Summary

Ingredients

• 250 g wheat flour, 405
• 250 g wheat flour, 1050
• 10 g bakin malt
• 0.5 ½ cube yeast, fresh
• 250 ml water, lukewarm
• 3 tablespoon rapeseed oil
• 1 teaspoon salt

For painting:

• 0.5 ½ cup water
• 1 tablespoon salt

Print Recipe Pin Recipe

Instructions

1. Mix the two types of flour, salt and the baking malt. Mix the lukewarm water with the oil and dissolve the yeast in it. Gradually pour the liquid into the flour, slowly knead everything with the mixer (dough hook) for 8-10 minutes to form a smooth dough.
2. Form 10 oval rolls (80 g each), place them on a baking sheet lined with baking foil with sufficient space between them and cover with cling film (the dough must not be sticky) let rise for 1 - 1.5 hours at room temperature.
3. When the rolls have risen enough, cut lengthways into each roll with a knife. Dissolve the salt in the water and brush the rolls with it. Bake in the preheated oven at O / U 220 ° on the middle shelf for 15-18 minutes until crispy.