Instructions:
Prepare the yeast dough:
Mix all ingredients together and knead thoroughly until the dough pulls away from the sides of the bowl and is smooth and elastic.
First rise:
Place the dough in a warm spot for about 30 minutes, until it has doubled in volume.
Shape the dough:
On a floured work surface, knead the dough well again, folding it over itself several times, then form it into a long roll.
Divide & shape the rolls:
Cut the roll into about 15 equal pieces and shape them into elongated rolls (similar to mini baguettes).
Prepare for baking:
Place the rolls on a baking tray lined with parchment paper. Let them rest briefly (about 10–15 minutes). Then, brush them with water.
Bake:
Preheat the oven to 240°C (465°F) and place the tray on the middle rack.
Bake for 15–20 minutes, until golden and crusty.
Extra tip for a crusty finish:
Just before closing the oven door, pour a cup of water into the bottom of the oven to create steam. This helps achieve a crisp, bakery-style crust.
Nutritional values per roll (approx.):
Calories: 133 kcal
Protein: 4.55 g
Fat: 1.27 g
Carbohydrates: 25.24 g
Enjoy your homemade Berlin breakfast rolls – Guten Appetit! 🥖
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