Bread rolls

Ingredients for 10 servings:

• 280 g water or milk 25°C, 250 g wheat flour, 550
• 20 g yeast
• 250 g flour (wheat flour, 550)
• 10 g salt
• 20 g sugar
• 10 g lard or margarine

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Recipe for 10 sliced ​​rolls

Place the ingredients for the starter dough into the mixing bowl, dissolve the yeast in the water, and make a soft starter dough. Knead for about 5 minutes and let it stand for 30 minutes. Then knead everything together with the dough hook for about 10 minutes. The dough should be smooth and stretchy. Let the finished dough rise for 20 minutes. Shaping: Divide the dough into pieces weighing about 80g. Form the dough pieces into round balls. Place these balls on a floured cloth. Cover the tops with a cloth or plastic wrap. After about 15 minutes, uncover the dough balls and dust them thinly with rye flour. Then score them with a knife. Place the dough pieces on a greased baking sheet. Cover with a cloth and plastic wrap. Baking: Let the dough pieces rise for about 35 minutes, until they have noticeably increased in size. Spray with water until the dough pieces have a nice, wet shine all over. The baking sheet should also be moist. Place in an oven preheated to 210°C and bake for 20 minutes. For a convection oven: bake at 30°C lower than the temperature indicated for top and bottom heat.