Breakfast Rolls

Preliminary dough: Can be started at lunchtime. Mix 120 ml water with 2 g yeast, add 100 g flour and stir well. Set aside, covered.

Main dough: Can be prepared in the evening. Mix 100 ml water, salt and the remaining 3 g yeast. Add the rest of the flour and the pre-dough and knead everything into a smooth and supple dough. Cover and place in the refrigerator overnight.

Heat the oven to 30 ° C, switch it off after approx. 20 minutes. Take the dough out of the bowl, do not knead any more. Place parchment paper on a baking sheet. Divide the dough into 6 portions, form rolls and place on the baking paper. Use a knife to cut the length of the rolls in the middle, put them in the warm oven and let rise for about 30 minutes.

Then take it out of the oven and cover with a cloth. Now heat the oven to 250 ° C. So the rolls can go nicely again, possibly cut the grooves.

Spray with water and put in the oven. Before closing the door, pour a cup of water on the bottom of the stove and quickly close the door. Bake the rolls until golden in about 10-15 minutes. If you want the rolls darker, you can leave them in the oven a little longer.

The rolls are a little firmer in consistency than bakery rolls, they fill you up faster, but they are super tasty.