The Famous "Lambabollur"
This is the kind of buns you will be baking again and again. Perfect to bake a bunch of those and put in the freezer. Like 3 or 4 buns in a bag, freeze them. Then when the time has come, take them out the night before and let them thaw on a warm place. They taste just like directly out of the oven.
Because we bake them so often, me and my mum. I thought they did deserve a new post, with pictures of how they usually look. Of course you can still make a lambbread out of them or something else, like I have posted before. I just love this dough, it is simple to make, great to form and tastes so good that you will be baking alot of those and stashing up your freezer ;)
Breadmachine dough cycle, depending on your machine around 1 hour and 30 mintues
Rest time: 15 - 20 Minutes or longer depending on how cold or warm is in your house
Baking time: 15 minutes
1 large egg
one pack dried yeast (7g, about 2 tsp) or 25g fresh yeast
1 tsp salt
if you are not using a bread machine - disolve the fresh yeast in the warm milk and add the sugar. Combine all ingredients together and kneat untill you have a solid dough. Let rise in a warm place for 1 hour - or untill double in size. Using a Breadmachine - add the ingredients in correct order and choose the dough setting. It takes about 1 and a half hour in my machine using dried yeast. After the cycle is finished or your dough is double in size start forming it and shape it the way you like. Leave for 15 minutes to rise again and brush with milk before you bake it for 15 - 20 min at 180°C (350°F).