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
No-knead Bun
No-knead Bun

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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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