Water-Based Yeast Dough for Buns (No Milk, No Eggs)
The best thing is simplicity! Dough without milk and eggs is easy to knead. You can use it not only for buns, pies, and even pizza. Baked goods made with it turn out tasty, light, and airy.
Updated : 13 March, 2026
Easy
More than 1 hour.
Ingredients
500 milliliters
Water
2 teaspoon
Dry yeast
2 teaspoon
Sugar
1 teaspoon
Salt
3 tablespoon
Vegetable oil
4 cup
Wheat flour
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make dough for pirozhki without milk? Prepare all the necessary ingredients. Use good-quality all-purpose flour. Any neutral vegetable oil will work.
Step 2
Heat the water to 37-40°C / 99-104°F. If you don’t have a thermometer, test it by dropping a little water on the inside of your wrist: if it feels neutral (not cold, not hot), the temperature is right. Add sugar, salt, and yeast to the water. Stir until dissolved.
Step 3
If the temperature is too low, the yeast will work more slowly and it will take longer. If it’s too high, the yeast will die, the dough won’t rise, and the taste will be ruined. Add 4 tbsp flour, stir, and leave in a warm place for 20-30 minutes.
Step 4
If a fluffy foamy cap appears on the surface, the yeast is active and you can continue.
Step 5
Add 2 tbsp vegetable oil to the dough. Save 1 tbsp for greasing the bowl (step 8). Mix well so the oil disperses evenly.
Step 6
Sift most of the remaining flour into a bowl. Add the liquid mixture to the flour and start kneading.
Step 7
As the flour in the bowl gets used up, add more in small portions. When it becomes hard to stir with a spoon, knead with your hands. Knead thoroughly.
Step 8
Add flour until you reach the right consistency. Don’t overload the dough with flour - it should be soft and tender. If flour is left over, you’ll use it when shaping the pirozhki. Grease the bottom and sides of the bowl with vegetable oil so the dough won’t stick. Also knead the finished dough briefly with oiled hands. Cover the bowl with a napkin or towel so it won’t dry out and rises well. Leave in a warm place for about 1.5-2 hours.
Step 9
When the dough has increased several times in volume, it’s ready and you can start working with it.
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