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Small Bread Buns with Buckwheat, Cottage Cheese and Parmesan

Rositsa PetrovaRositsa Petrova
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Nadia Galinova
Translated by
Nadia Galinova
Small Bread Buns with Buckwheat, Cottage Cheese and Parmesan
Image: Rositsa Petrova
1 / 5
31/05/2022
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Preparation
20 min.
Cooking
35 min.
Тotal
55 min.
Servings
8
"Cool the small bread buns with buckwheat, cottage cheese and parmesan and enjoy them along with a delicious soup"

Ingredients

  • buckwheat flour - 1.4 oz (40 g)
  • einkorn flour - 6.4 oz (180 g)
  • cottage cheese - 3.5 oz (100 g)
  • finely grated parmesan - 1.8 oz (50 g)
  • salt - 1 tsp.
  • honey - 1 tsp.
  • chia seeds - 1 full tbsp.
  • milk - 2/3 cup (150 ml)
  • dry yeast - 2 tsp.
  • corn semolina - 2 - 3 tbsp.
measures

How to cook

Dissolve the yeast in the slightly warmed milk, to which you have also added honey. Mix well and leave the mixture covered for 10 minutes.

In a deep bowl, sift both types of flour. Add all of the ingredients without the corn semolina and knead a soft dough. Cover it with cling film and leave it in a warm place for an hour, until it rises.

Then divide the dough into eight small bread buns. Roll each one in corn semolina and arrange them in a tray covered with baking paper.

Leave the small bread buns to rise again for another 20 minutes, during which time preheat the oven to 360°F (180°C).

Put the einkorn bread to bake for 30-35 minutes.

Cool the small bread buns with buckwheat, cottage cheese and parmesan on a wire rack.

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