Sunday rolls

Ingredients for 1 servings:

• 1 tbsp psyllium husk
• 400 ml water, lukewarm
• 500 g Flour Mix B from Schär
• 1 cube of yeast, fresh
• 1 tsp sugar
• ½ tsp salt
• 30 g butter, soft
• 1 tbsp vinegar (fruit vinegar)
• 1 egg(s)
• Sesame, poppy seeds, sunflower seeds, oat flakes (gluten-free)

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 35 minutes

gluten-free

Stir the psyllium powder into 400 ml of lukewarm water and let it stand for 10 minutes. Put the flour in a bowl and make a well in the middle, then crumble the yeast into it. Add the sugar to the yeast and the salt to the side of the yeast. Now add the butter, fruit vinegar, and the water-psyllium mixture. Knead everything into a smooth dough; it should pull away from the sides of the bowl. Add a little more flour if necessary. Divide the seeds between small plates and beat the egg in a cup with a little milk. Now weigh the finished dough and divide the amount by 12, shape the dough into a log, and cut off 12 equal-sized balls. I always end up with about 80 g balls. It’s worth the extra work of weighing each ball, as all the rolls will brown evenly. Now shape each ball of dough into a slightly round shape in your hand and then brush it with the egg wash. Press each ball into the various seeds and then arrange them on a baking sheet lined with parchment paper. Cover with a cloth and let rise for about 30 to 45 minutes. Place in an oven preheated to 200 degrees Celsius (convection oven), stirring well. Then bake for about 30 minutes. I bake them on Saturday and place them in a freezer bag overnight, then briefly reheat them on Sunday morning. You can, of course, also eat them fresh or freeze them and then reheat them as needed.