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5. Rolls (40 g)
Ingredients:
– 500 g flour, type 405,
– 20 g of fresh yeast or 1 packet of dried yeast,
– 300 ml water,
– 10 g salt.
Method:
Place the flour and the salt in a large bowl. Dissolve the yeast in the
water and add to the flour. Knead all ingredients into a workable
dough.
Leave the dough to rise until it doubles in volume.
Cut dough into pieces, form into rolls and lay them on the greased bak-
ing tray or the patisserie tray (special accessory). Leave rolls to rise
again for about 25 minutes.
Before baking, cut a cross into the rolls. As an option, sprinkle with
poppy, caraway or sesame seeds.
Setting
Rolls
Oven levels
2 and 4
Water via water drawer
200 ml
61
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