Bread buns – step by step recipe with photo
Stir yeast and sugar in warm water until completely dissolved.
In a mixing bowl, mix flour and salt.
Do not add all the flour at once, so as not to clog the dough with flour, flour is different in terms of moisture, it may take you a little less or a little more, you need to focus on the consistency of the dough.
Make a well in the flour, pour in the yeast mixture.
While the mass is liquid, mix with a spoon.
Add vegetable oil.
Knead the dough with your hands or with a mixer.
Knead the dough for 7-10 minutes, until smooth.
Grease the dough and bowl with vegetable oil.
Cover the dough with plastic wrap and leave warm for 1 hour.
The dough has risen and increased in volume.
Lubricate the working surface and hands with vegetable oil.
We spread the dough, punch down, cut the dough into 12 equal parts. We form balls (about 70 g each), do not add flour.
Cover with clingfilm to keep the dough from blowing.
Roll each ball into a tourniquet 35-40 cm long.
Roll out the resulting tourniquet with a rolling pin into a strip about 60 cm long and 5-6 cm wide.
Then roll into a roll.
Put the buns on a baking sheet covered with parchment paper or a baking mat, at a distance of 4–5 cm from each other. Cover with cling film and leave to proof for 30 minutes.
Make an incision on top of each bun with a sharp knife.
Bake in a preheated oven at 190 degrees for 20-25 minutes, until golden brown.
Put the finished buns on the wire rack and cool.
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