John Myers
Ingredients for 1 servings:
- 500 g flour
- 25 g fresh yeast or 1 packet of dry yeast
- 2 tsp salt
- 1 tbsp sugar
- 40 g margarine, soft
- 250 ml milk, lukewarm
- Flour , for the work surface
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes
For 15 rolls. In the Netherlands, they are also called Kadetjes
Dissolve the yeast in the milk and knead all ingredients thoroughly using a stand mixer fitted with a dough hook to form a soft, elastic dough. Dust the dough ball with a little flour and let it rise in a bowl covered with a tea towel for about an hour. Then knead again briefly. Form the dough into 15 roughly equal-sized balls. Let these balls rest for about 10 minutes on a baking sheet lined with baking paper. Now flatten the balls slightly and cover them with a clean tea towel that has been dusted with a little flour. Let them rise for another 1/2 hour. Preheat the oven to approximately 200°C (180°C fan-assisted oven). Brush the Bolletjes with a little water and milk and bake for about 10 minutes, until they are a nice light brown. After 10 minutes, do the tap test—that is, tap the rolls lightly with your finger. If they sound hollow, they’re done. Otherwise, leave them in the oven for a few more minutes. The rolls freeze well and can be quickly reheated when needed. They don’t have the crispy crust you’re used to in Germany; they’re soft.
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