Breakfast Buns and Rolls

Ferment:

350mL lukewarm water
1/2 tsp sugar
2 tbsp flour
1 tbsp baking yeast
- all ingredients mix in measuring glass or deeper bowl and let arise (about 20 min.)

Dough:

4 cups flour
2 tbsp salt
ferment
- all ingredients mix in bigger bowl or food mixer into nice and smooth dough. Attention: different brands of flour can have different moisture content – so it is necessary to have about 100-150mL lukewarm water ready to finalize nice, smooth and elastic dough.
Dough can be store wrapped in a foil or Ziploc in the fridge up to a week and it is possible to make from this kind of dough not only buns and rolls but (see below) pizza as well (other recipe).

How to finalizie buns and rolls:

1. Split dough into about 80g buns

2. Roll the buns with a roller

3. If you are making rolls – so roll the shorter end



4. If you are making twists or knots – so rol the longer end



5. Before baking it is necessary to smear buns with water. I advice to use baking paper.

6. … and aletrnatively garnish with poppyseed, caraway or coarse salt.

7. Bake about 20min at 180°C (350°F)