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Recipe by
Soft, fragrant oil buns, ideal for any table. Simple dough with a long rise to achieve softness and a golden crust.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 8: Combine the flour, lukewarm water, oil, and dry yeast in a bowl.
Step 2 of 8: Knead the ingredients until you get a smooth, elastic dough (about 8-10 minutes by hand or with a stand mixer).
Step 3 of 8: Cover the dough and let it rise in a warm place for about 2 hours, until doubled in size.
Step 4 of 8: After rising, divide the dough into 6 portions and shape the buns.
Step 5 of 8: Place the buns on a lined baking tray and let them rest for another 20-30 minutes.
Step 6 of 8: Preheat the oven to 200°C.
Step 7 of 8: Bake the buns in the preheated oven at 200°C for about 20 minutes, until golden.
Step 8 of 8: As soon as they come out of the oven, brush the buns with a drizzle of raw extra virgin olive oil to give them shine and aroma.
In summary: Contains nickel · Allergens detected: Gluten
In gray: not detectedDetected
| Average values | Per serving95 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 1,444 kJ345 kcal | 1,528 kJ365 kcal |
| Fat | 9.18 g | 9.71 g |
| of which saturated fatty acids | 1.29 g | 1.37 g |
| Carbohydrates | 57.96 g | 61.33 g |
| of which sugars | 1.5 g | 1.59 g |
| Fibre | 2.73 g | 2.89 g |
| Protein | 10 g | 10.58 g |
| Salt | 0.65 g | 0.69 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
