Black forest mini nut sandwich rolls
Ingredients
Deeg:
400 g Black forest bread flour brood Bakers@Home
250 ml water (handwarm)
5 g Dried yeast / 10 g Fresh yeast
Filling:
200 g Nut mix Bakers@Home
Tools
Mixing bowl
Tea towel
Baking spray / Release spray / Baking paper
Preparation
Recipe for 21 mini sandwich rolls
Weigh all the ingredients for the dough.
Mix in the mixing bowl at low speed for 2 minutes.
Then knead at medium speed for 8 minutes to a smooth dough.
Now add the nut mix and knead this at low speed for 1 to 2 minutes through the dough until it is well distributed.
After kneading, let the dough rest for 15 minutes under a dry tea towel at room temperature.
Dust the table with flour, divide the dough into pieces of 40 g.
Let the dough pieces rest for another 5 minutes under a tea towel.
Spray the baking tray with baking spray or line it with baking paper.
Make balls of the dough pieces and place them on the baking tray about 8 cm apart.
Preheat the oven to 220 degrees.
Cover with a tea towel and let it rise for another 40 min at room temperaturer.
Bake the rolls in the middle of the preheated oven at 220 ° C for 10 to 12 minutes.
After baking, let the rolls cool on the baking tray.