Dough for rolls and buns is prepared very simply, according to an old recipe, but it takes practice to make the dough always work.
For the successful preparation of the dough for buns and buns, the most important thing is its mixing and resting. The dough must be soft, which is normal.
Add 1 tablespoon of fat to 1 kg of flour and mix well on a mixing board. Make a well in the center of the flour and add a large beaten egg and mix it in with a slow addition of lukewarm water. Mix until the mass is even and until you get a soft dough.
Stretch the dough with both hands, then move the ends from the left and right to the middle, then knead again - stretch it over the board with both hands. Work the dough until it starts to pull away from your hands and bubbles appear in the dough.
Form two balls from the dough and flatten them flat with your hands (thickness about 2 cm). Sprinkle the board with flour and leave the dough covered to rest for about 20 minutes. During this time, spread a clean sheet on a large table for stretching and folding the dough, on which you will stretch the dough to the desired size.
Source: Cookbook of Forgotten Dishes, 1914. Published for informational purposes.
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