Some month ago, my colleagues had the idea that I should asked the editorial stuff of our coworker journal if they would like to publish one of my recipes. After some very nice mails I started to develop a recipe. And because I’m working in the botanical institute I decided to bake rolls in form of flowers.
The dough follows my favourite principles: a little bit yeast and a long fermentation in the fridge, which helps to build a great flavour.
And for all who do not read the “Mituns” (which should be most of you), here is the recipe which is printed in the current issue:
yields 10 rolls
- 500g flour Type 550
- 310g Water
- 15g (Olive-)Oil
- 10g Salt
- 5g fresh yeast
Dissolve the yeast in water and mix with the other ingredients. Let rest for 30 min (autolysis), then fold the dough from the sides into the middle of the bowls until the dough is elastic and not sticky anymore (about 3 min).
Let rise in the fridge for about 12-16 hours (over night)
The next morning Divide the dough into pieces of 85g each. Shape to a balls, wet the surface and dip the rolls into sesame.
Place on a paper lined baking tray and proof for 60 min.
In the meantime preheat the oven to 250°C.
Prior to baking cut the rolls with scissors radial from the sides (each cut is about 2 cm long).
Place the baking tray in the ove, throw a handful of ice cubes on the bottom of the oven tp create steam and bake for 25 min on 250°C.