Baking Recipes

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
Chrissi`s Breakfast Rolls
Chrissi`s Breakfast Rolls

Instructions

  1. Prepare the sourdough the day before using 70g pretzel, 300g wholemeal wheat flour and 300g lukewarm water.
  2. Make a smooth dough from the specified ingredients. Gradually add water. You may not need everything! It varies a lot from flour to flour.
  3. Then let the dough rise in a bowl covered with a clean cloth in a warm place without drafts for at least 1 hour.
  4. Then divide the dough into 16 portions, and these work individually into round rolls.
  5. 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.
  6. Preheat the oven to 175 ° C fan oven. Place an ovenproof dish with water on the bottom of the oven.
  7. Slide in baking trays with enough space between them and bake rolls for about 15-20 minutes.
  8. Then place the rolls on a wire rack and let them cool down.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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