Description
Deliciously soft and salty Lye Rolls baked in a muffin tin, perfect for any meal or occasion.
Ingredients
Scale
- 1 1/2 TL Salz
- 10 g frische Hefe (oder 3,5 g Trockenhefe)
- 1 TL Ahornsirup
- 300 ml lauwarmes Wasser
- 500 g Weißmehl
- 50 g Back-Natron
- Grobes Salz
Instructions
- Mix all ingredients in a large bowl: flour, salt, yeast, maple syrup, and warm water until a rough mixture forms.
- Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
- Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour until doubled in size.
- Divide the dough into 12 equal portions and shape them into small balls. Let rest under a towel for another 30 minutes.
- Preheat your oven to 220°C and grease the muffin tin to prevent sticking. Sprinkle coarse salt in each mold.
- Boil water with baking soda in a large pot. Dip each dough ball in the boiling lye for about 30 seconds.
- Place the dough balls in the muffin tin, sprinkle with additional coarse salt, and bake for about 15 minutes until golden and crunchy.
Notes
You can prepare the dough a day in advance and refrigerate it for a slower rise that enhances flavor.
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg