Ingredients Crusty French Rolls:
- 600 g (about 1 liter) Wheat flour special
- 50 g (1 pct) yeast
- 2 teaspoons salt
- 2 tablespoons sugar
- 70 g butter or margarine, room warm
- 4 dl water, 37ºC (finger warm)
Crumble the yeast into a dough bowl. Add the water and stir until the yeast has dissolved. Click in the margarine. Mix flour and salt. Add the flourmix to the liquid. Work dough with your fingers or machine, at least 5 minutes by machine or 10 minutes by hand, until the dough feels smooth. Add more flour if needed.
Allow the dough to rise under a baking cloth for about 10 minutes.
Work the dough down smoothly on the floured table and divide into pieces.
Divide the dough into 20 pieces and shape them into round or oval buns.
Lay the lengths or buns on a sheet, lubricated or with baking sheet paper and allow to rise for about 25 minutes under the baking cloth.
If you want a notch in the middle, cut with a knife along the middle after 10 minutes of rising and then place them on the plate with the notch facing down. Allow them to rise covered for another 15 minutes. Then turn the rolls carefully so the notch face up.
Preheat oven to 220 ° C.
Don’t forget to put a pan with hot water in the oven to get a moist heat. It is only then that the bread is rising and gets its characteristic crunchy surface.
Bake at 220 º C in the middle of the oven, 18-20 minutes or until the breads have a nice golden color.
Let the buns cool on the grill without a back cloth.
About 11-12 dl wheat flour special
- 50 g fresh yeast
- 2 tbsp salt
- 4 1/2 dl water
- 50 g of margarine
- 2 liters of water
- Salt to lightly salted water
- sesame seeds or poppy seeds
Crumble the yeast in a bowl. Melt the water to about 37 ° C. Pour the water over the yeast and stir it out.
Melt the butter. Mix flour and salt. Mix the liquid with yeast and butter in the flour and work the dough for about 5 minutes, it should be quite firm. Allow the dough to rise for about 10 minutes under the baking cloth.
Pick up the dough on a floured bench and work it together with the rest of the flour. Divide the dough into 14 pieces for 14 bagels. Roll out each piece about 25 cm long. Shape into round wreaths, tie the ends together with some water.
Place them on floured baking sheet paper. Allow to rise for 30 min. Set oven to 200 ° C.
Boiling: Boil the water with the salt in a saucepan. Carefully place 2-3 pieces of bagels at a time into the boiling water. Let simmer for about 4 minutes. Turn them once in the meantime.
Garnish: Pick them up with a hollow spoon and place them on plates with baking sheet paper. Sprinkle with sesame or poppy seeds.
Bake in the middle of the oven for about 20-25 minutes. Let cool on grill.
If you do not want to cook them, you can just let them rise on the plate, brush with water and sprinkle over sesame or poppy seeds and bake in the oven.
For serving: Feel free to serve them with cream cheese and smoked salmon, boiled egg, ham, cheese, cucumber and tomatoes, yes everything you like.
If you want a spicy flavor on your bagels, add 1 teaspoon of aniseed dough to the dough.