Soft buns with barley coffee

Name: Soft buns with barley coffee
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: about 12 - 16 rolls
Cuisine: vegetarian
Ingredients: 500 g bread flour; 7 g active dry yeast* (see the notes to halve the yeast); 330 ml milk; 40 g butter; 0.25 cup barley malt syrup (you can substitute it with dark honey); 5 tsp instant barley coffee; 0.5 tsp salt; 1 egg + 1 tbsp milk (optional)

17-11-2018 / B S / No Comments / buns and rolls

butter rolls Christmas brunch easy breakfast easy buns easy rolls milk roll soft rolls

These buns with barley coffee are super soft, delicate and delicious. They have an amazing consistency and have a light aftertaste of barley coffee. They are just perfect both for breakfast and for a afternoon snack.

Soft buns with barley coffee

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Category: bakery, breakfast

Cuisine: vegetarian

Servings: about 12 - 16 rolls

Soft buns with barley coffee

Amazing buns with barley coffee that has soft and suprising texture.

Ingredients

500 g bread flour
7 g active dry yeast* (see the notes to halve the yeast)
330 ml milk
40 g butter
0.25 cup barley malt syrup (you can substitute it with dark honey)
5 tsp instant barley coffee
0.5 tsp salt
1 egg + 1 tbsp milk (optional)

Instructions below.
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Notes

2 hours waiting time.

* To keep your bread, rolls, pizzas, focaccia and other yeast dough recipes soft and fragrant for longer, you need to cut the amount of active dry yeast in half and extend the rising time

Instructions: Soft buns with barley coffee

In a small saucepan heat the milk with barley malt syrup and butter, stir until the lbutter is completely dissolved. Set aside to make it lukewarm.

In a bowl, sift the flour. Add the dry yeast and instant barley coffee and stir.

Add milk mix to the flour and begin to knead. After a couple of minutes, add the salt. Knead the dough until it becomes smooth and elastic.

Create a ball, wrapped in a lightly greased bowl and let rise in a warm place for about 1 hour or until the dough doubles in volume.

The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.

After this time, deflate the dough. Knead briefly and divide it into many equal parts. Create balls of dough and lay them on baking tray lined with some parchment paper, cover with a cotton cloth and let rise for another hour.