Lye bread roll with horseradish butter

Name: Lye bread roll with horseradish butter
Cook time: 45 min
Total time: 2 h
Yield: 8
Ingredients: 550 g Flour (Type 550); 7-10 Tbsp Salt; 2 TEASPOONS Sugar; 1/2 cube (21 g each) Yeast; 175 g soft butter; 7-10 Tbsp Flour; 50 g household soda; 1-2 TABLESPOONS Milk; 1-2 TEASPOONS coarse sea salt, caraway and poppy seed for sprinkling; 1 TEASPOON Horseradish (glass); baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

It is definitely worth baking the airy rolls yourself! They simply taste a thousand times better than bought

COOK TIME
45 mins

TOTAL TIME
120 mins

Ingredients

Servings: 8

550 g Flour (Type 550)
7-10 Tbsp Salt
2 TEASPOONS Sugar
1/2 cube (21 g each) Yeast
175 g soft butter
7-10 Tbsp Flour
50 g household soda
1-2 TABLESPOONS Milk
1-2 TEASPOONS coarse sea salt, caraway and poppy seed for sprinkling
1 TEASPOON Horseradish (glass)
baking paper

Directions

1
For the dough mix flour, 2 teaspoons salt and sugar. Crumble yeast over it. Add 50 g butter and about 300 ml lukewarm water. Knead everything smooth with the dough hooks of the mixer for about 10 minutes. Cover and leave to rise in a warm place for about 1 hour.
2
Knead dough on some flour and divide into 8 pieces. Roll each piece into a strand (approx. 30 cm long), fold in the middle and twist into a cord. Form the twisted strand into a knot and place it on a baking tray lined with baking paper. Cover and leave to rise for another 15 minutes.
3
Bring approx. 1 l water, baking soda and 1 teaspoon salt to the boil in a small pot. Put the knots one by one with the upper side into the lye and let it soak for about 30 seconds. Turn around and let it stand for another 10 seconds. Lift out with a skimmer, drain well and place on the baking paper. Spread all the knots with milk and sprinkle with sea salt, caraway and poppy seeds if desired. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer) for approx. 15 minutes.