Excellent recipes for white flour pastries in one place. Try our 5 great variants!

Crispy, golden-baked sandwiches, rolls and other baked goods straight from the oven at home?

It’s cheaper and you have an overview of what you’re going to make them from.

Don’t believe you can do it?

Yes with us.

Try our excellent recipes for homemade pastries and you won’t want another!

Homemade rolls

Homemade rolls and puffs are baked from yeast dough. This is the only catch of home baking – from pouring the flour into the bowl to biting into the roll, about 2 hours will pass. We can get around this with “night” fermentation, which can take place even in the cold!

INGREDIENTS

• 1/2 kg plain flour
• a cup of water
• 60 g of butter
• 10 g of dry yeast
• 1 egg
• salt
• poppy seeds, cumin for sprinkling to taste
• anointing milk

METHOD

1. Sift the necessary amount of flour, make a hole in it and crumble the yeast into it.
2. Add 1 teaspoon of sugar and cover with a little warm milk.
3. Let the yeast rise, which takes about 10 minutes.
4. Add lukewarm fat, salted water and work into a medium stiff dough.
5. Let the elaborate dough rise for about 45 minutes in a warm place.
6. We make rolls.
7. Roll out the circle, cut it into 8 slices and roll from the wider edge to the tip.
8. Hold the tip with the other hand and try to stretch the dough.
9. Leave the rolled roll straight or you can bend it slightly.
10. Place on a greased or parchment-lined baking sheet and leave to rise for another 20 minutes.
11. Bake the white bread in a preheated oven.
12. Before baking, brush with either slightly salted water or fat, oil or lard.
13. If we brush it with a whole beaten egg (or even just the yolk or white), it will be golden.
14. Sprinkle the bread with cumin, poppy seeds, various seeds or spices.
15. Leave the baked goods to cool on the wire rack (where it also cools from the bottom so that it does not get wet).
16. The rest of the cooled pastry can be wrapped in a microwave oven and frozen.
17. Then thaw them as needed, brush them with water, bake them and serve them fresh.

White buns

There’s nothing better than a freshly baked white bun! Have you never baked buns before? Did it seem too laborious and complicated? With us you can easily manage it!

• 500 g plain flour
• 1/2 cube of yeast
• 1 teaspoon of sugar
• 200 ml of water + 3 tablespoons of milk
• 3 tablespoons of yogurt
• 3 tablespoons of softened butter
• 1 teaspoon of salt
• 1 egg white
• salt, poppy seeds, or cumin for sprinkling

METHOD

1. Sift the necessary amount of flour, make a hole in it and crumble the yeast into it.
2. Add 1 teaspoon of sugar and cover with a little warm milk.
3. Let the yeast rise, which takes about 10 minutes.
4. Add lukewarm fat, yogurt, salted water and work into a medium stiff dough.
5. Let the elaborate dough rise for about 45 minutes in a warm place.
6. We weave buns from 3 strands.
7. We roll the pieces of dough into rolls about 15-20 cm long and braid them from the center, then turn them over and finish the braiding, which is a common procedure for bakers.
8. (Or we squeeze the rollers at one end and weave all the way to the end, which is faster)
9. Knead loosely, do not tighten so that the dough can rise.

Homemade baguette

A fresh, crispy baguette, amazingly soft on the inside for a change…are you drooling yet? So let’s prepare it!

INGREDIENTS

• 1 dry yeast
• 3 cups plain flour
• 1 cup of water
• salt
• 1 tablespoon of olive oil
• 1 teaspoon of sugar

METHOD

1. Sift the necessary amount of flour, make a hole in it and crumble the yeast into it.
2. Add 1 teaspoon of sugar and cover with a little warm milk.
3. Let the yeast rise.
4. Add oil, salted water and work into a medium stiff dough.
5. Let the elaborate dough rise for about 45 minutes in a warm place.
6. Baguettes are made from a larger piece of dough, which we roll into a rectangle.
7. One side of the rectangle will be as long as a metal plate, the other 20 cm.
8. From the rectangle, we “fold” a baguette in the style of a bag, a wrap or a pod.
9. We press the ends, cut the surface.
10. Bake until golden.

If you have a home bakery, be sure to use it. In short, it makes yeast dough perfectly. What else can he do? You can learn more in the big review of home bakeries .

White toasted bread

Anyone can do this incredibly easy recipe for complete beginners. The result will be a soft, tender bread that is perfect as a base for sandwiches.

INGREDIENTS

• 2/3 cup warm milk (see note)
• 1/2 cup warm water
• 2 spoons of granulated sugar
• 1 package (2 and 1/4 teaspoons) of active dry yeast
• 4 tablespoons of butter, melted and slightly cooled
• 2 teaspoons of salt
• 3 cups plain flour, plus more if needed
• 1 large egg

METHOD

• In a large bowl or the bowl of a stand mixer, mix warm milk, warm water, granulated sugar and active dry yeast.
• Whisk to combine.
• Let it sit until frothy, about 10 minutes.
• Add melted butter, salt and flour and mix until a dough forms that does not come off the sides of the bowl.
• Transfer to a lightly floured surface and knead by hand until the dough is smooth and elastic, about 8 minutes.
• Transfer the dough to a lightly greased bowl, cover and put in a warm place.
• Let rise until doubled in size, about 1 to 1 1/2 hours.
• Turn the dough out and transfer it to a flat, lightly oiled surface.
• Gently flatten into a large circle and then pull one edge to the other side about two thirds of the way.
• Press the knuckles of the hand into the dough.
• We do the same with the other edge and overlap the other edge to create a tall triangle.
• Press the knuckles of the hand into the dough again.
• Roll into a log starting at the thinnest point and press after each turn to seal the edges.
• Place seam side down in a lightly greased pan.
• Cover with a damp kitchen towel and leave to rise until it rises about 2.5 cm over the edge of the mold.
• Preheat the oven to 220 °C.
• Lightly beat the eggs with a teaspoon of water and a little salt.
• Brush the top of the loaf with egg.
• Reduce the temperature to 175°C and bake until golden brown, about 35-40 minutes.

Homemade French croissants

Make these traditional French croissants at home that are soft and fluffy on the inside and wonderfully buttery on the outside.

INGREDIENTS

• 1 cup of milk plus two tbsp
• 1 package dry yeast (2 and ¼ teaspoons)
• 1 spoon of granulated sugar
• 1 teaspoon of salt
• 2 tablespoons room temperature butter plus 1/2 cup butter, chilled and cut into squares
• 3 cups plain flour
• 1 whole egg

METHOD

• Heat the milk.
• Add milk, yeast and sugar to the mixer and mix.
• Add salt, 2 tablespoons of butter and flour and mix on low speed until a smooth dough is formed.
• Shape into a ball and place in an oiled bowl.
• Cover and leave to rise for 1 to 1 and ½ hours.
• We measure a 20×15 cm square from the baking paper.
• Cut the butter into thin slices and spread them into a square until it is mostly full, then fold the parchment paper tightly over the butter.
• Roll out the butter flat.
• Put the square of butter in the fridge for 30 minutes to harden.
• Once the dough has doubled in size, roll it into a 15 x 35 cm rectangle.
• Place a square of chilled butter in the center and fold both sides of the dough into the center of the butter so that they meet in the middle.
• We connect the seams together.
• Cover and refrigerate for 30 minutes.
• Roll out the cooled dough in the same direction as the seam in the middle of the dough until we get a rectangle with dimensions of approximately 45 x 20 cm.
• We fold the dough like a letter, which means we fold the bottom third up and the top third down over the top.
• We turn the dough so that the exposed edges of the “letter” are facing us and roll out again into the same rectangle and then fold it over again.
• Cover and refrigerate for 1 hour.
• We repeat the previous process (rolling out the dough, folding and cooling – this time for 2 hours).
• After cooling, roll the dough into a long rectangle.
• With a sharp knife, trim the edges by about 0.5 cm.
• Cut the dough into 6 equal triangles.
• Cut a centimeter slit in the middle of the long end and roll up to the tip.
• Place the croissants on a baking sheet lined with baking paper.
• Cover with a tea towel and leave to rise for 2 to 2 and a half hours.
• Let’s preheat the oven to 200 ° Celsius.
• Combine the egg and 2 tablespoons of milk with a fork.
• Spread the tops of the croissants.
• Let 5 dry and rub again.
• Bake the croissants for 15 minutes, then reduce the heat and bake for another 13-15 minutes.
• Let cool for 20 minutes before serving.

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