Dill Buns With Smoked Salmon Pickled Cucumber

Soft and fluffy, these homemade bread rolls with smoked salmon filling are picnic perfect.

The ingredient of Dill Buns With Smoked Salmon Pickled Cucumber

• 2 teaspoons 7g 1 sachet dried yeast
• 1 teaspoon sugar
• 125ml 1 2 cup lukewarm water
• 25g butter melted cooled
• 125g 1 2 cup cottage cheese
• 2 eggs lightly whisked
• 300g 2 cups bread flour
• 1 1 2 tablespoons chopped fresh dill
• 1 teaspoon baking powder
• 1 2 teaspoon salt
• olive oil spray
• 2 teaspoons caraway seeds
• 200g smoked salmon slices
• maille dijonnaise to serve
• fresh dill sprigs to serve
• 2 tablespoons white wine vinegar
• 1 tablespoon sugar
• 1 2 teaspoon salt
• 2 lebanese cucumbers peeled lengthways into ribbons

The Instruction of dill buns with smoked salmon pickled cucumber

• combine the yeast sugar and water in a small bowl cover with plastic wrap and set aside in a warm place for 5 minutes or until frothy add the butter cottage cheese and half the egg stir to combine
• combine the flour dill baking powder and salt in a bowl make a well in the centre add the yeast mixture use a wooden spoon to stir until well combined use your hands to bring the dough together in the bowl turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic spray a bowl with oil to grease place the dough in the bowl and cover with plastic wrap set aside in a warm draught free place to prove for 1 hour or until dough has doubled in size
• punch down the centre of the dough with your fist turn onto a lightly floured surface divide the dough into 12 equal portions roll each portion into a ball spray a 22cm base measurement springform pan with oil line the base with non stick baking paper arrange the rolls in prepared pan cover the rolls with plastic wrap and set aside in a warm draught free place for 1 hour or until almost doubled in size
• preheat oven to 200u00b0c brush the rolls with the remaining egg sprinkle with the caraway seeds bake for 20 25 minutes or until the rolls are golden and a skewer inserted into the centres comes out clean set aside in the pans for 10 minutes to cool slightly before transferring to a wire rack to cool completely
• to make the pickled cucumber combine the vinegar sugar and salt in a small bowl and stir until the sugar dissolves add the cucumber and toss to coat set aside for 10 minutes to infuse drain
• cut the bread rolls in half spread with dijonnaise top with the salmon pickled cucumber and fresh dill sprigs

Nutritions of Dill Buns With Smoked Salmon Pickled Cucumber

calories: 185 225 calories
calories: 6 5 grams fat
calories: 2 5 grams saturated fat
calories: 22 grams carbohydrates
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calories: 9 5 grams protein
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