Rolls – Nice and Crispy

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	25 mins
Total Time	1 d 45 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough: (pre-dough)

3 g yeast, fresh
125 g wheat flour, type 550
140 ml water, cold

For the second dough: (main dough)

Instructions

Mix the ingredients for the pre-dough together well and cover and leave to stand for approx. 24 hours at room temperature. The longer the better.
Knead the ingredients for the main dough (except for the salt) with the pre-dough to a smooth dough. Then add the salt and continue kneading for about 2 minutes until the dough is nice and elastic. Cover and let rise for 2 hours.
Then grind rolls from approx. 80 g pieces of dough (makes 10 rolls). Place on a tray and let rise again covered for 1 hour (I put the tray in a large plastic bag). Dust the baked rolls well with flour, cut into them and bake in a preheated oven at 250 degrees O / U heat for 20-25 minutes. Swath vigorously at the beginning and in between.

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.