4 Serves
137 Mins
In a large mixing bowl, combine the flour, water, salt, and yeast to form a shaggy dough.
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FrenchVitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
182 µg / 400 µgCalcium
91 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
40 mg / 1,250 mgPotassium
328 mg / 4,700 mgSodium
834 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
6 g / 28 gSugar
17 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
111 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 60 minutes.
Shape the dough into individual rolls, place them on a baking sheet, and proof for an additional 30 minutes.
Bake the rolls in a preheated oven at 230°C for 25 to 30 minutes until golden brown and hollow-sounding when tapped.
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Tunisian
French