Estos panecillos de domingo son< los más tiernos que he hecho hasta ahora. Muy fáciles de preparar y casi sin amasado son muy suaves por dentro y son perfectos para tostadas y para bocadillos. Sobre todo si hay niños en casa les van a encantar.

I leave you as always the complete recipe and I hope you like it as much as we do.


  • 550g white wheat flour
  • 220 ml lukewarm water
  • 100 ml warm milk
  • 7 g dry baker's yeast or 20 g fresh baker's yeast
  • 8g salt
  • 15 g sugar
  • 20 g butter


In a large bowl mix the milk, water and yeast. Stir and wait 5 minutes.

Add the sugar, butter, salt and flour. With the help of a Danish whisk or a wooden spoon, mix everything. Finish by incorporating everything into the bowl so that there is no remaining flour unmixed. Form a ball with your hands (you don't need to take the dough out of the bowl to form it). Once we have the ball, we take it out of the bowl. Grease the bowl with a little oil and return the ball of dough inside. Cover and let rest.

Let it rest for an hour (depending on the heat you may need more time, up to 2 hours), until the dough doubles in volume.

Remove the dough onto the lightly floured work surface. Form a circle and with the help of a dough cutter or a knife cut the circle in half vertically and then in half horizontally. This way we will have 4 rooms. Then cut each quarter in half, so that we will have 8 equal portions of dough.

With the help of your hands, form a ball with each one: put the piece of dough upside down and take each of the ends to the center, turn it over and Bon with the help of your hands form a ball.

Then, on the work surface, roll out a ball with the help of your hands forming a rectangle. Roll by pressing with your fingertips while rolling the dough. Leave the end part up and pinch the edges with your hands to seal the edges well.

Put a clore baking paper on a baking tray. Place the bobbins on top without touching, leaving the zipper underneath. Cover with a cloth again and let it rest for 30 minutes until it doubles in volume again.

Preheat the oven to 220ºC with heat above and below without air.

With the help of a bread knife, make 3 or 4 cuts on each bun. Put the tray in the oven and put an ice cube at the bottom at the same time. This will generate water vapor and make the crust look good. Bake for 20 to 25 minutes until they take on a slight golden color.

Tips and Tricks

  • You can substitute milk for vegetable drink and butter for olive oil. This way you will have some vegan rolls
  • Difficulty: easy
  • Prep time: 10 musters plus resting time
  • Servings: 8 buns

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