rolls

Ingredients

Wheat flour type 405 250 Tablespoon

Water 185 Glas

Salt (Bad Ischler) 6 TL

Sugar (Basis) 4 Portion

Yeast fresh (La ferm) 4 Portion

Preparation

1. 1

   Stir everything together to form a sticky dough.

2. 2

   Pour into a container and refrigerate overnight (12 hours).

3. 3

   The next morning, turn the dough out onto a floured work surface and divide into portions of approx. 110 g.

4. 4

   Place the pieces on the already heated baking tray and fold the corners to the opposite side.

5. 5

   Now bake the rolls for 25 minutes at 250 degrees top bottom heat in the oven with steam