Buns, rolls, yeast cakes belong to my favorites.
In the morning there is nothing better for breakfast than a piece of warm yet fragrant bun.
For some people yeast doughs are quite difficult to make. Mostly because if the ingredients are not well combined, often the buns do not rise properly. Preparation is not the only important issue here. There are countless other factors that affect the quality of these rolls: the temperature, the yeast you use or the temperature of the ingredients.
Personally, I do not have any difficulties with yeast cakes. I do not know if this is thanks to years of practice, or if because I’m simply such a great cook 😉
Before you start making any kind of yeast dough, first make sure that: the ingredients have a room temperature, the milk used is warm but not hot, the dissolved butter is warm but not hot, the yeast is not overgrown. Do not add salt directly to the yeast. Another thing that is just as crucial is that the temperature of the air, in which the dough will be rising should be warm.
During the weekend I fancied making some buns with a touch of onion, feta and thyme. Simple and delicious.
If you decide to try this recipe, I encourage you to share your photos in the Comment section.
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Bon Appetit 🙂
Before beginning the baking, make sure that all ingredients are at room temperature.
Slightly warm the milk but do not overheat it. Dissolve the yeast in it.
Sift the flour into a large bowl. Add salt to it. Mix.
Melt the butter or margarine and let it cool but not completely – it should remain slightly warm.
Mix the egg yolk with sugar until its consistency becomes smooth.
Add the yolk mixture, the yeast and the milk to the sifted flour. Knead the dough with your hands until it does not stick to your hands anymore. Pour the melted margarine into the dough. Continue kneading now with all ingredients in the dough for at least another five minutes. Place the dough in a warm place to rise. The dough should increase its volume by half.
While the dough is growing, cut the onions into rings. Pour oil in a pan. Add the onion and fry on low heat. At the end, add a pinch of white pepper.
Crush the feta cheese with a fork.
Once the dough has risen, place it on the stool. Roll it up to one centimeter thick. Use a cup to cut out the circle shapes from it. Gently make an indentation with your fingers in the middle of each of the pieces, then put a little feta, onions and a few leaves of fresh thyme on top of them.
Let the prepared rolls rise for at least fifteen minutes.
Then, bake them in the oven heated to 200 degrees Celsius for about 20 to 25 minutes.
I use white onions but of course, you can make these buns with red onions as well.
After baking the buns, they should be left to cool down before covering them with a cloth to prevent them from drying.
Do You like feta cheese? Check our recipe for Beetroot and feta cheese carpaccio
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