User Manual

Bread and rolls, pizza and savoury cakes 215
Onion bread rolls [Index: ]
MCRC00904105_BO_Zwiebelbroetchen-009_F39MCRC00918173_SE_Zwiebelbroetchen-025MCRC00903373_NF_Zwiebelbroetchen-019_RZ1Savoury bakingBread rollsPreparation methodsBakingRecipe categoriesBaking
For 30 small bread rolls
Springform cake tin, diameter 28 cm
MIXTURE:
1 onion
1 tsp butter
250-300 g flour
1 tbsp sugar
2 tsp baking powder
1 tsp salt
½ tsp dried marjoram or lovage
Approx. 200 g sourdough, see tip
2 tbsp clarified butter
IN ADDITION:
Butter for greasing
Per serving
54 kcal, 9 g carbs, 2 g fat, 1 g protein, 0,7 BU
PREPARATION
1. Peel and finely dice the onion. Heat the butter in a small saucepan and sweat the diced onion in it.
2. Mix 250 g flour with the sugar, baking powder, salt and marjoram in a bowl and fold in the
sourdough.
3. Add the clarified butter and diced onion. Knead thoroughly until the dough eases away from the
edge of the bowl. If necessary, add more flour.
4. Grease the springform cake tin. Divide the dough into 30 walnut-sized pieces and roll each piece
in a little flour to form smooth balls. Place in a circle in the springform cake tin with a gap between
each roll. Leave to prove in a warm place.
5. Then bake the bread rolls as indicated.
Setting procedure:
CircoTherm
180 °C
Added steam, medium
Baking time: 20-25 minutes
Tip:
Sourdough: mix 10 g fresh yeast with 250 ml
lukewarm water until smooth. Add 1 tsp sugar
and gradually stir in 125 g flour. Cover and leave
to stand in a warm place for 24 hours. This
results in a sticky sourdough which can be
covered and stored in the refrigerator for 8-10
days. This quantity (approx. 390 g) is sufficient
for 60 onion bread rolls.
For sweet rolls, replace the onion and marjoram
with 50 g finely chopped dried apricots.
You can also leave the dough to prove in the
oven. To do so, set cooking mode 1.
!

