Be sure to try these delicious rolls,
They really look great on the breakfast table. This pretty shape is very easy to make with our bread roll stamp.
By the way, you can also slightly moisten the shaped dough pieces before letting them rise and then dip the top in either poppy seeds or sesame seeds. This is how you get poppy seed or sesame seed rolls. Have fun baking!
The #Landhaus team wishes you a good appetite.
- 500 g wheat flour type 550
- 150g lukewarm water
- 200g buttermilk
- 2 tsp iodized salt
- 10g brown sugar
- 5 g baking malt
About 2 hours before actually preparing the dough, mix the ingredients for the pre-dough (150g water, 150g wheat flour, 10g yeast) together in the Thermomix for 30 seconds/dough kneading setting and leave covered at room temperature. ; can then remain in the mixing bowl.
Put the pre-dough, buttermilk, honey, the remaining 350g flour, baking malt and salt in the mixing bowl and knead for 5 minutes/dough kneading setting.
The result is a rather soft dough. Now let it rise, covered, in a warm place for about 30-40 minutes.
Then place the dough on the lightly floured work surface and fold it 1-2 times like an envelope. If the dough sticks to your hands, it helps to lightly grease or flour them with oil.
Divide the dough into 8 - 10 equal parts. Shape them into balls and grind them round.
Now roll the dough pieces in flour (...or now slightly moisten them and then dip the tops in poppy seeds or sesame seeds.) and place them on a magic stone or a baking tray.
The dough pieces should now rise covered again for about 30-60 minutes.
After about 20-40 minutes (depending on...) rising time, you can press the dough pieces in deeply with the bun stamp.
During the rising time, the oven can be preheated to 230°C top and bottom heat.
The dough pieces are now baked in the oven for about 20-25 minutes at 230°C top and bottom heat. Feel free to put a cup of water in the oven.
Optionally, you can switch to hot air for the last 5 minutes if you have the opportunity. Then the rolls will be even crispier.