Knotted bread rolls
330 ml Water (lukewarm)
10 g Dried yeast / 20 g Fresh yeast
8 g Salt
Food Processor (optional)
Baking / release spray / Baking paper
Recipe for 12 rolls
Weigh all ingredients.
Knead all ingredients into a smooth dough with lukewarm water.
Add a little extra water if the dough seems too dry during mixing.
Knead it slowly for 10 minutes with a food processor for 3 minutes slowly and 7 minutes at medium speed to a smooth dough (or 20 minutes by hand).
Cover the dough with a tea towel and let it rest at room temperature for 15 min.
Divide the dough into pieces of 70 grams.
Press the dough pieces flat and make into balls.
Let it rest for 10 min under a tea towel at room temperature.
Spray the baking tray with baking spray or line it with parchment paper.
Roll the balls into a dough strand of about 20 to 25 cm, and tie it into a knot.
Place the knots on the baking tray, leaving enough space between the knots (about 8 cm).
Cover the rolls with a tea towel and let it rise at room temperature for 55 to 60 minutes.
Preheat the oven to 220 degrees.
Place the baking tray in the middle of the preheated oven and bake it at 220 ° C for 12 to 15 minutes.
After baking, let the rolls cool on the baking tray.
Tips for extra finishing
If you want more shine and color on the rolls, you can brush them with a beaten egg. Hot process brush 4cm