Bake lye roll from Muffinform yourself
Time
Preparation time: 15 min.
Cooking or baking time: 15 min.
Rest period: 1 hour
Total preparation time: 1 hr. 30 min.
Baking with kids is a great thing. The only problem is that they make balls of different size when baking bread, then part of the rolls is too dry after baking and the other one is not yet through. With a mold for muffins all Laugenbrötchen are the same size and they also go up and do not spread flat over the baking sheet.
ingredients
Recipe for 12 pieces
For the dough:
- 500 g wheat flour, type 550
- 2 teaspoons salt
- 1 tsp sugar
- 40 g of yeast (fresh)
- 400 ml of water
- 30? 40 g margarine (liquid)
- 2 teaspoons salt
- 1 tsp sugar
- Salt or sesame to sprinkle
For the lye:
- 50 g of soda (per 1 liter of water)
- 1? 2 tablespoons coarse sea salt
preparation
First mix the flour, sugar and salt in a bowl. Crumble the yeast and dissolve in a little lukewarm water. Dissolve the margarine in the remaining warm water. When the margarine liquefies in the water, it is put into the bowl with the flour along with the yeast mixture and kneaded into a soft dough. If the dough is sticky, flour is added. The dough has to rise for an hour now. So that the lye buns have the same size, the dough is formed into small balls and placed in the muffin mold.
Dip the dough in lye
Preheat the oven and dissolve the soda in one liter of cold water, add 1 to 2 tablespoons of sea salt and bring to a boil. Careful, that foams! So it's best to use a tall pot. Put the lye muffins in the lye with a slotted spoon for 20 seconds, turn over once, drain on a kitchen towel and place back in the mold.
If you want, you can cut a cross into the dough of the bread rolls with a knife. We usually forget that, but it still tastes good and looks delicious without being cut. Sprinkle with coarse salted grains or sesame and bake the lye rolls at 180 ° C for about 15 to 20 minutes.
