Grandma’s recipe for yeast dough for pirozhki, which are Russian buns stuffed with sweet or savory fillings. The dough can also be used for plain rolls or buns.
Step: 1
Combine lukewarm milk and 2 tablespoons sugar in a large bowl and stir to dissolve sugar. Mix 3 tablespoons flour with fresh yeast in a small bowl and add to milk mixture. Let rest in a warm place until mixture is frothy, 15 to 30 minutes.
Step: 2
Beat 3 eggs and 3 tablespoons sugar together in a small bowl. Add to the yeast mixture; stir in melted butter. Add 8 cups flour and salt. Mix until well combined and a soft dough forms; no kneading is necessary.
Step: 3
Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, 1 to 2 hours.
Step: 4
Punch down dough. Cover and let rise until doubled in volume once again, about 40 minutes.
Step: 5
Turn dough onto a lightly floured surface. Divide dough into 24 equal pieces, or according to your preferred pirozhki recipe, and form into rolls. Place rolls on a lightly greased baking sheet. Beat the remaining egg in a small bowl and glaze rolls with the beaten egg. Cover with a clean kitchen towel and let rest, 20 to 30 minutes.
Step: 6
Preheat oven to 475 degrees F (245 degrees C).
Step: 7
Uncover and bake rolls in the preheated oven until golden, about 15 minutes.
Per Serving: 234 calories; protein 6.3g; carbohydrates 36.4g; fat 6.8g; cholesterol 46.2mg; sodium 106mg.
The quality of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.