GDR Rolls
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 25 mins |
| Total Time | 3 hrs 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 325 ml water
- 15 g salt
- 25 g suar
- 40 g lard
- 20 g yeast
- 15 g bakin malt
- grains
- cheese, grated
Print Recipe
Pin Recipe Instructions
- Knead the ingredients. Keep the dough cool. Knead it out nicely, then leave it to rest covered for 1 hour. Hit it again. Let rest again for the same time. The dough has to rise slowly. If it is too warm, then it goes too fast. Please repeat the process twice.
- Cut the dough to the desired size (approx. 100 g). Shape the rolls as desired. Let rise until the desired size (30 min.). Cut in on time. Always avoid that the rolls get a skin. Brush one side with water and sprinkle with grains and cheese and place upside down on the tray for 10 minutes so that the grains and cheese stay on top. Let rise for another 20 minutes.
- Brush with water and bake in a hot oven with plenty of steam (220 ° C) for about 25 minutes. After 25 minutes they should have the desired color. Baking longer only makes them dry.
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