Crispy Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 15 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour (type 550)
- 300 ml water, lukewarm
- 10 g yeast, fresh
- 750 g flour (type 550)
- 50 g flour (whole rye)
- 400 ml water
- 10 g yeast, fresh
- 4 teaspoons salt, 2 tablespoons baking malt
- Oil for the bowl
Print Recipe
Pin Recipe Instructions
- For the pre-dough, dissolve 10 g yeast in 300 ml lukewarm water and add to the 250 g flour. Mix well and let rise at room temperature overnight.
- The next day, dissolve another 10 g of yeast in 400 ml of lukewarm water and add to the flours, baking malt and pre-dough. Knead slowly for 4 minutes and then 4 minutes on a higher setting. After the first 4 minutes, add the salt and knead for another 4 minutes (with my Kenwood kitchen machine I knead at 1 minute and then 1). The result is an elastic dough that loosens completely from the wall of the bowl. Put the dough in a large oiled bowl and let rise for about 2 hours until the volume has doubled.
- Now put the dough back on the work surface and use a dough cutter to divide into 32 pieces approx. 50 g each. Shape the pieces into rolls, roll the dough pieces in the wholemeal rye flour and let rise for another hour, covered.
- Line baking trays with suitable baking paper and live the dough pieces on them. Preheat the oven to 250 ° C.
- Before inserting the rolls, cut each roll 1 cm deep with a sharp razor blade.
- Slide the trays into the oven one at a time, pouring a cup of water into the oven at a time. Bake the rolls for about 12-15 minutes until they are golden brown and crispy.
- The amount is enough for approx. 32 rolls.
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