Soft white buns
We like to make these buns for our Sunday brunch. Baking bread complicated? It is easy with this recipe.
Porties:
Ingrediënten
Witte bolletjes
- 500 gr all-purpose flour
- 25 gr fresh yeast or 7 grams dry yeast
- 1,5 tsp salt
- 1 tsp sugar
- 3 tbsp vegetable oil
- 300 ml water, (vegetable) milk or a mixture of these two
Instructies
- Heat the water or milk until it is lukewarm.
- Add the fresh yeast to the heated water/milk with the sugar and mix well. Put a tea towel over it and let it sit for 15 minutes until it has a decent foam hat. If you have a stone counter, place a wooden board under it so that the liquid doesn't cool down too quickly.
- In a mixing bowl, mix the flour with the yeast and knead this mixture.
- When the mixture is combined, add the salt and oil. Yeast does not tolerate salt well, which is why the salt is added later.
- Mix with a food processor fitted with a dough hook or knead by hand on a floured work surface. The dough should feel smooth and dry. Put a little oil in a clean bowl and put the dough in it, cover it with a damp tea towel and put it in a warm place to rise. This will take about an hour.
- When the dough has doubled in volume, you can take it out of the bowl and knead it again. This doesn't take long, just enough to get the air out.
- Divide the dough into pieces and shape into buns in your hand.
- Place the buns on a baking tray lined with baking paper and cover again with a tea towel.
- Preheat the oven to 210 degrees.
- After rising for 15 minutes, add some water with a brush. Place them in the oven and bake them for 15 minutes. Check if they are cooked by tapping the bottom. It should sound hollow. If they are not cooked through, turn them over with the bottom side up and let them cook for another 2 minutes.
- They are best fresh. If you can't finish them on the first day, you can warm them in the oven the next day before eating them.
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