Berliner splitter bread rolls

Berliner splitter bread rolls
Quantity Ingredient
500 g Wheat Flour Type 550
2 tsp Back Powder
1 tsp Salt
10 g Dried sour dough
20 g Yeast
0,3 l Water
125 g Butter

For Berliner Splitter Brötchen first put butter in the freezer for several hours. Mix type 550 flour with baking powder, salt and dried sourdough. Press a hollow in the middle and crumble fresh yeast into it. Add lukewarm water and knead into a yeast dough. If necessary, add a little more water until the dough comes off the edge of the bowl. Leave to rise for 10 minutes covered with yeast dough. Cut well chilled butter into very thin slices. Mix the yeast dough and butter in a food processor with a low-step stirring insert. Pieces of butter should still remain visible. Cover the dough and let it rest for 15 minutes. Tip the dough onto a lightly floured work surface, divide into 9 pieces and form into rolls. Do not knead the dough anymore. Place Berliner Splitter Brötchen on two baking trays covered with baking paper, cover with a cloth and leave to rise for 30 minutes. Preheat oven to 230° and bake Berliner Splitter Brötchen on the middle shelf for 20 minutes.

Servings: 9, Difficulty: 
Preparation time: 45 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
304 kcal
41 g
6 g
12 g

(C)opyright by Marions Kochbuch