- flour - 2 1/4 Cups
- sugar - 1/2 teaspoonfuls
- Salt - 3/4 Teaspoons
- yeast - 1 1/4 Teaspoons
- vegetable fat - 1 st. a spoon
- milk or kefir - 3/4 - 1 Glass
1. In a bowl, mix flour, sugar, salt and yeast together. Using an electric mixer, mix butter (or fat) and 3/4 cup of milk. Add the flour mix and an additional 1/4 cup of milk, if necessary, to make the dough soft and supple. 2. Sprinkle the working surface with flour and knead the dough for 10 minutes, or use a dough hook and mix for 8 minutes. 3. Lightly oil the bowl and put the dough in a bowl. Cover the surface with a plastic film and allow the test to rise for 60-90 minutes, until it doubles in size. When the dough has risen, roll it to a thickness of 3.5 cm. Using a cookie cutter or a round shape, cut the buns. 4. Sprinkle a sheet for baking with cornmeal and place buns on it, cover with a plastic wrap and allow it to rise for 60-90 minutes. 5. Preheat the frying pan over medium heat, and also preheat the oven to 175 degrees. Add vegetable oil to the frying pan and grease the pan. Put the rolls on the baking tray and bake for 5 to 8 minutes. 6. Turn the buns over and bake on the other side for 5 to 8 minutes. Put the buns in a frying pan and bake in the oven for 5 to 8 minutes so that they are well baked in the center. 7. Cool the buns to room temperature and serve.
Servings: 4