Crispy spelt rolls with olive oil

Ingredients for 1 servings:

• 325 g spelt flour
• 185 ml water, lukewarm
• 2 tbsp olive oil
• 1 pinch(s) of cane sugar
• 1 tsp salt
• ½ pack of fresh yeast
• 1 tbsp baking malt, optional

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

Mix warm water, sugar, and yeast until dissolved. Place the flour in a mixing bowl. If using malt, mix it with the flour now. The malt gives the rolls an even better crust. Add the olive oil and salt. Slowly add the water, sugar, and yeast while stirring. The dough should no longer stick to the mixing bowl; add a little more flour if needed. Cover the dough and let it rise in a warm place for at least half an hour. Then divide the dough into 6 equal pieces. Shape the rolls. I roll out each piece of dough a little, then fold it in a circle from the outside to the middle several times to create tension. Then place the rolls seam-down, moving the dough in a circle on the work surface to form a base. Place the rolls on the baking sheet and score them with a knife. Cover and let the rolls rise for another half hour. Preheat the oven to 210 degrees Celsius (425 degrees Fahrenheit) top/bottom heat. Place the rolls in the preheated oven and pour a little water into the oven. This creates steam and allows the rolls to rise nicely. After about 8-10 minutes, open the oven door to allow the steam to escape. Reduce the oven temperature to 180 degrees Celsius. Bake the rolls for another 8-10 minutes, until they reach the desired color.