Thyme Rolls

June 30, 2015

Little hands can help make these simple rolls. The dough is small and there is nothing difficult about any of the steps.

8 pcs.

3 dl (300 g) milk
25 g fresh yeast
1 tsp salt
2 tsp thyme
50 g soft butter
7 dl (450 g) wheat flour

Stir the yeast and salt into the lukewarm milk. Add thyme and 5 dl wheat flour. Gradually mix in the rest of the flour and the soft butter. Knead the dough until it's smooth and elastic.

Cover with a tea towel and let rise for about 30 minutes.

Turn the dough out onto a floured surface and knead it. The dough is sticky when you start. So, flour the bread board first and gradually add more as you knead, but be careful to not add too much. As soon as your dough is smooth and bouncy you've added enough. Roll the dough into a rope. Cut the rope into 8 pieces. Shape each piece into a ball. Line two baking trays with parchment papers, place the rolls on them, cover and leave to rise at room temperature for 30 minutes.

Press a deep line into each roll. Brush with milk and sprinkle with thyme.

Preheat the oven to 250°C. Bake for 8–10 minutes.

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