Milk buns for breakfast
Description
Homemade baked goods for tea. Before baking, the tops of the buns can be brushed with a mixture of milk and egg yolk, then sprinkled with poppy or sesame seeds. These buns are also suitable for hamburgers. They stay soft for 3 days, and freshly baked, cooled buns can be frozen for later use. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Put the dry yeast into the mixing bowl.
- 2
Step 2
2. Pour in warm milk and mix.
- 3
Step 3
3. Add the sugar and mix.
- 4
Step 4
4. Melt the butter in a water bath or in a microwave oven.
- 5
Step 5
5. Mix the melted butter with the flour.
- 6
Step 6
6. Add the milk-yeast mixture and a pinch of salt to the flour and butter, mix the dough with a spoon.
- 7
Step 7
7. Now knead the dough by hand until it becomes smooth and uniform.
- 8
Step 8
8. Cover the bowl with plastic wrap and let it rise in a warm place for 2 hours.
- 9
Step 9
9. Shape the risen dough into round buns (about 50 g each). Brush the tops of the buns with milk and let them rest for another 20 minutes. Bake in a preheated oven at 180°C for 15-20 minutes.