Assorted Mini Breads (hamburger, hot-dog, bagel, mini-pizza, croissant)

Ingredients

• 1000 g All‑purpose flour (Sift before use)
• 42 g Fresh baker's yeast (or 20 g dry yeast)
• 2 c. à soupe Sugar (To activate the yeast)
• 550 ml Whole milk (Warm (≈35 °C))
• 1 c. à soupe Salt
• 40 g Powdered milk (Optional, adds tenderness)
• 60 g Sunflower oil (≈4 tbsp)
• 80 g Unsalted butter (Softened)
• 1 Egg yolk (For glazing, mixed with a little cream or milk)
• 20 ml Liquid cream (or milk) (Mixed with egg yolk for glazing)
• 20 g White sesame seeds (For hamburger buns)
• 30 g Oat flakes (For hot‑dog rolls (half the amount))
• 100 g Tomato sauce (For mini‑pizzas)
• 50 g Grated mozzarella (For mini‑pizzas)
• 5 Black olive (One small olive per mini‑pizza)

Instructions

1. Prepare the leaven

   Pour 1 kg of flour into the bowl, create a well in the center, add 42 g fresh yeast (or 20 g dry yeast), 2 tbsp sugar, then 550 ml warm milk. Mix lightly to dissolve the yeast.

   Time: PT5M

2. Incorporate the dry and fat ingredients

   Add 1 tbsp salt, 40 g powdered milk (if available), 60 g sunflower oil and 80 g softened butter. Begin kneading by hand or with a mixer for 5 minutes.

   Time: PT5M

3. Knead the dough

   Gradually add the remaining warm milk (if needed) while continuing to knead until you obtain a smooth, elastic dough that does not stick to the fingers.

   Time: PT5M

4. First rise

   Shape into a ball, cover with plastic wrap or a cloth, let rest 1 h to 1 h30 in a warm place until it doubles or even triples in volume.

   Time: PT1H30M

5. Degas and portion

   Degas the dough by gently pressing it, then weigh portions of 20 g (or 40 g depending on desired size).

   Time: PT15M

6. Shape the different mini breads

   • Hamburger: shape balls, leave a small indentation in the center. • Hot‑dog: roll into logs, sprinkle with oat flakes. • Bagel: shape a ball, poke a wide hole in the center with your finger. • Mini‑pizza: roll out the dough using a rolling pin or cutter, form small circles. • Croissant: roll out the dough, cut into triangles, roll up.

   Time: PT20M

7. Second rise

   Place the shapes on a baking sheet lined with parchment paper, cover with a clean cloth and let rise 15‑30 minutes until they puff up slightly.

   Time: PT20M

8. Glazing and topping

   Brush each piece with a mixture of egg yolk + cream (or milk). Sprinkle hamburger buns with sesame seeds, hot‑dog rolls with oat flakes, mini‑pizzas with a tablespoon of tomato sauce, grated mozzarella and a black olive.

   Time: PT10M

9. Baking

   Preheat the oven to 180 °C. Bake the mini breads 15‑20 minutes depending on type (mini‑pizzas bake faster, watch closely).

   Time: PT20M

   Temperature: 180°C

10. Cool and serve

    Remove from oven, let cool 5 minutes on a rack before eating or storing.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

20 g

Fat

4 g

Fiber

1 g

Ingredient Substitutions

• Instead of All‑purpose flour: T55 wheat flour
• Instead of Fresh baker's yeast: Active dry yeast
• Instead of Sugar: Honey, Agave syrup
• Instead of Whole milk: Semi‑skimmed milk, Unsweetened almond milk
• Instead of Powdered milk: Additional liquid milk
• Instead of Sunflower oil: Mild olive oil, Canola oil
• Instead of Unsalted butter: Vegetable margarine
• Instead of Egg yolk: Beaten whole egg
• Instead of Liquid cream (or milk): Milk
• Instead of White sesame seeds: Poppy seeds
• Instead of Oat flakes: Sesame seeds
• Instead of Tomato sauce: Passata, Red pesto
• Instead of Grated mozzarella: Grated cheese such as Emmental
• Instead of Black olive: Green olive

Equipment Needed

• Large mixing bowl
• Kitchen scale
• Tablespoons
• Rolling pin
• Cookie cutter or glass (optional)
• Baking sheet
• Parchment paper (optional)
• Clean kitchen towel
• Oven
• Kitchen brush (optional)

Critical Steps — Do Not Skip

• Yeast activation with warm milk and sugar
• First rise until double volume
• Creating a wide hole for bagels
• Second rise before baking

Chef Tips from the Video

• Lightly dust the work surface with flour to prevent the dough from sticking.
• Use a thin‑rimmed glass as a cutter for perfectly round mini‑pizzas.
• For an even more golden crust, add a pinch of sugar to the glaze.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days.

Freezer: Wrap individually and freeze 1‑2 months.

Room temperature: In a dry place, good for 1 day.

Make-Ahead Tips

• The dough can be prepared the day before, refrigerated 12‑24 h, then shaped the same day.
• Shaped mini breads can be frozen raw; bake directly from the freezer adding 5 minutes to the baking time.