John Myers
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Ingredients
Bun dough
- 500 g Wheat flour (Mediteran) type 550
- 150 ml Almond milk
- 20 ml Rapeseed oil
- 5 g Salt
- 10 g Sugar beet syrup
- 0,25 tsp Vanilla paste or pulp from pod
- 10 g Yeast, fresh
- 120 ml Filtered water
Instructions
Bun dough
- Weigh out the flour and place in a mixing bowl or machine. One after the other, add the almond milk, rapeseed oil, salt, beet syrup, vanilla paste (pulp from pod), crumbled yeast and filtered water. Knead everything together. If possible, the dough should be malleable.
- If not, depending on the type of flour you would like to use, adjust the amount of water or simply add more flour. Knead the dough once with clean hands and put it back in the bowl. Cover and put in a warm place.
- Let rise for about 1 hour. During this time, the bread dough should have doubled. After "walking" take it out of the bowl again. Knead well, divide the bun dough into 7 buns as you like. Take a flat or deep plate and put flour on it.
- Roll the ready-formed rolls in it. Line a baking sheet with or without parchment paper. Take a smiley cookie cutter or, if you like another one, press it deep into the middle of the bun. Place on the baking sheet and cover with a baking towel.
- Give again in a warm place and let rise again. This time 30 minutes. Here, too, the dough should enlarge. During this time, preheat the oven to 180 degrees top / bottom heat and briefly flour again. When it is preheated, slide it into the 2nd rail from below.
- Let bake for 20 minutes. Then take it out and let it cool down.
