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First prepare the mayonnaise, dissolving the yeast in lukewarm water, add flour and mix well. A softer paste is obtained, which is left to rise for an hour (the more it ferments, the stronger its taste).
In a bowl add the two types of flour (000 and 650), salt and mix a little (by hand), then pour the liquids and mayonnaise and start kneading (by hand or with a mixer). Incorporate the oil, dripping it into a thin thread. Knead until you get a soft, shiny dough. Cover with cling film and leave to rise for about an hour or until it doubles in volume. The dough will become even fluffier.
Sprinkle a little flour on the table, knead the dough lightly, just enough to give it the shape of a long roll. Cut into equal pieces, which are rounded by hand. Transfer the buns, a short distance from each other, to a tray prepared with baking sheet. Leave to rise for another hour, the buns will rise and come together, like a cloud.
Grease the buns with water, put the tray in the oven, over medium heat, for 15 minutes. Remove the tray, grease the buns again with water, sprinkle with grated mozzarella, then put the tray back in the oven, turn on low heat and leave for another 20-23 minutes (or until you think they are well cooked, depending by your oven).
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