Italian rolls – muffins

Ingredients for 4 servings:

• 400 g flour (type 405)
• 100 g flour (wholemeal rye)
• 50 g lard (greaves)
• 2 tbsp crème fraîche
• 3 tbsp tomato paste
• 150 g mozzarella, diced
• 1 cube of yeast, fresh
• 1 tsp salt
• 1 tsp sugar
• 175 ml water
• pepper
• Paprika powder
• chili powder
• n. B. Mixed herbs, Italian style
• 1 tsp. baking soda

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Taste like on vacation

Preheat oven to 200°C (top/bottom heat). In a large bowl, mix the wheat and rye flour with the baking soda and the spices. Make a small well in the center. Crumble the fresh yeast into a small, sealable container and add a teaspoon each of salt and sugar. Seal the container and shake vigorously for a while to liquefy the yeast. Mix the liquid yeast with the tomato paste and the room-temperature crème fraîche. Pour this mixture into the flour well and mix it in a little with the flour from the edges. Let it rest until the pre-dough has doubled in size. Now add the lard and knead the dough with the remaining flour in the bowl. Gradually add enough water until you have a smooth but not sticky dough. Knead for about 10 minutes. Now add the mozzarella, spices, herbs and baking soda and mix. Place two flexible muffin tins, each for 6 muffins, on a baking sheet. Form 12 equal-sized balls from the dough. Lightly press them into the muffin tins. Now make crisscross marks on the dough balls about 1 cm deep using a serrated knife (it works best with a quick, Zorro-style motion). Brush with a little water. Place in the oven and bake for about 20 minutes, depending on the oven and baking tin. Cover after 15 minutes if necessary to prevent them from getting too brown. The rolls or muffins are delicious warm or cold and are just as delicious the next day. Tip: Variations are always possible with fried onions, cheese and ham, or sesame seeds, etc.