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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.

Recipe Summary

cook:
15 mins
additional:
2 hrs 20 mins
total:
2 hrs 55 mins
prep:
20 mins
Servings:
24
Yield:
24 rolls of dough
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Punch down dough. Cover and let rise until doubled in volume once again, about 40 minutes.

  • 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.

  • Preheat oven to 475 degrees F (245 degrees C).

  • Uncover and bake rolls in the preheated oven until golden, about 15 minutes.

Cook's Note:

You can use margarine in place of butter.

Nutrition Facts

234 calories; protein 6.3g; carbohydrates 36.4g; fat 6.8g; cholesterol 46.2mg; sodium 106mg. Full Nutrition
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