GDR – rolls

Ingredients for 1 servings:

• 1 kg wheat flour (type 550)
• 650 ml water, possibly mixed with whey
• 20 g salt
• 25 g yeast, fresh
• 10 g malt, if necessary
• 10 g lard, if necessary
• 5 g sugar, if necessary

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

makes 20 pieces

Whey, malt, lard, and sugar can be used, but they are not necessary. However, not all of them should be used in the dough, as they partially exclude each other. If you use whey, you don’t need lard. If you use sugar, you don’t need malt. It depends on what you like best. You have to experiment. Knead the ingredients. Keep the dough cool. Knead well! Then cover and let rest for 30 minutes to 1 hour. Knead again. Let rest for the same amount of time. The dough should rise slowly. If it’s too warm, it will rise too quickly! Cut out the dough in the desired size (approx. 60 g). Shape the rolls as desired. Let rise until the desired size (30 min.). Cut them in time, about halfway through proofing, so they don’t collapse. Always avoid giving the rolls a skin. Brush well with water and bake in a hot oven with plenty of steam (220°C) for about 20 minutes. After 20 minutes, they should have the desired color. Baking longer will only dry them out.