5 tips for making yeast buns fluffy

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To make yeast buns always fluffy and tender, it is important to know a few secrets of their preparation. Let's consider five tips from experienced housewives that will help you get buns like fluff without much effort.

1. Choosing yeast. Use fresh yeast or proven dry yeast. Yeast is the “heart” of buns, and it is they that give the dough lightness. Before adding to the dough, dissolve them in warm milk or water (not hot!) along with a pinch of sugar – this activates the yeast.
2. The right temperature of the ingredients. All components for the dough should be at room temperature, especially the milk and eggs. Cold ingredients slow down the yeast fermentation process, which can make the dough less fluffy.
3. Long kneading. A well-kneaded dough is elastic and smooth, which helps the dough rise evenly. Knead the dough for at least 10-15 minutes – this will allow the gluten to develop, giving the buns structure.
4. Let the dough rise well. Do not rush the baking. Leave the dough to rise in a warm place, covering it with a towel or film. The better the dough rises, the fluffier the baking will be. It is recommended to let the dough rise twice – before shaping the buns and again after.
5. Proper baking. Bake the buns in a well-heated oven and do not open the door for the first 10-15 minutes. This will help maintain a high temperature and promote an even rise of the buns, providing them with a delicate structure.