Couscous rolls

Ingredients for 1 servings:

• 175 g couscous
• 325 g wheat flour type 550
• 1 tsp smoked salt
• 1 tsp sugar
• 1 cube of fresh yeast
• 300 ml water, warm
• 1 egg(s)
• some grains, various, or smoked salt, for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours

Mix the couscous, flour, salt, and sugar in a bowl. Dissolve the yeast in the warmed water, stir in the sugar, and let the mixture stand for 15 minutes. Then pour the dissolved yeast over the flour mixture and knead the ingredients into a yeast dough. The dough will still be very sticky, but it will improve once the couscous has absorbed the liquid. Let the dough rise in a warm place for a long time. This can take up to 1 1/2 hours. Then knead the dough again, adding a little more flour if necessary, and form 10-11 rolls from the mixture. Place these on a baking sheet lined with baking paper and let rise for another half hour. Brush the rolls with the beaten egg and sprinkle with various grains or coarse rock salt, pressing them down lightly. Preheat the oven to 220°C (425°F). Place a metal tray on the lower oven shelf. Place the rolls in the oven, pour 1/2 cup of water into the metal pan—careful, it will steam—and close the oven door. Bake the rolls for about 25 minutes, then let them cool on a wire rack.