From the series "Baking for breakfast"*. This time, a proposal to bake rolls together using the salt and yeast method. I was intrigued by this recipe, because how is it possible - salt, water, yeast? And yet you can. The rolls are very easy to make, they rise nicely, are fluffy, soft and tasty.

Recipe from the blog Matka Wariatka.net , I changed flour type 650 to bread type 750, because that was what was at home.

Ingredientson 12 rolls

SALT AND YEAST SOLUTION

100 grams of water

10g of salt

10 g of fresh yeast

CAKE

500 g of wheat flour type 750

200g of water

15 g of liquid honey

10 g of butter

salt and yeast solution

Execution

SALT AND YEAST SOLUTION

The day before baking, pour water into the jar, add salt, we close the jar. Stir until the salt dissolves, then add the yeast Close the jar again and stir until dissolved. Place the jar with the solution in the fridge overnight.

CAKE

The next day, sift the flour into a bowl, add the solution salt and yeast, honey, water and knead the dough for about 5 minutes. Next add the melted and cooled butter and knead again until the dough forms it will absorb fat and be smooth and elastic. We form the dough put the ball in a bowl, cover with cling film and set aside in a warm place approximately 90 minutes, until doubled in volume.

Put the risen dough on a floured surface and divide it into 12 equal pieces, from which we form round buns. Place the buns on a baking tray lined with baking paper. Cut each roll with a sharp knife crosswise, sprinkle it lightly with flour, cover with a cloth and leave in a warm place for about 40 minutes.

At the bottom of the oven, place a heat-resistant dish with hot water water, preheat the oven to 250°C. Put the baking sheet with the buns in preheated oven and bake for 12 - 15 minutes.

Enjoy!

* Recipe from Bakery Brothers on FB The buns were baked:

Matka Wariatka
< a href="https://www.mojemaleczarowanie.pl/2019/05/buki-pszenne-metoda-solno-drozdzowa.html">My Little Magic
Secrets of taste
Joanna Krych zdjęcie na FB
Jasmine Kitchen
Marta's magical life
Scattering in the kitchen
Aneta's Hell's Kitchen
My home cooking
Colour Plate



also check

Pumpkin spelled buns

dyniowe-buleczki-orkiszowe

Homemade Ciabatta - Italian wheat bread

domowa-ciabatta

Homemade buttery pretzels

domowe-maslane-precle

Hungarian potato rolls, pogácsa - pogacze

wegierskie-ziemniaczane-buleczki-pogacsa-pogacze

Comments

Marta 2019-05-12 19:57:25

Pięknie się prezentują. Pyszne bułeczki. Pozdrawiam!

Response

TajemniceSmaku 2019-05-13 10:46:39

Tak, bułeczki są bardzo smaczne 🙂 Dziękuję i również pozdrawiam 🙂

Response

Dorota Owczarek 2019-05-13 18:59:03

Cudne Ci sie upiekły 🙂 Zapraszam ponownie za tydzień 🙂

Response

TajemniceSmaku 2019-05-14 11:46:44

Dziękuje Dorotko, jak tylko będę mogła bardzo chętnie 🙂 Podoba mi się takie wspólne wypiekanie 🙂

Response

Kasia 2019-05-22 13:27:49

Chciałabym zapytać jak długo można przechowywać roztwór solno drożdzowy?

Response

TajemniceSmaku 2019-05-22 19:13:24

Dobre pytanie! ...ale, nie wiem... Bułki piekłam w ramach cyklu „Wypiekanie na śniadanie” (link w opisie), gdzie organizatorki wydarzenia proponują przepis, a wszyscy chętni podejmują się wyzwania. Przepis pochodzi z grupy FB Piekarnicza brać, może tam ktoś bardziej doświadczony w piekarnictwie będzie wiedział. Pozdrawiam

Response

add comment

Your email address will not be published.