Caraway Beer Rolls

Last Updated on August 22, 2024

An old Czech recipe from the second half of the 18th century, where the ingredients were listed as lots and troughs, so we have modified it for you to make it easier to understand … by the way, 1 lot is 16.05 grams, and a trough is 0.484 litres.

Ingredients:

2 liters of plain flour 1 l of moist heavy cream 85 g butter 8 g of powdered sugar 3 tbsp crumbled fresh yeast two pinches of salt a little grated ginger beaten egg to temper coarse salt and cumin for sprinkling from half a lemon finely chopped, or rather grated rind

Procedure:

1. 1. Once the sourdough has risen, work out the dough, roll out a sheet of dough on a floured work surface, cut off smaller triangles from the dough, roll them up towards the tip into the shape of a roll, place them on baking paper on a baking tray, fold them slightly
3. Brush the rolls with beaten egg and sprinkle with coarse salt and caraway seeds
4. Bake in a preheated oven at 180 °C until golden brown.

Recommendation:

The baking tray was greased with oil in the recipe, baking paper was unknown in the 18th century.