John Myers
Ingredients for 10 servings:
- 250 g wheat flour, 405
- 250 g wheat flour, 1050
- 10 g baking malt
- ½ cube of yeast, fresh
- 250 ml water, lukewarm
- 3 tbsp rapeseed oil
- 1 tsp salt
- ½ cup water
- 1 tbsp salt
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours
Mix the two types of flour, salt, and malt. Mix the lukewarm water with the oil and dissolve the yeast in it. Gradually pour the liquid into the flour and knead everything slowly with a mixer (dough hook) for 8-10 minutes until you have a smooth dough. Form 10 oval rolls (80g each). Place them on a baking sheet lined with baking paper, leaving enough space between them, and cover with plastic wrap (the dough should not be sticky). Let them rise for 1-1.5 hours at room temperature. When the rolls have risen sufficiently, cut a slit lengthwise into each roll with a knife. Dissolve the salt in the water and brush the rolls with it. Bake in a preheated oven at 220°C on the middle rack for 15-18 minutes until crispy.
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