German Breakfast Rolls Recipe
- Ingredients: 8 Count;
- Nutrition: 580 Calories;
- Directions: 90 Minutes
- Wheat flour – 500 g
- Drinking water – 130 ml
- Cow’s milk – 130 ml
- Butter – 75 g
- Yeast – 25 g
- Salt – 1 tsp
- Drinking water – 1500 ml
- Baking soda – 3 tbsp
- Mack – to taste
1 In a bowl, sift the flour and salt.
2 In a saucepan, heat the water, ye shall shoot at her oil and add cold milk. In this warm mixture add the yeast, mix well with a fork and gradually add all the flour.
3 Knead the dough until elastic state, put in a bowl, cover with a tea towel and store it in a warm place (about 35 degrees) for 45-60 minutes.
4 When the dough rise in the amount of 2 times, on the work surface, divide it into 12 equal pieces of about 70 g and shape of them any shape cakes (round, oval, harnesses, hearts).
5 For hearts, cut a piece of dough into 2 parts, roll the cone 2, fold the pointed ends together. Mating surfaces lightly moisten with water. Top can be decorated with small figures of the test.
6. twisted rolls, roll the dough into a sausage length of 40 cm, fold in half into a bundle and then it – in the ring, hiding the ends under.
7 At this time, bring to boil the water in a wide pan and add the baking soda. Be careful, as all the hard froth!
8. 2-3 buns fully immerse in a little boiling solution for 5 seconds and remove with a slotted spoon. Blot with a paper towel below skimmer. You can put buns on the laid parchment baking.
9 Sprinkle scones with coarse salt or seeds, and only then to make a round or oval cross-shaped or cross-cuts a very sharp knife.
10 Bake in a preheated 160 degree oven (convection) for about 25 minutes.