OLD-FASHIONED MUSTARD BUNS

STEPS

Preparing the dough: In the bowl of the food processor, begin by thinning the starter with the water. Then add the milk, sugar, flour, mustard, and salt. Knead for a few minutes, scraping the edges of the bowl if the ingredients do not fall back toward the kneading hook while you are kneading. Continue to knead, adding the soft butter; it should totally integrate into the dough.

If the dough is too soft, you can add a little bit of flour; it should be soft without being too sticky.

First rise: Transfer the dough into a greased recipient and lightly round. Let it stand for 3 to 4 hours, depending on the room temperature, and make three folds at 45-minute intervals.

You can then allow the dough to stand in an airtight container until the next day, if you want to.

Dividing and shaping: Turn the dough out onto a floured work surface. Divide the dough into several portions of 100 grams each with a pastry cutter. Round each portion and deposit it on a tray covered with parchment paper as you go along. Cover with plastic wrap when all the portions are on the tray.

Second rise: Let the dough stand for another 3 to 5 hours, depending on the room temperature.

Coating: Brush the bread rolls with the glaze (an egg beaten with 1 tablespoon of water) and sprinkle with grated cheese or sesame seeds.

Baking: Preheat the oven to about 400°F (200°C). Put the dough into the oven and lower the temperature to about 350°F (180°C). Then bake for about 25 to 30 minutes. The loaves should be nicely golden.

Remove from the oven and sprinkle a little parsley on each roll. These buns are perfect for little burgers!