Berry Rolls

These berry rolls have been on the wish list of many readers for a long time. The “Pate Fermentèe” pre-dough used for this gives us an enormous window of time in the process of making the dough and makes the recipe so easy and reliable. The additionally incorporated raisins (which can also be replaced with cranberries) help the rolls stay moist.

From the butter and sugar content in the main dough, the rolls are baked only briefly. This way a fluffy, soft, and tender crumb structure is achieved. If you wish, you can substitute milk for half of the bulk liquid.

Recipe

für ein Teiggewicht von 1420g / 17 Stk zu je 84g Teigeinlage

Total recipe

Pre-dough: Pate Fermentèe

Mix all the ingredients slowly for 3 minutes and knead quickly for 2 minutes. Then allow it to rise, in a covered tub for 1 hour at room temperature. Then place in the refrigerator at 4°C for 12-48 hours.

Milk Raisins

Wash the raisins and soak in the milk. Store them in the refrigerator until ready to use (if all of the milk hasn’t been absorbed by the raisins, strain it and add it to the main dough).

Main dough

Production

• Mix all the ingredients except raisins for 5 minutes on slow and knead 5-7 minutes on fast.
• Once the dough is well kneaded, the raisins are mixed in at a slow speed.
• Let the dough rest in a covered dough tub for 40 minutes.
• After the dough has rested, weigh out 84g pieces and roll into round dough balls. With the seam-side down, place on a floured work surface. Cover with plastic wrap and allow to rise for 40 minutes.
• To shape, the dough pieces are floured and then using the handle of a cooking spoon, press them down through the middle. Make sure the spoon handle is pressed all the way to the bottom.
• Place the shaped rolls on a baking tray and allow to proof (room temperature for 45-60 minutes/ cold proof at 5°C c. 12-20 hours).
• The berry rolls are baked at 240°C reduced to 220°C with steam / 14-15 minutes.