Long-risen soft fluffy buns. This recipe for buns is super simple; the trick is to let the dough rise for a long time, resulting in airy buns that taste absolutely fantastic.
Recipe for long-risen buns
Long-fermented soft and fluffy rolls. This roll recipe is super simple; the trick is to let the dough ferment over time, resulting in some airy rolls that taste absolutely fantastic.
Even though the recipe requires a good amount of waiting time (rising time), you don’t spend much time working with it. I promise you the waiting period is worth it.
The rolls turn out very fluffy and can stay fresh for several days. They taste amazing with a slice of cold butter or cheese. Here is the recipe for long-fermented rolls.
Servings: pc.
Long-risen Buns
Long-risen soft fluffy buns. This recipe for buns is super simple; the trick is to let the dough rise for a long time, resulting in airy buns that taste absolutely fantastic.
Equipment
- Bread Knife
- Bowl
- Stand Mixer
- Oven
Ingredients
- 500 gram Water Lukewarm
- 25 gram Yeast
- 4.2 gram Sugar
- 18 gram Coarse salt
- 45 gram Oil
- 600 gram Wheat Flour
Instructions
- Dissolve the yeast in the water and stir in the sugar and salt.
- Stir about half of the flour into the water before adding the oil to the dough.
- Add the remaining flour and knead the dough well in a mixer for about 15 minutes.
- Let the dough rise overnight (or 4-8 hours, depending on how much time you have) at room temperature in a bowl covered with cling film.
Next day
- Turn the dough out onto a floured surface and fold the dough over itself.
- Divide the dough into the desired size and roll into buns or place buns directly onto a baking sheet.
- Let the buns rise while the oven is preheating to 250 degrees Celsius (482 degrees Fahrenheit) with fan.
- Bake at 220 degrees Celsius (428 degrees Fahrenheit) for 8-10 minutes in the middle of the oven. They are done when they sound hollow when tapped on the bottom.
- Let the buns cool on a wire rack.