Irish Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.5 liter ½ water
- 2 tablespoon cornstarch
- 42 g yeast
- 2 teaspoons salt
- 600 grams flour
Print Recipe
Pin Recipe Instructions
- Whisk around 400 ml of water and the cornstarch in a saucepan. Bring the mixture to the boil, stirring constantly, then let it cool down again to the warmth of your hand. Let the rest of the water get lukewarm, pour into a cup and crumble the yeast into it. Dissolve the yeast in it while stirring.
- Put the dissolved yeast, the water thickened with cornstarch and the salt together with the flour in a large bowl and knead everything into a smooth, supple dough.
- Let the dough rise well (about 30 minutes). Then form rolls out of this and let rise again (approx. 15 minutes). Bake in the oven at 200 ° C (convection) until golden brown.
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