Basic Recipe for Rolls

Put the flour in a large enough bowl. Make an indentation in the center, crumble the yeast into it and sprinkle the sugar over it.

Stir with a little lukewarm water to form a dampfl. Cover the dampfl and let it rise for about 20 minutes.

Add the butter, salt and remaining water and knead into a smooth dough. Cover the dough and let it rise until it has doubled in volume (about 1 hour).

Then knead the dough again heartily, divide it into about 16 pieces of the same size and form them into round, or elongated rolls (roll them between your hands, using a little flour for this purpose).

Place the rolls on a greased baking tray (or with baking paper).

Score the surface of the rolls with a sharp kitchen knife and let them rise again for about 30 minutes.

In the meantime, preheat the oven to 220 °C.

Bake the rolls for 25 minutes until golden brown.

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