Michel Sua Hamburger Rolls

[Dough:]

Michel Sua Hamburger Rolls

Category: Yeast bread

Ingredients
Dough:
pressed yeast	0.2 g
wheat flour of the highest grade	150 g
water	100 g
Dough:
dough	all
wheat flour of the highest grade	440 g
pressed yeast	12 g
water	280 g
sugar	24 g
salt	12 g
powdered milk	22 g
butter	45 g
sesame*	50 g
Finishing:
egg
sesame

Cooking method

• Crumble yeast, mix with flour, add water. Knead the dough.

• Fermentation at a temperature of 18-21C degrees 12-16 hours (at a temperature of 26-27C degrees, the dough ripens in 8-9 hours).

• Grind yeast with your fingers and flour. Add dough, water, sugar and milk powder. Knead for 8-9 minutes.

• 
• * Then I decided to deviate a little from the recipe and add sesame seeds to the dough: I fried it in a dry frying pan until golden brown and ground it in a coffee grinder. If you want to bake authentic bread, you can skip this step.

• Add softened butter, salt and sesame seeds to the dough. Knead a soft, tender dough with well-developed gluten.

• Fermentation for 60 minutes at room temperature.

• Divide the dough into 12 parts (I have six, since I baked half a portion). Leave the pieces of dough to rest for 20 minutes without preliminary shaping, covering them with a film or a towel, and then shape into round rolls.

• Place the rolls on a baking sheet lined with baking paper, seam side down. Proofing at a temperature of 27C degrees for 1.5-2 hours.

• Before baking, grease the rolls with a beaten egg, sprinkle with sesame seeds.

• Bake in an oven preheated to 193C degrees for 20-25 minutes.
• 
• 

Note

Recipe from LJ Luda mariana-aga.livejournal.com

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Wow, I was just thinking about hamburger buns.

[Sonadora]

Sonadora, Manya, I just admire your masterpieces! These buns are simply not words! McDonald's is resting! Super!

[Sonadora]

Sonadora, Manya,

What wonderful plump rolls!
Such yellow-tender fabulous buns!
The beauty!
Manechka, and if there is no pressed yeast, then how much dry?
I sit and admire! Miracle!
Manechka, thanks!

I was looking for a recipe like in time, my husband asks for hamburgers. Your recipes are always successful my searches are over. As a result, I have no doubt.

pressed yeast 0.2 g

how can this be translated into dry?

how can this be translated into dry

On the tip of a knife .. Everything will work fine, don't even hesitate. I made this dough at one time and it was according to this recipe from Luda.



Well, then, as in the recipe 12 g raw, -1 tsp dry (3 g)

[Galina, Valentina, Tatiana, Ritochka, Nadezhda, Elena, Galina]

Galina, Valentina, Tatiana, Ritochka, Nadezhda, Elena, Galina, thanks a lot, girls. I would be glad if the recipe comes in handy and you like the rolls.

how can this be translated into dry?

Silyavka, Elena, take yeast on the tip of a knife like Galina advises.
Pay attention to proofing if you're baking dry. One and a half to two hours will be too much.

Well, then, as in the recipe 12 g raw, -1 tsp dry (3 g)

gawala, Galina, dry in a dough 4 grams. We are three times less than pressed ones, usually we add to the dough

We are three times less than pressed ones, usually we add to the dough

For 500 g of flour, 7 g of dry yeast Well, it says on the package. It's 2 tsp. is obtained in a pack of 3.5 g. in one tsp ... I take 1 tsp for 2 tbsp. from HP. if it is unpaired dough. and I look at the sponge according to the recipe.

I'm sorry, but 0.2 g pressed yeast is how? on the tip of a needle?

[Newbie]

I'm sorry, but 0.2 g pressed yeast is how? on the tip of a needle?

Newbie, a little more, with a match head. I did not try to translate into "dry" ones.