Business Private

Butter Rolls

Total time
25 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
15 Minutes
Rest time
1 Hours 50 Minutes


15 pc. à 60 g

500 g Wheat flour type 00 nr. 2 bio
225 g Water
Main Dough
q.s. Autolysis dough
75 g Sugar
40 g ADAM - lievito madre natural yeast with dry yeast
8 g Salt
75 g Butter


  1. Autolysis: Mix the flour with water and let it rest for 20-30 minutes.
  2. Main Dough: Put the ingredients in a bowl and knead for about 10 minutes until a smooth dough is obtained. Let the dough rest for 30-40 minutes at room temperature.
  3. Divide the dough into 60 g pieces each and form balls. Let them rise covered for about 60 minutes at 20 °C with the closure facing down (the volume should double). Brush the balls with milk.
  4. Transfer the balls to the preheated oven at 230°C on a pizza stone, using a peel. Immediately introduce steam and lower the temperature to 210°C. After 10 minutes, release the steam and bake the rolls for about 15 minutes until fully cooked.
  5. Brush the rolls with milk immediately after taking them out of the oven.

Tip: For butter rolls with chocolate, add 100 g of chocolate chips.