Half-grain Whey Rolls

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 20 mins
Total Time 14 hrs 40 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the pre-dough:

  • 250 g wholemeal spelled flour
  • 250 g whey
  • 4 g fresh yeast

For the main dough:

  • Pre-dough
  • 250 g wheat flour, type 550
  • 50 g whey (max 80 )
  • 10 g salt
  • 1 teaspoon baking malt
  • 1 tablespoon butter or rapeseed oil
  • 4 g fresh yeast

For painting:

  • 1 egg (s)
Half-grain Whey Rolls
Half-grain Whey Rolls

Instructions

  1. Stir together the ingredients for the pre-dough and let rise overnight.
  2. The next day, knead the starter dough with the ingredients from the main dough until the dough is smooth and pliable. Let it rest for a moment and then grind into rolls. Cover and let rise for 30-90 minutes and then preheat the oven.
  3. Cut into the rolls and brush with the beaten egg. First bake for 10 minutes at 250 degrees and then for the rest of the baking time (approx. Another 10 minutes) at 200 degrees.

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