- 800 g Flour
- 2 Eggs
- 2 Egg whites
- 200 g strained Yogurt
- 60 ml Sunflower oil
- 60 ml Water
- 180 ml Milk
- 28 g Yeast
- 1 tsp Sugar
- 70 g FlourFor kneading the dough
- A pinch of Salt
- 2 tbs Butter
- 2 Egg yolks
- 2 tbs Milk
- 2 tbs Sunflower oil
Gorgeous smell of homemade buns. Fluffy, crispy, perfect to accompany dips, soups and main dishes. Except the first one. First one is always eaten right away from the baking pan. Soo Tasty with Soo Foodies!
- Have all the ingredients at room temperature before you start
- Dough rises faster when placed at somewhere warm
- Sprinkle with sesame if you like it
- When ready, put on a parchment paper or wooden rack to avoid dampness at the bottom
Mix the yeast mixture with the eggs-yogurt one. Stir. Make a hole in flour center and add the eggs mixture in. Knead slowly to incorporate all the ingredients into elastic dough.
Put some flour on flat surface and knead again. Add some salt, knead a little bit more and place in bowl slightly greased with oil. Cover with towel, leave at somewhere warm and wait until its volume doubles (around 45-50 minutes).
Divide the dough in 3 smaller balls and repeat the next steps with each one of them.
Take one of the dough balls and by hands divide it into smaller equal parts, around 5 cm in diameter each. Slightly knead each one with some extra flour to shape elastic buns. Arrange them in greased baking pan and spread some butter over as well.
Put aside, at somewhere warm, for another 60 minutes to rise and double.
Whisk the remaining 2 yolks with the 2 tbs milk and the 2 tbs sunflower oil. Brush the buns with 1/3rd of this mixture. The rest of the mixture is for the remaining dough. Bake in preheated oven at 180 degrees for 20 minutes until golden brown color.
Take out from the oven and let the buns cool down. Repeat the procedure with the remaining dough 2 times more (or once if you use bigger baking pan). Cover with cloth the ready buns if you like them soft, not crispy. Serve and enjoy.