Integral buns
I have been baking these buns since February this year, and we loved them so much that I don't find it difficult at all. Colleagues asked me to give them a recipe, but to measure all the ingredients! I think I succeeded (but did I succeed?) And I can't wait to hear their experience !!!
Preparation steps
- Pour both types of flour, instant yeast, salt and sugar into a deeper mixing bowl. Stir everything well with a whisk so that as much air as possible enters the flour (it is easier for me than sifting !!!).
- Add oil and knead the dough with lukewarm water. As soon as it connects, transfer it to a floured board and knead for about 10 minutes. Always have a little flour on the base while kneading.
- When the dough becomes nice, smooth, return it to the mixing bowl, first cover it with a transparent foil, then wrap it with a tablecloth or a thick cloth. Let the dough rest for at least half an hour until it doubles in size.
- Divide the dough into two parts, form the noodles, and spread each with your fingers in the shape of a rectangle. Roll out the stretched dough and place it in a tray lined with baking paper (the trays can also be greased and sprinkled with flour, but then you have more dishes to wash :))). With a sharp knife, immediately make a few cuts on the loaves, cover them with a cloth to rest a bit and rise until the oven heats up.
- Bake at 180-200 C for 35 minutes. If you like the buns to be shiny, coat them with a little oil as soon as you take them out of the oven. Wrap them in a kitchen towel and leave them to cool completely.
- Here is a collage:
Serving
You can eat it without anything :))))))) It is ideal for toasting!