Breakfast rolls

Ingredients for 1 servings:

• 30 g yeast, fresh
• 400 ml water
• 600 g flour
• 15 g salt
• 30 g yeast, fresh
• 150 ml water, lukewarm
• 600 g flour
• 50 g butter, soft
• 1 tbsp sugar
• Flour for the work surface

Instructions

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

extra soft – enough for 20 pieces

Pre-dough: Place the yeast and water in a bowl. Let stand for about 3-4 minutes, then whisk thoroughly until the yeast has completely dissolved. Mix the flour and salt, add the yeast mixture, and mix everything together. Do not knead thoroughly. Cover and let rise overnight at room temperature. Main dough: The next morning, first mix the 30g of yeast with 150ml of lukewarm water. Then mix into the pre-dough along with the remaining ingredients. Mix everything with your hands or a wooden spoon. Remove from the bowl and knead on a floured surface for about 10 minutes until you have a smooth dough. Divide the dough into about 20 equal portions of about 90g each. Then form the dough pieces into balls between your palms. Place on one or two prepared baking sheets, cover, and let rest for another 30 minutes. Now bake the rolls in a preheated oven at 225°C (top/bottom heat) for about 20 minutes. The tops of the rolls should be golden brown but still soft. Let them cool on a wire rack for at least 10 minutes.