Russian Yeast Dough

1. 1

   Combine lukewarm milk and 2 tablespoons sugar in a large bowl and stir to dissolve sugar. Mix 3 tablespoons flour with fresh yeast in a small bowl and add to milk mixture. Let rest in a warm place until mixture is frothy, 15 to 30 minutes.

2. 2

   Beat 3 eggs and 3 tablespoons sugar together in a small bowl. Add to the yeast mixture; stir in melted butter. Add 8 cups flour and salt. Mix until well combined and a soft dough forms; no kneading is necessary.

3. 3

   Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, 1 to 2 hours.

4. 4

   Punch down dough. Cover and let rise until doubled in volume once again, about 40 minutes.

5. 5

   Turn dough onto a lightly floured surface. Divide dough into 24 equal pieces, or according to your preferred pirozhki recipe, and form into rolls. Place rolls on a lightly greased baking sheet. Beat the remaining egg in a small bowl and glaze rolls with the beaten egg. Cover with a clean kitchen towel and let rest, 20 to 30 minutes.

6. 6

   Preheat oven to 475 degrees F (245 degrees C).

7. 7

   Uncover and bake rolls in the preheated oven until golden, about 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.