Bread rolls

Ingredients for 1 servings:

• 500 g flour
• 1 cube of yeast
• 340 ml water, lukewarm
• 1 tsp sugar
• 2 tsp salt
• 3 tbsp olive oil
• n. B. Körner

Instructions

Working time approx. 15 minutes; Rest time approx. 1 day 21 hours; Total time approx. 1 day 21 hours 15 minutes

makes 8 – 10 rolls

Mix flour and salt in a bowl. Dissolve the yeast in the lukewarm water and stir in the sugar. Make a well in the flour and add the olive oil to the edge. Pour the yeast, sugar, and water mixture into the well and knead everything with a mixer until you have a smooth dough. The dough can be a little sticky. Dust the outside with flour for further processing. Let the dough prove for about 45 minutes. Knead the dough well again and form 8-10 rolls. Let the rolls prove in the oven at 50 degrees Celsius for about 10 minutes. Place a heatproof bowl filled with water in the oven, brush the rolls with water, and heat the oven to 230 degrees Celsius. Put the rolls in and bake until they start to brown. If you prefer a softer crust, you can brush the rolls with water again during baking and before they cool. For wholemeal rolls, for example, you can use 340 g of wheat flour (type 1050) and 160 g of rye flour and, after the first resting period, mix the rolls with seeds and sprinkle them on top if desired.