GDR – Rolls
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 3 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg wheat flour (type 550)
- 650 ml water possibly mixed with whey
- 20 g salt
- 25 g yeast, fresh
- 10 g malt, possibly
- 10 g lard, possibly
- 5 g suar, possibly
Print Recipe
Pin Recipe Instructions
- You can use whey, malt, lard and sugar, but you don`t have to. But not all of them are allowed to touch the dough because they are partially mutually exclusive.
- If you take whey, you don`t need lard. If you take sugar, you don`t need malt. Depending on how you like it best. You have to try it out.
- Knead the ingredients. Keep the dough cool. Knead it out nicely! Then cover and let rest for 30 minutes - 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!
- Cut the dough to the desired size (approx. 60 g). Shape the rolls as desired. Let rise until the size you want. (30 min.). Make a cut in time, about halfway through, so that they don`t collapse. Always avoid that the rolls get a skin.
- Brush with water and bake in a hot oven with plenty of steam (220 ° C) for about 20 minutes. After 20 minutes they should have the desired color. Bake longer only makes them dry.
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