Grandmothers yeast dough

yeast:
50 g fresh yeast
1 tsp white or golden caster sugar
1 tsp all-purpose flour (T65 in France)
1 tbsp warm water (never hot)

dough:
400 g warm full-fat milk
25 g white or golden caster sugar
1 leveled tsp sea salt
500-550 g all-purpose flour
90 ml oil, grape seed or neutral sunflower oil

Activate the yeast. Crumble the yeast in a bowl and add sugar and flour. Add water and mix. Put in a warm place - either on radiators or in the oven at 30 degrees, so that the yeast activates. It may take 10-25 mins for the yeast to become bubbly.

While the yeast comes to life, heat the milk in a saucepan, just a bit. It CAN NOT be hot. Just lukewarm.

Put livened yeast in a large bowl, add milk, 60 ml of oil, sugar, salt, 500 g of flour, and mix to form a dough. I usually start with a wooden spoon. Only then I knead with my hands. When the dough has been kneaded for about 2 minutes, check if you need more flour, but don't rush to add more because the buns will be tough. Add the remaining oil and knead into the dough. If it still seems to stick to your hands, add more flour. The dough should be flexible but not stick to your hands - it will be slightly sticky, that's ok. 

Form the dough into a ball, put a towel over the bowl, and leave to rise until doubled in size. In the summer, it takes about 40 minutes, in the winter 1 hour or more, depending on the indoor temperature.

Meanwhile, prepare all you need to proceed. Whether cinnamon and sugar, if making cinnamon buns. Meat, if making meat patties. Anything, really.