John Myers
Ingredients for 12 servings:
- 250 g Flour (wholemeal spelled flour)
- 250 g wheat flour or light spelt flour
- 10 g sugar or honey
- 10 g salt
- 20 g yeast, fresh
- 200 g cream
- 150 g water
- 50 g butter, melted
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes
crispy on the outside and fluffy on the inside
Dissolve the yeast with the salt, sugar/honey, and water. Make a smooth yeast dough from the ingredients and knead for about 5 minutes. Proving time: approximately 30 minutes. Then roll into 50g rolls or fold into 100g baguette rolls. Proving time: approximately 30 minutes on a baking sheet lined with baking paper. Preheat the oven to 230°C (fan/convection oven) with a bowl of water. Place the rolls in the oven, bake for 10 minutes at 230°C (fan/convection oven), then for 20 minutes at 180°C (350°F), “steaming” them with a water syringe every 5 minutes. Rolling or folding the rolls will help them rise beautifully during baking. Please do not over-prove the dough, as this will cause them to over-proof, causing them to collapse during baking. This recipe has been tried and tested – my men love to eat these rolls plain with butter.
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