Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
IngredientsFor the dough:
- 500 g wheat flour, type 550
- 500 g wheat flour, type 1050
- 560 g laer, liht Bavarian
- 50 g yeast, fresh, dissolved
- 40 g mararine
- 20 g salt
- 5 g suar
- 4 g bakin malt
Moreover:
- Poppy seeds for sprinkling
Print Recipe
Pin Recipe Instructions
- Mix the yeast in ½ cup of lukewarm water with 1 teaspoon flour, stand for ½ hour and let it dissolve.
- Then knead with the remaining ingredients and let rise twice for 20 minutes.
- For the rolls, shape into palm-sized long dough pieces and cut into them. Do not cut into the poppy seed rolls, brush with a little water and sprinkle with poppy seeds.
- Bake at 220 ° C for 18-25 minutes, steaming at the beginning.
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