World`s Best Breakfast Rolls
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 13 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 180 g wheat flour type 550
- 100 g wheat semolina
- 110 g rye flour type 1150
- 150 ml water, warm
- 150 ml milk
- 10 g fresh yeast
- 8 g salt
- 8 g olive oil
Moreover:
- some rye flour for rolling
Print Recipe
Pin Recipe Instructions
- Knead all the ingredients for the dough together very well and place in an airtight bowl in the refrigerator for 12 hours.
- Cut 6 pieces of dough out of the dough without kneading the dough again, and roll them neatly in rye flour. Moisten the rolls and let rise for 45 minutes.
- Bake the rolls in a hot oven at 220 ° C top / bottom heat for about 20 minutes. Then turn off the oven and let the rolls rest for 5 minutes with the oven slightly open.
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