Recipes
136
Sunday rolls
Preparation time: 100–115 minutes
8 rolls
Ingredients
½ cube of fresh yeast (21 g)
250 ml lukewarm milk
500 g strong white flour
40 g sugar
A pinch of salt
60 g softened butter
100 g chopped almonds
For glazing
Milk
To sprinkle on top
Crystal sugar
Accessories
Baking tray/Gourmet perforated baking
tray
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, sugar, salt and
butter and knead until you get a smooth
dough. Cover and place in the oven to
prove for approx. 30 minutes using
Conventional heat at 35 °C.
Knead the chopped almonds into the
dough. Shape into 8 rolls and place on
the baking tray or the Gourmet
perforated baking tray. Cover and place
in the oven to prove for a further 20–
30 minutes using Conventional heat at
35 °C.
Brush the rolls with milk and sprinkle
crystal sugar on top. Bake until golden.
Setting
Oven function: Moisture plus
Number/type of bursts of steam: 1
Temperature: 150–160 °C
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam:
after placing food in the oven
Duration: 35–40 minutes
