Overnight Wheat Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 14 hrs 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g wheat flour type 550
- 300 ml water
- 1 tablespoon, heaped butter, soft
- 2 teaspoons, leveled salt
- 5 g yeast, fresh
- Sesame seeds, or other grains to taste
Print Recipe
Pin Recipe Instructions
- Mix the flour and water the day before and let stand for about 45 minutes.
- Then patiently knead in soft butter, salt and yeast, crumbled into tiny pieces, until a smooth dough is formed.
- Let rest for 1 hour. Only then form rolls. It will be about 8 pieces, depending on the size. Place these on a baking rack lined with baking paper. Cover loosely with a tea towel and place in the refrigerator.
- The next morning, preheat the oven with a baking tray to 220 ° C top and bottom heat.
- Meanwhile, take the rolls out of the refrigerator. Make a cut and, depending on your taste, brush lightly with water and sprinkle with grains.
- As soon as the oven is hot, remove the rolls from the grid onto the hot baking sheet. At the same time put a bowl of water in the oven or steam the rolls. The main thing is to produce steam.
- The baking time is approx. 20 minutes, depending on the oven.
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