John Myers
Bread / Rolls: Our Favorite Rolls
The perfect bread / rolls: our favorite rolls recipe with a picture and simple step-by-step instructions.
- 150 g Spelled flour
- 300 g Wine flour type 550
- 1 dice Yeast fresh
- 250 ml Water lukewarm / whey lukewarm
- 16 g Baking malt
- 12 g Salt
- 3 tablespoon Sunflower oil
- Dissolve the yeast in some of the water / whey.
- Weigh the flour and baking malt and stir well first.
- Now add the salt and oil. Continue to stir with the dough hook and slowly add the water / whey. The dough must be smooth, almost shiny, and separate from the edge of the bowl.
- Approx. Knead for 10 minutes – and this is really important.
- Cover and warm the dough to rise until it has roughly doubled in volume.
- Knead together and cut approx. 60 – 70 g pieces. Form rolls and place them on a tray lined with foil or baking paper. Keep your distance, because the parts will still open. I always have six pieces on a tray.
- Now the dough pieces are cut and covered with a warm, damp cloth to rise for another hour.
- Preheat the oven to 260 degrees and slide an empty tray onto the bottom rail.
- Now that the rolls are twice as big again, they are sprayed with salt water – I bought a small flower sprayer especially for this – and sprinkled with either poppy seeds, caraway seeds, coarse salt, sesame or sunflower seeds.
- Immediately after they have been pushed into the pipe, a glass of COLD water is poured onto the empty hot sheet, so that a cloud of steam is immediately created.
- Now the rolls are baked for about 10 – 12 minutes until they have reached the desired degree of browning. After removing it, put it up on the edge of the sheet so that it doesn’t start to “sweat”.
- TIP 12: After a few users have already asked me where I got the baking malt, here’s the tip. You will find it on eBay.
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