Unsweetened buns made with tomato juice
Description
The drink is prepared quickly and easily. The specified amount of ingredients yields 10-12 buns. And despite being made from lean dough, they turn out very soft and stay fresh for a long time.
Instructions
- 1
Step 1
Prepare all the ingredients needed to make buns with tomato juice. Adding rye flour is optional; it can be replaced with wheat flour.
- 2
Step 2
Warm the tomato juice to a lukewarm temperature (30–35 degrees) using any convenient method. Pour it into a deep bowl, add the yeast and sugar, and mix well.
- 3
Step 3
After 5-7 minutes, the yeast will activate and foam will appear on the surface of the juice. Add salt and mix again.
- 4
Step 4
Gradually add rye and wheat flour to the liquid in portions, remembering to sift it. Mix the mixture with a spoon. Reserve a small amount of wheat flour (about 100 grams) for the final kneading.
- 5
Step 5
When the dough becomes difficult to stir with a spoon, add the sunflower oil and finish kneading by hand, adding flour from the remaining amount if necessary.
- 6
Step 6
Leave the resulting soft dough in a warm place for 30-40 minutes to rise.
- 7
Step 7
After the specified time, the dough should increase in volume by 2-2.5 times. Knead it with your hands and place it on a floured work surface.
- 8
Step 8
Divide the yeast tomato dough into 10-12 pieces and shape them into balls.
- 9
Step 9
Place the balls on the prepared baking sheet, spacing them well apart, brush with egg yolk, and sprinkle with sesame seeds.
- 10
Step 10
Let the unsweetened tomato juice buns rest for 7-10 minutes, then bake them in a preheated oven at 180°C for 35-40 minutes until a golden crust forms.