Danish Boller Rolls

Danish Boller Rolls
Quantity Ingredient
450 g Wheat Flour Type 550
1 packet Dry yeast
0,25 l Milk
1 tsp Honey
2 Eggs
150 g Butter
10 g White poppy

Danish Boller rolls are baked with an airy Danish pastry dough and have a tender crust. Mix flour, yeast and a strong pinch of salt. Warm milk and honey lukewarm. Knead with an egg under the flour. Cut 25 g butter into small pieces. Knead briefly so that the butter can still be seen as pieces. Dust the dough with flour. Form into a ball. Cover and place in the fridge for 30 minutes. Place the dough for Danish rolls on a floured work surface. Roll out to a finger thick rectangle. Cut 125 g butter into slices. Place half of the butter side by side on the middle of the dough. Leave the rim free. Fold the lower third of the dough over the butter. Place the rest of the butter on top. Fold the upper third over it. Put the dough in the fridge for 30 minutes. Roll out the dough into a large rectangle and fold. Repeat the process three times. For the last fold, form the dough into a 30 cm long roll. Cut into 6 pieces. Put Danish Boller rolls in the fridge. Place the oven on 180° C convection oven. Whisk an egg. Brush the Danish Boller Rolls. Sprinkle with poppy seeds. Line a tray with baking paper. Bake Danish rolls on the lower shelf for 25 minutes.

Servings: 6, Difficulty: 
Preparation time: 1 hour, Total duration: 2 hours

All data per serving:
511 kcal
58 g
12 g
26 g

(C)opyright by Marions Kochbuch