Cooking also means making mistakes.
And creating new dishes from mistakes.
When these rolls, nicknamed by us “Flatbrang – Milk Buns“, came out, they were actually supposed to be a dessert. A distraction error, a wrong ingredient, and here we found ourselves baking delicious and soft buns to garnish. Despite the error, they were devoured in a “snap”, so why not share this good creation with you?
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups all-purpose flour
- 2 cups Manitoba flour
- 3/4 cup milk
- 7 tbsp butter
- 1 egg
- 2 tsp fresh yeast
Preparation
To prepare the flatbrang – milk buns – start by taking a large bowl and pouring in the two sifted flours. Make a well in the center, then crumble the yeast and add the egg. Mix with a fork, gradually incorporating some flour.
Melt the butter and warm it with the milk, then pour it slowly while you start kneading with your hands until you get a smooth and homogeneous dough.
Form a ball, cover it with a cloth, and let rise for about 2 hours, or until doubled. Once the time is up, transfer the dough to a floured work surface.
Roll it out with a rolling pin to a thickness of about 1/2 inch and cut out discs with a pastry cutter. Place the discs on a lightly floured surface, cover them with a cloth and let rise for another 2 hours.
Preheat the oven to 356°F and transfer the buns to a baking tray lined with parchment paper. Bake for about 25 minutes.
Take them out of the oven, let them cool slightly, then garnish as desired and serve.
Other recipes:
Baked Zucchini Cutlets
Savory Swirls with Chard and Tuna
Rose Hip Jam
