Buns
We are increasingly baking our own buns at home. When the smell of freshly baked buns or rolls wafts through our kitchen, we no longer remember the rubbery ones from the store. Sometimes we just have to figure out their shape.
Ingredients · Servings 1 dose
- 520 ml milk
- 50 g Ramy
- 750 g plain flour
- 50 g soy flour
- 2.5 teaspoons salt
- 1 teaspoon sugar
- 30 g fresh yeast (or 2.5 teaspoons dried yeast)
- Solamyl
- poppy seeds (or seeds)
Method · 15 min
- Place everything in the bread maker bowl in the order listed and turn on the Dough program.
- Before the program ends, we must take the dough out of the bread machine and let it rise in a bowl, otherwise it will run out.
- Roll up the buns and let them rise on a baking sheet. (I use baking paper or Teflon foil underneath them.)
- Preheat the oven to 220 °C.
- Mix a little lukewarm milk with water and Solamyl, spread on the buns and sprinkle with poppy seeds or other seeds.
- Place in a slightly preheated oven and after about 10 minutes, reduce the temperature and bake until golden brown.
