Recipes
137
Sunday rolls
Preparation time: 100–115minutes
8 bread rolls
Ingredients
½ cube of fresh yeast (21 g)
250 ml lukewarm milk
500 g plain flour
40 g sugar
A pinch of salt
60 g softened butter
100 g chopped almonds
To glaze:
Milk
To sprinkle on top:
Crystal sugar
Accessories
Baking tray/Gourmet perforated baking
tray
Preparation
Crumble and stir the yeast into
lukewarm milk and dissolve. Add to the
flour, sugar, salt and butter and knead
into a smooth dough. Cover and prove
in the oven at 35°C on Conventional
Heat for approx. 30minutes.
Knead the chopped almonds into the
dough. Shape into 8rolls and place on
the baking tray or the Gourmet
perforated baking tray. Cover and place
in the oven to prove for a further 20–
30minutes using Conventional Heat at
35°C.
Brush the rolls with milk. Dip the top of
the rolls in the sugar crystals and bake
until golden.
Settings
Oven function: Moisture Plus
Number/Type of bursts of steam: 1
Temperature: 150–160°C
Water volume: approx. 100 ml
Shelf level: 2
1st burst of steam:
Immediately after placing food in the
oven
Duration: 35–40minutes
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