You only need seven ingredients to make these wonderfully soft and delicious to bake buns yourself. Baking rolls yourself is child’s play. However, if you have never done this before, read this post carefully. the practical tips will help you to prepare the rolls in such a way that they are guaranteed to succeed. Try it out and if you have any questions, just write me or leave a comment.
You want bake your own buns, but don’t know where to start? Then you don’t have to wait anymore, because with this one Step-by-Step Tips you get everything you need to know to prepare perfect soft buns. Let’s just start.
Table of Contents
7 practical tips
There are many recipes that claim to be the best for this or that. That may be true, but sometimes success is not in the hands of the author. Many hobby bakers and cooks simply lack experience and this is exactly what they are for following tips thought. Everyone else can immediately scroll to the end of the post and try the recipe. Because this is really good!
If Preparation for baking put all the ingredients on the table. This way you make sure that everything is there. In addition, the milk, butter and egg can be left at room temperature. It is important that all the ingredients are at the same temperature.
To bake these delicious rolls yourself you need these seven ingredients:
The milk: The whole milk gives the buns a great flavor and lets the yeast do their work.
Yeast: I use mostly dry yeast. It is easier to dose and lasts longer.
The sugar: The spoonful of sugar ‘feeds’ the yeast. Sometimes I leave it out, but adding sugar makes the dough a little softer and more elastic.
Das Hey: The egg gives structure to the dough. This is especially important when shaping the buns.
Die Butter: The butter is the reason for the typically buttery taste of these rolls.
The salt: Without salt, everything tastes dull and bland. When it comes to bread, the exact amount is particularly important.
The flour: There are many types of flour. Here I use spelled flour type 630, but wheat flour type 550 works just as well here.
Bake rolls yourself: This is how it works
Before you prepare the dough weigh all ingredients accurately. The exact amount determines the success or failure of the rolls. Bring the ingredients together in order.
Mix the milk with the yeast and sugar and let it rest for five minutes.
Then add the egg, the chopped butter and the salt and mix.
Then gradually work in the flour.
Then knead the dough for about ten minutes in the food processor or by hand to form a smooth, elastic dough.
If the dough is too wet at this point, you can add flour by the spoonful. The dough should be soft. And it should be easy to work with lightly floured hands without it sticking too much. The whole process should not much longer than ten minutes last. If it is processed for too long, the gluten in the flour can cause the dough to become too firm.
This dough rests twice. For the first time for about 2 hours after the dough is prepared and for the second time 30 minutes after the buns have been formed. The dough should rest in a warm and not drafty place. The oven with the lights on is my favorite place to prove bread dough. During the time you don’t have to do anything.
While the dough is resting for the first time, prepare the baking dish before. Cut a piece of parchment paper to fit the base and brush the sides with butter. I used a 32cm x 22cm casserole dish.
Simply bake your own rolls
After the first resting time, weigh your dough. Then you share it 24 buns of about the same weight. You then roll these parts between your hands into a smooth ball. Then you pull the top side down a little so that a smooth surface is created. the finished buns place them next to each other in the form. Once all the batter is used, cover the pan and leave the buns aside Rest 30 minutes.
EXTRA TIP: TIP: If the dough is too sticky when forming the rolls, moisten your hands a little.
Before baking, preheat the oven to 180 °C top and bottom heat. After the second rests the form with the buns on the middle rail for 20 to 25 minutes bake until golden brown.
So and now the time has finally come, here comes the recipe. Enjoy the rolls and send me a picture. By the way, my twinnies also love these buns. They’re usually really picky when it comes to bread, but they really like eating this one.
Baking soft, warm, deliciously fragrant rolls yourself is really not difficult. With this simple recipe you are guaranteed to succeed. And if you need more help, then read the whole post, because there are a few tips for you.
350 ml whole milk, room temperature
7 g dry yeast
1 tablespoons of sugar
50 g Butter, room temperature
1 egg, size M
8 g Salt
500 g Dinkelmel Type 630
Mix the milk with the yeast and sugar in a large bowl and let sit for five minutes.
Meanwhile, cut the butter into pieces and add to the bowl with the milk. Add the egg and salt and mix briefly. Then gradually add the flour and stir briefly.
Then knead the dough for eight to ten minutes. It should be elastic, soft but not sticky. Cover the dough in the bowl and let it rest in a warm place for 2 hours.
After the first resting time, weigh the dough and form 24 pieces of the same weight into round balls. Carefully pull the surface down and place side by side in the baking pan. Cover the baking pan and let it rest for another 30 minutes.
Preheat the oven to 180 °C top and bottom heat. Bake the baking pan on the middle shelf for 20 to 25 minutes until golden brown. Remove from the oven and let cool completely.
TIP: If the dough is too sticky when forming the rolls, moisten your hands a little.