Wheat roll

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Mix flour and salt in a bowl. Crumble the yeast and mix with 300 ml ice-cold water. Add to the flour and knead to a smooth dough with the dough hooks of the hand mixer

2. 2

   Cover and leave to rise overnight in the refrigerator. The next day, divide the dough into 12 equal pieces. Shape each one into a roll with floured hands. Place on two baking trays lined with baking paper and score them crosswise or lengthwise as desired

3. 3

   Fill a small ovenproof dish with water and place it at the bottom of the preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: level 4). Bake the rolls in it for 12-15 minutes one after the other. Remove from the oven, place on a grid and cool down or cool down as desired. Arrange in a basket. Serve with butter and jam

4. 4

   Waiting time approx. 12 hours. Per skewer approx. 580 kJ, 140 kcal. E 4 g, F 0 g, KH 30 g