Yeast Dough for Buns with Milk
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Soft, tender, airy—the best and easiest dough! This milk-based yeast dough is universal. You can make both sweet and savory pastries with or without filling. It requires just a few simple ingredients, which are usually on hand. You can store the dough in the fridge for later use.
Updated : 13 May, 2025
More than 1 hour.
Ingredients
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420 grams
Wheat flour
8 grams
Dry yeast
250 milliliters
Milk
1
Eggs
30 grams
Butter
80 grams
Sugar
to taste
Salt
1 teaspoon
Vanilla sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
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Step 1
Prepare all the necessary ingredients.
Step 2
Sift the flour into a large bowl. Set aside about a quarter of the flour in a separate container. Add dry yeast, salt, sugar, and vanilla to the flour. You can adjust the amount of sugar to taste.
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Step 3
Heat the milk to 95–104°F (35–40°C) and melt a piece of butter in it. Then, add an egg and mix everything well.
Step 4
Pour the liquid ingredients into the dry mixture and knead the dough. Keep kneading until it becomes soft and elastic, gradually adding the remaining flour. The exact amount of flour needed may vary depending on the size of the egg and the flour quality.
Step 5
Shape the dough into a ball and place it in a deep bowl. Cover it with plastic wrap or a towel.
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Step 6
Leave the dough in a warm place for 1.5–2 hours to rise. The exact time depends on the yeast activity and room temperature. Once the dough has risen, knead it again. Now it is ready for shaping into buns. Enjoy!