It is near to self torture to bake lye rolls which has to be frosted as soon as they are cooled. While starring on the still hot rolls I asked myself: “WHY? Why did you not make the double amount?” Because I LOVE lye rolls. But I proofed that I can control myself and did not snack a single one. But just because they were meant for the birthday brunch of my love. If they wouldn’t be for him, I would not guaranteed for anything…
For this lye rolls I followed Dietmars advice and warmed the lye to 30°C. This gave the rolls an incredible shine! And because they are so delicious and beautiful and a star for every birthday table they are perfect not only for my loves birthday but as well for my blog birthday event!
Lye Rolls with sweet Starter
yields 9 Lye rolls
- 150g sweet Starter
- 150g flour Type 550
- 75g Water
- 250g flour Type 550
- 135g Water
- 20g Butter
- 10g Salt
- 5g Malzt (inactive)
- 5g fresh yeast
- 1 litre Water
- 40g NaOH
- coarse Salt
Mix the ingredients of the sweet starter and let it rise for 3-4 hours at 30°C.
Knead all ingredients for 10 min at slow speed.
Rest the dough for 30 min then divide the dough in pieces of 80g each.
Roll each piece to a roll with a length of 18cm.
Proof for 30 min at room temperature and another 60 min in the fridge without a cover.
Dissolve the NaOH in 30°C warm water and dip the rolls in the lye, then take them out with a skimmer. Sprinkle with coarse sea.
Slash lengthwise and bake at 230°C for 20 min. After 5 min open the oven door shortly to release the steam from the rolls.