Butter Rolls
Source: https://www.meranermuehle.it/rcp_recipe/butter-rolls
Total time
25 Minutes
Baking/cooking time
15 Minutes
Rest time
1 Hours
50 Minutes
Difficulty
easy
Ingredients
15 pc. à 60 g
| 500 | g | Wheat flour type 00 nr. 2 bio |
| Autolysis | ||
| 225 | g | Water |
| Main Dough | ||
| q.s. | Autolysis dough | |
| 75 | g | Sugar |
| 40 | g | ADAM - lievito madre natural yeast with dry yeast |
| 8 | g | Salt |
| 75 | g | Butter |
Preparation
- Autolysis: Mix the flour with water and let it rest for 20-30 minutes.
- Main Dough: Put the ingredients in a bowl and knead for about 10 minutes until a smooth dough is obtained. Let the dough rest for 30-40 minutes at room temperature.
- Divide the dough into 60 g pieces each and form balls. Let them rise covered for about 60 minutes at 20 °C with the closure facing down (the volume should double). Brush the balls with milk.
- Transfer the balls to the preheated oven at 230°C on a pizza stone, using a peel. Immediately introduce steam and lower the temperature to 210°C. After 10 minutes, release the steam and bake the rolls for about 15 minutes until fully cooked.
- Brush the rolls with milk immediately after taking them out of the oven.
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