Flowers Sunday Rolls
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg flour, type 550
- 1 teaspoon, heaped flour, (wheat malt flour for baking bread)
- 20 g salt
- 25 g yeast, fresh
- 20 g lard
- 650 ml water, COLD
Print Recipe
Pin Recipe Instructions
- Make a dough from the above ingredients. Gradually add the 650 ml of cold water, because sometimes 600 ml is enough. Let it knead for a long time (machine) until the dough has reached a smooth consistency and comes off the edge of the bowl. Cover and let rest in a cool place for about 50 minutes.
- Then knead well with your hands. (Stretch and Fold). Cover and cook in a cool place for another 50 minutes. You should give the dough the necessary time and not get impatient. It`s definitely worth the wait.
- Please do NOT place in the heat to speed up the process!
- After cooking twice, push the dough out of the bowl onto the work surface and cut off small pieces (I weigh 60-70 g pieces). The buns fold and work; shape it round or oval. Place on a baking sheet lined with parchment paper, spray with water to prevent skin from forming and cover and let rise to the desired size in a cool place. It takes about 40 minutes. After about 20 minutes of cooking, make a cut with a sharp knife.
- Preheat the oven to 220 ° C in good time and put a fireproof vessel with boiling water in it at the bottom. Before putting them in the oven, spray the rolls with water again and bake until golden brown for a maximum of 20 minutes.
- Since I bake in a gas stove, I can only practice the variant with the refractory vessel with water. You can of course sweat a lot in the electric stove, which experience has shown makes these rolls even better than my copies from the gas stove.
- Tip:
- The wheat malt flour lets the rolls rise nicely, ensures a nice browning and a slightly malty taste.
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