Imported from Instagram
Homemade Bread Rolls
Homemade bread rolls with a crisp crust and a soft, airy crumb. The high-hydration dough rises until doubled in size and is baked in a conventional oven.
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Ingredients
- 500 g Medium-strength type 0 flour
- 360 ml Water (Add 300 ml at the beginning and the remaining 60 ml gradually afterward)
- 4 g Fresh yeast
- 10 g Salt
Steps
- 1
Dissolve the fresh yeast in the initial 300 ml of water.
- 2
Put the flour in a bowl and add the water with the yeast. Knead until a rough dough forms.
- 3
Add the salt and continue kneading until the dough develops good gluten structure and becomes smooth.
- 4
Gradually pour in the remaining 60 ml of water, continuing to knead to incorporate it.
- 5
Perform a few folds with the dough. Cover it and let it rest for 2 hours, or until doubled in size.
- 6
Using a dough scraper, divide the dough into similar-sized portions and shape them into rolls.
- 7
Arrange the rolls on a baking sheet and let them rise for 1 hour.
- 8
Bake in a preheated conventional oven at 210 °C for 25–30 minutes.
Notes
The post also describes a roll filled with whole-grain mustard, pastrami, melted tomino cheese, and apple; these ingredients are a filling suggestion and are not part of the dough. The number of servings is not specified and is estimated here at 6 rolls. The description does not specify any additional baking or cooling instructions.
Nutrition per serving
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