Bread rolls

Bread rolls


Homemade rolls, fresh from the oven, always taste good!


400 ml lukewarm water
7 g salt
50 ml sunflower oil
500 g Mix B - Bread-Mix
10 g dry yeast
20 g fresh yeast


  • Put all the ingredients (in the order listed above) into a food mixer, on a kneading setting.
  • Mix the ingredients on a slow setting for 25 seconds. Then increase the speed to medium and knead for 5 minutes(scraping the sides of the bowl occasionally to ensure everything is combined).
  • Remove the dough from the bowl and separate it into 80g pieces. Work the dough into balls to start off with, and then shape into the whichever form you want.
  • If desired, brush sparingly with a little water and dip the rolls in poppy seeds, sesame seeds, sunflower seeds or similar to add flavor.
  • Line a baking tray with baking paper and place the rolls on top. Cover with a damp cloth.
  • Allow to prove for 35 to 40 minutes, depending on the room temperature.
  • Preheat the oven to 200°C on a fan setting (220°C top/bottom temperature) and place a small, oven-proof container on the floor of the oven (this needs to heat up with the oven).
  • Prepare a glass of water (100-150ml).
  • Remove the cloth and place the tray with the rolls in the oven (cut into the top of the rolls if you want). Immediately pour the water into the oven-proof container and close the oven door quickly.
  • Bake the rolls for approximately 20 minutes. Leave them in a little longer to give them a darker color, if you like.
  • Remove the rolls from the oven and allow to cool on a wire rack or on a tea towel.
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