- 300 g flour 0
- 150 g Manitoba flour
- 35 g sugar
- 30 g butter
- 7 g dry brewer's yeast
- 1 yolk
- Sesame seeds
To prepare the soft milk rolls, mix the flours, baking powder and sugar in a bowl. Add 140 g of milk and 140 g of water, both at room temperature, and soft butter.
Begin to work the dough and, when the flour has completely incorporated into the liquids, also add 1 teaspoon of salt.
work the mixture for a long time, for at least 10 minutes: it must become very elastic and very smooth. At the end, put it in a bowl greased with a drizzle of oil, and grease the dough also on the surface. Cover and let rise for about 1 hour and 30 minutes.
resume the dough and, on a floured surface, form a sausage, then divide it into 8 portions. Tuck them together, giving each the shape of a ball, and work them by rolling them under the concave hand.
Place the balls well spaced on two plates covered with parchment paper, lightly greased with oil. Cover and let rise again for 1 hour.
Brush buns with a beaten egg yolk with 2 tablespoons of milk and sprinkle them on the surface with sesame seeds.
bake at 200 ° C for about 15 minutes. Remove from the oven and let cool.
Sub-zero stocks: you can keep the rolls in the freezer for 2 months, tightly closed in airtight bags. Thaw them just before use at room temperature.
Stuff them like this: cut 1 onion into rings, pass them in the egg white, flour them in the semolina and fry them for 2 minutes in hot peanut oil. Drain them on kitchen paper.
Bake 8 150 g hamburgers on a hot plate, with a drizzle of extra virgin olive oil, for 3-4 minutes per side. Brown 8 slices of bacon on the plate, cut in half.
Jumbled up 3 tablespoons of mayonnaise with 1 tablespoon of yogurt and a little chives in slices. Cut the sandwiches in half and stuff them with mayonnaise, a few salad leaves, the hamburger, a tomato washer, bacon and onion rings. Close them with the caps and serve.
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