How to Make Soft Sweet Buns with Dry Yeast

( 5 out of 5 )
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  • 8Servings
  • 30 mPrep Time
  • 1:40 hCook Time
  • 2:10 hReady In
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Homemade sweet buns have always been tastier and more aromatic than store-bought ones. But the modern pace of life does not allow many housewives to cook their own pastries. We know a recipe that will simplify the cooking process as much as possible – delicious buns with dry yeast.

The recipe is very simple, the dough is soft. Such buns do not stale for a long time. The dough according to this recipe can be used to make pies and pies with filling.


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Step by step method

  • Step 1

    We put the necessary products on the table. Pour warm milk into a deep bowl (about 40-50 degrees). Here we add yeast and a spoonful of sugar. Leave for 15 minutes for the reaction to begin.

  • Step 2

    Break 2 eggs into a bowl with milk, add granulated sugar and salt. Mix everything thoroughly with a spatula until smooth. Pour the sifted flour (5-6 tablespoons). Stir, add melted butter. After that, we introduce the rest of the flour in small portions.

  • Step 3

    Knead the dough on a table greased with vegetable oil. Lubricate the bowl and put the dough into it. Cover with a towel and put in a warm place for an hour. Then roll out all the dough into a thin cake. Lubricate the surface with butter and sprinkle with sugar. Roll up and cut into pieces 5 cm thick.

  • Step 4

    We spread the blanks on a baking sheet covered with parchment, and leave, covered with a towel, for half an hour so that they rise. Lubricate the top with a beaten egg and put in the oven to bake at a temperature of 180 degrees for 20-25 minutes.

Tips & variations

  • For the preparation of airy and tender buns, it is better to choose high-grade flour.

  • When choosing dry yeast, you should pay attention to the packaging. The pack must not be torn or damaged.

  • If there are small holes on the packaging with yeast, it means that the product is already spoiled, since living bacteria die when interacting with air and moisture, so the dough may not rise.

  • It is also necessary to monitor the shelf life of yeast: the fresher it is, the higher the likelihood that the dough will rise.

  • When adding milk, kefir or water, it is very important to observe their temperature. If it is lower or higher than specified, the yeast will not be activated or will be steamed accordingly.

  • Butter should be soft. In some cases, it can be pre-melted. This product can be replaced with vegetable oil or margarine.

  • The best place to infuse the dough is in the oven, as it is warm enough and there are no drafts.

  • The dough should not peroxide! Therefore, it is impossible to keep it for more than 1-1.5 hours.

  • Inside, you can put a little stuffing (no more than 1 tbsp., otherwise you will get pies already). Suitable for various fruit and berry jams, condensed milk, jam and other sweets at your discretion.

  • Before sending the buns into the oven, they must be given time to brew, otherwise they will crack. Enough 15-30 minutes.

Comments (2)

  • Alexandra

    I liked this recipe first of all because the dough does not get stale the next day, but remains as tender and airy as on the day of cooking. The recipe is clear, I like those where everything is clearly spelled out.

  • Alsou

    It’s the best recipe ever!

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