Prep 2 hrs
Cook 40 mins
These Russian dinner buns go well with my Shurpa - an Eastern European Lamb Soup. NOTE: Russian flour is usually a blend of traditional white and wheat flours. You can use all white, but never all wheat.
- 2 1⁄4 teaspoons yeast, 1 package, never quick rise
- 2 tablespoons sugar
- 1⁄2 cup water, lukewarm
- 1⁄2 cup milk
- 1⁄2 tablespoon salt
- 2 tablespoons sweet butter, melted
- 3 cups unbleached flour
- 6 tablespoons sweet butter, melted
- 1 cup fresh cilantro, finely chop
- In a large bowl, combine the yeast, sugar, and water and let proof.
- Stir in the milk, salt, and two tablespoons of the butter and mix well.
- Stir in three cups of the flour, one cup at a time, stirring well after each addition.
- Transfer the dough to a floured surface and knead until smooth and elastic adding enough of the remaining flour to prevent sticking.
- Shape the dough into a ball.
- Place in a buttered bowl and turn to coat.
- Cover with a towel and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.
- Punch the dough down and knead briefly.
- Divide into sixteen parts and shape each into a ball.
- On a floured surface roll out each ball to a round about 1/16 inch thick.
- Brush generously with melted butter and sprinkle with cilantro.
- Fold in the edges of the round so they meet in the center and roll into a smooth bun.
- Place the buns on a buttered baking sheet, brush lightly with melted butter, and let them rise, covered, for about 20 minutes.
- In steamer set over simmering water, steam as many buns as will fit without touching, partially covered, until cooked through, about 20 minutes.