Farmer's rolls – just like my mom makes them

Ingredients for 1 servings:

• 900 g wheat flour type 550 or 405 or spelt flour 630
• 180 g sourdough
• 2 packets of dry yeast (7 g each)
• 2 tsp, heaped salt
• 260 ml buttermilk
• 260 ml water, lukewarm, maybe a little more
• 2 tbsp olive oil, a good
• 1 packet of baking powder
• ½ tsp baking malt or Karo coffee
• ½ tsp ascorbic acid (vitamin C powder)
• 1 pinch of sugar for the yeast

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 17 minutes; Total time approx. 2 hours 12 minutes

our weekend rolls; suitable for baking

Knead the listed ingredients into a nice, smooth dough, cover, and let rest for about 30 minutes. Knead the dough again briefly, then cover and let rest for another 20 minutes. Cut off equal-sized 80g pieces of dough and shape them into balls. Line two baking sheets with baking paper, place the dough balls on the baking sheet, leaving some space between them, and flatten them slightly. Cover and let rest for another 20-30 minutes. In the meantime, preheat the oven to 220°C or 200°C fan-assisted oven. After the proving time, cut a cross into the rolls with a knife and spray with warm water. This works well with a spray bottle or a brush. Bake the rolls for 7 minutes, then reduce the temperature to 180°C or 160°C fan-assisted oven, and bake the rolls for another 10 minutes. Be sure to adjust the time according to your oven and your gut feeling. Notes, hints, and tips: Let the rolls rise for a long time; if they want to come out of the container in which you let the dough rise, then the dough is perfect. The finished rolls can rise in a warm oven – at around 45–60°C – for at least 45 minutes, or longer if desired. Brush them with water every now and then and carefully touch up the cut again. The very long rising time is worth it, because the longer the rolls rise, the fluffier and larger they will become. If you are using dry sourdough, mix it with 180 g of flour and a few tablespoons of lukewarm water until you have a thick paste. It is best to let it rest for a few hours before adding it to the remaining ingredients. You can even make it a day in advance. For spelt flour, the total amount of liquid should be 520 ml. The baking powder makes the rolls lighter. If you don’t have sourdough on hand, you can mix in 2 tablespoons of lemon juice concentrate instead. The rolls are also great for freezing; simply place them in a 200°C oven and bake for about 12-15 minutes.