Yeast pastry for buns - 12 recipes for making delicious pastry for homemade buns

Some housewives do not like to mess with baking, for fear of getting stuck in the kitchen for a long time, considering the process of making yeast dough difficult and time-consuming. However, this is not quite true. The dough rises for a long time, but it kneads in a matter of minutes. It is prepared in a variety of ways, which means you can always find the most suitable option. We offer you to familiarize yourself with twelve recipes that will tell you how to make a magnificent and tasty homemade yeast dough for buns without any difficulties.

Classic bun yeast dough

The classic dough is a little bland, so it goes well with any toppings. From it you can cook pies, rolls and regular pretzels with powdered sugar. The crumb of baking is porous and light, and also does not become stale for a long time.

For cooking, you need 1 tsp. salt and yeast, up to a pound of premium flour, a spoonful of sugar and a small piece of butter.

1. First, mix dry, high-speed yeast with flour.
2. Then add salt and sweet sand to them.
3. At the end we introduce the melted butter and a glass of heated water into the mixture. Such a basis for baking will need to knead 10 minutes, no less.
4. Then it should be wrapped with a film or wrapped with a towel, in order to avoid airing, and left in the warmth to rest for an hour and a half.
5. When the yeast works, the dough will increase approximately threefold. We’ll send it to a table dusted with flour, wrap it in our hands, roll it into a ball and leave it under the towel for another half hour.

After fermentation is complete, it will be possible to begin the process of forming buns.

A simple recipe for milk

Yeast dough on buns in milk turns out to be beautiful and supple. It is convenient to sculpt any product from it - open and closed pies, pies, cheesecakes, pizza base, etc.

It is important to remember that all ingredients involved in the dough should not be cold.

To prepare, take:

• a pound of flour in / c;
• a pack of dry yeast;
• a glass of milk;
• three tablespoons of granulated sugar;
• a third of a glass of oil;
• a couple of eggs;
• ½ tsp salt.

The action algorithm is simple:

1. Flour, already mixed with yeast, is poured into a deep bowl.
2. Sugar and salt are added to them.
3. Bulk ingredients are diluted with milk and vegetable oil.
4. Eggs are added to the mixture.

The dough is kneaded for 10 minutes, then rolled into a ball and set aside in a warm place. In an hour it will rise approximately twice.

After this time, a substantially grown up bun will need to be knocked over to the table, a good hug and once again sent to the same place where they came from for two-thirds of an hour. After the foundation for creativity is raised a second time, its preparation can be considered finished.

On kefir

Kefir yeast dough mixes quickly and rises in just 40 minutes.

Prepare the leaven in a deep bowl:

• mix 60 ml of vegetable oil and a glass of kefir;
• chop 20 g of fresh baker's yeast into the mixture;
• then add a spoonful of sugar;
• set the kefir-yeast bar aside for 10 minutes.

The mixture will prettyly foam and increase in volume.

1. In portions, add flour into it, the total amount of which should be 350 grams or more, if the quality of the product "cheated". First sprinkle a little more than half, then enter the rest.
2. Salt the dough with a pinch of salt and collect it into a single lump.
3. The gingerbread man needs to be rolled out on a table and knead manually. Then roll it into a ball, again send it into a bowl and hide it under a towel. We remove the dishes with valuable cargo in the heat.
4. After 40 minutes, it remains only to knead the finished base for baking, and only then form buns from it.

Butter yeast dough for buns

This recipe is suitable for beginners, as there are no special tricks in it. The result is a soft, pliable tasty yeast dough that is almost impossible to spoil.

You will need a glass of milk, a couple of eggs, three with a slide of a glass of premium flour, 50 grams of butter cubes, a spoonful of sugar and half as much salt. Take yeast dry. Prepare all the ingredients in advance and let them stand warm.

1. Pour milk into a bowl and dilute the sweet sand and salt in it.
2. Beat in the eggs and add a little flour.
3. Make a crater in a slide with flour and put dry yeast there. Top them with three tablespoons of melted butter.
4. First, collect all the dough with a whisk, and then send it to the table and, as it should, knead.
5. Roll a round smooth lump from the resulting base, put it in a bowl and hide it under a cloth. Put the workpiece in place warmer for 3 hours. Butter yeast dough increases about threefold, which should be considered when choosing dishes.
6. After this time, put the bun on the work surface dusted with flour, knead well and start forming beautiful buns.

With cottage cheese

Buns on the curd dough are incredibly tasty and lush. Warm up to 36 - 38ºС with a half glass of water and dilute in it 1,5 teaspoons of high-speed yeast. Support fermentation with a tablespoon of sugar and two tablespoons of flour. Forget about the leaven for a quarter.

In a bowl where the dough will be kneaded, break two eggs.

Add all other ingredients:

• up to 200 grams of cottage cheese fatter;
• ½ tsp salts;
• 3 tbsp. l granulated sugar;
• half a glass of milk heated to 38 ° C;
• vanillin;
• 50 grams of melted butter bar.

With a whisk, combine the products into a homogeneous mass, where in portions, sift and mix the flour.In total, about 700 g should go.

Tasty recipe:yeast cake dough

When the flour has absorbed all the free liquid, put the dough from a bowl on a table and knead by hand. Roll into a ball and send to rise for two hours. During this time, it will grow at least three times, or even more. After the dipping, you can start making buns.

Lenten version on the water

Lean dough turns out to be moderately soft and elastic, is prepared from a minimum set of products easily and with pleasure.

 

Put all loose products in a bowl: flour - 0.5 kg, quick-acting yeast - 1 tsp, sugar - 1 tsp, salt - a pinch. Mix. Add one and a half glasses of warm, but not hot water and three tablespoons of vegetable oil.

Knead the dough directly in a bowl in which the ingredients were placed and leave for an hour and a half under a damp cloth to gain strength. Then we make a warming up and again let the base rise under the cover of a clean towel. In an hour, we will put on the table a ready-made basis for creativity.

Fast yeast dough “Like fluff”

This recipe is a godsend for housewives. Quick dough rises in just half an hour, and products for its preparation can be found in any home.

1. We mix in a bowl a glass of kefir and half a glass of vegetable oil (can be half-refined and unrefined). Lightly heat the ingredients in a water bath.
2. In another bowl, sift a couple of glasses of fine flour. Add to it a teaspoon of salt and sugar, and also pour a packet of dry yeast.
3. We turn the mass into a homogeneous powder and add kefir and oil to it with a thin stream. In a circular motion, knead the soft dough.
4. We cover the dishes with a damp towel and hold the workpiece somewhere closer to the battery for up to half an hour.
5. We lay out a magnificent ball on a table powdered with flour and make any buns out of it.

On sour cream with dry yeast

Cook the muffin on sour cream.

1. In 2/3 cups of warmed milk, we introduce 1.5 teaspoons of high-speed baking yeast. To activate, feed them with an incomplete spoonful of sugar and leave them alone for 10 minutes.
2. We will break the egg into a clean dish and turn it into a lush foam with a tablespoon of sugar and a pinch of salt.
3. Stir in 120 g of sour cream and pour milk with yeast there.
4. In portions we will sift flour into a bowl, kneading the lumps and combining everything into a single mass. The initial amount of products will take about 600 g.
5. We blind a soft bun and leave it under a damp towel for about an hour. Let him rise 2 to 3 times, after which we will knock and divide into portioned pieces.

How to make margarine

Margarine gives the dough elasticity and a peculiar creamy taste. This product is easily replaced in the recipe with regular oil.

1. A glass of milk is slightly heated in a water bath.
2. 70 grams of margarine is melted to a liquid state.
3. Half a kilogram of flour is sieved into a bowl and two tablespoons of sugar and a pinch of salt are sent to it.
4. 11 g of high-speed yeast are also put here.
5. An egg is broken over flour, warm milk and margarine are poured into the mass. First, the products are collected in a lump with a spatula, and then by hand.
6. The dough is left alone for an hour and a half.
7. Tripled mass is crushed and cut into pieces.

Cooking in a bread machine

Cooking the dough in the bread machine is a pleasure, because the technique itself keeps the process under control.

Put the ingredients in the bowl:

• milk - a glass;
• egg - 1 pc.;
• flour - 350 g;
• sugar - 1 - 2 tbsp. l .;
• a whisper of salt;
• pressed yeast briquette - 18 g.

Set the mode "Dough" for 1 hour.

After this time, we extract the magnificent, well-spoken kolobok and form buns from it. There is nothing easier than kneading the dough with a bread machine.

Steamed yeast dough for buns

The most magnificent and beautiful buns are obtained from yeast dough cooked on a dough. So that it rises well, only warm products should be combined, and not just taken out of the refrigerator's interior.

For dough, you should definitely take a deep container, because the leaven will rise. It is important for us that it does not overflow.

1. Cover the bottom of the bowl with 20 g of pressed fresh yeast. They must be dissolved with heated water. Pour 2/3 cup of liquid and shake with a whisk.
2. Stir in two glasses of flour and a spoonful of sugar. We combine all products into a homogeneous mass.
3. Leave the covered sponge in a warm place for 3 hours. We will wait until it rises and deflates, and then proceed to the next stage.
4. Beat eggs (2 - 4 pieces) with three tablespoons of sugar and half a teaspoon of salt. Send the composition to the dough.
5. Add a couple more with a glass of high-grade flour and up to five tablespoons of vegetable oil. We will knead the dough until we get a soft elastic bun.
6. If it still sticks to your hands, you can sprinkle it with flour a little.

Let's give the kolobok a half hour to rest, during which it will rise substantially. When this happens, the fermentation process will be considered completed.

Puff pastry base

Homemade puff pastry is something fantastic. Everything that is presented on store shelves cannot be put on a par with it.

1. Warm up all products in advance at room conditions. Dissolve a 20-gram pack of pressed yeast in a glass of warm milk.
2. In a separate bowl, mix half a kilogram of flour, 80 g of sugar, a pinch of vanilla and salt.
3. Cut a fifth out of a pack of softened butter and add this amount to milk with yeast.
4. Combine all the ingredients together to form a large lump of dough. Wait half an hour until the base rises a little, and then crumple it on all sides and hide, contrary to expectations, in the refrigerator.
5. Lay a sheet of parchment on the table. Spread the rest of the butter on it. Cover with a second sheet of paper and roll out into a thin layer using a rolling pin. Remove the oil after the dough.
6. Roll the cooled base into an elongated rectangular formation and lay out flattened frozen oil on it. The length of the oil should match the width of the dough.
7. Cover the butter with the free edges of the dough and roll the resulting envelope in half. Fold the workpiece three times and hide again on the shelf of the refrigerator.
8. After half an hour, repeat all the manipulations exactly again. And then again. Only after that you can start cutting the test.

Formed products before baking, it is desirable to cool in the refrigerator. An extra piece of dough can be frozen until the next time.

The best toppings for homemade buns

Delicious homemade cakes can be served at a hearty dinner instead of traditional bread. In this case, the buns are made savory. They are coated with garlic oil, sprinkled with cheese or dill. As a filling, green onions or ham are added to raw dough.

 

Sweet pastries served with tea, cocoa, coffee. It is sprinkled with powdered sugar, nut crumbs, sprinkled with icing, marzipan. Yeast dough goes well with poppy seed filling, cottage cheese, raisins, cinnamon and jam. Buns baked with apples and raspberries. Pieces of chocolate are wrapped with dough. Ready muffin season with custard.

Figured out how to make dough for buns? Then proceed with the experiments! And let your imagination help you come up with a new incredible recipe.