Delfina`s Lard Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 150 g sourdouh, (wheat sour)
- 115 g rye flour, type 0
- 300 g wheat flour, type 550
- 8 g yeast
- 8 g salt
- 220 g water
- 20 g lard, (cracklin lard)
Print Recipe
Pin Recipe Instructions
- Knead all ingredients, except the lard, for 5 minutes with the spiral mixer of the food processor on level 1. Add the lard and knead for another 10 minutes. Let rest well covered for 50 minutes. Now divide the dough into 10 equal parts. In each case, they work into tight balls and bring them into any desired bread roll shape. Let rise well covered for 40 minutes. Preheat oven to 250 ° O / U. Cut the bread rolls before inserting them, place them on the baking stone (or heated baking sheet), steam well and bake for 10 minutes. Let off steam and bake for another 10 minutes at 200 °.
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