Yeast Rolls - Miele H 6000 Recipe Booklet

Yeast rolls

Preparation time: 75–125 minutes
Makes 10
Ingredients
¹/₂ cube of fresh yeast (21 g)
270 ml lukewarm water
500 g strong white flour
1 ¹/₂ tsp salt
1 tsp caster sugar
1 heaped tsp softened butter
Accessories
Baking tray/Gourmet perforated baking
tray
Method for Automatic programme
Dissolve the yeast in the lukewarm
water. Then add to the flour, salt, sugar
and softened butter and knead for 3–4
minutes to form a smooth dough.
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.
Method for Moisture plus
Dissolve the yeast in lukewarm water.
Then add to the flour, salt, sugar and
softened butter and knead for 3–4
minutes until you get 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: Rolls \ Yeast rolls
Shelf level: see display
Amount of water: see display
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)
Number/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
Tip
For milk rolls use 300 ml milk instead of
water. For raisin rolls use 300 ml milk
instead of water and add 2 tbsp sugar
and knead 100 g raisins into the dough.
Baking
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