Yeast-free lunch rolls
Votes: 1
Time: 45 min.
Complexity: easily
Quantity: 8 buns
Complexity: easily
Quantity: 8 buns
Cornmeal, mixed into the dough with wheat flour, gives these layered biscuits extra flavor and texture. Try them instead of bread with a rich, thick soup, stew, or baked beans, or simply spread with butter while still warm. To achieve the deliciously flaky texture, the dough is folded only a few times rather than kneaded. It will be lumpy and rough in appearance, but don't let that discourage you. When cutting out the circles, don't twist the cutter; hold it vertically the entire time. This will allow the biscuits to rise well after baking and allow them to be separated into layers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 1/3 cups premium flour + more as needed
- 2/3 cup yellow cornmeal for polenta
- 2.5 tsp baking powder
- 1/4 teaspoon of baking soda
- 1 heaping teaspoon of sugar
- 1 teaspoon fine salt
- 90 g unsalted butter, diced
- 3/4 cup sour milk or kefir
We recommend
Recipes with similar ingredients: premium flour, corn flour, sour milk, kefir
Cooking the dish according to the recipe:
- Position a rack in the center of the oven and preheat the oven to 230°C. Line a baking sheet with two layers of parchment paper.
- In a large bowl, combine the flour, corn flour, baking powder, baking soda, sugar, and salt. Rub 2 tablespoons of butter into the flour mixture with your fingers until completely absorbed. Mix the remaining butter into the flour mixture until the pieces are pea-sized. Gently fold in the buttermilk to form a loose dough.
- Turn the dough out onto a lightly floured work surface. Form it into a 1 cm thick rectangle. Fold the dough three times, like a letter, to form a 12.5 x 20 cm rectangle about 2 cm thick. Using a 5-7 cm diameter round cutter, cut out 6 circles and place them on the prepared baking sheet. Press the dough pieces together, cut out 2 more circles, and place them on the baking sheet.
- Bake until the tops are lightly browned, about 15 minutes. Cool slightly on a wire rack before serving.
Categories:
Similar recipes
