Easy and Delicious Buns That Last for Several Days
Recipe for juicy buns
Do you miss the moisture in your bread rolls by day 3…!? Now, let me introduce your new little helper.
His name is Xanthan Gum, and he’s ready to become your regular baking buddy.
Fresh and delicious bread rolls for up to a week.
With just a small teaspoon of Xanthan Gum in your baking, you can achieve delicious bread every day.
Bread generally becomes dry the following days because the liquid evaporates. Xanthan Gum helps bind the liquid in the bread, so it stays delicious for a longer time.
So come along with me and let’s play the little chemist. Your family, friends, and colleagues will be blown away.
Ingredients
- 3 gram Xanthan Gum
- 0.5 package Dry Yeast or regular yeast
- 1 l Water lukewarm
- 25 gram Sugar
- 36 gram Coarse salt
- 1500 gram Wheat Flour
- 42 gram Oil
- 1 Egg beaten
Instructions
- Put water, yeast, salt, sugar, and Xanthan Gum into a mixing bowl and let it sit for 3 minutes. Add oil to the bowl and quickly stir it into the water at medium speed on the mixer. Add the flour a little at a time, at medium speed until the dough no longer sticks to the sides of the bowl. The amount of flour needed for the dough can vary, and the 1500 grams is approximate. Turn the dough out onto a floured surface and knead it a couple of times, forming it into a ball. Dust the bowl with flour and put the dough back in the bowl. Cover the bowl with a shower cap and let the dough rest for 60 minutes at room temperature. Turn the risen dough out onto a floured surface, without knocking too much air out of the dough.
Divide the dough into 25 pieces and roll them into firm buns.
Distribute the buns on 3 baking sheets lined with parchment paper, making sure there is a little space between them.
Cover them with tea towels and let them rise for 60 minutes.
Preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit) (fan), and when the oven is hot, brush the buns with egg (remember to only brush the ones going in the oven immediately).
Place the first tray of buns in the oven, reduce the temperature to 220 degrees Celsius (428 degrees Fahrenheit) (fan) and bake for 10 minutes.
Let the buns cool on a wire rack.
Continue to bake the remaining two trays of buns at 220 degrees Celsius (428 degrees Fahrenheit) (fan).
The buns will stay airy and delicious for several days, with a lovely chewy crust.
Divide the dough into 25 pieces and roll them into firm buns.
Distribute the buns on 3 baking sheets lined with parchment paper, making sure there is a little space between them.
Cover them with tea towels and let them rise for 60 minutes.
Preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit) (fan), and when the oven is hot, brush the buns with egg (remember to only brush the ones going in the oven immediately).
Place the first tray of buns in the oven, reduce the temperature to 220 degrees Celsius (428 degrees Fahrenheit) (fan) and bake for 10 minutes.
Let the buns cool on a wire rack.
Continue to bake the remaining two trays of buns at 220 degrees Celsius (428 degrees Fahrenheit) (fan).
The buns will stay airy and delicious for several days, with a lovely chewy crust.
Notes
The recipe can, of course, be made without Xanthan Gum.
If you want to give it a try yourself, you can buy it here.
If you want to give it a try yourself, you can buy it here.