Sourdough and milk buns
Easy-to-make sourdough and milk buns with a fluffy-soft crust.
Ingredients
- 500 g flour
- 2,5 dl milk warm
- 25 g natural yoghurt or sour cream
- 150 g sourdough
- 13 g salt
- 23 g sugar
- 50 g vaj room temperature
Instructions
- Mix the ingredients together. When the dough is fully kneaded, leave to rise for 1 hour.
- Start folding the dough and let it rest for 45 minutes.
- Fold the dough a second time and let it rest again for 45 minutes.
- Fold the dough one last time and leave it to rise in a warm place for about 2 hours.
- Then put it in the fridge overnight (or for 10-12 hours).
- When the 10-12 hours are up, take the dough out of the fridge and let it rest on the counter for 1-2 hours.
- Shape the buns however you like. I usually roll out the dough into a big circle and always cut it in half with a pizza cutter, so that you end up with the right triangles. Then roll out the small triangles and roll up.
- Brush the buns with 1 beaten egg and sprinkle with a little salt or whatever you like.
- Preheat the oven to 200°C on the bottom-up baking programme. When the temperature is reached, place the rolls in the oven and steam. Immediately reduce the oven from 200 to 180 degrees and bake the buns for about 20-30 minutes.
