Italian roll

Italian Rolls

There is nothing like bagels, fresh, still warm, with a crispy crust ... can be inserted in the cake! Appendix favorite Ziółek, we added a roasted onions ... came out delicious! 

What needed? 

300 g of wheat flour, 

1 teaspoon dry yeast just under + a 2 tablespoon of water, 

0.5 teaspoons of sugar, 

salt, 

2 tablespoons roasted onions, 

2/3 cup water, 

1 teaspoon butter, 

2 medium potatoes cooked, 

Herbes de Provence , 

basil, 

oregano, 

half a glass of water mixed with 1/6 tsp yeast (not so little at the tip of a teaspoon) and a glass of water and sugar. Mix thoroughly, cover with a cloth and let stand overnight. boiled potatoes and mix well knead the made-ferment, the rest of the flour, the rest of the yeast, salt. Then put the mixture into a blender and mix slowly adding water. It should go smooth mass, which we cover with a cloth and leave for half an hour. then kneading the dough should not stick to your hands, how to stick to grease your hands with butter and continue to knead adding Herbes de Provence, basil, oregano, roasted onions. Allow the dough in a warm place for half an hour, you should double in volume. then divide the dough into rolls, make a cross on top, stir lightly with flour and cover with a cloth back in half an hour. Bake at 230 degrees for 8 minutes, then reduce to 200 and bake for 10-15 minutes.