Roll with Rose Hip Tea and Dutch Crunch

Summary

Ingredients

For the dough: (pre-dough)

• 150 g wheat flour, 550
• 50 g rye flour
• 200 g water
• 2 g yeast

For the dough:

• 600 g wheat flour, 550
• 200 g wheat flour, 1050
• 100 g wheat flour (whole rain)
• 460 g tea (rose hip tea), from 2 tea bas, cold
• 24 g salt
• 12 g yeast

For the glaze: (Dutch Crunch)

• 12 g wheat flour, 550
• 65 g rice flour
• 1 g dry yeast
• 12 grams sugar
• 1 g salt
• 12 g oil
• 70 g tea (rose hip tea), cold

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Instructions

1. For the pre-dough, stir all the ingredients well and cover and leave to stand overnight (approx. 12 hours) at room temperature.
2. Mix the flour, add the remaining ingredients including the pre-dough and knead well, cover and let rise for approx. 1 1/2 hours.
3. Place the dough on the floured work surface and divide into approx. 18-25 parts. Grind each to a roll and place on the tray.
4. For the Dutch Crunch, mix the dry ingredients and the oil with so much rose hip tea that the dough is not too runny but not too firm (add a little more tea or flour if necessary).
5. Then apply this glaze to the buns with a brush or teaspoon. This creates a cracked crust.
6. If you want a smooth glaze, only apply the Dutch Crunch after the second run.
7. Cover the trays loosely with cling film and a cloth and cover the rolls and let rise for another 1 1/2 hours.
8. Preheat the oven in time to 220 degrees.
9. Pour in the rolls well and bake for about 20 minutes.