Sour cream rolls with a golden crust are the most delicious and airy, if you use yeast dough for their preparation. To make baking even more fragrant and satisfying, you can add a variety of fillings - raisins, nuts, candied fruits, poppy seeds or cinnamon. It’s not so easy to prepare the yeast dough correctly, however, all the works will be more than paid off by the delighted exclamations of those who taste this delicious delicacy.
Cooking dough
In order to prepare yeast rolls on sour cream, it is necessary to prepare the appropriate ingredients. It:
- One tablespoon of dry yeast.
- Boiled water at room temperature - half a glass.
- Three chicken eggs: 2 yolks and 3 squirrels will go to prepare the dough, and the remaining yolk will be needed to grease the buns.
- 100 grams of sour cream.
- The same amount of butter.
- 100 grams of sugar.
- 200 grams of sifted premium flour.
The presented amount of ingredients is designed for 10-12 small rolls.
The technique of making yeast dough
Sour cream dough buns are tender and airy only if each stage of their preparation is carried out correctly. To create a yeast base, you need butter, so you should get it out of the refrigerator in advance, so that by its finest hour it will already be pretty softened.
Next, you can do the cooking of sponge. For this, a sufficiently large and deep bowl with warm water is needed, into which dry yeast and one teaspoon of sugar are poured. In this case, it is advisable to take care of the absence of drafts. Literally in 20 minutes a thick foamy cap should appear on the surface of this mass.
Now you can start kneading the dough. To do this, thoroughly mix the eggs, sugar, butter and sour cream. Then pour in the dough and mix again. Do not abuse eggs and sugar. It is better to sprinkle fragrant buns on sour cream with the rest.
Flour (necessarily sifted) is sprinkled gradually. By the way, experienced housewives recommend kneading the dough only with your hands in high spirits - only in this case the buns on sour cream turn out to be especially tasty. As soon as the yeast dough stops sticking to the dishes and hands, it is necessary to form a kolobok out of it and hit the table 2-3 times well. Then place in a small bowl, cover with a clean kitchen towel and put in a warm place.
The technique of making buns
After two hours, properly cooked yeast dough should double. How to check its readiness? It is enough to press a finger and, if the trace does not fill up within five minutes, it means that it is already ready for rolling.
By the way, you should prepare a baking sheet lined with parchment paper in advance.
Now you need to form buns as quickly as possible so that the yeast dough does not lose its quality and structure. Neat lumps of yeast dough should be laid loosely, at a small distance from each other so that they do not stick together during cooking. After that, the buns on sour cream are greased with egg yolk beaten with sugar and left for some time at room temperature.
The oven should be preheated to 190 degrees. Buns are baked quickly - half an hour is enough for the top to brown and the dough inside to be well baked.
Well, delicious buns on sour cream with yeast
This recipe for making tasty and fragrant buns is not much different from the previous method, except for one small, but very significant trick. The dough is prepared in the same way - you can buy a special yeast base in the store, from which it is necessary to roll out the layer and form small medallions. For such buns you will need fat and thick sour cream.
In each yeast round, a small depression is made in which sour cream is placed. The edges are tightly plucked and on top of the bun you can put a little more sour cream. The baking sheet is greased with a small amount of vegetable oil - parchment will be inappropriate here, since in the process of cooking syrup will be released, which can glue directly the bun itself with paper.
Features of the preparation of dough on sour cream
The dough on sour cream for buns is incredibly tender and tasty. For its preparation, a dairy product of any fat content is suitable. In addition, sour cream is an excellent substitute for butter and milk. There are a lot of recipes for dough cooked on sour cream. For example, it will be an ideal ingredient for pizza and any other baking.
Have sour cream expired? Is the dairy product frozen in the refrigerator? It doesn’t matter - even spoiled sour cream will be a good component of yeast dough. The only caveat - for the preparation of the last sour cream should stand at room temperature.
Delicate sour cream pastry buns
This recipe for fragrant buns is simple. Essential Ingredients:
- 300 grams of premium wheat flour (necessarily sifted).
- 100 grams of sugar and one pinch of salt.
- One chicken egg.
- A tablespoon of butter.
- 300 grams of sour cream.
- 5 grams of baking powder for dough.
Wheat flour can be sieved with a baking powder in a deep bowl or directly on the table. In the center, make a small indentation.
In parallel, mix butter, sour cream, sugar, salt and eggs. Gently but quickly pour this mixture into the sifted flour, mix thoroughly. Then form from 12 to 15 small balls and give them a neat shape. It can be bagels, cakes, directly buns or buns themselves. Next, neat balls of dough are laid out on a baking sheet and sent to a preheated (up to 190 degrees) oven.
Sour cream dough rolls should be greased with egg yolk beaten with sugar to form a beautiful golden-colored crust.
Recipes for buns on sour cream from yeast dough can be very diverse. Each mistress has her own little tricks that make buns even tastier and more aromatic. So, for example, to prepare a tasty treat for an evening tea party, the simplest ingredients that can be found in the kitchen arsenal of every housewife are enough.