Sandwich Buns

Fluffy buns and inflatable like brioche, sprinkled with blue poppy seeds to create with these delicious, dreamy sandwich, smeared them with butter and with our special summer jam to a great Sunday breakfast, but also to accompany our meal at home or at work, become the snack of children in school and so much more!
Make it easy enough, have a little patience to let the yeast to work for us.

work: 30′ time: 1h:45′ medium:

Ingredients (25-30 bread rolls)

  • 80g (2.8 oz) water, lukewarm
  • 1 tbsp sugar
  • 3 tsp dry yeast
  • 3 eggs large, room temperature
  • 170g (6 oz) butter, room temperature
  • 70g (2.5 oz) whole milk, room temperature
  • 650g (1.4 lbs) flour
  • 1½ tsp salt
  • 1 egg beaten with a tbsp water for brushing
  • poppy seeds, blue
In a small measuring cup mix to dissolve the sugar in warm water. On top sprinkle the dry yeast. Stir and let 5' to foam.
In large mixer bowl pour the eggs and the butter. Beat them at medium speed of mixer.
Add a little by little the milk.
Soon the mixture will look like spoiled milk. No problem, just as we add the flour will be fixed.
Put the kneading hook in the mixer and begin adding the flour spoon by spoon…
… alternately with foamed yeast. Pour salt. Allow to ferment for 10'-12 '.
Remove the dough from the mixer and shape, with the help of a little flour, at a ball. Put the dough in a lightly oiled large bowl.
Roll the dough ball around in the bowl to lubricate all of the surface.
Cover with a kitchen towel and leave to rise in a warm place for ~40'.
When the dough has risen, press it with your fist to go with the air. Knead lightly with flour and divide the dough into balls weighing 40-50 gr (1.4 - 1.8 oz).
Spread with wax paper an oven tin and touch the dough balls spaced. Cover with the towel and let them at the same warm place for other 15'-20'.
Beat the egg with the water and brush the surface. Sprinkle with poppy seeds.
Bake in preheated oven at 170°C (338°F, Gas 3.5) for ~20 minutes until golden their surfaces.

Author Zambia G. Sifaki