Chrissi`s Breakfast Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
- 600 g sourdouh
- 300 g flour, (wholemeal rye flour)
- 375 g flour, (spelled flour 630)
- 1 tablespoon flour, (barley malt flour)
- 220 ml water, lukewarm
- 20 g cane suar
- 20 g salt
- 5 g butter, soft
Print Recipe
Pin Recipe Instructions
- Prepare the sourdough the day before using 70g pretzel, 300g wholemeal wheat flour and 300g lukewarm water.
- Make a smooth dough from the specified ingredients. Gradually add water. You may not need everything! It varies a lot from flour to flour.
- Then let the dough rise in a bowl covered with a clean cloth in a warm place without drafts for at least 1 hour.
- Then divide the dough into 16 portions, and these work individually into round rolls.
- Place the bread rolls on two baking sheets lined with baking paper with enough space between them, cover again and let rise again in a warm place for approx. 1 hour.
- Preheat the oven to 175 ° C fan oven. Place an ovenproof dish with water on the bottom of the oven.
- Slide in baking trays with enough space between them and bake rolls for about 15-20 minutes.
- Then place the rolls on a wire rack and let them cool down.
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