Chrissi's breakfast rolls

Ingredients for 16 servings:

• 600 g sourdough
• 300 g flour (wholemeal rye flour)
• 375 g flour (spelled flour 630)
• 1 tbsp Flour (malted barley flour)
• 220 ml water, lukewarm
• 20 g cane sugar
• 20 g salt
• 5 g butter, soft

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

with sourdough

Make the sourdough the day before using 70g starter, 300g whole wheat flour, and 300g lukewarm water. Make a smooth dough from the listed ingredients. Add the water gradually. You may not need all of it! This varies greatly from flour to flour. Then, cover the dough in a bowl with a clean cloth and let it rise in a warm, draft-free place for at least 1 hour. Divide the dough into 16 portions and shape each one into round rolls. Place the rolls on two baking sheets lined with baking paper, leaving enough space between them, cover again, and let rise again in a warm place for about 1 hour. Preheat oven to 175°C (fan). Place an ovenproof dish with water on the floor of the oven. Place the baking sheets in the oven, leaving enough space between them, and bake the rolls for about 15-20 minutes. Then transfer the rolls to a wire rack and let them cool.