Crispy Sunday rolls

Ingredients for 8 servings:

• 150 ml milk
• 150 ml water
• 1 tsp honey
• 40 g yeast, fresh
• 250 g wheat flour
• 250 g wholemeal flour
• 2 tsp, leveled salt
• 8 g baking malt
• 2 tbsp oil
• 1 tsp cornstarch
• e.g. poppy seeds, sesame or other seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 10 minutes

Heat the milk and water in a saucepan to lukewarm, add the honey and yeast, and let stand until the yeast has dissolved. Meanwhile, mix the flour with the salt and malt. Add the oil and yeast mixture and knead thoroughly. Cover the finished dough and let it rise at room temperature for 1 1/2 hours. Preheat oven to 230°C. Shape the dough into 8 rolls and place them on a baking sheet lined with baking paper. Mix the cornstarch with 5 teaspoons of water and brush the rolls with it. Cut the rolls lengthwise and roll them in poppy seeds, sesame seeds, or other seeds, if desired. Bake the rolls in the preheated oven at 230°C (top/bottom heat) for about 20 minutes, until they are browned to your desired degree. To prevent the rolls from drying out, I place a small ovenproof bowl of water on the floor of the oven while baking. The dough can also be prepared the evening before; in this case, cover the dough and let it rise in the refrigerator overnight.