Sprint buns

10 servings

120 minutes

Sprint rolls are quick and aromatic bread designed for those who appreciate a crispy crust and soft, airy crumb. Their origin traces back to traditional European rolls made with minimal proofing time, making them ideal for a quick breakfast or dinner. The flavor of these rolls is rich and slightly sweet due to the addition of honey, while the steaming baking process gives them an appetizing golden hue and unique texture. These rolls pair wonderfully with butter, jam, or fresh vegetables and can also be a great complement to soups and main dishes. Their simplicity in preparation and rich taste make them an indispensable recipe in any home cookbook.

Energy value per serving

• Calories: 214
• Proteins: 5.3g
• Fats: 4.5g
• Carbohydrates: 38.7g

Ingredients

• Water: 75 ml
• Milk: 75 ml
• Salt: 2 tsp
• Sunflower oil: 2 tbsp
• Wheat flour: 500 g
• Dry yeast: 9 g
• Honey: 1 tsp

Cooking steps

1. For the starter dough, mix yeast and honey with warm milk (75 ml) and water (75 ml), and let it sit for 15 minutes to activate the yeast. Sift flour into the mixing bowl, add salt, oil and warm water with milk, add the starter dough and knead the dough for 5 minutes (can be done by hand). Cover the bowl with plastic wrap and let the dough rest in a warm place for 10 minutes. After 10 minutes, deflate the dough by kneading it while stretching and folding it. Repeat this procedure two more times every 10 minutes. The dough will be smooth, quite dense but elastic. Divide it into equal parts. The dough weighs 800 grams; I divided it into 10 pieces of 80 grams each. Form balls; this is the bottom side of the bun; place the bun on a baking sheet lined with parchment paper. Cover the buns with plastic wrap and place them in a warm place to rise for 15 minutes; I left them for 30 minutes.

   Required ingredients:

   • Dry yeast: 9 g
   • Honey: 1 teaspoon
   • Milk: 75 ml
   • Water: 75 ml
   • Wheat flour: 500 g
   • Salt: 2 teaspoons
   • Sunflower oil: 2 tablespoons

2. I love this sight :). Now dissolve a tablespoon of starch in 50 ml of water and brush the buns.

   Required ingredients:

   • Water: 75 ml

3. Take scissors (sharp!) and make cross cuts about 0.5 cm deep. This will give the buns a 'smiling' appearance.

4. Bake in a preheated oven at 230° for 10 minutes with steam (steam can be achieved by placing a bowl of hot water in the bottom of the oven or spraying water directly into the oven several times during baking), then reduce the temperature to 190° and bake for another 10-12 minutes.

5. My pastries needed another 5 minutes with the oven off to get a golden color.

6. Enjoy your meal, dear)))!