Overnight Buns
Ingredients
- 600 grams of all-purpose or light spelt flour
- 1 heaping tablespoon of potato starch
- 15 grams of fresh yeast
- 220 grams of water
- 160 grams of milk
- 1.5 teaspoons of salt
- 1 teaspoon of sugar
- 30 grams of oil
- Additionally:
- 1 egg and a tablespoon of milk for brushing the buns
Instructions
Let's make the dough in the evening:
- Sift the flour (wheat or spelt) and potato starch into a bowl. In a saucepan, crumble the yeast and sprinkle it with sugar. Let it activate.
- Add salt, milk, water, oil, and dissolved yeast (which dissolved due to the sugar!!! - just sugar!) to the flour. Mix everything until well combined. Then transfer the dough onto a floured surface and knead.
- Knead for about 5 minutes. Then place the kneaded dough in a lightly oiled bowl, cover it with plastic wrap, and refrigerate overnight.
In the morning:
- Preheat the oven to 220°C (425°F).
- Place the dough on a floured surface and divide it into roughly 8 portions. Shape them into buns with a slightly elongated shape and place them on a baking sheet lined with parchment paper. Cover with a cloth and let them rise for about 20 minutes.
- Spray some water in the oven or pour a little water onto the bottom of the oven. Before placing the buns in the oven, score them lengthwise and brush them with the beaten egg mixed with milk.
- Bake for about 25 minutes and cool on a rack.
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