8 Serves
61 Mins
In a large bowl, combine bread flour, yeast, sugar, and salt. Gradually add warm water and knead until a smooth, elastic dough forms.
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Vitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
146 µg / 400 µgCalcium
12 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
88 mg / 1,250 mgPotassium
91 mg / 4,700 mgSodium
438 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
Cover the dough and let it rise in a warm place until doubled in size, then divide into 8 equal portions and shape into round rolls.
Wearing safety gloves, prepare a lye solution in a non-reactive bowl. Dip each roll briefly into the solution and place on a baking sheet lined with parchment paper.
Sprinkle the tops of the rolls with coarse salt and bake in a preheated oven until deep golden brown.
25
g95
g20
g
Yemeni
