Rye Rolls
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
- 550 g flour (rye flour)
- 250 g flour (wheat flour 550)
- 200 g flour (whole wheat flour)
- 1 cube yeast
- 1 tablespoon fat
- 650 ml water
- 1 teaspoon sugar
- 20 g salt
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in the water and knead all ingredients into a smooth dough. Let rise in a warm place for about 30 minutes, knead again and let rise for another 30 minutes.
- Then place the dough on the floured work surface in such a way that you can cut off angular dough pieces. Shape these into rectangular rolls. Place in the preheated oven and bake for approx. 20-25 minutes at 220 °. Better still 15-20 minutes on a 250 ° preheated bread baking stone.
- I turned mine lightly in flour and then baked it. If you like it crispy, spray the dough pieces with cold water before baking. Those who like the bread rolls more heartily only take rye and whole wheat flour.
- The dough can also be kneaded very well in the BBA.
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