John Myers
Berlin Rolls
The perfect berlin rolls recipe with a picture and simple step-by-step instructions.
- 150 ml Milk
- 1 tsp Honey
- 30 g Yeast fresh
- 250 g Wheat flour
- 250 g Whole wheat flour
- 150 ml Lukewarm water
- 8 g Baking malt
- 2 tbsp Oil
- 2 tsp Salt
- Heat the milk in the pot on the stove (lukewarm). Remove from heat and add honey and crumbled yeast. Stir until the yeast has completely dissolved and let rest for approx. 15 minutes.
- Sift both types of flour into a bowl and mix. Stir in the risen yeast mixture. Then add the lukewarm water, baking malt, oil and salt and knead everything for about 5 minutes with the dough hook of a hand mixer or a food processor. Then cover the bowl and let the dough rise at room temperature for at least 1 1/2 hours. He has to double.
- If you want to bake the rolls in the morning, you can let the dough rise overnight in a well-covered bowl in the refrigerator.
- When the dough has doubled, divide it into 15 equal portions and form small balls out of each. Place these on two baking sheets lined with baking paper, leaving enough space between them.
- Preheat the oven to 230 ° in the meantime. Place a heat-resistant bowl of water on the bottom of the oven.
- Then mix one tablespoon of cornstarch and 5 tablespoons of water into a thin solution. Brush the dough balls with it and finally cut them in the middle with a sharp knife at least 1.5 cm deep.
- Bake the dough for approx. 20 minutes. If they brown too quickly, reduce the temperature to 190 °. If you want to bake them in advance, you shouldn’t let them get too brown so that they can still brown while baking.
Facebook Comments