Grandma’s Milk Buns

1. 1 Rye flour 25 g
2. 2 Wheat flour 45 g
3. 3 Sugar 10 g
4. 4 Baking powder 3 g
5. 5 Butterpack 180 g ≈ $1.58 10 g
6. 6 Milk 2.5%pack 930 ml ≈ $0.88 60 ml
7. 7 Eggspack 10 pcs ≈ $1.93 1 pcs
8. 8 Sunflower oil 30 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Sift both flours together with baking powder, then mix in the sugar

2. Melt the butter⁵ and let it cool slightly, then warm the milk⁶ until it’s lukewarm

3. Beat the egg into the flour, then stir in the butter⁵ and warm milk⁶ to form a soft dough—let it rest for 10 minutes

4. Roll the dough into a thick rope, cut into 5–6 pieces, shape into balls, and gently flatten each with your palm

5. Heat the sunflower oil in a skillet over medium heat

6. Fry the buns under a lid for 3–4 minutes per side until golden and cooked through

7. Drain on paper towels to remove excess oil

In short

• In the planner this dish is cooked for two days: reheat on day two.