{"id":1640,"date":"2014-08-03T09:15:49","date_gmt":"2014-08-03T07:15:49","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=1640"},"modified":"2020-04-03T23:13:53","modified_gmt":"2020-04-03T21:13:53","slug":"%d7%9c%d7%97%d7%9e%d7%a0%d7%99%d7%95%d7%aa-%d7%9b%d7%a4%d7%a8%d7%99%d7%95%d7%aa-%d7%9c%d7%9c%d7%90-%d7%92%d7%9c%d7%95%d7%98%d7%9f","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=1640&lang=en","title":{"rendered":"“Rustic” GF Buns"},"content":{"rendered":"

\"2014-07-31<\/a><\/p>\n

Ingredients<\/h3>\n

350 gr. (2\u00bd cups) Tagmish GF flour
\n5 gr. dry yeast
\n25 gr. sugar
\n6 gr. (1 tsp.) salt
\n210 ml. milk
\n30 gr. soft butter-flavored Mazola margarine (or soft butter)
\n1 egg
\n120 ml. water
\n2 Tbsp. ground Flax seeds
\nCoating:<\/b>
\n1 egg, beaten + 1 tsp. vegetable oil
\nGround Kosher salt for sprinkling<\/p>\n

Preparation<\/h3>\n

In a your stand-mixer bowl with the kneading hook, mix \u00bd cup of the flour, the yeast, salt and sugar.
\nIn a small sauce pan, lightly heat milk with Mazola\/butter until warm (do not bring to a boil – even if Mazola\/butter not completely melted!)
\nAdd egg to flour, then add warm milk and knead on low speed for 5 minutes.
\nAdd remainder of the flour (2 cups), water and ground flax seeds.
\nChange speed to medium-high and continue kneading for 5 additional minutes, until dough is smooth-textured.
\nUsing lightly-oiled hands, transfer dough into lightly-oiled bowl, and turn so that it is lightly coated on all sides.
\nCover bowl with plastic wrap, and let rise at room temperature for approximately 1\u00bd hours.
\n***If your air-conditioning is on, it may take longer.***<\/p>\n

\"2014-07-31<\/a><\/p>\n

Using lightly-oiled hands divide dough into 10 equal parts (approx. 75-80 gr. each).
\nKnead each lightly and roll into round bun.
\nPlace over baking pan lined with baking paper, spaced in 2cm\/\u00be” apart.
\nLet rise uncovered for approx. 1 hour.<\/p>\n

\"2014-07-31<\/a><\/p>\n

Preheat your oven to 360F\/180C.
\nCombine beaten egg and vegetable oil and evenly smear each bun (top and sides).
\nSprinkle sparingly with ground Kosher salt.
\nPlace baking pan in oven and spray a little water inside the oven.
\nBake for approx. 30 minutes until buns turn a nice golden-brown.
\nRemove baking sheet from pan, transfer buns to oven rack, and let cool.<\/p>\n

\"2014-07-31<\/a><\/p>\n

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