Empty buns
7 servings
180 minutes
Empty rolls are the embodiment of simplicity and perfection in European baking. Light, airy, with a crispy crust and tender crumb, they are perfect as a base for sandwiches or simply with morning coffee. Their history traces back to traditional French or German recipes where simple ingredients were transformed into something amazing. Yeast dough, long fermentation, gentle whipping of egg whites and yolks all create a unique flavor and texture. Steaming gives the rolls softness while the final baking adds a golden crispy crust. The versatility of these rolls allows them to be served with both sweet and savory dishes. They will serve as a base for aromatic sandwiches, delicious snacks or simply as a great addition to a warm family dinner.
1
Sift the flour.
- Wheat flour: 1 kg
2
Separate the whites from the yolks. Whip to a stable foam with lemon juice. Add a little water to the yolks, whip, and set aside for greasing the buns.
- Lemon juice: 1 teaspoon
- Chicken egg: 2 pieces
3
Add yeast and a little sugar to warm water (37 degrees), mix, and let it sit for 10 minutes.
- Water: 300 ml
- Dry yeast: 1 teaspoon
- Sugar: 3 tablespoons
4
In a bowl, add 500 g of flour, salt, sugar, and pour in the yeast mixture, add oil, egg white, and gradually add the remaining flour (you may need less or more than 1 kg). Knead the dough.
- Wheat flour: 1 kg
- Salt: 0.5 teaspoon
- Sugar: 3 tablespoons
- Water: 300 ml
- Vegetable oil: 2 teaspoons
- Chicken egg: 2 pieces
- Wheat flour: 1 kg
5
Let the dough rise in a warm place for 1 hour. Then knead it and let it rest for another 30 minutes.
6
Take the dough out of the bowl and place it on a lightly floured kitchen table. Divide it into 2 parts, roll each into a sausage shape, and cut into 7 equal pieces. Shape the buns.
7
Bake the rolls on parchment greased with butter, brush with egg yolk.
- Chicken egg: 2 pieces
8
Bake in a preheated oven at 220 degrees. For the first 20 minutes, bake the pastry in steam without opening the oven. To do this, place a bowl of water at the bottom of the oven. After this time, using kitchen mitts, remove the bowl of water from the oven and continue baking the rolls for another 5-8 minutes until fully cooked, that is, when the rolls have a slightly golden crust. Turn off the oven and, using kitchen mitts, take the baking tray with the finished dish out of the oven.
