John Myers
Water and Milk Rolls
The perfect water and milk rolls recipe with a picture and simple step-by-step instructions.
- 150 g Wheat flour type 1050
- 850 g Wheat flour type 550
- 1 eighth liter Milk lukewarm
- 1 tsp Sugar
- 10 g Yeast fresh
- 0,25 liter Lukewarm water
- 0,25 liter Milk lukewarm
- 2 tsp Sea salt fine
- Sift 1,500 grams of flour into a bowl. Make a well in the middle and crumble the yeast into it. Add the sugar and one eighth of a liter of milk and mix with a little flour to make a pre-dough.
- Cover the pre-dough and let it rest for 30 minutes at room temperature.
- Add the remaining flour, salt, milk and water to the pre-dough and knead everything into a smooth dough.
- Cover the dough and let it rest for 4 hours at room temperature, or until the amount of dough has doubled and bubbles appear at the top.
- Remove 109 grams (see image 5) from the dough with a spoon that is heavy. Shape the dough pieces into rolls and place on a baking sheet. Cut as desired.
- Now cover the dough pieces and let them rest for about 30 minutes at room temperature.
- Preheat the electric oven to 220 degrees top / bottom heat. Put a bowl of hot water in the oven.
- Brush the dough pieces with a little milk and bake on the third rail from the bottom for about 15 minutes (may vary depending on the oven).
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