Braided Buns

by Editorial Staff

Airy, soft, and ruddy buns are not as difficult to prepare as it might seem. A little imagination when molding – and from ordinary yeast dough you will make beautiful and very appetizing pastries. The rolls are unsweetened and can be served instead of bread.

Summary

Cook Time	2 hour
Total Time	2 hour
Course	Main Dish
Servings (Default: 5)

Ingredients

Milk – 250 ml
Vegetable oil – 2 tbsp (+ for greasing the baking sheet)
Flour – 250 g (about 2 glasses with a capacity of 200 ml)
Sugar – 1 tbsp
Fresh yeast (pressed) – 15 g
of dry yeast – 5 g
Salt – 0.5 teaspoon
Egg (for greasing buns) – 1 pc.
and/or milk – 1 tbsp

Instructions

Heat milk to 35-40°C (95-104°F), dissolve yeast in it, add salt and sugar, and stir.
Pour in vegetable oil and stir to combine.
Add flour gradually while stirring with a whisk until dough becomes thick.
Transfer to a table and knead thoroughly for 8-10 minutes.
Place dough in a bowl, cover with cling film, and let rise in a warm place for 1 hour.
Knead the dough, divide into 10 equal pieces, and roll each into a ball. Cover with film.
Roll 2 dough balls into ropes about 20-25 cm long.
Twist the two ropes together and pinch at both ends to seal.
Coil the twisted rope into a spiral shape, tuck one end into the center, and fold the other end underneath the bun.
Repeat steps 7-9 with the remaining 8 dough balls to form 5 buns total.
Grease a baking sheet with vegetable oil, arrange buns with space between them, and let rise for 25-30 minutes.
After 15 minutes of rising, preheat oven to 200°C (392°F).
Brush each bun with beaten egg, milk, or a mixture of both.
Bake at 200°C (392°F) for 15-18 minutes until golden brown.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.