Sourdough Kaiser Rolls - Great Burger Buns!
This is a great Working Mama recipe. You can make the dough at night, forget all about your rolls, leave them in the fridge for about 24 hours, come back from the office, get them out into a warm place for about an hour and then bake them. Ready for dinner, burgers or ho dogs, or, pulled pork, as we did tonight.
Zero hassle, max satisfaction!
Ingredients:
670 g Strong Flour
1 tsp malt syrup
13g Salt
30g Sugar
25 g Light Olive oil
280g Refreshed Sourdough Starter
2 Large eggs
280 g water
Preparation
Start this recipe in the late afternoon, or just after dinner.
In a planetary mixer, or in a bowl, dissolve the sourdough starter in the water adding the malt syrup and the sugar.
Add half of the flour and work it in, then the two eggs, finally the rest of he flour and the salt.
Work the dough until smooth and elastic.
Divide the dough in 12 equal portions, line a baking tray with baking paper, form a ball with each dough portion and rest them on the baking tray.
Put the tray in a food grade bag and let it rest for an hour at room temperature, then put it in the fridge for about 24h.
At about 6 pm of the day after remove the tray from the fridge, reshape the dough balls and put the tray in a warm place for about an hour.
Preheat your oven at 220C and then introduce a cup of water to create some steam; cut the top of the buns with scissors, or slash them, sprinkle with sesame seeds and bake for 15 minutes.
These rolls are excellent burger buns.
Zero hassle, max satisfaction!
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Ingredients:
670 g Strong Flour
1 tsp malt syrup
13g Salt
30g Sugar
25 g Light Olive oil
280g Refreshed Sourdough Starter
2 Large eggs
280 g water
Preparation
Start this recipe in the late afternoon, or just after dinner.
In a planetary mixer, or in a bowl, dissolve the sourdough starter in the water adding the malt syrup and the sugar.
Add half of the flour and work it in, then the two eggs, finally the rest of he flour and the salt.
Work the dough until smooth and elastic.
Divide the dough in 12 equal portions, line a baking tray with baking paper, form a ball with each dough portion and rest them on the baking tray.
Put the tray in a food grade bag and let it rest for an hour at room temperature, then put it in the fridge for about 24h.
At about 6 pm of the day after remove the tray from the fridge, reshape the dough balls and put the tray in a warm place for about an hour.
Preheat your oven at 220C and then introduce a cup of water to create some steam; cut the top of the buns with scissors, or slash them, sprinkle with sesame seeds and bake for 15 minutes.
These rolls are excellent burger buns.
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