Row rolls

Ingredients for 4 servings:

• 200 g wheat flour type 550
• 200 g water, lukewarm
• 2 g fresh yeast
• 800 g wheat flour type 550
• 40 g fresh yeast
• 20 g sugar
• 20 g lard or butter
• 20 g salt
• 10 g baking malt or sugar beet syrup
• 200 g whole milk
• 1 small egg(s), beaten
• 1 tbsp milk

Instructions

Working time approx. 30 minutes; Rest time approx. 13 hours; Cooking/baking time approx. 20 minutes; Total time approx. 13 hours 50 minutes

Mix all the ingredients for the starter dough together, cover, and let it rise at room temperature for about 12 hours. (I prepare the starter dough in the evening and let it stand overnight.) Knead all the ingredients for the dough together with the starter dough in a kneading machine. Knead for about 2-3 minutes on a slow speed, then for 8 minutes on a faster speed. Cover the dough with plastic wrap and let it rest for 20-30 minutes. Cut the dough into pieces weighing about 50 g and shape them into rounds, then long shapes. Place the dough pieces, seam-down, on a baking sheet lined with baking paper. Make sure the sides are slightly touching. Cover with plastic wrap and let it rise for about 20-30 minutes. Preheat the oven to 210°C (top/bottom heat). Brush the risen rolls with the egg-milk mixture and place them in the oven. A little steam is recommended. (As soon as I put the baking sheet in the oven, I immediately add a little water from a spray bottle.) Bake for 18–20 minutes. These rolls have a very fluffy crumb and a very fine crust, and they’re not dry even the next day. I think the consistency is very similar to a bakery roll.