No-knead Bun
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 4 hrs 5 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 grams flour
- 0.25 teaspoon ¼ dry yeast
- 1 teaspoon salt
- 300 ml water, hot
Print Recipe
Pin Recipe Instructions
- Mix the first three ingredients in a bowl. Add the hot, not boiling water and mix the mixture with a spatula so that there are no more dry flour nests. Cover the bowl with foil and put in a cool place for 3 hours, e.g., on the basement stairs.
- Flour the work surface thickly and let the dough run out; it`s very, very soft. Beat the dough from the outside in, similar to an envelope, i.e. H. means all four corners towards the middle, and form a round loaf of bread. Divide this as often as necessary to create 8 parts. Fold the dough pieces in turn with floured hands from the outside to the inside to form 8 rolls.
- Place the rolls on the baking sheet lined with baking paper, cover with a towel and let rise for another half an hour. Meanwhile, preheat the oven to 240 ° C, then bake the rolls for 5 minutes, reduce the temperature to 200 ° C and finish baking for 15 minutes. The baking time varies from oven to oven, so watch carefully and approach the time.
- If you want poppy seed or sesame rolls, carefully brush the rolls with egg white and sprinkle with poppy seeds or sesame seeds before baking.
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