Crispy, Airy Rolls
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,000 wheat flour, type 550
- 200 g spelled flour, type 1050 or wheat flour, type 1050
- 42 g yeast, fresh or 2 sachets dry yeast
- 1 tablespoon baking malt (can also be left out)
- 22 g salt
- 700 ml water
Print Recipe
Pin Recipe Instructions
- It took a long time and several attempts to find the optimal bread roll recipe.
- Dissolve 1/2 cube of yeast (21 g fresh yeast or 1 sachet of dry yeast) in 200 ml of warm water and knead with 300 g of wheat flour type 550 for approx. 5 minutes to form a soft dough. Cover and let rise for 1 hour. Then knead together briefly so that there is space in the bowl.
- Mix 700 g wheat flour type 550 with 200 g spelled flour type 1050, 22 g salt, 1 heaping tablespoon of baking malt and add to the pre-dough.
- Dissolve 1/2 cube of yeast (21 g fresh yeast or 1 sachet of dry yeast) in 200 ml of warm water and knead with the remaining ingredients, the pre-dough and another 300 ml of warm water to form a smooth, not too firm dough. Cover and let rise for 30 minutes.
- Beat again vigorously by hand and knead briefly. I always throw the lump of dough very roughly on the table several times.
- Halve the dough, cover one half and divide the rest into 12 portions. Cover the portions and let them rest for 5 minutes, then grind them into rolls, roll them in poppy seeds or other seeds as desired and leave to rise for 35 - 45 minutes on a baking sheet lined with baking paper.
- Preheat the oven to 250 ° C (top / bottom heat).
- Cut deeply (at least 2 cm) into the middle of the risen rolls with a very sharp knife and moisten well with a flower syringe. Place in the middle of the oven, provide plenty of steam and bake for 20-30 minutes. After 5 minutes reduce the heat to 220 ° C.
- The other half of the dough is processed in the same way while the first rolls are rising. After the first rolls are out of the oven, bring it back to 250 ° C before the second sheet is inserted.
- The rolls have a really perfect crispy crust and an airy, elastic and juicy crumb.
- Of course you can also cut the recipe in half, but I always bake in advance for freezing and baking in the morning.
- It works very well to bake the rolls in the evening, let them cool down, put them in a plastic bag and briefly moisten them the next morning until they are crispy again. Tastes like freshly baked and you don`t have to get up hours before breakfast.
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