Yeast Rolls - Miele H 6000 Recipe Book

Yeast rolls

Preparation time: 75–125 minutes
Makes 10
Ingredients
¹/₂ cube of fresh yeast (21 g)
270 ml lukewarm water
500 g plain flour
1 ¹/₂ tsp. salt
1 tsp. sugar
1 heaped tsp. softened butter
Accessories
Baking tray/Gourmet perforated baking
tray
Preparation with the Automatic
programme
Crumble the yeast into lukewarm water
and stir until it dissolves. Add to the dry
ingredients and butter and knead to a
smooth dough for 3–4 minutes.
Shape the dough into 10 evenly sized
balls and place on a baking tray or
Gourmet perforated baking tray. Slash
the tops using a sharp knife if wished.
Place in the oven immediately and bake
until golden.
Preparation for Moisture Plus
Crumble the yeast into lukewarm water
and stir until it dissolves. Then add to
the flour, salt, sugar and softened butter
and knead for 3–4 minutes into a
smooth dough. Place the dough in the
oven and select the Automatic
programme Cakes \ Yeast dough \
Prove for 45 minutes.
Lightly knead the dough, then shape
into 10 evenly sized balls and place on
a baking tray or Gourmet perforated
baking tray. Slash the tops, then select
the Automatic programme Cakes \
Yeast dough \ Prove for 30 minutes.
Brush with water and bake until golden.
Automatic programme settings
Oven function: Automatic programmes
Programme: Bread rolls \ Yeast rolls
Shelf level: See display
Amount of water: See display
Programme duration: approx. 64 [64]
(69) minutes
Moisture Plus settings
Oven function: Moisture Plus
Temperature: 190–200 °C
Heating-up phase: Rapid
Shelf level: 2 [1] (1)
No./Type of bursts of steam:
2 bursts of steam/Time-controlled
Amount of water: See display
1st burst of steam: Release after 1
minute
2nd burst of steam: Release after 15
minutes
Duration: 25–35 minutes
Useful tip
You get milk bread rolls if you use 300
ml milk instead of water; raisin bread if
you use 300 ml milk and add 2 tbsp.
sugar and 100 g raisins to the dough.
Baking
89