Sunday rolls

Ingredients for 6 servings:

• 500 g wheat flour type 550
• 20 g fresh yeast
• 10 g butter
• 10 g salt
• 6 g sugar
• 285 ml water

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

by Michael Wippler – Turbo Recipe

Place all ingredients in a bowl and mix at a slow speed. Add 215 ml of water to the dough, then add the remaining water gradually. Then knead for at least 10 minutes until you have a firm dough. Tip: The dough is sufficiently kneaded when the bowl is free of dough. Caution: After about 20 minutes, there is a risk of over-kneading. Cover the dough with cling film and let it rise for 20-30 minutes. Then divide the dough into portions on an unfloured surface, shape it, and place it on a baking sheet lightly greased with butter. Cover and let it rise for another 30 minutes. Preheat oven to 240 °C. Place a container of water in the oven. When the oven has reached the desired temperature, bake the dough pieces for about 20 minutes. After baking, dust the rolls with water immediately. Tips: If you prefer a rustic look, you can dust the rolls with additional flour before or after baking. It’s best to prepare the dough the night before and refrigerate it overnight. Use a black-coated baking sheet to bake the rolls.