Breakfast roll - Puffed buns

Name: Breakfast roll - Puffed buns
Prep time: 1 h
Total time: 1 h
Cuisine: European, World Cuisine
Ingredients: 250 g of 00 flour (plus extra for dusting); 150 ml of water; 8 g of fresh yeast; 80 g of softened unsalted butter (plus extra as needed); Lemon zest; 1 clove of garlic; 4 anchovies (or to your taste); Black pepper to taste

6 steps

Prep:1h

Deliciously crispy and fluffy buns? Yes please, they definitely make the list of my top recipes. When you take a look for the first time at these puffed buns it is normal to feel like they have been bought in a bakery as you might think there are a lot of skills involved to achieve such detailed result, but I can assure you that, following the steps this could prove to be one of the easiest (and satisfying!) homemade bread recipe you have ever encountered. And only with a few ingredients too! What’s not to like.

Updated at: Sat, 16 Dec 2023 15:06:49 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories190.3 kcal (10%)

Total Fat8.6 g (12%)

Carbs24.5 g (9%)

Sugars0.2 g (0%)

Protein3.7 g (7%)

Sodium43.6 mg (2%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

250g00 flour

plus extra for dusting

150mlwater

8gfresh yeast

80gunsalted butter

softened, plus extra as needed

Instructions

Step 1

Prepare the dough like a regular white bread. Melt the yeast in the water making sure it is at room temperature and then combine the sieved flour. Knead well until smooth and place the dough into a bowl dusted with flour. Cover with cling film or a tea towel and let it proof for about 90 minutes or until have it has doubled in size.

Step 2

When the dough is ready, dust the working surface with flour and gently place the dough on it. With the help of a rolling pin flatten the dough into a 1cm thick square (or rectangular shape works too). Now distribute evenly half of the soft butter over half of the rolled-out dough and cover with the other half as if it was a wallet. Make sure there is no hair air inside and seal the edges by pressing them together. At this point use the pin to roll Roll out the dough again to a 1 cm (or close to that) thick square. Now, imagine that the dough is divided in 3 equal parts, take one edge of the dough and fold it towards the centre, take the other edge of the dough and fold it also towards the centre, over the first already folded edge. Flatten the dough again with the rolling pin and repeat the operation once again so as to create a layered buttery effect on the buns.

Step 3

Now prepare the anchovies butter by blending the remaining soft butter with the anchovies, a little black pepper, the peeled garlic and a touch of lemon zest.

Step 4

Once the dough is flattened out for the last time, spread the anchovies butter on the surface evenly and patiently roll the dough up into a log keeping it nice and tight.

Step 5

With a sharp knife cut it into 2 to 3cm sections to create the buns and place them as you go on a parchment-lined baking tray, keeping around 2cm between each so as to allow them to grow. Leave the buns to prove for about 45 minutes until they have doubled in size.

Step 6

Preheat the oven to 180 degrees and bake the buns for around 15-18 minutes or until they are evenly golden and puffed. If needed, turn the tray halfway through the cooking time to insure an even colour. Let them cool and enjoy them as you wish.