When you're itching to use your bread machine, give these Bavarian bread rolls using just six ingredients a shot. You could use them in any number of ways, be it as hamburger buns, to cradle a sandwich or as a dinner roll that's spread with butter. Although most commonly plain, variants also may be topped with poppy, sesame, pumpkin kernels or sunflower seeds. Another variation, kummelweck, is topped with kosher salt and caraway.
- 400 grams flour
- 150 grams milk
- 13 grams yeast (brewer’s)
- 25 grams extra-virgin olive oil
- 1 sugar (level tsp.)
- 7 grams salt
- Dissolve the yeast with the warm milk and a level teaspoon of sugar.
- Place the milk and the olive oil in the bread machine bowl and add the flour and the salt on top.
- Set the bread machine to the kneading function (approximately 1.5 hours).
- During the first 10 minutes, check the dough (If it is too firm, add a few tablespoons of milk. If it is too soft, add some flour) and scrape down the bowl with a wooden spoon. The dough should be elastic, smooth and soft in consistency.
- Once the dough is ready, shape it into 5 or 6 balls, each weighing approximately 150 grams. Make incisions in the rolls with a sharp knife.
- Place the rolls on a floured baking sheet and place the sheet in a cold oven.
- Turn the oven on for 1 minute and turn it off. Leave the rolls in the oven for 30 minutes.
- Without opening the oven door, turn the oven on to 200C and bake for 20 to 25 minutes. (If the bread begins to brown too much, cover with a sheet of aluminum foil or wax paper.)
- Remove the bread from the oven and let cool.
PER SERVING *
|Calories450Calories from Fat70|
|% DAILY VALUE*|
|Calories from Fat70|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.