Fresh Buns
Buns
for Breakfast
Receipe
We need rolls for the children every morning that they can take to school. For a long time I would quickly fetch some from the bakery in the morning, which I would then bribe for you.
The prices are at least two euros per day. So I had to come up with an alternative that tastes good and that I can make myself.
After a bit of experimenting I found the right recipe and I would like to share it with you. It’s a real alternative, because these rolls are also very tasty when baked, so I prepare dough every other evening and then bake the simple amount.
Das Rezept
300g flour Type 550
80g whole wheat flour
70g rye or spelled flour
1 tsp honey
1 spoon olive oil
12g salt
240ml lukewarm water
1/2 cube of fresh yeast or 1 pack. dry yeast
Preparation
Put all the ingredients in the mixing bowl and mix with the dough hook until a homogeneous dough is formed.Then knead the dough for another 5-10 minutes. Then the dough will be softer and even more even.
Now let the dough rise for 2 hours until it has doubled in size.
Then divide the dough into 5 equal pieces (approx. 140g each) and form the rolls. Carefully press the dough pieces flat with your fingertips until a rectangle is formed. Press in from the front side to the middle and press firmly. Then the same from the other side.Repeat this 2-3 times and then shape it up a bit.
Cover the finished rolls with a damp cloth and let them rise for about 30 minutes.
Then bake the rolls for about 55 minutes at 200°C.
When the buns are done baking let them cool on a wire rack and then enjoy.
I always bake them the night before and bake them again on the toaster in the morning.
Tip: To determine whether the rolls are already baked, you can remove a roll and tap on the underside. If it sounds hollow, the buns are done.
All that remains for me to do is wish you bon appetit.
Until next time.
Your Tom
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