Description
Außen goldbraun und knusprig, innen herrlich weich und luftig: Diese Brötchen duften verführerisch nach Hefe und Honig, schmecken zart-süß und salzig zugleich – perfekt für Frühstück oder Brunch.
Ingredients
Scale
- 1 Würfel Hefe (fresh yeast cube, approximately 42 grams)
- 1 Esslöffel Honig
- 600 ml lauwarmes Wasser
- 1 Esslöffel Salz
- 1 kg Mehl (Weizenmehl, Type 405 oder 550)
Instructions
- Begin by placing the fresh yeast cube in a large mixing bowl. Add the tablespoon of honey to the yeast. Using a fork or spoon, mash and mix the yeast and honey together thoroughly until the mixture becomes liquid and the yeast is completely dissolved. This process helps activate the yeast and makes it easier to incorporate into the dough.
- Pour the 600 ml of lukewarm water into the bowl with the yeast and honey mixture. Stir well to combine, ensuring the yeast is evenly distributed throughout the water.
- Sprinkle the tablespoon of salt into the bowl. Mix again to dissolve the salt completely.
- Gradually add the 1 kilogram of flour to the bowl, stirring continuously. Add the flour in several portions to make mixing easier and to avoid lumps. Use a sturdy spoon, dough whisk, or your hands to combine the ingredients until a soft, slightly sticky dough forms and all the flour is incorporated.
- Once the dough is ready, lightly flour your hands and a clean work surface. Divide the dough into small portions of equal size, depending on how large you want your rolls. Shape each piece into a round or oval roll by gently rolling it between your hands or on the surface until smooth.
- Line a large baking sheet with parchment paper. Place the shaped rolls evenly spaced on the prepared baking sheet, leaving a little room between each roll to allow for expansion during baking.
- Place the baking sheet with the rolls into a cold oven. Do not preheat the oven. Set the oven temperature to 200°C (392°F) with both top and bottom heat (Ober-/Unterhitze).
- Bake the rolls for 25 to 30 minutes, or until they are golden brown and have a crisp crust. The bottoms should sound hollow when tapped, indicating that they are fully baked.
- When the rolls are done, remove the baking sheet from the oven. Transfer the rolls to a wire rack to cool slightly before serving. Enjoy the rolls warm or at room temperature.
Notes
This recipe yields one full baking sheet of rolls. If you prefer, you can use the same dough as a pizza base, which will make enough for two baking sheets of pizza. For extra flavor, you can add seeds or herbs to the dough or sprinkle them on top before baking. The dough requires no rising time, making this recipe especially quick and convenient.
- Prep Time: 10
- Cook Time: 20
- Category: Brot Rezepte
Nutrition
- Serving Size: 3 Portionen
- Calories: 300-400
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
