Susi`s Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g flour, ideally type 550
- 280 g milk, lukewarm
- 20 g yeast, fresh
- 10 g salt
- 20 g suar
- 15 g bakin malt
- Flour for dusting
- Water for spraying
Print Recipe
Pin Recipe Instructions
- Mix the milk and yeast and knead with 250 g flour for at least five minutes to form a soft pre-dough. Cover and let rest for 30 minutes in a warm water bath.
- Then knead the pre-dough with the remaining ingredients for at least ten minutes. If necessary, small amounts of water can be added to prevent the dough from sticking to the bowl.
- Put the dough on the floured work surface and knead again. The dough should be firm and not stick to your hands. Otherwise dust lightly with flour and continue kneading.
- Divide the dough into eight balls and place on a baking sheet. Make a cut with a knife and leave it covered for another 30 minutes. It is best to place foil or baking paper directly on the rolls. Otherwise, only a simple cloth will stick.
- Preheat the oven to 210 degrees for top / bottom heat or 180 degrees for hot air. Put a bowl of water in the oven. Spray the finished rolls with water and bake for 20 minutes.
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