Chestnut rolls

Ingredients for 30 servings:

• 450 g flour
• 100 g chestnut flour (alternatively ground walnuts)
• 15 g salt
• 25 g yeast, fresh
• Flour , for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Mix the two types of flour and the salt. Dissolve the yeast in 320 ml of lukewarm water. Slowly stir it into the flour mixture using the dough hook of a hand mixer, adding a little more water if necessary, and knead for about 5 minutes. Cover and let rise in a warm place for 1 hour, until the dough has doubled in size. Knead the dough vigorously on a floured work surface and divide it into 30 equal portions. Roll each portion into a ball and lightly dust the top with flour. Place the rolls, leaving some space between them, on a baking sheet lined with parchment paper. Cut into the rolls with scissors so that small spikes appear during baking. Let the rolls rise for another 10 minutes. Preheat the oven to 260 degrees Celsius (400 degrees Fahrenheit). Place the rolls on the middle rack of the oven. Pour about 150 ml of water onto the bottom of the oven and immediately close the oven door to prevent the steam from escaping. As soon as the rolls start to brown (after about 7 minutes), open the oven door once. Close the door again and bake the rolls for about 10 minutes until browned. Serve with cheese and bitter orange compote.