Bread rolls recipe - quick Sunday rolls
Simple bread rolls recipe for quick Sunday rolls. Fresh from the oven, warm, crunchy and deliciously fragrant, bread rolls simply taste best. Our recipe for classic bread rolls for breakfast or even as a baguette in the evening.
Equipment
Ingredients
- 500 g all purpose flour
- 7 g instant yeast
- 1 tsp fine salt
- 1 pinch sugar
- 20 g malt powder
- 15 g oil (neutral, e.g. sunflower oil)
- 275 g water, still lukewarm
Instructions
- Place all ingredients in a mixing bowl and knead with the dough hook of the food processor until a homogeneous mass is formed.500 g all purpose flour7 g instant yeast1 tsp fine salt1 pinch sugar20 g malt powder15 g oil (neutral, e.g. sunflower oil)275 g water, still
- Now let the dough rest in a glass bowl covered with cling film in a warm place for at least 50 minutes. Start 50 minutes timer here
- Let the oven heat up to
240 °C and put a bowl of water in the oven with it for more moisture. - Now, using the dough cutter, divide ten pieces of the same size and form bread rolls. Place them on baking paper on a baking tray (preferably with holes).
- Slightly moisten bread rolls and cut into them before baking at240 °C for 10 minutes. Start 10 minutes timer here Then briefly open the oven door (attention, hot steam!). Now let it bake for another 15 minutes at 220 °C. Start 15 minutes timer here
- Remove the finished bread rolls from the oven according to the desired brownness and leave to cool. You can still brush the hot bread rolls with butter or milk.
Nutrition
Calories: 167kcalCarbohydrates: 32gProtein: 4gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 41mgPotassium: 48mgFiber: 1gSugar: 0.2gVitamin A: 1IUVitamin C: 0.01mgCalcium: 8mgIron: 2mg
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