You will need
    • 1 Cup milk;
    • 2 eggs;
    • 4 tablespoons of sugar;
    • 2 tablespoons of refined vegetable oil;
    • sachet dry yeast;
    • 3 cups flour;
    • salt;
    • vanilla.
Heat 1 Cup of milk, pour it into a deep bowl or pan. Calculate the volume of the dough will greatly increase, so choose the capacity of the corresponding depth.
Break 2 eggs into a separate bowl to particles of the shell did not hit the milk. If this happens, remove the shells area and kitchen towels.
Add in a bowl milk, eggs, 4 tablespoons sugar, 2 tablespoons of refined sunflower oil, a little salt, vanilla and a packet of dry yeast. Gradually stir in 3 cups flour.
Place the bowl with dough in a warm place close to the stove or in a bowl of hot water. If the temperature is low, the dough may not rise.After 2 hours, check the dough – it should increase in volume. If not, place the container in a warmer place. When the dough rises to the edges of the bowl, it should be lowered intensively, but gently stirring with a spoon from top to bottom.
The dough should rise and fall 2-3 times. Then it is ready. Place it on a work surface sprinkled with flour. If the dough seems watery, gently stir in the flour.Do not knead too much – the batter for muffins should be cool and airy. However, too thin a batter is also out – the buns will not rise in the oven.
If you can't prepare baking immediately, cover the bowl with the dough with a lid and place it in the refrigerator. Without compromising taste, it can be kept there for a few hours.
From the resulting dough to form rolls, buns and other small pastries. It is suitable for baking large cakes or rolls. After forming the rolls, leave them on the delay. Before sending in the oven, they have to stand about half an hour at room temperature.