Burger buns/breakfast buns with sunflower lecithin

What is the lecithin doing to the buns?
Sunflower lecithin increases the baking volume, the crumb becomes softer and more tender and keeps it fresh for longer.

Ingredients for 8 rolls:
oil for greasing
275g milk
60g butter in pieces
1/2 yeast cubes or 1/2 pack of dry yeast
1TL Xylitol (Zuckerersatz 1:1)
550g spelled flour
1Ei
1 tsp salt
10gr sunflower lecithin

Preparation:
Heat the milk and butter in a saucepan, add the yeast and xylitol and heat while stirring. Then add the flour, egg, salt and lecithin and knead into a dough. Form the dough into a ball and place in a prepared bowl, dust with a little flour and cover with cling film or a tea towel and let rise in a warm place for 30 minutes. During this time, line a baking sheet with parchment paper.
Knead the dough again with your hands, divide into 8 portions and shape into balls. Spread them out evenly on the prepared baking sheet and flatten slightly. Cover and let the rolls rise again for 10-15 minutes, during this time preheat the oven to 200 degrees.

If you like, you can whisk an egg yolk with cream, spread it on the rolls and sprinkle with grains or sea salt as you like.

Bake for 25 minutes and the buns are ready.

Nutritional values per bun
383kcal
10g protein
54g carbohydrates
13g Fat

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