Crisscross Rolls

Crisscross rolls are a forgotten classic and they used to be found in almost every bakery! Today this form of roll has almost disappeared from the scene – all the more reason to bake it for the blog.

Any standard bread recipe can be used here. Whether you pick spelt, wheat or whole grain – anything goes! In order to get a lot of flavor into the rolls, the shaped rolls mature slowly in the refrigerator at 5°C.

For the recipe development I chose two variations:

  • Prepared pre-dough “Pate Fermentèe” or
  • Sourdough discard (It doesn’t matter whether its wheat, rye, or spelt)


Recipe 1. Pate Fermentèe

600gWheat flour Type 550/700100%
10gMalt (inactive)1,7%

Pre-dough “Pate Fermentèe”

100gWheat flour Type 550/700
50gWater 15°C

Slowly mix all the ingredients in the mixer for 4-5 minutes. Then cover and allow to rise for 1 hour at room temperature and a further 24-48 hours in the refrigerator.

Main dough

500gWheat flour Type 550/700
152gMature Pate Fermentèe
280gWater 4°C
10gMalt (inactive)

Recipe 2. Sourdough Discard

540gWheat flour Type 550/700
250gWater 4°C (Increase water amount as desired!!)
120gSourdough discard (100% hydration; TA 200)
10gMalt (inactive)


  • To make the dough, knead all of the ingredients into a smooth dough (5 minutes slow and 5-6 minutes fast).
  • Then let the dough rest for 30 minutes.
  • To shape the dough, weigh out 65g pieces, roll each into a round and then use the flat of your hand to form them into a tear drop shape.
  • Then brush the dough pieces with water and coat with the seeds of your choice.
  • Place them on a baking tray lined with baking paper close together.
  • Final proof can be at room temperature (ca. 75-90 minutes) or in the refrigerator at 5°C (ca. 12-20 hours).
  • Bake the dough at 250°C (over-under heat) with ample steam.
  • Reduce the baking temperature to 230°C after 3 minutes.
  • Total bake time of about 23-25 minutes.