INGREDIENTS:
• 500 gr. flour
• 45 gr. fresh yeast or 1 1 / 2 bag of dry
• 1 / 8 min milk
• 100 gr. melted butter
• 1 t / t tsp salt
• 1 / 4 tsp. sweet pepper
• 1 egg
• 1 garlic clove
• 2 chopped onions, 80 gr.
• 60 gr. chopped leeks
• 1 egg yolk for Aley optional
PREPARATION
• 45 gr. fresh yeast or 1 1 / 2 bag of dry
• 1 / 8 min milk
• 100 gr. melted butter
• 1 t / t tsp salt
• 1 / 4 tsp. sweet pepper
• 1 egg
• 1 garlic clove
• 2 chopped onions, 80 gr.
• 60 gr. chopped leeks
• 1 egg yolk for Aley optional
PREPARATION
1. Knead together the flour, yeast, milk, butter, salt, pepper, egg and garlic and let it rise.
2. Add the chopped onion pastry, leeks knead again and shape the rolls.
3. Place the buns on a baking sheet lined with anti adhesion paper and let rise for about 20 minutes. Then brush them with egg yolk (optional).
4. Place the sheet in a preheated oven to bake 20 minutes at 225 degrees until they become golden.
2. Add the chopped onion pastry, leeks knead again and shape the rolls.
3. Place the buns on a baking sheet lined with anti adhesion paper and let rise for about 20 minutes. Then brush them with egg yolk (optional).
4. Place the sheet in a preheated oven to bake 20 minutes at 225 degrees until they become golden.
A few more tips
I always placed on the floor of the oven the baking pan with water when I put the oven to warm. The steam will make them more fluffy and soft.
I always placed on the floor of the oven the baking pan with water when I put the oven to warm. The steam will make them more fluffy and soft.
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