- 530gr durum wheat flour for kneading
- 55gr all purpose flour
- 1 1/2 tsp salt
- 40gr butter
- 220gr water
- 3 Tbsp milk
- 2 tsp dry yeast
- 2 1/2 Tbsp sugar
- 1 egg
- 1 egg + 1 Tbsp water
In a bowl whisk flours with salt.
Add butter in a small pieces and rub with your fingers making crumbs.
Warm water and milk and pour it in a bowl. Add yeast, sugar and mix well. Cover with plastic wrap and let stand for 5 minutes until foamy. Add yeast mixture and one egg lightly beaten in the bowl with the flours. Mix with your hand until all ingredients come together.
On a well floured surface knead until a dough forms. Shape dough into a ball.
Tranfer it to a bowl, cover with plastic wrap and let it rise in a warm place until doubled, 1-2 hours.
Divide dough in 10 pieces approximately 95-100gr each.
Roll each into a ball and arrange them in a pan lined with parchment paper 7-8cm apart.
Cover with a kitchen towel and let buns rise in a warm place for 1-2 hours.
Preheat oven to 200C.
Beat remaining egg with 1 tbsp water and brush the buns.
Bake for 15 minutes at 200C.
Transfer to a rack to cool.
* Use the buns to prepare sandwiches or burgers. You can freeze them for a long time or keep them in the refridgerator for 4-5 days. Another idea is to mix butter with aromatic salt and spread it on the hot bun when it comes out from the oven! The Trikalinos Bottarga Sea Salt with intense aromas of pink pepper, orange, mint, basil, lemon and strawberry was a very good choice!
Thank you Mrs Lila Kourti, Gastronomic Consultant of Trikalinos Company, regarding the offer and the idea!