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

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

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Instructions

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

Enjoy your meal!