Fast Rolls in Morning By Way
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 5 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wheat flour type 550
- 10 g salt
- 20 g butter, soft
- 60 ml milk
- 225 ml water, lukewarm, approx. 25 ° C
- 1 teaspoon, leveled sugar
- 1 tablespoon baking malt (barley malt extract)
- 1 pack dry yeast
Print Recipe
Pin Recipe Instructions
- Mix the milk, water, butter, sugar, malt and yeast together. Mix the flour and salt. Put everything in the food processor and mix with the dough hook first for approx. 2-3 minutes and then knead for approx. 5 minutes at higher speed. Remove from the dough hook and cover in the container and let rise for 15 minutes.
- Place the dough on a lightly floured work surface and round about 8 - 10 dough pieces of the same size, flour them well and cover them for 15 minutes.
- Preheat the oven to 220 ° C hot air. Place a heat-resistant container with water in the oven. Spray the rolls well with water before baking and put them in the oven. Lower the temperature to 200 ° C hot air. Bake with a lot of steam for about 12-16 minutes until golden brown, depending on how brown you want it to be.
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