קרונטשי הייוון טייג ראָללס

The pictures explain exactly the work steps. Pre-dough: Mix the flour, water and yeast to a smooth dough. Cover and ferment the pre-dough overnight at room temperature.

Dough: Add all the dough ingredients to the pre-dough and let the food processor knead for 8-10 minutes to form a smooth dough. Shape the dough into a ball and let rise at room temperature for about 3 hours.

Now knead the dough very well again and shape it into a roll.

Portion pieces of dough weighing approx. 65 grams from the roll. Shape the dough pieces into rolls, briefly pull them through the hot salted water and place on a baking sheet lined with baking paper. Due to the salt water, the dough pieces soak in water and become particularly crispy.

Cover the dough pieces with a cloth and let rise for another 30 minutes. If you like, you can cut it a little.

Preheat the E. oven to 230 degrees top / bottom heat, put fireproof bowls with hot water in the oven. The steam makes the rolls nice and crispy. Bake the rolls on the second rail from the bottom for about 20 minutes until golden with steam.

Then enjoy with butter or topping of your choice. I liked them with homemade plum jam but also as a meatball roll.

I've tried some water bun recipes. Lea's one is perfect. I will always make my water rolls that way. Please try the recipe. They don't taste better even from the best baker. Thanks Lea.

See the holes in the crumb: picture two, hobby baker Dieter crawled through.