This is a versatile recipe that I find myself using several times a month. It\u2019s foolproof and adaptable, perfect for crafting everything from small appetizers and mini burgers to sizable burgers and sandwiches. Thanks to this recipe, I can whip up a variety of tasty options.<\/p>\n
– For 8 servings<\/p>\n
– Flour (Type T45): 500g
\n– Skim or whole milk: 200g
\n– Semi-salted butter: 80g
\n– Sugar: 20g
\n– Salt: 10g
\n– Water: 100g
\n– Egg yolk: 1
\n– Active dry yeast: 7g<\/p>\n
– Total Time: 49 minutes
\n– Prep Time: 35 minutes
\n– Cook Time: 12 minutes<\/p>\n
Begin by combining the milk and water in a bowl. Slightly heat the mixture (using a microwave is fine) until it reaches about 40\u00b0C (104\u00b0F). Once warmed, add the yeast and sugar. Stir with a wooden spatula for about 3 minutes to dissolve.<\/p>\n
Add the butter, cut into small pieces, followed by the flour and salt. Mix everything well for about 3 minutes. If you have a stand mixer, it’s ideal for kneading; otherwise, kneading by hand works too!<\/p>\n
Cover the dough with a clean cloth and let it rest in a dry place for 2 hours.<\/p>\n
After the dough has risen, “punch” it down to release excess gases. Form small dough balls, about 20 grams each, and place them on a baking sheet lined with parchment paper. Cover them again with a clean cloth and let them rest for an additional 30 minutes.<\/p>\n
Preheat your oven to 210\u00b0C (410\u00b0F). Beat the egg yolk with a teaspoon of water and brush it over the dough balls. Bake for 12 minutes until golden and cooked through.<\/p>\n
Enjoy your freshly baked creations, perfect for any occasion!<\/p>\n\n\n