Breakfast rolls simply handmade

Ingredients for 6 servings:

• 500 g spelt flour type 1050
• 370 g water
• 8 g fresh yeast
• 12 g salt
• 8 g sugar, if necessary
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 15 minutes; Total time approx. 10 hours 45 minutes

overnight

Place all ingredients in a bowl and mix with a wooden spoon until the dough has a smooth, slightly sticky consistency and the flour is fully incorporated. Transfer the dough to a sealable container, lightly greased with olive oil, and leave to rise. Refrigerate overnight. Dust a surface with flour and drop the dough from the container onto the surface. Dust the top with flour. Do not knead any more; treat the dough like a raw egg – this is very important! Otherwise, the dough will lose its airiness. Use a dough scraper to divide the dough into equal-sized pieces. Cross the corners over each other at the top and twist them together. Preheat the oven to 200°C fan/convection oven with a bowl of water. Place the dough pieces on baking sheets and bake the rolls for approx. 15-20 minutes until crispy.