Sandwiches from homemade buns
12 servings
120 minutes
Homemade bun sandwiches are a cozy gastronomic delight rooted in European culinary traditions. Tender, airy buns made with love serve as the perfect base for any filling option. Their softness and lightness beautifully complement the rich flavor of butter, the spiciness of cheese, and the depth of boiled beef tongue's taste. Fresh arugula and juicy cherry tomatoes add brightness and freshness, creating a harmonious balance of textures and aromas. These sandwiches are not just food; they express the warmth of home and care for loved ones. They are ideal for leisurely breakfasts, cozy family dinners, or picnics in nature, providing true pleasure to everyone who tries them.
1
Dissolve sugar in warm milk and pour in melted butter.
- Milk: 200 ml
- Sugar: 1 teaspoon
- Butter: 50 g
2
Sift flour with salt into a bowl, add yeast, pour in milk, oil, and a little water (if it's not enough, add all of it).
- Wheat flour: 750 g
- Salt: 1 teaspoon
- Dry yeast: 1 teaspoon
- Milk: 200 ml
- Still mineral water: 100 ml
3
Mix and gather the dough into a ball. Transfer to a floured surface and knead for 10 minutes until the dough is elastic. Place the dough in a clean bowl and cover with oiled plastic wrap. Put in a warm place for 1-2 hours to let the dough rise.
4
Transfer the dough to a lightly floured surface and knead for a couple more minutes. Divide the dough in half. Now divide these halves into 7-8 pieces.
5
Roll each into a bun shape, cover with a cloth, and let rise for another 30 minutes. After the buns have risen, brush each with beaten egg and sprinkle with your favorite spices (in my case, it was sesame and poppy seeds).
- Chicken egg: 1 piece
- Salt: 1 teaspoon
- Sugar: 1 teaspoon
6
Preheat the oven to 220 degrees and bake for 20 minutes until golden brown.
7
Then let the buns cool and prepare your favorite sandwich. In my case, it was butter, cheese, boiled beef tongue, arugula, and cherry tomatoes.
- Butter: 50 g