Make-Ahead Dough Rolls
Great – freeze the dough rolls as a "stockpile" and bake them off quickly whenever you need them!
Baking plan
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Times are estimates from the recipe – dough and ovens sometimes have a mind of their own.
- Prep time
- 10 min
- Cook/bake time
- 13 min
- Resting time
- 2 hr
- Total
- 2 hr 23 min
Equipment
Ingredients
US measures are rounded approximations – a kitchen scale is more accurate.
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Instructions
-
1
Mix the flour, salt, sugar and dry yeast in a bowl. (regular wheat flour would work too)
-
2
Add the lukewarm water while stirring.
-
3
Knead everything briefly into a smooth dough.
-
4
Cover the dough and let it rest at room temperature for 2 hours. It will roughly double in size.
-
5
Preheat the oven (230°C conventional (top/bottom heat) / fan oven: 210°C)
-
6
Place the dough on a floured work surface and divide it into the desired portions.
CAUTION: Do not knead, so that the air cannot escape!
-
7
Carefully shape each piece of dough.
Semmeln: small round balls, which are cut crosswise with a sharp knife.
Baguette: shape into long loaves and place them on a baguette baking tray.
-
8
Dust with a little flour, cover and let rest at room temperature for about 10 min.
-
9
Part-bake the dough rolls in the preheated oven for approx. 13-15 minutes. They must not take on any color yet; it is enough if the rolls have risen and are stable (see photos).
Tip: Place a pot of water in the lower part of the oven!
-
10
Let cool on a wire rack and then freeze!
-
11
When needed, e.g. for Sunday breakfast, finish baking for approx. 10 min. and enjoy!
(230°C conventional (top/bottom heat) / fan oven: 210°C)
Words with a dotted underline are Bavarian – tap them for an explanation. To the Bavarian glossary
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Baking mode
Make-Ahead Dough Rolls
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Step 1 / 11
Mix the flour, salt, sugar and dry yeast in a bowl. (regular wheat flour would work too)
Add the lukewarm water while stirring.
Knead everything briefly into a smooth dough.
Cover the dough and let it rest at room temperature for 2 hours. It will roughly double in size.
Preheat the oven (230°C conventional (top/bottom heat) / fan oven: 210°C)
Place the dough on a floured work surface and divide it into the desired portions.
CAUTION: Do not knead, so that the air cannot escape!
Carefully shape each piece of dough.
Semmeln: small round balls, which are cut crosswise with a sharp knife.
Baguette: shape into long loaves and place them on a baguette baking tray.
Dust with a little flour, cover and let rest at room temperature for about 10 min.
Part-bake the dough rolls in the preheated oven for approx. 13-15 minutes. They must not take on any color yet; it is enough if the rolls have risen and are stable (see photos).
Tip: Place a pot of water in the lower part of the oven!
Let cool on a wire rack and then freeze!
When needed, e.g. for Sunday breakfast, finish baking for approx. 10 min. and enjoy!
(230°C conventional (top/bottom heat) / fan oven: 210°C)
Ingredients
Amounts converted
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