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
Print Recipe
Pin Recipe Instructions
- First heat the milk to the boil, pour it over the walnuts and let stand, it should be cooled down.
- 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.
- 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.
- 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.
- 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.
- In the meantime, preheat the oven to 250 ° C.
- Slide in and steam with a cup of hot water! (Important for the crust).
- Bake well brown, then remove and turn out onto a rack to cool.
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