Make Rolls Yourself – That’s How it Works

If you don’t want to run to the bakery in the morning, you can make the rolls yourself with just a few ingredients. We’ll show you what you need and how to do it.

Make rolls yourself: This is required

The following recipe is enough for 12 rolls. You can vary the rolls according to your wishes with sesame, poppy seeds, caraway, cheese, or grains.

  • 1 cube of fresh yeast
  • 500 grams of wheat flour
  • 250 grams of water
  • 75g butter or margarine
  • 1.5 teaspoons of salt
  • 0.5 teaspoons of sugar
  • Topping for the rolls as desired

Make and bake the dough

Add the yeast to the lukewarm water with the sugar.

  1. Stir the mixture vigorously so that the yeast and sugar dissolve in the water.
  2. Put the flour in a bowl and pour the yeast mixture over it. Using a fork, roughly stir the mixture into part of the flour until a sticky dough forms. Leave this pre-dough covered for 15 minutes.
  3. Add the butter or margarine and knead the dough for 5 minutes with the dough hook or with your hands.
  4. Cover the dough with a towel again in the bowl for 30 minutes.
  5. Knead the dough vigorously again and cut the dough into 12 equal pieces. Shape the dough into a roll or portion of 70 grams each using a scale.
  6. Shape the dough into round buns. Form the dough on the work surface, using as little flour as possible. If you want poppy seeds or sesame seeds to stick to the bun, rub some lukewarm water on the top of the bun with your fingers.
  7. Place the rolls on the baking tray lined with baking paper and let the dough rise again, covered, for 45 to 60 minutes.
  8. Preheat the oven to 220 degrees top and bottom heat and boil some water. Place around 0.3 to 0.5 liters of the water in a heatproof container at the bottom of the oven. As a result, the buns do not become hard on the outside so quickly.
  9. Bake the buns for 25 to 30 minutes depending on how brown you want them to be. After the first 5 minutes, you should lower the temperature to 200 degrees.
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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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