Orange – Coffee – Rolls

Ingredients for 1 servings:

• 80 g rye flour
• 150 g wheat flour, 550
• 230 g water
• 2 g yeast
• 600 g wheat flour, 550
• 170 g wheat flour (wholemeal)
• 320 g coffee, cooled
• 60 g orange juice
• 1 orange(s), untreated, grated peel
• 12 g yeast
• 22 g salt
• Polenta, for rolling
• Flour , for the work surface

Instructions

Working time approx. 35 minutes; Rest time approx. 14 hours 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 15 hours 25 minutes

Rolls with polenta crust

For the starter dough, mix all ingredients well and cover with cling film. Let stand at room temperature overnight (about 12 hours). For the dough, mix the flours, add the remaining ingredients, including the starter dough, and knead well. Cover and let rise for 1 1/2 hours. Place the dough on a floured work surface and divide into 18 pieces. Roll out each piece of dough with a rolling pin into a long, thin oval and roll up tightly starting from the bottom edge/narrow side. Brush the dough rolls with a little water and press them into the polenta. Place the rolls on a baking tray, cover, and let rise for another hour. Preheat the oven to 210 degrees Celsius in good time. Cut the rolls lengthwise and place them in the oven, well steamed, and bake for about 20 minutes until golden brown.