May 8th, 2011

Windmill rolls

WindmühlenbrötchenWhen Susan blog about how to shape a bread to a pinwheel I was hooked. I liked the form very much and thought directly about using this shape for rolls. And on saturday I tested this Idea.

Because rolls are much smaller and I did not want to roll them to thin  I decided to lay them just crosswise without curving the blades of the wheel. So they look more like a windmill now. Thats why I call them windmill rolls.

This rolls are perfect for barbeque or to be served with soup or salad.

Windmill Rolls

Pâte fermentée

  • 175g whole wheat flour
  • 165g flour Typ 550
  • 230g water
  • 1g fresh yeast
  • 5g Salt


  • 570g Pâte fermentée
  • 10g fresh yeast
  • 700g flour Typ 550
  • 40g soft butter
  • 15g salt
  • 400g water

Mix all ingredients for the Pâte fermente and proof it for 2 hour at room temperature. Then put the dough into the fridge for 12 hours.

Now mix the incredients for the dough and knead 5 min at the slowest speed and 8 min at higher speed until medium gluten development.

Ferment for one hour.

Windmühlenbrötchen formen (1)Divide into pices of 50g each and roll every piece to a 12 cm long strand, sprinkle with flour and press a chop stick lengthwise on the roll.Windmühlenbrötchen formen (2)Now press the chopstick crosswise in the middle of the roll and twist it, so that both sides are lying with the intention upside.Windmühlenbrötchen formen (3)

Form the second strand like the first one and lay it in a right angle over the first one. Windmühlenbrötchen formen (4)

Proof for one hour upside down, preheat the baking stone in the meantime at 250°C.

Turn the rolls upside again and bake at 250°C with steam for 18 min.

Das ist mein Beitrag für Susans wöchentliches Yeastspotting. Einen Besuch auf ihrer Seite kann ich sehr empfehlen, es gibt dort so viele schöne Brote zu bestaunen.

3 Responses t_on Windmill rolls

  1. Katrin May 11th, 2011

    Das sieht aber schön aus 🙂 Und dazu ein unkompliziertes Rezept. Wunderbar!


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