Semmel and Salzstangerl

Measure and mix all ingredients. Water and milk should be cold, make sure that yeast, salt and butter do not get into direct contact before mixing all ingredients into a doug. Salt kristals do kill the yeast, also the butter would lock in the yeast and the dough wouldn’t develop proper.

Mix for 5 minutes slowly, than an other 10 Minutes more intensive. Let the dough rest for 15 minutes, than form little rolls as shown in the picture. I will post a video for that shortly if you dont know how to fold/roll them.

Put the rolls upside down on the tray, and let them rest a further 30 minutes. Preheat the oven to 210 C and also place water in the oven. Bake for 17 minutes at 180 C or until golden brown.

If you pour a shot of hot water into the oven right after placing the tray in it produces steam (careful) and the bread will raise a bit more.

for 8 servings:

Ingredient	Quantity	Unit
Flour Plain	500	gram
Yeast	7	gram
Sugar	10	gram
Butter	20	gram
Milk	60	ml
Water	220	ml
Salt	10	gram