Today a leavened recipe: milk buns with dehydrated sourdough.
What could be better than the smell of freshly baked bread? Captivating and irresistible!!!
Today I wanted to make soft and fragrant milk buns with dehydrated sourdough. These small buns are excellent with cold cuts or a lovely spread of jam.
Preparing them is very simple and you’ll get soft buns perfect for breakfast or a buffet. Additionally, you can make them to put on your table during holidays to set each place with its own portion of bread.
Delicious bites that we can shape as we like, just add passion and creativity to make them unique!
Let’s see together, step by step, how to make this recipe.
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- Difficulty: Easy
- Cost: Very cheap
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 20 small buns
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Below you will find links to purchase some ingredients for the recipe
- 4 1/2 cups all-purpose flour
- 2 1/2 tbsps sourdough (dehydrated)
- 2 tsp salt
- 2 tsp sugar
- 1/2 cup water
- 3/4 cup whole milk
- 3 tbsps butter
Tools
Below you will find links to some tools used that you can purchase
- 1 Stand Mixer
- 1 Small Bowl
- 1 Work Surface
- 1 Baking Tray
- 1 Parchment Paper
- 1 Plastic Wrap
- 1 Mixing Bowl
- 1 Dough Scraper
Let’s Make Milk Buns Together
Place the dehydrated sourdough in a small bowl with half of the water and let it rehydrate for about ten minutes.
In the bowl of the stand mixer, although you can do it by hand, pour in the flour, sugar, and salt and let it mix for a minute, then pour in the water with the yeast and the remaining water, let it mix a bit and add the milk and melted butter. Knead until you get a smooth and homogeneous dough.
Transfer the dough to a bowl, make a cross cut on the surface and let it rise covered with a damp cloth at room temperature (64°F-68°F) for 4/5 hours until it triples in volume.
Take the dough again and let it rest for an hour at room temperature, turn it onto a work surface and cut 50-gram pieces, slightly flatten them with your hands, and roll them up.
Place them on a baking tray lined with parchment paper and let them rise for an hour in the switched-off oven covered with plastic wrap.
Bake the milk buns with dehydrated yeast in a preheated oven at a temperature of 392°F for about 15 minutes.
Una Riccia Recommends
By forming 30-gram balls, you can make excellent buffet buns.
You can make them in advance, freeze them, and then use them when needed for a party or an aperitif with friends. Just take them out of the freezer, let them thaw, and fill them as you like.
You can make them in advance, freeze them, and then use them when needed for a party or an aperitif with friends. Just take them out of the freezer, let them thaw, and fill them as you like.
You can make them in advance, freeze them, and then use them when needed for a party or an aperitif with friends. Just take them out of the freezer, let them thaw, and fill them as you like.
This content contains one or more affiliate links.
If you would like to support the channel for free, you can click on the affiliate links to purchase ingredients and tools used in the recipes. The link will take you directly to Amazon, and I will earn a small percentage from your purchase. Thank you if you support me!
If you would like to support the channel for free, you can click on the affiliate links to purchase ingredients and tools used in the recipes. The link will take you directly to Amazon, and I will earn a small percentage from your purchase. Thank you if you support me!
