Richard Bertinet's Flaky Rolls

Richard Bertinet's flaky rolls are assembled from four circles of dough, brushed with water and stacked on top of each other - as they bake, the layers separate and rise into a tall cap. The dough is just flour, yeast, salt, sugar, and water. Excellent bread for sandwiches, I really recommend it.

Richard Bertinet's Flaky Rolls

Simple water-based yeast rolls stacked from circles of dough and baked into a flaky, layered structure.

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Rising time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings: 8 rolls

Course: Buns and rolls

Cuisine: Home cooking

Ingredients Method

Ingredients

  

• 500 g flour
• 2 tsp dry yeast
• 2 tsp salt
• 2 tsp sugar
• 350 ml water warm

Method

 

1. In a bowl, mix all the dry ingredients, pour in the warm water, and knead into a dough. At first it will look like a batter - add flour very gradually and knead well by hand until the dough becomes soft and elastic. Cover the bowl with plastic wrap and set it in a warm place for one hour.
   
2. After an hour, the dough should have risen well.
   
3. Turn the dough out onto a floured surface and roll it into a large sheet no more than 0.5 cm thick. Cut out circles using a glass.
   
4. Assemble each roll from 4 circles stacked on top of each other, brushing each one with water, including the top. Place on a baking tray and let rise for another 30 minutes.
   
5. Bake in an oven preheated to 200-220°C for 18-25 minutes.
   
6. Let the finished rolls cool. Enjoy!
   

Tips

• Don't brush the circles with oil - only water, otherwise the layers won't stick together and the roll will fall apart.
• The dough is quite wet: add flour a little at a time, otherwise the rolls will turn out dense.