Summary

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

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Instructions

1. 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.
2. 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.
3. 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.