Burgis walnut rolls

Ingredients for 1 servings:

• 300 g spelt, finely ground
• 200 g wheat, finely ground
• 50 g wheat flour type 1050
• 250 ml water, lukewarm
• 40 g butter or 30 g oil
• 20 g yeast
• 200 ml milk
• 1 tsp honey
• 100 g walnuts
• 14 g salt

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

with the whole grain of spelt and wheat

First, heat the milk to a boil, pour it over the walnuts, and let it stand until it cools. Put the flour in a large bowl and, in a well in the center, make a small mixture of yeast, honey, lukewarm water, and a little of the flour with a whisk. Dust with flour, cover, and let stand for at least 15 minutes. Then add the remaining water, the softened butter or oil, the nuts, milk, and salt. Knead for at least 10 minutes by hand or 5 minutes with a mixer until you have an elastic dough. Cover and let rest at room temperature for about 40 minutes. Once the dough has risen, briefly press it together with a dough scraper and divide it into several pieces on a floured surface. Roll each piece into rolls. Cover and let it rise on a baking sheet for 10 minutes, brush with starch or water, then score with a sharp knife as desired and let rest, covered, for another 10 minutes. Meanwhile, preheat the oven to 250°C. Insert and steam with a cup of hot water! (Important for the crust). Bake until well browned, then remove and turn out onto a wire rack to cool.