Rolls with "Backmittel Rösch" – crispy and even crispier

Rolls with a true crispiness – the baking agent makes all the difference

Anyone who bakes rolls at home knows the problem: the crust is there, but the crispiness doesn't last long. With the Rösch baking agent, that changes. It provides a delicate, crumbly crust, a full, aromatic flavor – and the crispiness lasts significantly longer.

The following basic recipe is enough for a good portion of rolls and can be easily incorporated into a morning baking session.

Crispy rolls with Rösch baking agent

Basic recipe, 3% application – yields approx. 16 rolls of 80 g each

• 1,000 g wheat flour type 550
• 30 g Rösch baking agent
• 50 g fresh yeast
• 20 g salt
• 580 g water

Carefully weigh all ingredients, combine them, and knead thoroughly. The dough temperature should be 26°C. After kneading, let the dough rest for 10 minutes.

Then, warm the dough ball for 15 minutes for bulk fermentation – around 30°C is well suited here.

After bulk fermentation, divide and shape the dough into pieces, each weighing 80 g. Give the shaped dough pieces another 45 minutes for proofing.

After proofing, score the dough pieces as desired – with a baker's knife or a razor blade – or stamp them with a roll press.

Bake at 200°C for 20 minutes. The exact temperature may vary slightly depending on the oven.

Tip: If you spray the rolls with a little water before putting them in the oven and shortly after taking them out – a simple spray bottle is sufficient – you will get a particularly beautiful, shiny crust.