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Quick rolls

updated

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Ingredients for 4 servings:

  • 200 g rye flour type 1150
  • 300 g wheat flour
  • 300 ml water, lukewarm
  • 2 tsp, heaped salt
  • 1 tsp honey
  • ½ cube of fresh yeast
  • n. B. Körner

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

approx. 8 rolls

Knead the ingredients for 5 minutes with a dough hook. Divide the dough into 8 portions and roll into rolls. Place the rolls on a baking sheet and place in a cold oven. Bake the rolls at 140°C (top/bottom heat) for 40 minutes. Tip: Letting the rolls rise for 30 minutes before baking will make them larger and fluffier.

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Written by John Myers

Professional Chef with 29 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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