Perfect Salted Rolls

Step-by-step method

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At a glance

You're making rustic salted rolls that start with activating yeast in a simple starter, then mixing and kneading the dough before letting it rise for about an hour. After shaping the dough into your choice of knots, braids, or classic rolls and giving them a second rise, you'll brush them with egg wash, top them with coarse salt and seeds, and bake them with steam for a soft, crusty finish.

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    Yeast starter

    Stir about a teaspoon of sugar and a tablespoon of plain flour into lukewarm milk. Mix well. Crumble in the yeast and let the starter activate. It's ready to use once big bubbles form on the surface of the yeast mixture.

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    Dough

    In a bowl or stand mixer, combine all the ingredients, including the starter. Add a little extra flour or milk if needed. A bread maker or a good stand mixer is ideal for mixing the dough.

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    Let it rise

    Cover the dough with plastic wrap and then with a tea towel on top. Let it rise for about an hour.

Perfect Salted Rolls

bohynekuchyne
Active time total 21 min
Prep 10 min Cook 11 min
Plus 1 h 55 min of resting (not counted in active time)
9 Ingredients
6 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 9 ingredients

Adjust servings

What's in it?

205 kcal

Calories

38 g

Carbohydrates

2 g

Fats

7 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

You can shape the risen dough into knots like I did, or go for braids or any other shape you fancy — even classic rolls. It's really up to you. Brush them with egg wash and sprinkle with coarse salt, poppy seeds, sesame seeds, or caraway — whatever you like best.

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