Burgis Walnut Rolls

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 2 hrs 15 mins
Course Breakfast
Cuisine European
Servings (Default: 1)

Ingredients

  • 300 g spelled, finely round
  • 200 g wheat, finely round
  • 50 g wheat flour, type 10
  • 250 ml water, lukewarm
  • 40 g butter or 30 oil
  • 20 g yeast
  • 200 ml milk
  • 1 teaspoon honey
  • 100 g walnuts
  • 14 g salt
Burgis Walnut Rolls
Burgis Walnut Rolls

Instructions

  1. First heat the milk to the boil, pour it over the walnuts and let stand, it should be cooled down.
  2. Put the flour in a large bowl and stir in a well in the middle of the yeast, honey, lukewarm water and some of the flour with a whisk. Dust with flour and cover for at least 15 minutes.
  3. Then add the remaining water, the softened butter or oil, nuts with milk and salt and knead for at least 10 minutes by hand or 5 minutes with the machine to form an elastic dough. Cover and leave to rest for about 40 minutes at normal room temperature.
  4. Now briefly squeeze the well-risen dough with a dough card and divide it into several parts on a floured surface. Grind rolls from each piece of dough.
  5. Cover and let ferment on the baking tray for 10 minutes, brush with starch water or water, then make any incisions with a good blade and leave to rest covered for another 10 minutes.
  6. In the meantime, preheat the oven to 250 ° C.
  7. Slide in and steam with a cup of hot water! (Important for the crust).
  8. Bake well brown, then remove and turn out onto a rack to cool.

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