Rolls with Robert – wheat sourdough

Ingredients for 1 servings:

• 250 g wheat flour, type 550
• 250 g wheat flour, type 812 (or 550)
• 100 g sourdough (Robert wheat sourdough, TA 300)
• 11 g salt
• 270 ml water
• 5 g yeast, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 15 hours; Total time approx. 15 hours 30 minutes

delicious breakfast rolls, easy to prepare

In the evening: Place all ingredients in a mixing bowl and knead with the dough hook of a food processor for about 15 minutes until you have a smooth, even dough. Oil a large bowl and add the dough. Cover and let rise in the refrigerator at 5°C for about 12 hours. The next morning: Remove the bowl containing the dough from the refrigerator and let it acclimatize at room temperature for one to two hours. Then divide the dough into about 8 equal portions and roll them into balls. Let them rise for another 30 minutes, keeping them slightly moist. Meanwhile, preheat the oven to 220°C. Make deep cuts in the rolls and place them in the oven. Bake for about 20-25 minutes, spraying the sides of the oven generously with water at the beginning. If necessary, reduce the temperature to 200°C. Spraying the rolls with water again shortly before baking will give them a nice shine. You can also prepare the entire dough in the morning. In this case, all ingredients should be lukewarm and the yeast should be increased to 10 grams. Let the dough rise in a warm place for 1 hour, then shape the rolls and proceed as described above.