Description
Außen goldbraun und knusprig, innen herrlich weich und luftig – diese Brötchen duften verführerisch nach frischer Hefe und Honig, schmecken mild-aromatisch und zergehen warm auf der Zunge.
Ingredients
Scale
- 1 Würfel Hefe (fresh yeast cube, typically 42 grams)
- 1 Esslöffel Honig
- 600 ml Wasser
- 1 Esslöffel Salz
- 1 kg Mehl (all-purpose flour or bread flour)
Instructions
- Begin by preparing the yeast mixture: Crumble the fresh yeast cube into a large mixing bowl. Add 1 tablespoon of honey. Using a spoon or fork, mash and mix the yeast with the honey until the yeast turns into a liquid or paste. This step helps to activate the yeast and ensure it dissolves properly.
- Pour 600 ml of lukewarm water into the bowl with the yeast and honey mixture. Sprinkle in 1 tablespoon of salt. Stir everything together until the salt has fully dissolved and the mixture is well combined.
- Gradually add the 1 kilogram of flour to the wet ingredients. Add the flour in portions, stirring continuously with a sturdy spoon or using your hands. Mix until a smooth, slightly sticky dough forms and all the flour is incorporated. Ensure there are no dry patches of flour left in the bowl.
- Once the dough is formed, prepare your work surface by lightly dusting it with flour. Scoop out portions of dough and shape them into small rolls or buns, about the size of a golf ball. Try to make them as even as possible for uniform baking.
- Line a baking tray with parchment paper. Place the shaped rolls onto the prepared tray, leaving a little space between each one to allow for expansion during baking.
- Place the tray with the unbaked rolls into a cold oven (do not preheat). Set the oven to 200°C (about 390°F) with top and bottom heat (Ober-/Unterhitze).
- Bake the rolls for approximately 25 to 30 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom. Check them after 25 minutes and bake longer if necessary for your desired level of browning.
- Remove the tray from the oven and let the rolls cool slightly on a wire rack before serving. Enjoy your freshly baked, warm rolls.
Notes
This recipe yields one tray of rolls. If desired, you can use the same dough as a pizza dough, which will be enough for two baking trays. For added flavor, consider sprinkling seeds (such as sesame or poppy) on top of the rolls before baking. The dough does not require a resting or rising period, making this one of the fastest bread roll recipes you’ll ever make.
- Prep Time: 10
- Cook Time: 20
- Category: Brot Rezepte
Nutrition
- Serving Size: 3 Portionen
- Calories: 300-400
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
