Description
I still remember the smell of that bread-the bread of our childhood. These buns were worth 3 pennies. Their distinctive feature, and even I would say a trademark, was characterized by a pale crust, which was subtle, like a veil, gently enveloping downy crumb! So, let's Born in the USSR, dedicated...
Ingredients
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Water
340 ml
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Flour
650 g
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Yeast
13 g
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Sugar
2 Tbsp
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Salt
1 tsp
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Margarine
10 g
Cooking
Mix yeast with sugar, add warm water. 250 gr. flour. Put the dough in a warm place covered with a towel or cling film.
The dough increased in volume, add to it salt, margarine, flour, knead the dough.
Knead soft, not lipovei hands on the dough, knead it for at least 10 minutes.
Cover with a towel, put it in a warm place for 1.5 hours.
Within a half hour I did test obmenka.
At the expiration of this time again abenaim the dough and leave it alone for another forty minutes.
Abenaim dough...
... shape the meatballs, the dough should be (soft, tender) for such a consistency that when working with him we don't have hands or a surface dusted with flour.
Spread on a baking tray buns, cover them with a towel and leave for proofing for about 30 minutes.
Turn on the oven, we need steam in the oven, because I have a regular electric stove in the bottom of the plate I put a baking dish filled with water.
30 minutes passed, rolls had increased in volume, the oven is hot start baking... Baked 10 or 15 minutes at t 200 -220 degrees.
And here they are... Our buns ready!
Close your eyes, bites off a piece and we are in the nineteen eighties, standing in a bakery, holding a plug (attached to the bread shelves and hanging on a long rope), push it on the buns, checking the freshness of bakery products... Nostalgia!
Bon appetit!
For today's youth, rolls perfect as a base for hamburger. My son quickly made myself a hamburger...
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