Basic Recipe for Light Wheat Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wheat flour 550
- 290 ml water, warm but not hot
- 15 g yeast, fresh - crumble into the flour
- 10 g salt
- 3 g bakin malt, (not a must)
Print Recipe
Pin Recipe Instructions
- For approx. 10 rolls.
- Knead everything into a dough, knead for approx. 7 minutes. Let the dough rest for 20 minutes, form rolls and let them rise for approx. 30 minutes.
- Or:
- Knead everything into a dough, kneading time approx. 7 minutes. Let the dough rest for 10 minutes, grind the rolls round, let them rest for 5 minutes (intermediate cooking) and then bring them into the desired shape - sticks, knots, braids or the like, these approx Let rise for 30 minutes (piece cooked).
- Bake in the preheated oven at 220 ° C for approx. 20 minutes. Steaming with water before shooting and when the rolls are in the oven, open the oven briefly after about 5 minutes and let out the steam.
- Makes wonderful crunchy rolls with a crispy crust and juicy crumb and if you don`t have baking malt on hand, just leave it out.
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