise. Punch up. Wait until the dough rises a second time.

Without eggs, the dough rises faster than with them, but buns made from it harden before.

The dough for buns most cooks prefer to do on milk with yeast. From it baking turns out tender and fluffy, especially if you do not regret baking.

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