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Basic Rolls

Basic Rolls
A basic rolls recipe – today we used spelt flour, but regular flour also works. In German they would be called "Dinkel Brötchen."


  • 700 g flour (today we use spelt flour)
  • 1 cube fresh yeast – 42 g
  • 1 Tbs sugar
  • 300 ml water, lukewarm
  • 1 Tbs salt
  • dash of milk (to glaze rolls)



  1. Put flour in a bowl, make a dent in the middle. Crumble the yeast and pour in some of the lukewarm water and the sugar, and mix it in with one part of the flour.
  2. Let is rest for 40-60 minutes (it will start to make bubbles), then add the salt and start mixing it with the rest of the flour and mix thoroughly with a wooden spoon, then knead until it forms a lively dough.
  3. Put the dough into a bowl and let it rise 30 - 40 minutes.
  4. Then form the dough into a roll and cut bun pieces. Each bun should be about 50 grams. Form them into buns, e.g. twist, baguette-bun, pretzel or simply round buns. Put them on a greased baking sheet (or use baking paper), cut crosswise and brush them with warm milk.
  5. Bake for about 15 - 20 min in at 210-225° C (410-430ºF).


Tip: Prepare the dough in the evening, step one and two, then put the dough in a big enough bowl (so the dough can rise)  in the fridge and continue next morning with step four.


Put the flour in a bowl and make a dent in the middle


add some of the water (lukewarm!), the sugar, and crumble the yeast into itDSC_0360.JPG
let it rest for 30-40 min, then add the salt…

rolls - adding salt


…and knead the mixture into a dough, adding the water as needed rolls - kneading

Let the dough rise for 30-40 min and continue, or put the dough into the fridge to continue next day:
Roll the dough out on a lightly floured surface, cut into equal pieces

rolls - shaping them


…and form them into rolls (round, long, pretzel, however you like) rolls - shaped
Bake them for 15-20 min

rolls - baked

Tip: One part of the dough we kept aside to deep freeze

rolls- extra dough

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