Soft rolls are easy to prepare and provide a base for many fillings, simple or delicious. In this recipe we have prepared them with butter, slightly salted, and flavored with garlic.
Ingrediants
- 250 g of flour 0
- 250 g of Manitoba flour
- 300 ml of water
- 30 g of soft, lightly salted butter
- 7 g of dehydrated brewer’s yeast
- ½ of a teaspoon of dry garlic powder
FOR DOUGH:
- 1 teaspoon of granulated sugar
- 2 teaspoons of salt
- 1 egg
- 1 tablespoon of whole milk
- Maldon salt
TO POLISH:
Soft butter sandwiches, as well as milk sandwiches or soft yogurt and semi-mixed sandwiches are particularly suitable to accompany aperitifs or for the buffet of a children’s party. In this case we used del lightly salted butter he was born indry garlic in powder, if you don’t like its aroma you can avoid adding it.
These sandwiches lend themselves to being served with cured meat, cheeses, sauces or simply butter and anchovies.
execution of the recipe is very simple, especially if you mix with a planetary mixer, follow our instructions and consider the rising time, which is essential for the result.
OTHER TASTY RECIPES: Salty sandwiches in a cup, Tang Zhong method very soft brioche bread, salty Danube
How to prepare: Soft rolls with butter, garlic and herbs
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
30 min
- Rising time
-
3h
- Portions
-
10
How to prepare: Soft rolls with butter, garlic and herbs
To prepare the soft butter sandwiches, collect all the ingredients in the mixer bowl except for the butter, salt and water. Mount the whisk K and start kneading at low speed, pouring the water slowly. When you have obtained a homogeneous mixture, mount the hook and add the butter in several stages. Continue to knead until stringing, adding the salt only towards the end. Transfer the dough to a bowl, cover it with cling film and let it rise until doubled (about 2 hours) in the oven off with the courtesy light on.
After this time, turn the dough upside down on a lightly floured pastry board and divide it with a tarot into pieces of 80 g each. Shape into balls and place them on a suitably spaced baking sheet lined with parchment paper. Cover with a cloth and leave to rise for 30 minutes.
Brush the buns with the beaten egg together with the milk and sprinkle them with Maldon salt. Bake them in a preheated oven at 200 ° for about 30 minutes or until lightly browned. Remove from the oven and serve lukewarm with a little lightly salted butter, parsley and freshly rolled pepper.
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