| Buns |
Rolls of unfermented yeast dough |
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Yeast to dissolve in one glass of warm water with the addition of one teaspoon of sugar and one glass of sifted flour. All is well mixed and placed in a warm place for 20-25 minutes. up to an increase in volume of 2-3 times. Then the rest of the water is poured into the mass, the flour and salt are put. The pan with the kneaded dough is tied with a napkin and put in a warm place for lifting for 1.5-2 hours. At the first lifting (2-3 times) the dough should be crumpled. It is best to put the dough on a special board, sprinkled with flour, and beat it well, and then put it on the second rise. Within 1.5-2 hours of ripening the dough is knocked out twice.After that, the dough is rolled into rolls of a certain size, which are spread in a special metal form or on a sheet of metal, oiled and sprinkled with flour, and then put on a proofing in a warm place for 25-30 minutes. Well-dispersed rolls are baked at a temperature of 180-200 ° C. Before planting in the oven, rolls, if desired, are sprinkled with flour or wetted with water. Flour 12.5 tbsp. or 2 kg, water 5 items, sugar 1 teaspoon, salt 1,5 tsp, yeast 50 g. |