Crunchy Little Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 d 3 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough: (pre-dough)
- 5 g yeast, fresh
- 250 g flour (type 550 or 405)
- 280 ml water, cold
For the dough:
- Use 750 g flour, the same as for pre-dough
- 10 g yeast, fresh
- 20 g salt
- 1 tablespoon flour for dusting
- 280 ml water
Print Recipe
Pin Recipe Instructions
- For the pre-dough, which is best prepared the day before, crumble the yeast in a bowl. Add water and dissolve the yeast in it. Add the flour and stir the mixture until smooth. Cover with foil and let rise at room temperature (20 ° C) for at least 8 hours, but preferably 24 hours.
- For the dough, put the flour in a food processor, add the crumbled yeast, the pre-dough and the water and knead with a dough hook into a smooth, firm dough in 10-12 minutes, add salt and continue kneading for another 2 minutes until the dough is finished has a silky shine, is elastic and detaches from the bottom of the bowl.
- Place the dough on the work surface and shape into a large ball. Dust with a little flour, cover with a damp kitchen towel and let rise at room temperature for another 2 hours.
- For the rolls, quarter the dough, roll it into four thin sticks with a diameter of 4 cm and cut off small pieces of approx. 35-40 g with a dough scraper. Quickly shape these into elongated rolls that taper to a point at the ends, without working the dough too much. Place a little distance on baking sheets lined with baking paper, cover with damp kitchen towels and let rise again for almost an hour at room temperature, protected from draft, until they have doubled their volume.
- Preheat the oven to 250 ° C. Just before baking, dust the surface of the roll with a little flour and cut it slightly lengthways with a sharp knife (I`ve had the best experience with a bread knife). Place a fire-proof, flat pan with hot water on the bottom of the preheated oven, slide in a baking sheet and bake the rolls until golden brown and crispy for 20-25 minutes.
- Let cool on wire racks and ideally serve lukewarm.
- The rolls can be frozen very easily, then the baking time can be shortened to 15 minutes and the frozen rolls are baked golden brown in 8-10 minutes in a preheated oven at 250 ° C.
- When preparing these rolls, I stayed pretty close to the inventor`s approach, they cannot be beaten, they are super tasty and crispy.
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