John Myers
Ingredients for 1 servings:
- 260 g wheat flour type 550
- 200 ml water, lukewarm
- 2 tbsp milk
- ½ cube of yeast
- 4 g salt
- 17 g sugar
- 40 g butter, melted
- 1 egg(s)
- 12 g sepia ink
- butter
- Mozzarella
- basil leaves
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes
A recipe gift for my wife Ivonne, called the “Lower Rhine Mouse”
Mix the milk, water, and sugar and finely crumble the yeast cube into it. Let it rest for about 5 minutes, then add the remaining ingredients (ink, butter, egg, flour, and salt). Knead into a smooth dough (about 5 minutes), then cover and let it rest in a warm place for one hour. The dough will double in volume during this time. Shape the rolls (I make them round) and place them on a baking sheet lined with floured baking paper. Let them rest, covered, for another hour. If you want the rolls to have a shiny surface, brush them with an egg and milk mixture before baking. Then bake the rolls for about 18-20 minutes in a preheated oven at 200°C (top and bottom heat). Once cooled, slice the rolls open, butter them, and then transform them into foal rolls with mozzarella and basil. Delicious as a snack, for breakfast, or for dinner with a good beer. It’ll warm your heart.
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