Michel Sua Hamburger Rolls

Category: Yeast bread
Michel Sua Hamburger Rolls

Ingredients

Dough:
pressed yeast 0.2 g
wheat flour of the highest grade 150 g
water 100 g
Dough:
dough all
wheat flour of the highest grade 440 g
pressed yeast 12 g
water 280 g
sugar 24 g
salt 12 g
powdered milk 22 g
butter 45 g
sesame* 50 g
Finishing:
egg
sesame

Cooking method

  • Michel Sua Hamburger RollsCrumble yeast, mix with flour, add water. Knead the dough.
  • Michel Sua Hamburger RollsFermentation at a temperature of 18-21C degrees 12-16 hours (at a temperature of 26-27C degrees, the dough ripens in 8-9 hours).
  • Michel Sua Hamburger RollsGrind yeast with your fingers and flour. Add dough, water, sugar and milk powder. Knead for 8-9 minutes.
  • Michel Sua Hamburger Rolls
  • Michel Sua Hamburger Rolls
  • Michel Sua Hamburger Rolls* Then I decided to deviate a little from the recipe and add sesame seeds to the dough: I fried it in a dry frying pan until golden brown and ground it in a coffee grinder. If you want to bake authentic bread, you can skip this step.
  • Michel Sua Hamburger RollsAdd softened butter, salt and sesame seeds to the dough. Knead a soft, tender dough with well-developed gluten.
  • Michel Sua Hamburger RollsFermentation for 60 minutes at room temperature.
  • Michel Sua Hamburger RollsDivide the dough into 12 parts (I have six, since I baked half a portion). Leave the pieces of dough to rest for 20 minutes without preliminary shaping, covering them with a film or a towel, and then shape into round rolls.
  • Place the rolls on a baking sheet lined with baking paper, seam side down. Proofing at a temperature of 27C degrees for 1.5-2 hours.
  • Michel Sua Hamburger RollsBefore baking, grease the rolls with a beaten egg, sprinkle with sesame seeds.
  • Bake in an oven preheated to 193C degrees for 20-25 minutes.
  • Michel Sua Hamburger Rolls
  • Michel Sua Hamburger Rolls

Note

Recipe from LJ Luda mariana-aga.livejournal.com

Cirre
Wow, I was just thinking about hamburger buns.
velli
Sonadora, Manya, I just admire your masterpieces! These buns are simply not words! McDonald's is resting! Super!
Tatyana1103
Sonadora, Manya,
Rituslya
What wonderful plump rolls!
Such yellow-tender fabulous buns!
The beauty!
Manechka, and if there is no pressed yeast, then how much dry?
I sit and admire! Miracle!
Manechka, thanks!
NM
I was looking for a recipe like in time, my husband asks for hamburgers. Your recipes are always successful my searches are over. As a result, I have no doubt.
Silyavka
Quote: Sonadora
pressed yeast 0.2 g
how can this be translated into dry?
gawala
Quote: Silyavka
how can this be translated into dry
On the tip of a knife .. Everything will work fine, don't even hesitate. I made this dough at one time and it was according to this recipe from Luda.




Well, then, as in the recipe 12 g raw, -1 tsp dry (3 g)
Sonadora
Galina, Valentina, Tatiana, Ritochka, Nadezhda, Elena, Galina, thanks a lot, girls. I would be glad if the recipe comes in handy and you like the rolls.

Quote: Silyavka

how can this be translated into dry?
Silyavka, Elena, take yeast on the tip of a knife like Galina advises.
Pay attention to proofing if you're baking dry. One and a half to two hours will be too much.
Quote: gawala

Well, then, as in the recipe 12 g raw, -1 tsp dry (3 g)
gawala, Galina, dry in a dough 4 grams. We are three times less than pressed ones, usually we add to the dough

gawala
Quote: Sonadora
We are three times less than pressed ones, usually we add to the dough
For 500 g of flour, 7 g of dry yeast Well, it says on the package. It's 2 tsp. is obtained in a pack of 3.5 g. in one tsp ... I take 1 tsp for 2 tbsp. from HP. if it is unpaired dough. and I look at the sponge according to the recipe.
Newbie
I'm sorry, but 0.2 g pressed yeast is how? on the tip of a needle?
Sonadora
Quote: Newbie

I'm sorry, but 0.2 g pressed yeast is how? on the tip of a needle?
Newbie, a little more, with a match head. I did not try to translate into "dry" ones.

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