Recipe for rich yeast dough. Sweet yeast dough for buns

The aroma of just cooked baking rarely leaves anyone indifferent. And these days, a favorite delicacy is a bun: fluffy, airy, with sugar, raisins, jam, poppy seeds or cinnamon... Women's Questions have selected ten recipes for the most delicious and tender pastry for buns:

– classic butter dough – classic butter dough, option 2 – classic butter dough, option 3 – kefir baked goods – margarine baked goods – lean butter dough – universal purpose baked goods – the simplest baked goods – butter dough with sour cream – butter dough with sour cream, option 2

Classic butter dough

We will need:

  • salt – ¼ teaspoon;
  • sugar – 80 g;
  • dry yeast – 5 g;
  • chicken egg – 1 piece;
  • butter – 20 g;
  • milk – 200 ml;
  • wheat flour – 500 g.

Process description:

  • in a bowl, mix the components of the future dough: salt, sugar, yeast, flour - 450 g would be good to sift through a sieve;
  • In a separate bowl, heat the butter, add the egg to it, stir. Pour in the milk, the resulting mixture should be approximately 30 °C, warmer than the room temperature, so that the yeast “wake up” and begin to act;
  • Combine the contents of the containers, mixing thoroughly. When kneading the dough, gradually add the remaining flour. The dough turns out soft and does not stretch with your hands;
  • transfer the mass to a large container, cover with a slightly damp cloth (film). Leave the dough to rise closer to the heat source. We lower the rising mass and let it rise again.

On dough

  • Cooking time: 1 hour 45 minutes.
  • Number of servings: 16 persons.
  • Calorie content of the dish: 200 kcal per 100 g.
  • Purpose: baking, for tea.
  • Cuisine: European.
  • Difficulty of preparation: easy.

Ruddy buns are equally good with hot sweet tea, cold milk, and freshly squeezed fruit juices. In order for them to turn out tall and light as fluff, it is necessary to observe the proportions, prepare the dough correctly and not keep it in too warm a place - yeast microorganisms can die at temperatures above 38 degrees, and become active already at 10 degrees.


  • wheat flour (highest grade) – 700 g;
  • milk – 180 ml;
  • water – 180 ml;
  • sugar – 100 g;
  • salt – 1 tsp;
  • chicken eggs – 2 pcs.;
  • butter – 100 g;
  • dry yeast – 5 tsp.

Cooking method:

  1. Add water, sugar, salt to milk. Warm up over medium heat.
  2. Remove from heat, add yeast.
  3. Beat eggs and add to mixture.
  4. Make a mound of flour and form a depression. Pour in milk with yeast. Cover with a lid and leave for half an hour without stirring.
  5. Add melted butter. Mix. Let rise twice in a warm place for 30 minutes.
  6. Divide the dough into 16 parts and roll each into a ball. Place on a baking sheet, brush with yolk.
  7. Bake the buns for 15-20 minutes (200 degrees).

Traditional bun dough, option 2


  • sugar – 100 g;
  • salt - a pinch;
  • dry yeast – 1 teaspoon;
  • chicken egg – 2 pieces;
  • flour – 400-500 g;
  • butter – 100 g;
  • milk – 150 g;
  • vanilla sugar – 10 g.

Process description:

  • Warmed milk is poured into a container with dry yeast and a teaspoon of sugar. Mix the products until completely dissolved, cover the container with a cloth and place it near a heat source for 30 minutes;
  • In a separate bowl, grind the eggs with sugar and pour them into the dough. Add flour in parts, sifting it in the process, mix;
  • Melt the butter; as soon as it cools, pour it into the mixture. To obtain a soft and elastic dough, you need to knead it intensively for 15 minutes;
  • the resulting mass is placed in a container, covered with a cloth and placed near a heat source. As the contents increase in volume, the readiness of the dough is determined.

Bread dough with dry yeast

Especially for housewives who do not like to work with compressed yeast, we offer options for preparing dough for buns with the addition of dry yeast. In any of the recipes, you can adjust the sweetness of the products by adding more or less granulated sugar. And from such dough you can make not only buns, but also other sweet pastries.

Sweet, rich bun dough with dry yeast


  • milk – 480 ml;
  • eggs – 3 pcs.;
  • butter – 115 g;
  • granulated sugar – 115 g;
  • dry yeast - 1 small package;
  • vanilla sugar;
  • Wheat flour;
  • salt - a pinch.


Measure out half a glass of milk, heat it until warm and dissolve a small packet of dry yeast in it. We also add twenty grams of granulated sugar, just a little flour, mix and leave the mixture in a warm place for about fifteen minutes.

Next, mix the resulting yeast mass in a deep container with the heated remaining milk, melted butter and eggs beaten with the rest of the sugar. Add a pinch of salt and vanilla sugar to taste and mix.

Now add the sifted flour in small portions and knead until you get a loose, soft, slightly sticky dough. Place it in a deep bowl and leave it to proof for thirty to forty minutes, always in a warm place. After the time has passed, the dough will be ready for further use and formation of buns. Pretzels with sugar, poppy seeds and other fillings are especially good from this dough.

Quick bun dough with dry yeast


  • milk – 260 ml;
  • eggs – 2 pcs.;
  • granulated sugar – 65 g;
  • dry yeast - 3 teaspoons;
  • odorless vegetable oil – 50 ml;
  • wheat flour – 475-520 g;
  • salt - a pinch.


Sift the wheat flour into a deep bowl and form a small funnel in the center. Heat the milk until pleasantly warm, dissolve the yeast and sugar in it and pour the mixture into the flour “hole”.

When the yeast mixture foams, add the eggs, beaten with a pinch of salt, and vegetable oil. At this stage, you can also add vanilla or add vanilla sugar. Knead the dough into a soft, non-stick dough. Be sure to beat the lump of dough on the table several times. This way the products will be softer, fluffier and more uniform. While kneading, grease your hands with vegetable oil. The dough is ready. We can start forming the buns and give them time to rest on the baking sheet, which was not required for the dough.

This dough can be used for more than just buns. It also makes excellent pies, kulebyaki and pizza. It is suitable for both baking products in the oven and deep-frying.

Delicious bun dough with dry yeast without eggs


  • milk – 220 ml;
  • wheat flour – 480-550 g;
  • butter margarine or butter – 220 g;
  • granulated sugar – 60 g;
  • dry yeast - 3 teaspoons;
  • vanilla sugar;
  • salt – 5 g.


Mix dry yeast with granulated sugar, salt, vanilla sugar, pour warm milk into the mixture and mix well. Then add softened butter or margarine and mix again. Next, sift the flour into a container with the resulting mixture and knead into a soft, light dough. It should stick slightly to your hands. Do not add too much flour; it is better to rub it on your hands and surface when shaping the products.

Place the lump of dough in a deep container with a lid or a plastic bag and place it in the refrigerator for at least four hours, or overnight. After the time has passed, the dough will be completely ready for further use. You can use it to bake very tasty cones, buns with cinnamon or poppy seeds, or any other buns.

Classic rich yeast dough, option 3


  • salt – 5 g;
  • sugar – 100 g;
  • eggs – 3 pieces;
  • milk – 750 ml;
  • butter – 180 g;
  • flour – 1.5 kg;
  • vanilla sugar – 20 g;
  • dry yeast – 20 g (live 70 g).

Process description:

  • into a container with a large volume, pour warmed milk (250 g), add yeast and 1 spoon of sugar, stir in 600-700 g of flour. The resulting mixture has a density similar to thick sour cream. Cover the container with the dough with film and leave in a warm room for three hours. We evaluate the dough by its appearance - its surface is covered with bubbles, wrinkles, on the walls of the container the trace of the dough is higher than the dough itself;
  • combine the dough with the remaining products: eggs, sugar and salt, add vanilla sugar and stir in the flour little by little. Knead the dough intensively for 10-20 minutes. While they are working with the dough, pieces of melted butter are mixed into it, as a result the dough becomes smooth and elastic;
  • Leave the prepared dough in an oiled container for fermentation for 2-3 hours so that it does not dry out, grease it with oil and cover the container with film. Take out the dough several times, mix well and return it to the rising container.

Simple yeast pie dough in the oven

It would seem - well, what can you come up with regarding yeast dough when its composition is clear and simple? Flour, liquid (milk or water), yeast, sugar, butter or margarine in its buttery variety and eggs, but even with this set of products you can experiment endlessly. Each housewife is looking for the perfect recipe just for herself, adjusting it, so there is always something to choose from. The volume of dough according to the recipe given here is for a classic baking sheet.


  • “live” yeast – 35 g;
  • boiled water – 100 ml;
  • milk – 250 ml;
  • flour – 5 glasses;
  • sugar – 100 g;
  • margarine – 85 g;
  • eggs 2 cat. - 2 pcs.;
  • salt;
  • vegetable oil - 2 tablespoons. spoons.

Cooking method:

  1. The pie dough begins with dough: mash the yeast with a fork, add warm (about 40 degrees) water and a teaspoon of sugar. Let it work in a warm place, leaving the container for a quarter of an hour.
  2. Sift all the flour, add sugar and salt.
  3. Pour in the dough that has begun to boil, stirring gently.
  4. Cut the margarine into pieces, mix with milk and heat on the stove (turn the heat to low) until completely dissolved. However, do not allow the mixture to boil.
  5. Let this mass cool a little and add the eggs, whisking everything.
  6. Pour this liquid into the bowl with the dough and flour, knead by hand into a smooth, non-sticky dough.
  7. Grease a silicone mat with vegetable oil, place a lump of dough on it, knead with your hands for another 3-5 minutes. Then hit it on the table (on the same mat, throwing it from a height) 30-35 times.
  8. Grease the bottom and sides of a clean large bowl with the remaining vegetable oil, place the dough there, then turn it over: this way the dough will be completely coated with oil.

  9. Cover with film or place a towel on top, place the dough in a warm place for 3-4 hours: it should increase its volume by 3 times.

Kefir dough recipe


  • kefir (whey) – 500 ml;
  • fresh yeast – 50 g;
  • sugar – 150-200 g;
  • butter – 50 g;
  • lard (rendered internal fat) – 50 g;
  • vegetable oil – 2 tablespoons;
  • turmeric - on the tip of a teaspoon;
  • salt – ½ teaspoon;
  • flour – 900 g.

Process description:

  • Grind fresh yeast in a container with two tablespoons of sugar until a paste forms. Pour warm kefir or heated, but not hot, whey into the mixture, stir in one glass of flour, mix the products so that the lumps dissolve, and place them in a heat source for 20 minutes. The dough will become airy and expand;
  • heat the butter and lard, by the time they are added to the dough they will have time to cool down;
  • Add butter, lard, salt, and unused sugar to the risen dough. Mix everything thoroughly. Add turmeric and pre-sifted flour into a homogeneous mixture in several steps. Knead the dough thoroughly for 15 minutes, adding vegetable oil;
  • transfer the mass to a large container, which is well greased with oil, cover with a cloth and set aside to rise for about an hour. Knead the risen mass and knead thoroughly again for 5 minutes. We set it to rise again.

Delicious and tender butter dough for buns with margarine

We will need:

  • fresh yeast – 100 g;
  • milk – 50 g;
  • eggs – 5 pieces;
  • flour – 5-6 glasses;
  • sugar – 150 g;
  • margarine – 250 g;
  • vegetable oil – 100 g;
  • salt - on the tip of a teaspoon.

Process description:

  • In a bowl, sprinkle the crumbled yeast with sugar (1 tablespoon) and grind. Pour heated, but not hot milk into the resulting slurry and add one spoon of flour, mix the products. Cover the container with the dough with a napkin; you can place it in a bowl of warm water for 10 minutes;
  • In a second bowl, beat the mixture of eggs and sugar;
  • melt margarine and cool;
  • Mix together the dough, warm margarine, egg mixture, and sunflower oil. Add flour gradually, sifting it. Knead the dough thoroughly, cover with a cloth and place in a heat source for 15 minutes. Carefully knead the expanded dough and mold, mold...

Quick kefir dough for buns

Photo of a quick kefir dough for buns

Butter dough made with kefir is more elastic than dough made with milk. Kefir promotes fermentation, the pulp of the finished buns comes out a little denser, but just as tender. It is easy and pleasant to work with the dough prepared according to this recipe and to form fancy-shaped buns - braids, snails, curls. Be sure to find out how to make kefir dough and take the recipe into use.

Recipe ingredients:

for the dough:

  • milk 1/2 cup
  • fresh yeast 15 g.
  • sugar 1 teaspoon
  • flour 2-3 tbsp. spoons

for test:

  • sugar 2/3 cup
  • kefir 1 glass
  • eggs 2 pcs.
  • flour 3-4 cups
  • butter (margarine) 100 g.
  • salt 1/2 teaspoon

Method for preparing butter kefir dough for buns:

  1. Remove butter (margarine), kefir and eggs from the refrigerator in advance. The food should come to room temperature.
  2. Grind the yeast with sugar into a paste, add warm milk and a few tablespoons of flour. The dough should look like pancakes. Leave the dough to rise in a warm place for 30 minutes. It should increase 2-3 times and be covered with holes.
  3. Mix butter, eggs and sugar until smooth. Add kefir and dough. Stir again.
  4. Sift the flour and gradually add 3 cups to the dough first. If the dough is sticky and viscous, add a little more flour. Place the ball of dough on a floured counter and knead until the dough stops sticking to your hands. If possible, do not add more flour. At the very end of the kneading, it is better to lubricate your hands with vegetable oil.
  5. Place the dough in a bowl and leave to rise in a warm place for an hour and a half. At this stage, the dough increases in volume by 3-4 times and becomes simply airy. Do not knead the finished dough, just knead it and start forming buns. You can bake Easter cakes from the dough using this recipe; you should add raisins, candied fruits, cinnamon or cardamom to the dough.

Recipe for rich Lenten dough


  • salt - a pinch;
  • water – 2 glasses;
  • sugar – 3 tablespoons;
  • vegetable oil – 3 tablespoons;
  • flour – 6 glasses;
  • live yeast – 30 g.

Process description:

  • In a bowl, sprinkle the crumbled yeast with sugar (1 spoon is enough), grind well. Pour in the first glass of heated water and gradually add 300 g of flour, mix well. Place the resulting dough near a heat source or in a container with warm water. We wait until the dough swells;
  • pour in a second glass of heated water, stir until smooth. Add flour to this mixture in several steps. Knead the dough well, it turns out elastic and smooth, if necessary, add flour;
  • Sprinkle the dough with flour and set it to rise again.

Yeast dough for universal use


  • milk – 250 ml;
  • butter – 60 g;
  • sugar – 80 g;
  • dry yeast – 2 ½ teaspoons;
  • wheat flour – 520 g;
  • vanillin - a pinch.

Process description:

  • In warmed milk with the addition of 1 spoon of sugar and a couple of spoons of flour, we dilute the yeast. Having mixed the prepared dough, place it near a heat source; when bubbles appear on the surface of the mixture, the dough is ready.
  • add melted butter and unused sugar to the mixture, beat in the egg, add flour little by little, mix;
  • Leave the dough in a large bowl and cover it with a cloth or film. We place the dishes closer to the heat source; within an hour the mass will increase in volume.

The simplest butter dough


  • salt – ½ teaspoon;
  • sugar – 1 tablespoon;
  • eggs – 3 pieces;
  • milk – 1 glass;
  • butter – 150 g;
  • flour – 500 g;
  • dry yeast – 7 g.

Process description:

  • Add butter and sugar to boiled milk and stir until dissolved. When the milk mixture has cooled, add the eggs, beaten with a fork, into it and stir gently;
  • In a large bowl, mix bulk products: salt, yeast and flour. Make a depression in the middle of the loose mixture and pour the milk mass into it, now knead the dough. When the dough has absorbed all the flour, you need to beat it: lift it and throw it into the container. Perform this operation until you understand that the dough is pliable and smooth;
  • Place the dough in a container and leave it warm for one hour; when increased several times, knead it carefully.

Sweet buns

Sweet buns made from yeast dough are always very tasty (photo).

The aroma of fresh homemade baked goods creates a special coziness in the home. You just want to pour a glass of milk, take such a tender sweet bun and enjoy the taste. These pastries are perfect for breakfast and for gatherings with friends over a cup of tea.

The products used are the most affordable ones. Flour, milk, eggs, sugar, a little butter and yeast. Follow our recipe and you will definitely succeed! Of course, it will take time for the yeast dough to mature and rise. But the result is worth it. Don’t forget that for better rise, the dough should be kept warm in the room, without drafts. If you have windows or vents open, you should close them for a couple of hours. And, of course, as with any baking made from yeast dough, the freshness and quality of the yeast is important. Check the expiration date!

A little endurance and patience and fluffy sweet buns will delight you and your loved ones. I'll want to repeat it again and again. You can experiment with flavors and fillings. Add vanilla, cinnamon, jam. There are many options for diversifying buns. The main desire!

Print recipe

Recipe for buttery sweet buns



  • wheat flour - 600 grams;
  • milk - 250 ml + 2 tablespoons;
  • chicken eggs - 2 pieces + 1 yolk;
  • granulated sugar -100 grams;
  • butter - 50 grams;
  • instant yeast - 1 5 teaspoons;
  • salt - 0 5 teaspoons;
  • vanillin -0 5 teaspoons.


  • wheat flour - 600 grams;
  • milk - 250 ml + 2 tablespoons;
  • chicken eggs - 2 pieces + 1 yolk;
  • granulated sugar -100 grams;
  • butter - 50 grams;
  • instant yeast - 1 5 teaspoons;
  • salt - 0 5 teaspoons;
  • vanillin -0 5 teaspoons.


  1. Sift flour into a bowl. It’s better to do it twice, so the flour will be more saturated with oxygen.
  2. Add instant yeast, sugar and salt to the flour. Mix everything thoroughly.
  3. Heat the milk until warm. Mix two eggs with milk and vanilla.
  4. Make a well in the flour mixture and pour warm milk with vanilla and eggs into it. Mix everything thoroughly so that the flour is moistened.
  5. Melt the butter and add to the mixture.
  6. Let's start kneading. Knead the bun mixture for at least 10 minutes. The result should be a smooth, completely homogeneous yeast dough.
  7. Roll the resulting mixture into a ball and leave it in the bowl. Cover with a clean towel.
  8. Place the bun mixture in a warm place for about an hour, after which we do a light knead and return to a warm place for another hour. It may take a little more or a little less time, since a lot depends on the freshness and quality of the yeast and flour.
  9. Divide the bun mixture into equally sized pieces, making 12-15 pieces.
  10. Then we form each piece into a bun.
  11. Line a baking pan with parchment paper and grease it with a thin layer of vegetable oil.
  12. We transfer our sweet buns into a mold and leave them in a warm place for about 40 minutes. During this time they should approximately double in size.
  13. Before placing in the oven, the buns need to be greased with a yolk-milk mixture, which we do as follows: stir one egg yolk and two tablespoons of milk.
  14. Bake sweet buns in a preheated oven at medium level at 180 degrees. Baking time can be from 30 to 45 minutes, depending on the oven and the size of the buns.
  15. When the buns are browned, take them out of the oven.
  16. Delicate homemade sweet buns are ready!
  17. Bon appetit.

Delicious and tender butter dough for buns with sour cream


  • fat sour cream – 150 g;
  • butter – 150 g;
  • water – 200 g;
  • sugar – 150 g;
  • egg - 2 pieces;
  • dry yeast – 1 tablespoon;
  • flour – 700 g.

Process description:

  • In a deep container with heated water, mix the yeast with 1 spoon of sugar, set aside for 20 minutes;
  • in another bowl, mix butter with sugar and eggs, add sour cream and grind again;
  • We combine these two mixtures, thoroughly mixing them with each other. Add sifted flour gradually and get a slightly sticky mass, cover it with a cloth and leave for 2 hours near a heat source. An increased mass in volume indicates that the dough is ready.

Butter dough with sour cream, option 2


  • sour cream – 200 ml;
  • eggs – 3 pieces;
  • sugar – 1.5 tablespoons;
  • dry yeast – 1.5 tablespoons;
  • salt - a pinch;
  • flour – 500 g.

Process description:

  • Add yeast to a container with sifted flour and mix it together;
  • put sour cream in another container, add salt and sugar, beat in eggs, grind all the ingredients. Pour the homogeneous mass into flour, begin to knead the dough;
  • add the butter to the dough in a couple of additions and knead well so that it is absorbed. Intensive kneading is done for about 15 minutes, the end result should be plastic and not stretch by hand;
  • the resulting mass is placed in a container, covered with a towel and placed near a heat source for several hours, during which time, as the dough increases in volume, it is lowered and re-set to rise.
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