Rolls, Especially Crispy

by Editorial Staff

Summary

Prep Time	40 mins
Total Time	12 hrs 40 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the pre-dough:

900 g wheat flour type 550
15 g yeast
800 ml water, cold

For the main dough:

Instructions

Make a pre-dough with wheat flour, cold water and yeast, knead it for about 5 minutes and then cover it and let it rest for 12-15 hours.
Add the ingredients for the main dough to the pre-dough and knead everything by hand for about 10 minutes. Then rest the dough for approx. 30 minutes (weighed in 2 parts of 1,570 g each).
Divide the first part into pieces weighing approx. 60 - 68 g, “clink” them (grind), let them rest briefly, shape them and then let them rise. Work up the second part after approx. 30 minutes.
The oven temperature should be 260 ° above and 240 ° below, but this depends on the oven.
Total baking time approx. 25 min.
Note: Wet the tray with the rolls well with water from the neutral flower sprayer, put it in the oven and then do not spray again.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.