Description
Soft and delicious bread rolls with a crispy crust of dough containing a minimal amount of yeast (1 gram extruded) and therefore does not contain sugar (in fact, the more yeast is used in the preparation of the test, the more sugar you need to add). Preparing is easy, but the process approach of the dough and proofing of the finished products is quite a long time. I started to prepare the dough in the morning, during the day she went, in the evening kneaded the dough, sformula rolls and laid them on a baking sheet. The night rolls rasstalis and in the morning I baked them for Breakfast. Also convenient to take the buns in the sandwiches themselves.
Ingredients
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Butter
45 g
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Salt
10 g
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Yeast
1 g
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Water
350 ml
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Flour
500 g
Cooking
First you need to make the dough (Poolish). To do this, mix 125 g flour, 125 g water (25 degrees) and yeast. Cover with a lid, but not tightly, or towel and leave for 12-16 hours (I had 14 hours) at room temperature. That it will look like dough.
For hours until cooked dough to make the Water Roux by mix 30 grams of flour and 150 g of water (temperature 25 degree) until smooth.
Now you need to slowly heat the mixture to 65 degrees. First, the flour absorbs all the liquid and the mixture will become like jelly, then let cook for another minute. This process takes about 5 minutes and Then Water Roux cover with plastic wrap and cool to room temperature.
When the yeast mixture and Water Roux is ready, knead the dough (I did it in the bread maker). To combine the yeast mixture,Water Roux, 75 ml water, salt and 345 g of flour and knead in a food processor first 2 minutes at a slow speed and then 10 minutes on high. And only then add the softened butter and again knead for 10-15 minutes. Cover the dough with a kitchen towel and leave for an hour.
Divide the prepared dough into 9 equal parts.
Each piece of dough roll into a bundle, with a length of approximately 30 cm.
Roll each harness on a band width of about 6 cm.
Cut in half.
The dough to put one on another.
Fold rolls.
Put on a baking tray with baking paper.
Rolls cover with a kitchen towel and leave overnight at room temperature (approximately 8 hours).
Preheat the oven to 220 degrees. Put the bottom of the oven a container of boiling water that will create steam in the oven (thanks to a couple of the rolls will be crisp), and bake the buns for 20 minutes. 5 minutes before the end, to slightly open the oven to release the steam, and close it again. The Breakfast rolls are ready
Through the use of Water Roux buns for a long time not stale and do not spoil.
Bon appetit!
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