topfood.cloud
All recipes
Solombal Buns
Baked goods

Solombal Buns

180 min4 serv.21 февр. 2026 г.

Description

The dough for such buns is prepared with the addition of corn flour; if it is unavailable, you can substitute the same amount of wheat flour, which will not affect the taste of the finished products. Good luck

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the ingredients needed to make "Solombal" rolls. Keep in mind that the butter should be taken out of the refrigerator in advance so that it becomes soft.

  2. 2

    Step 2

    Step 2

    Start by preparing the starter. For this, warm the milk to a pleasantly warm temperature, dissolve the yeast and granulated sugar (70 g) in it.

  3. 3

    Step 3

    Step 3

    Add sifted corn flour to the starter, then 200 g of sifted wheat flour, and mix until smooth.

  4. 4

    Step 4

    Step 4

    The starter should turn out fairly thick and viscous. Leave it in a warm place for 40–50 minutes.

  5. 5

    Step 5

    Step 5

    After the specified time, the starter will rise and small bubbles will appear on its surface.

  6. 6

    Step 6

    Step 6

    Add 2 eggs and 1 egg white (reserve the yolk for glazing the buns) to the risen starter, together with salt and vanilla sugar, and mix.

  7. 7

    Step 7

    Step 7

    Add the remaining wheat flour (260–300 g) to the dough in batches, sifting it beforehand.

  8. 8

    Step 8

    Step 8

    Knead a rich yeast dough using a spoon, and when it becomes difficult to stir, add softened butter.

  9. 9

    Step 9

    Step 9

    After kneading, let the dough rest in a warm place for 40–50 minutes.

  10. 10

    Step 10

    Step 10

    Ready-to-shape bun dough will increase in volume by about 1.5–2 times. Knead the risen dough with your hands and place it on a work surface dusted with flour.

  11. 11

    Step 11

    Step 11

    Divide the dough into 12–14 pieces and shape them into balls, then roll each one out into a flatbread about 1 centimeter thick.

  12. 12

    Step 12

    Step 12

    Make cuts along the edges of the rolled‑out flatbreads using a knife or a special scraper.

  13. 13

    Step 13

    Step 13

    Place the buns on a baking sheet lined with parchment paper, brush their surface with the previously set‑aside yolk, and sprinkle the center with sugar.

  14. 14

    Step 14

    Step 14

    Leave the buns in a warm place to proof for 15–20 minutes, then place them in a preheated oven at 180 °C and bake for 30–35 minutes until golden brown.

  15. 15

    Step 15

    Step 15

    Serve the “Solombalsky” buns while still warm and enjoy tea time.