Ingredients
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@bettybossi.ch
Starter dough
Dough
To shape
Utensils
x
How it's done
Starter dough
Empty the flour into a bowl and create a well in the centre. Place the yeast, sugar and milk in the well, mix with a wooden spoon to form a paste. Cover and leave to stand for approx. 30 mins.
Dough
Mix the flour, sage and salt, add to the starter dough along with the egg. Knead into a smooth dough using the dough hook on a food processor for approx. 10 mins. Gradually add the butter and continue to knead for approx. 10 mins. Cover the dough and leave to rise at room temperature for approx. 1 1/2 hrs.
To shape
Divide the dough into 4 portions, gently flatten lengthwise to form rectangles approx. 20 cm long. Roll up the dough from the long edge, place in the prepared tin. Cover and leave to rise for a further 30 mins. Glaze the rolls with egg, sprinkle with salt and pepper, top with the sage leaves, press down gently.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180 °C. Remove, allow to cool slightly, remove from the tin, leave to cool completely on a rack.
| Serve with: | Salted butter |
|---|
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