The oil buns that stay soft with a low glycemic index.
Today I present to you these very soft oil buns, suitable for everyone and especially for children and grandmothers due to their softness that lasts for days.

You will also find directions for making bread suitable for those with glycemic index issues.
The delicacy and taste of the oil buns that stay soft make one slice irresistible, perfect for the table, a snack, or a grilled sandwich.

These recipes are designed for you;

Cost: Very economical
Rest time: 4 Hours
Preparation time: 15 Minutes
Portions: 8 People
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

297.92 Kcal

calories per serving

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Energy 297.92 (Kcal)
Carbohydrates 43.44 (g) of which sugars 1.23 (g)
Proteins 7.41 (g)
Fat 11.76 (g) of which saturated 1.66 (g)of which unsaturated 0.50 (g)
Fibers 7.06 (g)
Sodium 488.04 (mg)

Indicative values for a portion of 100 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

Let’s do the shopping

8.82 oz flour (FiberPasta)
8.82 oz wholemeal flour
1.52 cups water
2 tsp salt (level)
2.11 oz extra virgin olive oil
0.42 oz fresh yeast
1 tsp sugar
to taste extra virgin olive oil

The oil buns that stay soft

Tools

If kneading by hand, you need a pastry board, otherwise, knead with a planetary mixer.

2 Baking trays (large rectangular)
Bowl
Brush
Plastic wrap

Preparation: The Oil Buns That Stay Soft

The first thing to do is pour into a bowl: the lukewarm water, the yeast, the sugar, and 3.5 oz of the flour you have available, mix and let rest for 5 minutes.
Just enough time for the yeast to activate.
After that, add the rest of the flour, the salt, and the oil.
Finish kneading.
Form a ball and….
Let the dough rise for 2 hours covered with plastic wrap and then a well-rolled tablecloth.
After 2 hours the dough has doubled,
Take the risen dough and place it on a lightly floured pastry board.
You will notice that the dough is a little sticky. Perfect, that’s how it should be.
divide it into 4 parts and form the buns with the palm of your hands
Spread each ball with your hands to form a rectangle without pressing too much
Then roll the buns into your desired shape and place them on the baking tray. If you like, you can sprinkle some seeds on top.
Let rise for 2 hours.
Preheat the oven to 392°F (static) and only when it reaches temperature, bake.
Bake the buns for about 30 minutes, but this depends on the type of oven.
Once baked, place the bread to rest on a wire rack, allowing it to dry.
The oil buns that stay soft from RitaAmordicucina are ready, fragrant and perfect to bring to the table.
Here I show you other shapes you can make to create smaller buns, in this case, you will get 5.