16 rolls

 

400g flour

30g butter

10g dry yeast

13g salt

250ml water

 

For over one year and a half, I’ve been baking my own bread. Marcel loves these rolls the most.

They are very easy to make, there is little kneading involved, so please gather your ingredients and enjoy baking them! J

 

Let’s start with 350g flour. Keep the butter at room temperature for only 10-15 minutes, then crumble it and incorporate it into the dough. Add the yeast on one side of the bowl and the salt on the other side, as not to deactivate the yeast.

Add the water – at first, 200ml – and start kneading until all the flour is incorporated. Add the remaining 50ml and as much flour as needed for the dough to be fluffy but not soggy; 50g sufficed in my case.

Let the dough rise for one hour (sprinkle flour on top and cover with a kitchen towel).

Then, cut the dough into four. Take a piece, knead only a bit, sprinkling flour if needed. Cut this dough part again into four and make a ball from each quarter. Continue the same way for the remaining larger pieces of dough.

Place them onto a baking pan, lined with baking parchment, and leave them rise 20 minutes more.

Bake the rolls in the preheated oven, at 200°C, for 15 minutes.

 

We love our rolls warm, with butter. And in this case, with rose jam brought from Albania.