Bread rolls

Total time: 3hr 20m
Preparation Time: 35m

For 16 piece

Nutritional Information

Contains 160 Kcal, 5g Protein, 23g Carbohydrates, 5g Fat


  • Dough
  • 250 g white flour
  • 250 g light spelt flour
  • 1.5 tsp salt
  • 1 tbsp sugar
  • 3.5 dl milk
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 60 g butter, cut into pieces, soft
  • To glaze
  • 1 eggs, beaten

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  • Dough

    Mix the flour, salt, sugar and yeast in a bowl. Pour in the milk, knead for approx. 5 mins. using the dough hook on a hand mixer. Add the butter, knead for approx. 5 mins to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 2 hrs.
  • To shape

    Divide the dough into 16 portions, shape into buns. Use the handle of a wooden spoon to press down in the middle of the buns and create the characteristic bulges. Place the rolls on two baking trays lined with baking paper, cover and leave to rise at room temperature for approx. 30 mins.
  • To glaze

    Brush the rolls twice with egg.
  • To bake

    Bake each tray for approx. 14 mins. in the centre of an oven preheated to 220°C. Remove the rolls from the oven, leave to cool on a cooling rack.

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