Lye roll
Who doesn't know them: a real invention here in the south of Germany! Crispy on the outside, nice and juicy and fluffy on the inside. Sprinkled with cheese, salt, poppy seeds or sesame seeds quite simple homemade at home. The lye rolls are also a great souvenir for any party buffet.
Ingredients and preparation
Preparation with bread baking mix: Combine all ingredients with the help of a food processor to an elastic, soft dough.
Preparation without bread mix: Dissolve 25 g of yeast in lukewarm water. Add the remaining ingredients for the dough to the bowl of the food processor and add the yeast water. Knead a smooth dough with the food processor on medium speed. Then place the dough on a floured surface and divide it into 12-14 equal pieces, place them on the baking sheet with a little space between them and let them rest for about 30 minutes (do not cover the dough pieces, as a skin should form, which will help the lye stick to the dough better).
Preheat the oven to 220° C convection oven. Mix the sodium hydroxide solution according to the instructions. Don't forget gloves and goggles for protection! Line a baking tray with permanent baking foil. Dip the dough pieces into the caustic soda for about 5 seconds, be sure to wear gloves and goggles. Place the leached dough pieces on the baking sheet, cut them with a knife and sprinkle with grated cheese, salt, sesame or poppy seeds. Bake the pretzel rolls in the oven on the lowest rack for 14-16 minutes until golden brown, then let them cool on a rack and enjoy them preferably still warm.
