This recipe was pulled from an old cookbook. In the section with baked goods, I found a recipe for making a Belarusian roll according to GOST. The pastries are really very good: soft, aromatic and tasty.
Cooking description:
To cook a Belarusian roll at home, you need to know a few secrets. For example, an important point is the process of forming the roll itself from the finished dough. We make an oval out of the dough, wrap one edge of the dough to the center and slightly press down, do the same with the opposite edge, wrapping it over the first. Fold the loaf along the longitudinal axis and pinch it like a dumpling. Then turn the loaf over, seam side down, and let it rest a little. Turn the roll over 180 degrees again, make a groove-groove with the edge of your hand (along the seam), fold the roll in half in the direction of the groove. Do the same 2-3 more times until you have a bouncy bun. Good luck!
Main ingredient: Dough / Yeast dough
Dish: Baking / Bread
Cuisine geography: Belarusian
Ingredients:
- Flour of the highest grade - 1 Kilogram
- Milk whey - 500 Milliliters
- Butter - 50 grams
- Yeast - 100 Grams
- Vegetable oil - 100 Milliliters
- Salt - 2 Tbsp. spoons
- Sugar - 2 Tbsp. spoons
Servings: 6-8
How to cook "Belorussian Bulka"
Mix 500 grams of flour with yeast, sugar and whey. We put the dough in a warm place for 5 hours. Sift the remaining flour, alternating it with vegetable oil. Use a mixer to knead the dough, this will take about 25 minutes. Leave the dough for another 40 minutes, cover it with a towel. Divide the dough into 10-15 balls. Form each ball into a small loaf. Let the rolls stand on a baking sheet for 30 minutes. Make deep cuts on top with a sharp knife. Before baking, you can lightly grease the rolls with butter. Bake in the oven for 20-25 minutes, temperature 220 degrees. Leave the finished rolls to cool on the wire rack. Enjoy your meal!
