Hello friends, today I present to you a very soft dough with which you can make: soft buns, sandwiches, rustic breads, mini pizzas, savory croissants, and so much more. It’s so versatile that you can have fun preparing whatever you like, both savory and even sweet.
I used a stand mixer that I’ve had for about 7 years and I assure you it has done and continues to do a lot of work. The best part is that I paid very little for it. I’m including the link so you can see my stand mixer that gives me so much satisfaction, and if you plan to make this purchase, I highly recommend it KINEMASTER STAND MIXER LUCIA MODEL
Now I’ll leave you with the recipe.
- Difficulty: Medium
- Cost: Very Cheap
- Rest time: 8 Hours
- Preparation time: 20 Minutes
- Portions: 20
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp salt
- 1 tsp compressed yeast
- 1/4 cup sunflower oil, or lard, or butter
- 1 1/8 cups water
Tools
- 1 Stand Mixer this is the stand mixer I use, it's great and has been working for me for 7 years https://www.amazon.it/dp/B0144L2ZO4?ref_=cm_sw_r_cp_ud_dp_9XM50C40M0SV4X86JK32&tag=gz-blog-21&ascsubtag=0-f-n-av_ipeccatidigoladimary
Steps
1. First, in a bowl, combine the water and dissolve the sugar and yeast
2.Next, pour the flour into the stand mixer, add the oil, and start at a low speed while gradually adding the water with dissolved sugar and yeast.
3. Continue until all the water is absorbed. Once absorbed, add the salt and work the dough, increasing the speed until it’s smooth. Cover the bowl with plastic wrap and let rise in a switched-off oven with the light on until doubled, which will take about 6/7 hours. If you want to shorten the rising time, increase the amount of yeast.
4. When the dough has doubled in volume, divide it into pieces of about 2.8 oz, form balls, flatten them slightly with your fingers, and let them rise for an hour. Besides the buns, I also made sausage rolls, just like you can see in the photo.
5. After the hour, use your fingertips to make indentations in each bun and drizzle with a little oil and a pinch of salt (for soft white buns). If you also add tomato and oregano, you will have soft red buns.
6. Bake in a static oven at 425°F for 20/25 minutes. Once they appear golden, they are ready to be taken out and served.
Below, I’ve included some of my delicious sweet and savory dough recipes;
