Schmand bread rolls with overnight cooking
Time
Preparation time: 45 min.
Cooking or baking time: 20 min.
Rest period: 14 hours 45 minutes
Total preparation time: 15 hours 50 minutes
These very tasty sour cream rolls are easy to make. Today I made 2 doughs, all ingredients are the same, only the flour is different, in the red bowl is the wheat flour, in the other is light spelled flour. I'm interested in how different the rolls are, I tend to the wheat buns, these are the elongated ones.
ingredients
- 500 g wheat flour type 550
- 100 g of sour cream
- 250 g of water cold
- 10 g of fresh yeast
- 12 g of salt
- 1 tsp honey
preparation
- Make dough in the evening before: stir yeast with the honey, so the yeast dissolves quickly, cold water and sour cream, then the flour with salt, kneading everything together. The dough should not be too soft. If necessary, add water or flour. Put the bowl with the dough, covered with a lid, in the fridge.
- After about 12 hours, remove the dough from the refrigerator and let it sit at room temperature for a further 2 hours at room temperature.
- Dough on a floured baking tray and roll into a skein.
- Cut off eight dough pieces.
- Press a little flat and roll up, end down.
- Put the dough pieces on a baking sheet or baking foil, well, cover with a dishcloth. Let it go for about 45 minutes. In the meantime preheat the oven and the fat pan, 230 ° upper and lower heat. Push in the bottom rail.
- After walking, cut with a wet knife.
- When the temperature is reached, push the tray into the second bottom rail and pour hot water into the drip pan. Makes much steam. After 10 minutes baking time take out the dripping pan and continue baking, about 15 minutes, until a nice color is reached.
- Let it cool on the grate.
Have fun baking and enjoy your meal.
Wish you all a happy Easter.
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