Crown Rolls

1. Put the freshly ground whole wheat flour in a large bowl, make a well in the center and add the yeast dissolved in 125 ml of lukewarm milk. Mix with a little wholemeal wheat flour to a thick pulp and cover lightly with wholemeal flour.
2. After 10 minutes the yeast has gone. Now sprinkle the sea salt over it and slowly pour in the rest of the lukewarm milk while stirring. Knead everything together until the dough comes off the bowl. The dough should be more loose than too firm, as the wholemeal flour is still tightening. Place in the lightly floured bowl and let rise for 1/2 hour.
3. The dough has now doubled and is kneaded again firmly, shaped into a roll and cut into 28 small pieces of dough.
4. The dough pieces are formed into round rolls, placed with the dough top facing down on a lightly greased sheet, brushed with whisked egg and cut into a star shape with scissors. Pull up the star corners in the middle a little.
5. Let rise for about 10 minutes and then bake on the middle rack at 225 ° C for about 20-25 minutes.

Tip:

1. The rolls can be frozen slightly cooled and are immediately thawed in the oven at 150 ° C if necessary.