Elises Breakfast rolls

  • recipe image cover
  • recipe image cover

BOOKMARK

PRINT

DELICIOUS

Description

Preparation time: Approx. 5 minutes

Raise: Min. 6/8 hours – max. 72 hours

Baking time: Approx. 20 minutes at 220 degrees

 

Enjoy! :)

Ingredients

4 dl cold water
10 g yeast
1,5 tsp. salt
600 g wheat flour
Poppy seed
Click on the ingredients you have, then you will know what you need

Directions

1
Open the bakingbag - fold the edge of the bag and place it on the table like a sock
2
Pour water and yeast into the bag and make sure the yeast dissolves
3
Add salt and make sure it spreads
4
Pour flour into the bag
5
Pinch the bag together in the shaft - lift - knead with the tip / "toe" inside the bag until all the flour has spread - min. 1 minute. There must be no dry spots with flour. The dough should be smooth and even
6
Release the binder by the dotted line at the front of the "sock" - tie the binder - not too tight - the dough should be able to breathe
7
Place dough in refrigerator for long-term rise until you bake - min. 6/8 hours max. 72 hours
8
Remove dough from refrigerator
9
Cut a hole in the tip / "toe" - approx. 5 cm for buns
10
Gently squeeze the dough out of the bag. Cut dough for each bun. Be careful not to cut in the plastic. Be careful not to press the nails / fingers into the bag, as it may break. If the dough is hard to squeeze, cut a slightly larger hole. Use two plates if you do not want the buns to lie close and touch each other
11
Sprinkle with poppy seed
12
Bake approx. 15 minutes in a 220 degree hot oven - preferably hot air and if possibly use steam