4 Serves
89 Mins
24 g
73 g
36 g
In a large mixing bowl, combine the flour, water, salt, and yeast. Mix until a shaggy dough forms.
Ingredients, vitamins, and health benefits
All Purpose Flour
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EgyptianVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
224 µg / 400 µgCalcium
33 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
292 mg / 1,250 mgPotassium
669 mg / 4,700 mgSodium
1515 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
52 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
11 g / 20 gCholesterol
69 mg / 300 mgCaffeine
0 mgNet Carbs
69 gAlcohol
0 g
Turn the dough onto a clean surface and knead by hand for 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm spot for 15 minutes.
Shape the dough into individual rolls and proof on a baking sheet for 30 minutes.
Bake the rolls in a preheated oven at 230°C for 25-30 minutes until golden brown and hollow when tapped.
Water
Salt
Active dry yeast
Sausage
Olive Oil
Vitamin C
0 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
224 µg / 400 µgCalcium
33 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
292 mg / 1,250 mgPotassium
669 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
11 g / 20 gCholesterol
69 mg / 300 mgCaffeine
0 mgNet Carbs
9
g55
g5
g
French
FrenchZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
52 µg / 55 µgAlcohol
0 g