Kneading the dough
Using a hand mixer or food processor, quickly process the ingredients for the yeast dough into a smooth dough.
Longrolls
100g
1 piece
energy
1081 kJ
851 kJ
258 kcal
203 kcal
fat
6.1 g
4.8 g
saturated_fat
3 g
2.3 g
carbs
43 g
33 g
sugars
1.1 g
0.9 g
protein
7.2 g
5.6 g
salt
0.2 g
0.2 g
Longrolls
description & times
As the name suggests, this is a long piece of pastry with a notch in the middle. They are made from yeast dough. In this recipe, wheat flouris used. If you brush them with water and bake them using the steam, they will become wonderfully crispy.
Letting rest
Cover the dough with a cloth and let it rise in a warm place for about an hour. The volume of the dough should double at least.
Dividing the dough
Place the dough on a lightly floured work surface, shape it into a roll and cut off pieces weighing 60 grams.
Processing
With your hands cupped, rotate the balls on the work surface until they have a completely smooth surface.
Adding the notch
Form the balls into rolls, sprinkle them with flour and add notches in the middle.
Brushing with water
Place the pastries faceing down on the bakeing tray. This way, the notch will remain even after your pastry has risen. Brush them with water, cover them using a cloth and let them rise again for about 30 minutes.
Adding grains
Bring water to a boil in a saucepan and place it in the oven. Preheat the oven to 220°C convection. Turn the pastries over, brush them with water and sprinkle them with grains or seeds of your choice. Bake them on the lower shelf for about 25 to 30 minutes until they turn out golden brown. Remove the rolls from the oven and brush them with a little water whilst they are still hot.
Longrolls
Enjoy the long rolls. You can also freeze them immediately, so you always have delicious pastries in stock at home.
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