Farmer's rolls

Ingredients for 1 servings:

• 900 g flour (type 405 or 550)
• 180 g dough (sourdough)
• 30 g yeast
• 260 g water
• 260 g buttermilk
• 20 g salt
• 1 tbsp lard
• 10 g baking powder, possibly 1 tsp lecithin powder and 1/2 tsp vitamin C (if available)
• e.g. dried parsley (approx. 10 – 15 g)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

enough for approx. 16 pieces

Knead the dough from the above ingredients into a dough that shouldn’t be too firm. Cover and let it rest for 30 minutes. Then knead the risen dough again vigorously and let it rest for another 20 minutes. Divide the dough into 80g pieces. Shape these dough pieces into balls and flatten them slightly. Place them on a baking sheet and let them rise, covered, in a warm place for 20-30 minutes. Preheat the oven to 220°C (top/bottom heat). After rising, score the rolls with a knife and spray them with warm water. Place the rolls in the oven and bake for about 7 minutes. Then reduce the heat to 180°C (350°F) and bake for another 10 minutes (if you have a fan oven, reduce the temperature by 20 degrees). Note: The baking powder is added for safety reasons to achieve a nice lightness (if you don’t have sourdough). Tip: After baking, you can freeze them lukewarm.