6 Serves
85 Mins
In a large mixing bowl, combine bread flour, yeast, and warm water to form a smooth dough, kneading until elastic.
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Vitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
176 µg / 400 µgCalcium
41 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
87 mg / 1,250 mgPotassium
202 mg / 4,700 mgSodium
1209 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Cover the dough and let it rise in a warm place until doubled in size, approximately 45 minutes.
Shape the dough into individual rod-shaped rolls and dip them briefly into a solution of water and lye or baking soda.
Place the rolls on a baking tray, sprinkle with coarse salt, and bake in a preheated oven until deep golden brown.
25
g95
g20
g
Yemeni
