Spiced Lye Rolls

100—120 Min

Whether for breakfast or as a snack: Lye rolls, called "Laugengebäck" or "Laugenweckerl" in Austria, are delicious enjoyed with a fresh filling. Seasoned with ground caraway, the rolls have a hint of spice and save you having to traipse to the bakery.

Ingredients 3 Portions

  • 250 gFlour
  • 1 pkg.Yeast, dried
  • 1 tsp.Sugar
  • 150 mlWater, warm
  • 40 gButter
  • 100 gBaking soda
  • 3 lWater
  • 1 tsp.Caraway, Ground

Preparation

  1. 1

    Mix the flour with the yeast in a bowl. In a bowl dissolve the sugar and salt in warm water and mix with the flour. Now stir in the ground caraway and the butter and knead into a smooth dough.

  2. 2

    Shape small balls from the dough about the size of golf balls. Arrange them on a baking tray (leave plenty of room between the little balls) then allow to rest for around 15 minutes.

  3. 3

    While resting, mix the baking soda in with the water and bring to the boil.

  4. 4

    Drop the rolls in the liquid for around 20 seconds each. Then drain well. Place back on the baking tray and chill for 40 minutes.

  5. 5

    Heat the oven to 200°C (392°F) and bake the rolls for 25 minutes.

  6. 6

    Enjoy while still warm with fresh spread.

Sophie Skutzik