Airy burger buns

Name: Airy burger buns
Cook time: 1 h
Total time: 3 h
Yield: 24
Ingredients: 1100 g Flour; some Flour; 7-10 Tbsp Salt; 2 TEASPOONS Sugar; 100 g soft butter; 2 Eggs (Gr. M); 300 ml Milk; 2 cubes (42 g each) Yeast; 500 g Low-fat curd; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

Whether round or elongated is a matter of taste. Round together with the meatballs they make a stylish fish burger, oblong they are ideal for topping with slices of roast pork

COOK TIME
60 mins

TOTAL TIME
180 mins

Ingredients

Servings: 24

1100 g Flour
some Flour
7-10 Tbsp Salt
2 TEASPOONS Sugar
100 g soft butter
2 Eggs (Gr. M)
300 ml Milk
2 cubes (42 g each) Yeast
500 g Low-fat curd
baking paper

Directions

1
Put 1100 g flour, 2 teaspoons salt, sugar, butter and eggs into a large mixing bowl. Warm the milk lukewarm. Crumble yeast into it and dissolve it. Add yeast milk and quark to the flour mixture and knead everything with the dough hooks of the mixer to a smooth dough. Cover and leave to rise in a warm place for about 1 hour.
2
Knead the dough on a well floured work surface (the dough is quite sticky). With well floured hands form about 24 rolls and spread them on two baking trays lined with baking paper. Cover them and let them rise again in a warm place for about 1 hour.
3
Bake rolls sheet by sheet in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 20 minutes. Let cool off.