Delicious breakfast rolls with Parmesan and herbs

Ingredients for 1 servings:

• 500 g Kamut flour or spelt flour
• 20 g fresh yeast
• 30 g butter
• 350 ml water, lukewarm
• 1 ½ tsp sea salt or rock salt
• 100 g Parmesan, freshly grated
• 1 tbsp herbs as desired
• ½ tsp honey
• 1 egg yolk
• some milk
• 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

Simply delicious

Dissolve the room-temperature yeast in the lukewarm water with the honey. Let stand for 5 minutes. Combine the flour, half of the Parmesan cheese, salt, herbs, and melted butter in the bowl of a stand mixer. Add the yeast water and knead everything for 10 minutes, kneading briefly with your hands if necessary until smooth. Let the dough rise in a warm place for about 1 hour. Mix the egg yolk with milk, a pinch of salt, and a pinch of sugar. Then, using a dough scraper, transfer the dough to a floured work surface. The dough is quite soft, so shape the rolls well. If you want larger rolls, use about 100 grams of dough per roll; otherwise, use half for smaller ones. Place on a baking sheet, brush with the egg yolk, and sprinkle with the remaining Parmesan cheese. If you like, you can sprinkle pumpkin seeds on top before the Parmesan cheese; it also tastes delicious. Let the dough rise for another 20-30 minutes. Preheat the oven to 200°C (top/bottom heat). Bake the rolls for about 25-30 minutes. If they’re starting to get too brown, reduce the temperature to 180°C (350°F). The dough will yield approximately 8-10 large or 16-20 small rolls, depending on the amount of dough. Good luck!