When the cold begins to bite is always a pleasure to give soared.
Moreover, they are often around, flying supplement my meals with a tasty sandwich, or just eaten with savory filling and sweet, it also becomes useful.
These sandwiches are also really like my roommate, though, the last batch, the furnace haunted, although set at the usual temperature and no changes whatsoever, I have blackened a bit 'too much of the fund. Of course, could not tease me, was already a long time he behaved too well.
The shape and reminiscent of the classic recipe sandwiches and milk. As you will see, however, use oil instead of butter and the end result is somewhat different. The outside forms a real crust, firmer than bread and butter sandwich. The not brush with egg but with a little melted butter also makes them dull and not bright.
* 400 g flour * 00
potato taste * oil, 4 tablespoons very abundant
* 300 ml milk * 20 g yeast *
a teaspoon of sugar * 4 teaspoons salt
* butter for brushing the rolls
Heat the milk and use it to dissolve the yeast, mixing the sugar.
In a bowl add flour, salt, oil and milk. Knead, knead, knead. The mixture will a bit 'too sticky, then add the potato starch.
Mix and knead until smooth and elastic longer. Let rise at least two to three hours, covering the bowl with a clean cloth.
When risen, divide the dough into porzioncine many of the same weight (25-30 grams). Knead
reentry their base, so as to leave the flat upper portion.
Put them on the sheets with parchment paper at a distance. In the second picture you can see what the last batch, which had become very homogeneous with no balls and too close.
let rise another hour.
Brush rolls with melted butter and bake for about 15-20 minutes (impossible for me to give a real-time sandwiches and check the coloring of the fund, which does not burn), in a preheated oven at 220 degrees.
They are good with cold cuts just as with butter and jam.
can be frozen and remain soft for several days.
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