Recipe for a delicious Marguerite Bread Rolls

Marguerite Bread Rolls From our heart, to your kitchen. Who doesn’t love warm and freshly baked bread rolls to spruce up every meal? Surprise your guests with your homemade skills, because let’s be honest, weekends are best enjoyed with some carbs.

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SERVINGS
4

INGREDIENTS

500 g wheat flour (type 550)
210 g water
100 g milk
9 g salt
1.5 g fresh yeast
15 g honey
20 g butter

HOW TO MAKE IT

Step 1/6

Mix the flour and salt thoroughly, add water and milk and crumble in the yeast. Briefly knead into a smooth and supple dough with the remaining ingredients (preferably with the dough hook attachment on a handheld blender or food processor).

Step 2/6

Leave the dough to prove for 24 hours. Place the dough in a bowl, cover and allow to stand at room temperature for eight hours. With the dough still in the bowl, pull it upwards and fold it over from all sides. Repeat this process several times over the next eight hours. The last time the dough is pulled and folded should be around eight hours before baking. Cover the dough well and leave to stand again at room temperature for another eight hours.

Step 3/6

Sprinkle flour over the work surface and place the dough there. Fold the dough inwards from all sides and carefully mould into an evenly thick piece. Do not knead the dough anymore and try not to push the air from it!

Step 4/6

Use a dough scraper to carefully divide the dough into 8 (roughly 90 g) square pieces. For each of the pieces: Repeatedly pull the corners inward and lightly press down. While doing so, use the fingers on your other hand to hold the flaps of dough in position. Then place the folded pieces of dough with the seam facing down on a flour-free work surface and hone until round. Do so by enclosing the piece of dough within your whole hand and pressing your fingers a little beneath the dough. Applying gentle pressure, move your hand in a circular motion until the dough is round and taut. Cover the pieces of dough with a floured towel and allow to prove for at least 60 minutes.

Step 5/6

In the meantime: Preheat the oven with a STAUB Braiser with Chistera Drop-Structure (26 cm) to 240°C (upper/lower heat).

Step 6/6

Arrange the rolls in the hot Chistera roasting pan like the petals of a Marguerite flower. Sprinkle a little more flower over them and bake with the lid covering them at 240°C for around 18–20 minutes. Remove the lid around 5 minutes before the end. Remove the Chistera roasting pan with the freshly baked, golden brown Marguerite rolls and allow the rolls to cool on an oven rack. For best results, enjoy fresh!