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Bakery Rolls Keller Art

5 from 3 votes
Prep Time 30 mins
Cook Time 20 mins
Rest Time 2 hrs
Total Time 2 hrs 50 mins
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

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

Instructions
 

Pre-dough

  • 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

  • 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.

Portioning

  • 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

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

Bake rolls

  • 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.

Remarks

  • 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.
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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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