Grandma’s soft butter buns.
Today I present to you these buttery soft buns and rolls, suitable for everyone and especially for children and grandmothers due to their softness that lasts for days.
Their delicacy and flavor make them irresistible, ideal for the table, a snack, a teatime treat, but as rolls, they are also great for finger food or appetizers, possibly filled with high-quality cold cuts or cheeses.
Also Bimby recipe.

thought for you;

Difficulty: Very easy
Cost: Very economical
Rest time: 3 Hours
Preparation time: 15 Minutes
Portions: 6
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring, Summer

434.06 Kcal

calories per serving

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Energy 434.06 (Kcal)
Carbohydrates 64.07 (g) of which sugars 5.94 (g)
Proteins 11.81 (g)
Fat 15.93 (g) of which saturated 9.77 (g)of which unsaturated 5.62 (g)
Fibers 2.19 (g)
Sodium 145.83 (mg)

Indicative values for a portion of 115 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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4 cups All-purpose flour (or low glycemic index)
1 egg
2 tsp fresh yeast
1/2 cup milk (Warm)
1/2 cup Water
1 tsp salt
1 1/2 tbsp sugar
3.5 oz butter (or margarine or olive oil)

Tools

what we need to make

Stand Mixer Or Bimby
2 Baking Sheets
Parchment paper
Work surface
Plastic wrap

Preparation of Grandma’s Soft Butter Buns

heat the water and milk to 98°F and dissolve the crumbled yeast.
With the Bimby 98°F for 2 min. Speed 1.
knead in the stand mixer or in a bowl, combining all the ingredients until you have a smooth and homogeneous mixture, slightly sticky.
With the Bimby knead for 3 minutes.
Transfer it to a large bowl, cover with plastic wrap, and then with a towel, let it rise in a warm place for 2 hours.
After the rising time, the dough has doubled.
Sprinkle a little flour on a work surface, and gently stretch the dough to form a “parallelepiped”.
Cut the dough into pieces of about 100g, then roll them out with a rolling pin without pressing too much.
Bun version:
You can also use your fingers for help.
Then roll the dough onto itself from the narrow side.
Place parchment paper on the baking sheet, brush each bun with milk.
Roll version: after rolling out a piece of dough,
Roll it onto itself,
Cut each into 2 pieces, roll them and place them upright on the baking sheet lined with parchment paper.
Brush them with milk and…
Sprinkle them with sesame seeds.
In both cases, bake in a preheated oven at 340°F conventional. Make sure the oven is hot when the bread goes in.
Bake for about 20 minutes, as soon as it looks golden it is cooked, this depends on the oven.
After cooking, immediately remove the bread from the oven and place it on a rack to cool.
These are other shapes you can give to the bread using the same dough
Here they are ready, Grandma’s soft butter buns and rolls