Bakery Rolls Keller Art

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Bakery Rolls Keller Art

The perfect bakery rolls keller art recipe with a picture and simple step-by-step instructions.

  • 700 g Wheat flour type 450 or better 550
  • 200 g Spelled flour type 630
  • 42 g Yeast, fresh or 2x dry yeast
  • 45 g Baking malt (can be omitted)
  • 22 g Salt
  • 700 ml Water


  1. 300g wheat flour 21g yeast or 1 pack of dry yeast 200ml lukewarm water Mix into a sticky dough without flour nests, cover and let rise for about 1 hour in a warm place. To dissolve the yeast better, I mixed / dissolve it with the water beforehand.

Main dough

  1. 2,400g wheat flour 200g spelled flour 45g baking malt or “bread roll baking agent” if desired (makes the result “rounder” and gives the bread a better color and crust. 22g salt 500ml water 21g yeast or 1 pack of dry yeast For better dissolving of the yeast, I mix / dissolve Knead all ingredients with the pre-dough and a smooth, not too firm dough. If it is too wet, add a little wheat flour. Cover and let rise in a warm place for about 30 minutes.


  1. Knead the dough that has opened up again. Then remove it from the bowl and portion into 20 dough pieces of 100g each. After all have been portioned, the “sanding / rounding” comes. The point is to build tension on the dough and this is achieved by making circular movements with a palm and the dough piece on the work surface. The best thing to do is just watch a video. Then distribute the rolls on two baking trays (always 10-12 pieces), spaced apart. I always press it down a little before covering it so that it doesn’t get too high. Cover and let rise for about 30 minutes.

Bake preparation

  1. Heat the oven to 250 degrees top / bottom heat. Put a bowl of water in the bottom.

Bake rolls

  1. The rolls, each tray is baked separately. Start with the one that was occupied first. I now cut the dough pieces about 2cm deep with a sharp knife and then wet them with water, for example with a flower syringe or a brush. Then the dough pieces are baked immediately in the oven at 250 degrees for 5 minutes, then set the oven to 200 degrees and bake for about 12 minutes. This is then repeated with the second sheet.


  1. This recipe is enough for 20 rolls of 100g each. Since it is very time-consuming, I freeze them and then take some out of the freezer to bake them up. Briefly moisten this with water and then simply bake it for about 11 minutes in a fan oven. They then taste like freshly baked.
bakery rolls keller art

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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