Ingredients:
– Chrono mix 310g
– few tablespoons of olive oil
– baker’s yeast – fresh or dry 15g
– room temperature water 180ml
– egg for coating (optional)
Bake for about 12-14 minutes at 200-220˚C
As I said in the recipe for Chrono Buns, there is no difference in dough preparation, everything is the same until the very end. To prepare the dough, read the recipe for Chrono Buns.
I made these photos after I separated 12 pieces of dough of the same mass, shaped them into a ball (as for buns), and left them to rest covered for about twenty minutes. I have finger-shaped and “rolled” each one of them, forming a plump bun in the middle and little thinned ends, so it looks like me. I promise a video on the topic of roll design.
Another possibility for preparing rolls is to rest the dough in a ball shape after kneading and stretch it after twenty minutes with a rolling pin in a regular circle about half a centimeter thick. Divide the dough into quarters, and then each quarter into three more parts (which makes twelve), and wrap them in a standard-shaped roll. Here you have a chance to insert a surprise in the form of a filling. These rolls are not cut with a knife, it’s enough to coat them with eggs.
The next step is resting, rising, or as they say in the south, maturing the dough, (which I like very much) in a lukewarm place, protected from drying out for up to half an hour. I like to coat the dough with eggs right after shaping and cut it with a sharp knife while it is still small. Later it rises and looks like it’s from a bakery or even better. Pay attention to the volume, integral pastries can not have a large volume as a pastry with white flour.
Bake the dough for about 12-14 minutes.