Recipe for cover bread (dinner rolls)
Delicious and easy individual rolls that taste fantastic and look decorative.
Serve them with soup or as a side for stews. They are also great on the breakfast table on Sunday mornings!
Equipment
- Deciliter Measure
- Saucepan
- Bowl
- Brush
- Oven
Ingredients
- 0.5 package Yeast corresponds to 25 grams
- 150 gram Milk
- 50 gram Butter
- 3 gram Salt
- 1 pcs. Egg
- 350 gram Wheat Flour
- 1 pcs. Egg for brushing
Instructions
- Put the butter in a small pot.
- Melt the butter over low heat and pour in the milk.
- When the mixture is finger-warm, remove it from the heat.
- Crumble the yeast into a mixing bowl.
- Pour in the liquid and stir until the yeast dissolves.
- Add the egg and salt.
- Now add the flour and mix it with the other ingredients until the dough just leaves the sides of the bowl.
- Knead the dough well.
- Cover the bowl with a damp cloth or a shower cap and let the dough rise for about 40 minutes.
- Punch down the dough and divide it in two.
- Roll each portion into a ball.
- Roll out one portion of the dough into a large circle and divide the circle into 6 equal pieces.
- Shape each piece into a horn by rolling the dough piece from the wide end to the tip.
- Bend the ends slightly inward.
- Place the horns on a baking sheet lined with parchment paper.
- Ensure that the tips of the horns are placed underneath them so they maintain their shape during baking.
- Repeat the process with the other portion of dough.
- Let the horns rise for another 20 minutes.
- Beat the egg with a fork in a deep plate.
- Brush the horns with the beaten egg.
- Bake them in the middle of the oven for 15-20 minutes at 200 degrees Celsius (392 degrees Fahrenheit), until they are golden and fully baked.
- Let the horns cool on a wire rack.
Notes
For example, serve your dinner rolls with chicken soup.
