Flowers fluffy dinner rolls

Ingredients for 1 servings:

• 180 g spelt flour (wholemeal)
• 220 g wheat flour, type 550
• 4 tbsp oat flakes (whole grain)
• 1 packet of dry yeast
• 1 ½ tsp salt
• 1 tsp honey
• 1 tbsp rapeseed oil
• 250 ml water, lukewarm
• oatmeal

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 50 minutes

also tastes good for breakfast!

Combine the flours with the oats, add 1 1/2 teaspoons of salt, and the dried yeast. Measure 250 ml of lukewarm water, add 1 tablespoon of rapeseed oil, and 1 teaspoon of honey, mix, and add to the flour mixture. Knead thoroughly with the dough hook of a food processor until you have a smooth, fairly firm dough. If the dough is still too sticky, add more oats as needed, until the dough no longer sticks. Briefly knead the dough again with your hands, shape it into a ball, and cut off 8 equal pieces. Using the stretch and fold method, form 8 dough balls and place them directly into a 28 cm springform pan lined with baking paper. The balls should not touch each other, as they will rise during baking. Spray or brush the dough pieces with a little lightly salted water and sprinkle whole-grain oats over them. Spray again, cover, and let rise in a warm, draft-free environment for about 3 hours, until they have increased in size significantly. Preheat the oven to 250°C. Spray/brush the dough pieces again well. Place the springform pan on the lowest oven rack and bake at 250°C for 10 minutes. After 10 minutes, reduce the temperature to 200°C and bake the rolls for a further 15 minutes. After 15 minutes, spray the rolls again with water and bake for a further 10 minutes, until they are golden brown to your liking. Keep an eye on them during these last 10 minutes, as every oven bakes differently. Remove the springform pan from the oven, place the rolls on a wire rack using the baking paper, and let cool for a few minutes. Although all the rolls are now baked together, they can easily be broken off piece by piece. They are wonderfully crispy and light and fluffy on the inside. Tip: For breakfast rolls, you can also prepare the dough the night before – but then use 1/2 cube of fresh yeast. Place the dough pieces in the springform pan, cover, and immediately refrigerate. The next morning, remove the pan, let it come to room temperature, spray it well before placing it in the oven, and finish baking the rolls as described above.