Today I propose the hamburger buns without butter that are ultra-soft and light. I chose to try making them with the savory brioche bread recipe, replacing the butter with extra virgin olive oil, and I must say they turned out well. Light and ultra-soft, they are also excellent a few days later. This dough is very easy and can be made by hand. I also recommend trying the olive oil rolls soft and fragrant, or those with pumpkin, great for stuffing with cheese and vegetables. For the sweet-toothed, chocolate rolls!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 cups all-purpose flour (W260)
- 1 1/2 tsp fresh yeast
- 2 tbsp sugar
- 1 cup water
- 3 egg yolks
- 1/3 cup extra virgin olive oil
- 1 egg
- sesame seeds
Tools
- 1 Mixer
- 1 Bowl
- 1 Baking Sheet
Steps
Dissolve the yeast in the water with the sugar in the mixer bowl.
Add the flour and eggs, then knead well until a smooth and homogeneous dough is obtained.
Then add the oil a little at a time and continue kneading.
Add the salt last.Let rest for 20 minutes on a lightly floured work surface without covering. Cut pieces of dough weighing 2.5 oz and form into balls.
Transfer to a baking sheet lined with parchment paper. Brush with beaten egg and let rise at 75°F-78°F until doubled in size.
Preheat the oven to static mode at 375°F. Brush again with egg and sprinkle with sesame seeds.
Bake for about 15 minutes. Remove from oven and let cool on a rack.
Tips
They can be stored for 4 days in a closed bag, just heat them for a few seconds in the microwave or directly on a gridiron, cut in half.
They can be frozen after baking.
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