Sunday rolls
These Sunday rolls are super crispy and easy to bake yourself. The recipe is perfect for breakfast at the weekend.
INGREDIENTS
For the Sunday rolls
½ cube of fresh yeast
500 ml lukewarm water
1 kg wheat flour (type 550)
40 g butter
1 tsp sugar
1 tbsp vinegar
2 tsp salt
For sprinkling
some sesame seeds
some poppy seeds
some sunflower seeds
3 tbsp water
Also
some flour for the work surface
PREPARATION
1. For the yeast dough, crumble the fresh yeast into the lukewarm water and dissolve it. Put the flour in a bowl and press a well into the middle. Add the yeast water and mix with a fork to make a pre-dough.
2. Place the remaining ingredients on the edge of the flour, cutting the butter into pieces beforehand. Cover and leave to rise for 15 minutes.
3. Then knead everything together until a compact dough is formed. Cover again and leave to rise in a warm place for 30 minutes.
4. Place the dough on a floured work surface and divide it into 16 equal portions (see portion information above). Shape the dough portions into rounds on the work surface, place the rolls on a baking tray lined with baking paper. Cover the shaped rolls and leave to rise again for 15 minutes.
5. Preheat the oven to 250 degrees top and bottom heat (fan oven 230 degrees). Prepare a casserole dish with 100 ml of water.
6. Cut a cross into each roll with a sharp knife or cut a cross in the middle with kitchen scissors. Brush the rolls with a little water and sprinkle with poppy seeds, sesame seeds and/or sunflower seeds.
7. Put the rolls in the oven on the middle rack and place the baking dish in the oven at the bottom. Let the rolls bake for about 18 minutes until golden brown.
8. Let the Sunday rolls cool on a rack and enjoy fresh. Enjoy!
