In the morning there was no bread at home... Quite a long time, probably a year ago, on one of the cooking sites read recipe cooking biscuits from rye and wheat flour... And, since then, if there is no bread, always prepare these muffins. Especially for their preparation bought 2 kg rye flour... prozapas
Finished rolls out very soft-soft!!! Today we ate the buns with fresh rustic sour cream, vkusnoootischaa... Non-transferable!
First, you can cook the brew, I took 1 h. l. (Heaped) dry yeast, added 1 tbsp. l. Sahara, Everything is flooded warm water (150 ml), Stir well to all dissolved. then sifted 50 g of rye flour. That is, the dough has turned completely rye... With the help of a fork all fluffed and placed next to the gas stove (it's warm) ...
Meanwhile, in another bowl, significantly larger in size, sifted 400 g wheat flour, Added a small piece butter (50 g), 1 h. l. (With slide) fine saltAnd right hands all rubbed...
Of course, such chips, such as the "Royal tarts" (this is a cake) does not work, touch the flour will be only slightly vlazhnovatoy... Then, I pour the same here
100 ml of warm milkAnd coming up to that time brew.All is well mixed, the dough is absolutely not stick to hands, and very soft. I leave the dough in a bowl, cover and put Polotenchik closer to the gas stove (as I said, I have next to a gas cooker is always warm).
Somewhere in an hour start to form a bun. size rolls may be quite different, in any amount of well baked through. You can make 8 rolls, will be a la carte... You can make 2 big buns... But it will be more like a bread. I for myself have found the optimal number of rolls is 5 pieces. Always I do now only 5 pieces.
I form rolls, spread on a baking sheet, the laid parchment paper and leave for 30 minutes, for proofing. Then make small incisions on the surface... But, it is not necessarily the procedure !!!
Such rolls are baked in an oven at a temperature 180 degrees, about 20 minutes.
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