Berliner Schrippen

Ingredients for 1 servings:

• 900 g wheat flour type 550
• 100 g wheat flour type 1050
• 5 g sugar
• 10 g margarine
• 50 g fresh yeast
• 20 g salt
• 560 g water, cold

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours

for approx. 30 rolls

Sift and mix the flour, dissolve the yeast in the water, add the remaining ingredients, and knead into a medium-firm dough. Let the dough rest for 2 x 20 minutes. Cut off approximately 30 pieces and form into oblong rolls. When the rolls are 3/4 risen (not fully risen!), cut lengthwise with a sharp knife and place in the oven preheated to 240°C (475°F) with top/bottom heat. Bake for 18-20 minutes. Pour a cup of water onto the baking tray before placing the rolls in the oven.