Shamrock Buns

Votes: 1

Time: 3 hours 40 minutes
Complexity: easily
Quantity: 36 buns

These soft, shamrock-shaped yeast buns are served piping hot and will become a staple at your holidays, thanks to their charming appearance and deliciousness, as well as their ease of preparation. No kneading required: simply mix all the ingredients together, and then wait for the dough to rise. To shape the buns into shamrocks, place three balls of dough into each muffin tin. They will stick together during baking. This recipe requires three 12-muffin tins, or you can refrigerate some of the dough for serving hot buns another day.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 cups whole milk
1 cup rapeseed oil (canola)
1 cup of sugar
9 cups premium flour
2 packages (2 1/4 teaspoons each) active dry yeast
1 teaspoon baking powder
1 teaspoon (incomplete) of soda
1 tbsp. salt
Melted butter to grease the pan

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Knead the dough:

Combine the milk and canola oil in a large saucepan. Add the sugar. Heat the milk until just before boiling. Turn off the heat and let it cool until lukewarm.
Add 8 cups of flour and yeast to the milk mixture and knead the dough (it will be very sticky!). Cover the pan with a lid or a kitchen towel and let the dough rise for about an hour.

Add the remaining 1 cup flour, baking powder, baking soda, and salt. Stir gently to incorporate into the dough; this will take a while.
Lightly grease a 36-cup muffin tin (3 standard muffin tins) with butter. Pinch off small pieces of dough to form neat balls. Place 3 balls in each muffin tin cavity.
Place the molds in a warm, draft-free place, cover with a light kitchen towel and let the dough rise for 1-1.5 hours.
Bake some buns:

Preheat oven to 200°C. Bake the buns until richly golden brown, 18-20 minutes. Serve hot.

Note

If you don't plan to bake a full batch of buns, the leftover dough can be refrigerated for 1-2 days.