Bright crunchy bun with roll stamp (overnight)
Time
Preparation time: 45 min.
Cooking or baking time: 30 min.
Rest period: 16 hours
Total preparation time: 17 hours 15 minutes
I've bought a roll stamp and tried the same, because I needed bread again. Next time I have to press the stamp more that it remains more visible.
The rolls are well done and taste great, are also easy to do.
I like to bake many rolls and freeze them, so you always fast fresh bread. If there are too many rolls, just halve recipe.
ingredients
- 1 kg wheat flour type 550
- 500 g of water cold
- 100 g of milk cold
- 100 g butter soft
- 20 g of salt
- 20 g of fresh yeast
- 1 tsp honey
preparation
Step-by-step guide:
Make dough the evening before.
Mix the yeast with the honey to dissolve the yeast quickly. Now knead all ingredients together to a smooth dough. Cover the bowl with lid or foil in the refrigerator until the next day.
Remove the bowl from the refrigerator and let it rest at room temperature for 1 hour.
Briefly knead the dough on a floured baking tray, cut in half and roll into 2 skeins.
Cut 8 dough pieces from each skewer and sand to a ball (roll) all around.
Press the roll punch firmly into the dough ball, who does not have one, can cut in with a wet knife.
Place dough pieces on 2 baking sheets with baking paper or baking foil, let rise for another 30 minutes. You can bake the first sheet immediately, then the second. (I have a big coated sheet where all 16 rolls fit on it, of course not everyone has).
In the meantime preheat the oven, 220 ° top and bottom heat, in the bottom rail slide the drip pan, also with hot, when the temperature is reached, push the sheet with the dough pieces on the second bottom rail, pour hot water into the drip pan. Caution generates a lot of steam.
After 10 minutes of baking, the rolls have gone up nicely, now take out the dripping pan with the water. Continue baking for about 20 minutes until a nice color is achieved.
Let it cool on the grate.
I wish you good luck, have fun and good appetite.
