Perfect for lunch and dinner buffets, picnics or snacks…
For about 25 buns
- 225g (8 oz) of flour
- 225g (8 oz) of fine semolina
- 1 pack of dry bakers’ yeast
- 2 tbsp of olive oil
- 1 tbsp of raw sugar
- 1 pinch of salt
- 260ml (1 cup) of lukewarm water
In a small bowl, pour the dry bakers’ yeast in a little bit of the lukewarm water with a pinch of sugar and let it activate for about 10 minutes.
Then pour all the ingredients in the bowl of the robot and knead for about 5 minutes. The dough must be soft and smooth. Cover with a damp cloth and allow to rest for 1/2h.
Drop the dough on a floured work plan, separate in a few pieces, spread them progressively and cut off circles with a cookie cutter. Drop the circles on a clean floured cloth and cover again with the damp cloth. Let rest for another 1/2h.
Bake the buns a few minutes in a frying pan with no fat, until both sides are golden brown.
Let cool down and garnish with ingredients of your choice. (Ham, tuna, chicken, eggs, salad…)
Plates: Origine gris @ Bernardaud
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