Sandwich Buns
I've been yearning for some buns lately, and since that means making them myself usually, I made some myself. Not bad; could have been a little lighter in texture. It's that red fife flour, I guess. You could use more white spelt and less red fife if you liked.
16 buns
30 minutes work time - at least 6 hours rising - 15-20 minutes baking
2 cups milk
2 tablespoons unsalted butter
1/4 cup warm water
1/2 teaspoon sugar
1 tablespoon dry yeast
3 cups white spelt flour
1 1/2 teaspoons salt
2 cups red fife flour
red fife flour to knead
Heat the milk and butter until the butter melts; set aside to cool slightly. Mix the sugar into the water then sprinkle the yeast over. Let it sit 5 minutes until foamy.
Meanwhile, mix the salt into the spelt flour and red fife flour in a mixing bowl.
Mix the milk and yeast mixtures into the spelt flour. Turn out the dough onto a clean, floured board or counter, and knead it with extra red fife flour as needed to form a soft, slightly sticky dough. It should pull away from your hand or the counter reluctantly, but completely. Knead the dough for 10 minutes.
Put the dough in a clean, oiled bowl, and turn it to coat the dough in the oil. Cover and set aside in a warm place to rise until doubled in size.
Roll the dough out into a rough rectangle, and cut it into 16 equal squares. Put them on a prepared baking ban (or two) lined with parchment paper. Cover with a clean tea-towel and put in a warm place to rise again until doubled in size.
Preheat the oven to 375°F, and bake the buns for 16 to 18 minutes, until firm and very lightly browned.
Last year at this time I made Spanish Rice.
16 buns
30 minutes work time - at least 6 hours rising - 15-20 minutes baking
2 cups milk
2 tablespoons unsalted butter
1/4 cup warm water
1/2 teaspoon sugar
1 tablespoon dry yeast
3 cups white spelt flour
1 1/2 teaspoons salt
2 cups red fife flour
red fife flour to knead
Heat the milk and butter until the butter melts; set aside to cool slightly. Mix the sugar into the water then sprinkle the yeast over. Let it sit 5 minutes until foamy.
Meanwhile, mix the salt into the spelt flour and red fife flour in a mixing bowl.
Mix the milk and yeast mixtures into the spelt flour. Turn out the dough onto a clean, floured board or counter, and knead it with extra red fife flour as needed to form a soft, slightly sticky dough. It should pull away from your hand or the counter reluctantly, but completely. Knead the dough for 10 minutes.
Put the dough in a clean, oiled bowl, and turn it to coat the dough in the oil. Cover and set aside in a warm place to rise until doubled in size.
Roll the dough out into a rough rectangle, and cut it into 16 equal squares. Put them on a prepared baking ban (or two) lined with parchment paper. Cover with a clean tea-towel and put in a warm place to rise again until doubled in size.
Preheat the oven to 375°F, and bake the buns for 16 to 18 minutes, until firm and very lightly browned.
Last year at this time I made Spanish Rice.
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