- warm milk - 1 1/4 Cups
- bread flour or plain flour - 4 cups
- big egg - 1 piece
- softened butter - 6 st. spoons
- sugar - 3 items. spoons
- gluten - 1 st. spoon (optional)
- soluble potato flakes - 3 st. spoons
- salt - 2 teaspoons
- soluble yeast - 2 teaspoons
- buttermilk - 1/2 cup
1. Add all the ingredients, except buttermilk, in a large bowl. With a large wooden spoon or with hands, mix the dough. Put on a lightly floured surface and knead until smooth elastic, about 15 minutes. Place the dough in a greased bowl, cover with a kitchen towel and let rise in a warm, ventilated place until the dough doubles in volume, about 1-2 hours. 2. Lightly oil the pan with a size of 27x32 cm or lather with parchment paper (or silicone mat). Set aside. Divide the dough into 3 identical pieces and form logs. Divide each log into 5 equal parts for a standard bun size or 4 equal parts for a large bun. 3. Make a deeper hand in the center of each piece of dough over the entire length. 4. Collapse the dough piece along the groove and gently scrape the edges. 5. Carefully roll out each log up to a length of about 15 cm. 6. Place the buns suture down on the prepared baking sheet about 2.5 cm apart. Allow to rise in a warm, ventilated place for about 30 minutes. 7. Preheat the oven to 190 degrees. Lubricate the buttermilk rolls. 8. Bake for 18-22 minutes, or until golden brown. Leave to cool for at least 10 minutes before cutting. Make an incision along the center of each bun almost to the bottom. Carefully open the bun with your fingers and place the sausage inside.
Servings: 15-17