for about 12 buns
We love fresh buns for a delicious, long breakfast on the weekend. How about, for example, crispy espresso sourdough buns? Both sweet and savory toppings taste good on it. However, we prefer to eat them with a little butter and salt – that tickles the special taste of the buns.
- 300 ml espresso (cooled)
- 500 g of wheat flour
- 300 g rye flour type 1150
- ½ cube of yeast
- 1 pk. sourdough
- 250ml water (lukewarm)
- 2 teaspoons of salt
- 20 ml light balsamic vinegar
- ½ tsp starch
- ½ teaspoon baking soda
- ½ teaspoon bread spice
Prepare espresso with the help of the GASTROBACK® Design Espresso Advanced Barista and let it cool down.
Line a baking sheet with parchment paper. Put wheat flour, rye flour, sourdough, yeast (crumbled), bread spices, salt, water, 250 ml espresso and balsamic vinegar into the mixing bowl of the GASTROBACK® Design Stand Mixer Advanced Digital. Let knead on the second stirring level with the help of the dough hook for 3-4 minutes.
Now divide the dough into 12 pieces on a floured work surface, shape them into small round rolls and cut into them as desired.
Mix the rest of the espresso with the starch and baking soda. Brush the rolls with the mixture and then cover and let rise in a warm place for about 1 hour.
Bake the rolls in the preheated GASTROBACK® Design Bistro Oven Bake & Grill at 250 ° C for about 20 minutes and then let them cool down.