IMG 0182




  • Recipe (traditional oven)

  • Determine the size of the rolls required.

  • Weigh all ingredients and make sure that the yeast does not come into direct contact with the salt before adding the water.

  • Knead all ingredients with lukewarm water into a smooth dough.

  • If the dough seems too dry during mixing, add a little extra water.

  • Knead it for 10 minutes with a food processor to a smooth dough or 20 minutes by hand.

  • Cover the dough with a damp tea towel and let it rest at room temperature for 15 minutes.

  • Divide the dough into 50 gram pieces.

  • Then bring the dough into the desired shape (rolls or balls).

  • Moisten the dough with a brush and water.

  • Roll the dough in the flour and place it on the baking tray.

  • Spray the baking tray with baking spray or line it with parchment paper.

  • Place the prepared dough pieces on the baking tray with enough space between them.

  • Cover the dough with a tea towel and let it rise at room temperature for 40 minutes.

  • Preheat the oven to 220 degrees.

  • Slightly cut the dough with a paring knife in a desired pattern.

  • Place the baking tray in the middle of the preheated oven and bake at 220 ° C for 10 to 12 minutes until done.

  • Let the rolls cool on a wire rack.