John Myers
Baking: Light Rolls / Bread Rolls
The perfect baking: light rolls / bread rolls recipe with a picture and simple step-by-step instructions.
- Pre-Dough:
- 250 g Wheat flour / type 550
- 280 g Water lukewarm / 28 ° degrees warm
- 1 pinch Sugar
- 20 g Yeast fresh
- Main dough:
- 250 g Wheat flour / type 550
- 10 g Salt
- 1 Tablespoon (level) Bread roll baking agent / from the bakery or the Internet)
- 10 g Olive oil
- Prepare a soft pre-dough in the food processor from wheat flour, lukewarm water, sugar and the yeast dissolved in a little water. IMPORTANT: . Knead this for about 5 minutes !!!
- Add the ingredients for the main dough and work everything with the dough hook to a smooth, stretchy dough (kneading time: approx. 10 minutes !!! Form a ball and let rise in a warm place for at least 20 minutes!
- Knead the dough again briefly and divide into pieces weighing approx. 80 g. Shape the pieces into round balls, place on a floured tea towel and cover with a second tea towel. 15. Let go of min!
- Dust the risen particles thinly with rye flour, cut into them with a sharp knife or press in with the Kaiser roll pusher!
- Place the blanks on a baking sheet that has been greased or lined with baking paper and cover again.
- Preheat the oven: 180 degrees WL 210 degrees O + U heat
- After 30 – 35 minutes, spray the blanks vigorously with lukewarm water, immediately put them in the oven and bake for about 20 minutes until light brown
- Tip 8: This dough can also be used for white bread
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