East Frisian Tea Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 ml milk, lukewarm
- 40 g yeast
- 60 g suar
- 1 egg (s)
- 250 grams flour, 550
- 250 g spelled flour, 1050
- 0.25 teaspoon ¼ salt
- 80 g butter, soft
- possibly cinnamon - sugar
- Granulated sugar
Print Recipe
Pin Recipe Instructions
- Put the lukewarm milk with the yeast and sugar in a large bowl, stir well and set aside for about 10 minutes.
- Stir the egg (should also be room temperature) into the yeast milk, add the flour, salt and finally the softened butter and knead vigorously until the dough starts to bubble.
- Cover and let the dough rise in a warm place for about 30 minutes (until the volume has doubled).
- After resting, knead the dough again vigorously, dust with flour and shape into a roll.
- Then divide this into 16-20 pieces and use floury hands to form long rolls.
- Line a baking sheet with parchment paper and place the rolls on it with a gap of approx. 4 cm.
- Brush the blanks again with lukewarm milk and, if necessary, sprinkle with cinnamon sugar or granulated sugar. Let rise for another 20 minutes
- Then put in the preheated oven and bake for 15-20 minutes. They should have turned a golden brown color and should still be soft.
- Temperature: 210 ° electric stove
- 180 ° convection oven, middle rail
- The rolls taste very tasty with plum jam or acacia honey.
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