Rye buns
Description
The pastry is easy and quick to prepare. Rye pastries are delicious, especially when served with soups. These buns go wonderfully well with solyanka or pea soup. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Place the yeast in a bowl. Add sugar and salt.
- 2
Step 2
Add 0.5 cup of water and dissolve the yeast completely. There's no need to physically agitate the yeast. Simply mix the yeast with the slightly warm water and let it sit undisturbed to activate. The yeast will dissolve on its own within 10–15 minutes.
- 3
Step 3
Mix the 3 types of flour. Each spoonful should be sifted more than once. This way we enrich the flour with oxygen, and our dough will rise better. I sifted it twice.
- 4
Step 4
Mix the remaining water, 6 tablespoons of vegetable oil, and the sifted flour. Knead the dough. Our bread can be filled with various ingredients. Some people prefer to add dried apricots, raisins, or prunes to their bread, while others prefer bread with cheese or onions. Today, I'm using onions. So, fry the onions in vegetable oil, then mix them into the dough without the oil.
- 5
Step 5
Let the dough rise for about 1-1.5 hours. If you place it in a warm spot (no higher than 50 degrees), the dough will rise quickly. Divide the dough into 20 portions. Roll each portion into a rope.
- 6
Step 6
Fold the rope in half, braid a two-strand braid. Join the ends.
- 7
Step 7
Place the strands on a baking sheet lined with parchment paper. Let the buns rise for about 20 minutes.
- 8
Step 8
Before baking, brush the buns with warm water. Sprinkle with sesame seeds. Bake in a preheated oven at 180 degrees for about 20 minutes.