Basic recipe for rolls

Ingredients for 1 servings:

• 500 g flour, max. 1:3 wholemeal flour to refined flour
• 230 ml lukewarm water
• ½ cube of fresh yeast or 1 packet of dry yeast
• 12 g iodized salt
• 10 g baking malt
• possibly butter, approx. 30 – 40 g
• some flour for dusting and processing
• 1 tsp sugar

Instructions

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

Mix the flour (if using several types – e.g., wheat, spelt, rye, or wholemeal flour) in a large bowl and make a well in the center. Crumble in the warm water, sugar, and yeast, cover, and let rise for about 20-30 minutes. Then add the remaining ingredients and knead thoroughly. Just until everything is mixed together. Then let rise for about 40-60 minutes. After the proving time, knead thoroughly and immediately form rolls. Place on a rack lined with floured baking paper, cover, and let rest for about 30 minutes. Preheat the oven to the highest setting and cut the rolls in half. Then spray with water, place an ovenproof dish in the lower oven with water, and bake at the highest temperature for the first 6 minutes. Then reduce the temperature to 210-220 degrees Celsius and bake for another 20 minutes. It’s best to turn the rolls over about 5 minutes before the end. 1 portion : 170 g rolls