Kaiser rolls

Ingredients for 1 servings:

• 500 g wheat flour type 550
• 1 ½ tsp salt
• ½ cube of yeast
• 5 g butter or margarine
• 1 tsp sugar or honey or maple syrup
• 325 ml water, cold

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 20 minutes

fine-pored, like the good Schrippen from GDR times

I prepare the dough using a food processor. Add all the ingredients to the bowl and knead thoroughly with the dough hook for at least 15 minutes. Cover the bowl with a cloth and let the dough rise for one hour in a cool place below 20°C or in the refrigerator. Then fold the dough several times and let it rise again in a cool place for another hour. The slow rising in the cold place creates fine pores. Preheat the oven to 230°C (top/bottom heat). Cut 12 pieces of dough (I always use 70g pieces) and roll them into rounds. Let them rise on a baking sheet at room temperature for about 30 minutes. Halfway through rising, i.e. after 15 minutes, press the rolls down with a bun press or score them with a sharp knife. After 30 minutes of rising, thoroughly moisten the dough pieces with a water spray bottle and place them on the second oven rack from the bottom. Spray the oven with plenty of water from a spray bottle; the rolls like a moist, warm environment. Bake for 20 minutes, let them cool completely on the baking sheet, and then enjoy fresh. My 70g dough rolls yield rolls about the size of your hand. If these are too small for you, you can of course cut larger ones.