Römertopf Rolls
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 50 mins |
| Total Time | 18 hrs 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 7 g yeast, fresh
- 200 g buttermilk
- 150 g water, cold
- 10 g salt
Print Recipe
Pin Recipe Instructions
- Knead all ingredients together (do not dissolve the yeast beforehand!) And leave to rest covered in the refrigerator (for me it was around 18 hours).
- On the day of baking, shape and grind 8 rolls from the dough and place in a floured (not watered!) Roman pot. Spray the dough pieces with a little water, flour and cut into them.
- Place the Römertopf with lid in the cold oven on the lowest rail on a wire rack and bake the rolls at 240 ° C top / bottom heat for about 45 minutes, then remove the lid and let it brown for a few minutes.
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