Original Kiel Rolls
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 15 mins |
| Total Time | 2 hrs 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
- 500 g flour, type 550
- 10 g yeast, alternatively dry yeast is also possible
- 60 g butter, room temperature
- 1 teaspoon sea salt, finely ground
- 2 tablespoon fruit sugar, or sugar
- 250 ml milk
- 50 g lard
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- Mix the flour with the yeast, butter, egg, sea salt and fructose (does not have to, but tastes much better in the end product than commercial sugar) and the whole milk with a hand mixer for at least 8 minutes so that the glue can loosen from the wheat. As soon as the dough comes off the bowl, it`s ready. Then let rise for 60 minutes in a warm place. I preheat the oven to 50 ° C and let the dough rise in it.
- When the dough has risen well, turn it out onto the floured worktop and process as follows:
- Fold the dough left and right towards the middle. Turn 180 ° C and do the same again. Fold in 1/3 of the dough from above, fold in the rest again and roll out into a dough sausage. Cut this dough sausage into 16 pieces of dough and make small rolls.
- Spread the pork lard thinly on a clean worktop and then briefly touch the rolls again with your hands that are also greased. Place the dough pieces on a baking sheet lined with baking paper and let rise for another 45 minutes. Spray with a little water. In the meantime preheat the oven to 160 ° C convection. As soon as the rolls have risen well, spray again with water, pour approx. 1/4 liter of water into the oven and insert the rolls. They are ready after about 15 minutes, have a fluffy consistency and a tender crust.
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