Description
A wonderful recipe for rolls is already on the website, but I decided to put it as the dough I made in the manual (who does not have a CB or if you just like hand-kneading).
Ingredients
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Flour
350 g
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Yeast
1 tsp
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Butter
60 g
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Chicken egg
1 piece
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Sugar
2 Tbsp
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Salt
0.5 tsp
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Milk
135 ml
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Powdered sugar
Cooking
Half the milk to heat and add 1 tablespoon of sugar and yeast. Mix well. Leave on for 10-15 minutes in the heat until a foam cap.
The second half warms up milk with the butter (30 g)
Melted butter with the milk cools to room temperature and combine with yeast mixture.
Whisk egg together with salt and remaining sugar (1st. L.), you can add the vanilla sugar
To beaten egg add the yeast mixture, milk and butter. Mix everything together and gradually sift the flour. Knead the dough.
The dough is kneaded for at least 5 minutes until smooth! Flour may require a little less, it all depends on the quality of flour and size of eggs. The dough cover and put in warm place to rise for 1-1.5 hours.
Coming up the dough on a floured surface, roll out into a rectangle. Melt 30 g of butter and liberally grease the dough.
Dough cut into rectangles.
Turn each piece in a roll, not tightly!!! Put into the form and leave for 20-30 minutes in a warm place. Bake at 180 C for ~ 20 minutes.
Finished rolls can be sprinkled with powdered sugar! BON APPETIT!!! WITH EPIPHANY EVE!!!
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