4 Serves
127 Mins
In a large mixing bowl, combine the flour, water, salt, and yeast to form a shaggy dough.
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FrenchVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
71 µg / 400 µgCalcium
53 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
148 mg / 1,250 mgPotassium
207 mg / 4,700 mgSodium
1731 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
8 g / 20 gCholesterol
111 mg / 300 mgCaffeine
0 mgNet Carbs
79 gAlcohol
0 g
Knead the dough on a clean surface until smooth and elastic, approximately 10 minutes.
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot until doubled in size, about 60 minutes.
Shape the dough into rolls and let them proof for an additional 30 minutes while preheating the oven to 230°C.
Bake the bread rolls in the preheated oven for 25 minutes until golden brown, then slice and assemble with cooked beef brisket.
30
g20
g36
g
French
French