Germ Dough for Rolls

Rating: 3.50 / 5.00 (34 Votes)

Total time: 1 hour

Servings: 10.0 (servings)



For the yeast dough for rolls, put all the ingredients in the kitchen so that they reach room temperature before you start baking.

Sift the flour in a wide bowl. Press an indentation in the middle of the sifted flour and crumble the yeast into it. Mix the yeast with the lukewarm liquid and a little flour to form a thick paste. Sprinkle flour over the yeast dough and cover the baking bowl with a tea towel so that the heat can accumulate underneath. Let the yeast predough rise in a draft-free place for 15 minutes, or at least until the flour layer on the yeast shows strong cracks. Knead the yeast dough with all the flour and salt. It is best to use a large, strong wooden spoon for this purpose.

Beat the kneaded dough until it bubbles, is tough and dry, comes away from the edge of the bowl and no longer sticks to the baking dish. However, it is better to whip your yeast dough with your hands. No mixing spoon can replace your hand. Only with your hand you can feel in detail the consistency of the dough. If the dough sticks a little wet between your fingers, it must continue to be beaten heartily.

If necessary, you can gradually work 1 tbsp of flour into the dough.

The finished beaten yeast dough is again dusted with flour and covered with a harness. It must rise for at least another 30 minutes, doubling its volume.

The well risen yeast dough is now mixed as described in the respective recipe.

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