Basic recipe for light wheat rolls

Ingredients for 1 servings:

• 500 g wheat flour type 550
• 290 ml water, warm (but not hot)
• 15 g yeast, fresh – crumbled into the flour
• 10 g salt
• 3 g baking malt, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

approx. 10 rolls part 1, wonderful crispy rolls with a crispy crust and juicy crumb

Knead everything into a dough (kneading time approx. 7 minutes). Let the dough rest for 20 minutes. Shape the rolls into balls and let them rise for approx. 30 minutes. Or knead everything into a dough (kneading time approx. 7 minutes). Let the dough rest for 10 minutes. Roll the rolls into balls, let them rest for 5 minutes (intermediate proofing), and then shape them into the desired shape – sticks, knots, braids, etc. – let them rise for approx. 30 minutes (final proofing). Bake in a preheated oven at 220°C (top/bottom heat) for approx. 20 minutes. Steam with water before putting the rolls in the oven, and after approx. 5 minutes, open the oven briefly to release the steam. This makes wonderful crispy rolls with a crispy crust and moist crumb. If you don’t have any malt on hand, simply leave it out. Makes approx. 10 rolls.