Bread rolls

Bread rolls

Total: 3 hr 20 Min. | Active: 35 Min.
vegetarian
Nutritional value / piece: 160 kcal
, Fat: 5 g
, Carbohydrate: 23 g
, Protein: 5 g

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Dough

250g white flour
250g light spelt flour
1 ½tsp salt
1tbsp sugar
½cube yeast (approx. 20 g), crumbled
3 ½dl milk
60g butter, cut into pieces, soft

To glaze

1 egg, beaten
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How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Pour in the milk, knead for approx. 5 mins. using the dough hook on a hand mixer. Add the butter, knead for approx. 5 mins to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 2 hrs.

To shape

Divide the dough into 16 portions, shape into buns. Use the handle of a wooden spoon to press down in the middle of the buns and create the characteristic bulges. Place the rolls on two baking trays lined with baking paper, cover and leave to rise at room temperature for approx. 30 mins.

To glaze

Brush the rolls twice with egg.

To bake

Bake each tray for approx. 14 mins. in the centre of an oven preheated to 220°C. Remove the rolls from the oven, leave to cool on a cooling rack.

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