Buns for lunch

Soft, fluffy, warm, crispy buns will suit the dinner table much tastier than bread.

Ingredients

• 1.5 st. milk
• 11 g dry yeast
• 1/4 st. vegetable oil
• 60 g butter
• 1/4 st. granulated sugar
• 650 g flour
• 1 tsp with a hill of salt
• 1 large egg + 1 egg for brushing the buns
• sesame seeds or poppy seeds for garnish (optional)

Directions

1. Heat milk in a small saucepan until warm. Pour yeast into milk and stir.
2. Add butter, vegetable oil and sugar to milk. Stir. The butter will start to melt in the warm milk, this is normal. Leave the liquid alone for five minutes.
3. The buns turned out to be slightly sweet, so if you want to be able to eat them instead of bread, take less sugar.
4. Mix flour, salt and egg.
5. Add yeast mixture and knead the dough. Form a ball and let it rest for 5 minutes.
6. Then transfer to a lightly oiled work surface and knead until the dough is elastic and pliable. It will take approximately 3 minutes. The dough should be slightly sticky to the touch, but not sticky to your hands.
7. If the dough is too sticky, add 1 tbsp. l. flour, if hard - 1 tbsp. l. milk.
8. I divided the dough into two portions, but you can not do this.
9. Rub the work surface with vegetable oil and stretch the dough into a circle with your hands.
10. Then fold on all four sides towards the center.
11. Press down lightly.
12. Place the dough, seam side down, in a greased bowl, cover with cling film and let rise at room temperature for 90 minutes.
13. I did the same with the second part of the dough, but put it in the refrigerator. The dough can be stored there for up to 4 days.
14. Lubricate the working surface with vegetable oil, in no case sprinkle with flour!
15. If you are making buns from a whole serving, then divide the dough into equal 16-18 lumps. Roll out each piece of dough into a 30 cm long rope.
16. To form knots, wrap the dough around your finger in a loose knot. Wrap the loose ends around the loop.
17. Squeeze the two ends lightly in the center, holding them together. Gently shape the bun into a rounded shape with your hands and place on a baking sheet, on parchment paper, seam side down.
18. Repeat with the remaining dough. Leave the buns to rise for 1-1.5 hours.
19. Whisk an egg with 1 tbsp. l. water and brush the buns. Sprinkle the buns with poppy seeds or sesame seeds.
20. Bake in an oven preheated to 180 degrees for 6 minutes. Then turn the pan 180 degrees and bake for another 6-8 minutes.
21. Cool the buns on a baking sheet or on a wire rack for 15 minutes and serve warm.
22. Buns can be frozen and reheated in the oven or microwave before serving.
23. Bon appetit!