Buns Bolognaise
Get ready to indulge in scrumptious Buns Bolognaise that will elevate your snacking game! These fluffy, golden buns are generously filled with a rich, savory bolognaise sauce made from ground beef, fresh tomatoes, and a sprinkle of aromatic herbs. Perfect for a cozy dinner or a fun party treat, they’re sure to delight everyone at the table!
Prep
15
min
Cook
20
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- 125 ml d’eau (4.22 fl oz)
🥛Dairy & Eggs(2)
- 1 œuf
- 125 ml de lait tiède (4.22 fl oz)
🫙Pantry Staples(5)
- 8g de levure boulanger déshydratée (0.28 oz)
- 500g de farine (moitié T45/T55) (4 cup)
- 60g d’huile d’olive (2.12 oz)
- 1 cas de sucre
- 40g d’huile de tournesol (1.41 oz)
🧂Spices & Seasonings(1)
- 5g de sel (0.18 oz)
Nutrition (per serving)
Calories
242
Protein
5g
Carbs
33g
Fat
10g
👨🍳 Instructions
- 1
Dissolve the water, yeast, and sugar. Let it rise for 10 minutes.
- 2
In the mixing bowl, pour in the flour and salt.
- 3
Make a well in the center and add the yeast mixture, oils, egg, and milk.
- 4
Knead for 20-25 minutes until elastic.
- 5
Oil a bowl and place the dough in a ball, covering it with plastic wrap. Let it rise for 1.5-2 hours.
- 6
After rising, divide into 12 pieces.
- 7
Roll out a piece of dough, add some filling and cheese, seal the dough, and place it on a baking sheet, seam side down.
- 8
Let rise for about 1-1.5 hours at room temperature.
- 9
Preheat the oven to 180°C.
- 10
Gently brush the buns with egg wash.
- 11
Sprinkle with seeds of choice.
- 12
Bake for 20 minutes in a convection oven.
💡 Pro Tips
- ✓Combine your oils (60g olive + 40g sunflower = 100g total, 20% of flour weight) because the olive oil adds flavor while sunflower oil's neutral taste and higher smoke point prevent rancidity during fermentation and baking, creating a tender crumb without greasy mouthfeel.ingredient20% oil-to-flour ratio
- ✓Use 8g of dehydrated yeast (1.6% baker's percentage) and let it autolyse in the water-sugar mixture for exactly 10 minutes before mixing—this activates the yeast and creates a 15-20% faster rise by allowing immediate fermentation once combined with flour.timing1.6% baker's percentage, 10-minute autolyse
- ✓Knead for 20-25 minutes until you achieve 70-80% gluten development (the dough should stretch into a thin, translucent windowpane without tearing), because enriched doughs with egg and oil require longer hydration time than lean doughs due to fat coating the gluten strands.technique20-25 minutes, 70-80% gluten development
- ✓After the first rise, perform a gentle degassing by folding the dough onto itself once before dividing into 12 pieces—this redistributes yeast and bacteria evenly, prevents large irregular gas pockets, and ensures uniform fermentation across all buns during the second 1-1.5 hour rise.techniqueOne fold before division
- ✓Seal the filled dough by pinching the seam at 2-3 points along its length and rolling seam-side down on the sheet—this creates surface tension that supports vertical rise (oven spring) rather than lateral spreading, yielding a taller bun with 15-25% better volume.technique15-25% improved volume
Share this recipe
Prep
15
min
Cook
20
min
Serves
12
people
Level
intermediate
Share this recipe
Buns Bolognaise
Get ready to indulge in scrumptious Buns Bolognaise that will elevate your snacking game! These fluffy, golden buns are generously filled with a rich, savory bolognaise sauce made from ground beef, fresh tomatoes, and a sprinkle of aromatic herbs. Perfect for a cozy dinner or a fun party treat, they’re sure to delight everyone at the table!
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- 125 ml d’eau (4.22 fl oz)
🥛Dairy & Eggs(2)
- 1 œuf
- 125 ml de lait tiède (4.22 fl oz)
🫙Pantry Staples(5)
- 8g de levure boulanger déshydratée (0.28 oz)
- 500g de farine (moitié T45/T55) (4 cup)
- 60g d’huile d’olive (2.12 oz)
- 1 cas de sucre
- 40g d’huile de tournesol (1.41 oz)
🧂Spices & Seasonings(1)
- 5g de sel (0.18 oz)
Nutrition (per serving)
Calories
242
Protein
5g
Carbs
33g
Fat
10g
👨🍳 Instructions
- 1
Dissolve the water, yeast, and sugar. Let it rise for 10 minutes.
- 2
In the mixing bowl, pour in the flour and salt.
- 3
Make a well in the center and add the yeast mixture, oils, egg, and milk.
- 4
Knead for 20-25 minutes until elastic.
- 5
Oil a bowl and place the dough in a ball, covering it with plastic wrap. Let it rise for 1.5-2 hours.
- 6
After rising, divide into 12 pieces.
- 7
Roll out a piece of dough, add some filling and cheese, seal the dough, and place it on a baking sheet, seam side down.
- 8
Let rise for about 1-1.5 hours at room temperature.
- 9
Preheat the oven to 180°C.
- 10
Gently brush the buns with egg wash.
- 11
Sprinkle with seeds of choice.
- 12
Bake for 20 minutes in a convection oven.
💡 Pro Tips
- ✓Combine your oils (60g olive + 40g sunflower = 100g total, 20% of flour weight) because the olive oil adds flavor while sunflower oil's neutral taste and higher smoke point prevent rancidity during fermentation and baking, creating a tender crumb without greasy mouthfeel.ingredient20% oil-to-flour ratio
- ✓Use 8g of dehydrated yeast (1.6% baker's percentage) and let it autolyse in the water-sugar mixture for exactly 10 minutes before mixing—this activates the yeast and creates a 15-20% faster rise by allowing immediate fermentation once combined with flour.timing1.6% baker's percentage, 10-minute autolyse
- ✓Knead for 20-25 minutes until you achieve 70-80% gluten development (the dough should stretch into a thin, translucent windowpane without tearing), because enriched doughs with egg and oil require longer hydration time than lean doughs due to fat coating the gluten strands.technique20-25 minutes, 70-80% gluten development
- ✓After the first rise, perform a gentle degassing by folding the dough onto itself once before dividing into 12 pieces—this redistributes yeast and bacteria evenly, prevents large irregular gas pockets, and ensures uniform fermentation across all buns during the second 1-1.5 hour rise.techniqueOne fold before division
- ✓Seal the filled dough by pinching the seam at 2-3 points along its length and rolling seam-side down on the sheet—this creates surface tension that supports vertical rise (oven spring) rather than lateral spreading, yielding a taller bun with 15-25% better volume.technique15-25% improved volume