Ingredients:
– Golden Pastry mix 450g
– water 250ml
– oil 25g
– fresh baker’s yeast 20-25g
Bake for about 12-14 minutes at 200-220˚C
As I said in the recipe for Chrono Buns, there is no difference in dough preparation, everything is the same until the very end. Activate the yeast in a small amount of water. Homogenize activated yeast, oil, and half of the powder mix. Knead the dough with a mixing spoon or spiral attachment on the mixer. When the mixture is even, gradually add the remaining amount of the Golden Pastry mix along with constant stirring. Be persistent, the dough likes to be kneaded, it’s a bit sticky, but it does so to fight against you. When the dough is kneaded, when you feel its firmness under your fingers, it’s time for a break. Cover it and let it rest for about twenty minutes. The next step is to divide the dough into a certain size and weight. My suggestion is to make 16 rolls of the same size.
You can make rolls in several ways, if you have your own method, apply it, and if you don’t have one, I’ll give you a suggestion.
Another possibility for preparing rolls is to rest the dough in a ball shape after kneading and stretch it after twenty minutes with a rolling pin in a regular circle about half a centimeter thick. Divide the dough into quarters, and then each quarter into three more parts (which makes twelve), and wrap them in a standard-shaped roll. Here you have a chance to insert a surprise in the form of a filling. If you want a sweet filling, sprinkle some powdered sugar after baking. The next step is resting, rising, or as they say in the south, maturing the dough, (which I like very much) in a lukewarm place, protected from drying out for up to half an hour. I like to coat the dough with eggs right after shaping and cut it with a sharp knife while it is still small. Later it rises and looks like it’s from a bakery or even better. Pay attention to the volume, integral pastries can not have a large volume as a pastry with white flour.
Bake the dough for about 12-14 minutes.