The tricks for the REALLY softest rolls are here. Three things are key, and they are not ingredients like eggs, milk... We don't need any of that, and we will get rolls, sweet or salty, lean or fatty, which are equally soft the next day. I've been catching 'fores' from professionals and I'm happy to share them with you. If you love rolls, you'll wonder how you didn't know this until now (honor to the exceptions:) Because that's what makes the difference…
And yes, feel free to post your tips and tricks, we're here to learn from each other :)
RECIPE
-20g of dry yeast
-3 spoons of sugar
-3 spoons of salt
- 1 kg of flour
-200ml of oil
-600 ml of water
Mix yeast, sugar, water (warm, about 37 degrees - no more) and oil, then add flour and knead the dough. Cover with a plastic bag or foil and leave to stand for 45 minutes.
Turn on the oven at only 50' and put a tray with water on the bottom.
Knead the dough and divide it into 2 parts to make it easier to roll out with a rolling pin into a large rectangle. Use a knife to cut smaller rectangles, the size depending on whether you want smaller or larger rolls. Then cut a third of each rectangle into strips. Put cheese/ham/lean meat on the first part and roll it up. Put it on a tray covered with parchment paper and put it in the oven, where we have already placed a tray with water underneath. Keep the rolls on those 50 minutes for 15 minutes.
During this time, roll out the second part of the dough and repeat the process with the same or another filling (nougat cream, jam).
Take out of the oven the first round of rolls that arrived, then put the next round in the same moist oven for 15 minutes. After removing them, we can sprinkle them with sesame seeds, coat them with egg yolk mixed with oil (but it doesn't have to be if we want to fasten them).
Remove the second round of rolls and the tray with water from the oven. Preheat the oven to a strong 220'. Then bake the rolls for only 12 minutes. In this way, we achieve that moisture is not extracted from them without them being baked.
If desired, the dessert can be sprinkled with powdered sugar. And enjoy the softness and taste!
To summarize the most important things for the long-lasting softness of the rolls:
1. fat (oil in dough)
2. moisture (pan with water)
3. speed and intensity of baking (short time at a high temperature)
And of course, when it's tastiest, it's Mmm BRE!
27 сен 2024
