8 Serves
97 Mins
In a large bowl, combine warm water, sugar, and yeast, letting it sit until foamy. Add bread flour and salt, then mix until a shaggy dough forms.
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Vitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
184 µg / 400 µgCalcium
46 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
97 mg / 1,250 mgPotassium
221 mg / 4,700 mgSodium
338 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
Knead the dough on a floured surface until smooth and elastic, then place it in a greased bowl to rise until doubled in size.
Divide the dough into eight equal pieces, shape them into rounds, and use a stamp or knife to create the classic pinwheel pattern on top.
Place the rolls on a baking sheet, brush lightly with oil, and bake in a preheated oven until golden brown and hollow-sounding when tapped.
11
g12
g6
g
