Recipe for White Bread Rolls
shaped like, well, little bums! (in the picture, they are on the left)
Servings:0
Ingredients
- 600 g White flour Strong if you like them firm, plain if you like them soft
- 360 Warm water
- 6 g Dry yeast 3 g instant, 12 g fresh
- 10 g Salt
Instructions
- Put the flour in a bowl and make a well. Spoon in the yeast and add 100 g of warm water. Have a coffee and wait 15 minutes. Add the rest of the water and the salt and knead well for 10-15 minutes, until the dough is elasticy and stretchy. Pop it back in the bowl, cover it, and let it rise for 1-2 hours or until is has doubled in size. Alternatively put it in the fridge over night.
- Pull the dough out of the bowl and divide it into equal pieces of about 75 grams. Roll these into tight little balls and put them on a baking tray that you have lined with parchment. Space them about 2 inches apart. Take a chop stick (or a thin handle of a spoon) and push it down, legthwise, into each bun almost to the bottom. Then turn each bun over. Cover with a cloth and let rise again for about 1 hour.
- Turn the buns up again and gently re-press them with the chopstick again if the indentation has completely disappeared. Spray with water and sprinkle with seeds. Bake in a preheated 230 degree celcius oven for 15 minutes or so. If you tap the bottoms of the rolls they will sound hollow. Cool completely if you can!