Description
This soft sweet yeast rolls also called Buchteln and are made with sour cream ( for about 16 small buns)
Ingredients
- 500 g (3 1/3 cups) Flour - all purpose
- 60 g (1/4 cup) Sugar - granulated
- 10 g (3 tsp) dry baker's yeast - instant or 25 g fresh yeast
- 2 Eggs - room temperature
- 100 ml (1/3 cup) milk - lukewarm
- 200 g (3/4 cup) Sour cream
- 1 pinch salt
Instructions
- Dissolve the baker's yeast in the lukewarm milk and let it rest for a few minutes.
- Mix the flour, sugar and salt together in the bowl of your stand mixer, then while continuing to mix, add the eggs, the sour cream and the milk containing the yeast.
- Knead everything for about 10 minutes, until you get an elastic dough (a little sticky) then cover with a cloth and let your dough grow for about 1h30 - 2h, until the dough doubles in volume.
- Place the dough on your floured worktop and remove gas it with the palms of your hands.
- Cut out and form small balls of dough of about 50 g each.
- Place each ball of dough well aligned in a large rectangular dish without sticking them too much from the edges or between them.
- Cover your dish with a tea towel and let it grow for 1h-1h30.
- Preheat your oven to 302°F/ 150°C, bake for about 30-35 minutes.
- Let your sweet yeast rolls cool down and sprinkle with confectionner's sugar.
Equipment
Buy Now → Notes
Storage: at room temperature for 1 week under a cloth or in a storage box or in the freezer for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: bread, rolls, buns, brioche
- Cuisine: Germain
Nutrition
- Calories: 185
- Sugar: 4
- Sodium: 19
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 29
- Fiber: 1
- Protein: 5
- Cholesterol: 38