Flowers poppy seed rolls

Ingredients for 14 servings:

• 350 g flour, type 1050
• 300 g flour, type 550
• 400 ml water, lukewarm
• 1 cube of yeast
• 1 tbsp honey
• 1 ½ tsp salt
• 1 tbsp oil
• some poppy seeds

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 28 minutes; Total time approx. 1 hour 38 minutes

with white and black poppy

In the bowl of a food processor, combine the flours with the 1.5 teaspoons of salt (do not add more salt; otherwise it will be too salty). Dissolve the yeast cubes with the honey in a mug of lukewarm water and add to the flour while stirring (in a food processor). Also add the tablespoon of oil. Knead until the dough pulls away from the sides of the bowl and can be formed into a ball without sticking to your hands. If necessary, knead in a little more flour. Cover the bowl and let it rest in the oven with the oven light on for about 30 minutes. Then knead thoroughly again and let it rise for another 30 minutes. Briefly knead the dough with your hands, using a “stretch and fold” technique, until it noticeably gains surface tension. After about 10 minutes of resting time, weigh out small dough balls of about 85 g each. Carefully fold each individual dough ball and shape it into a round shape. This is important to ensure that each roll has surface tension. Once all the rolls are finished, spray them with salt water, score them, and roll them in poppy seeds. (I used white and black poppy seeds – this creates a nice color contrast.) Place the rolls on a baking sheet lined with baking paper and let them rise at room temperature for another 20 minutes. Preheat the oven to 250°C and place a pot of boiling water on the floor of the oven. Immediately before placing them in the oven, spray them again with salt water and place the baking sheet on the middle rack of the oven. Bake the rolls for 10 minutes at 250°C. Then reduce the temperature to 200°C and bake for another 10 minutes. Remove the baking sheet briefly, spray all the rolls again with salt water, and return the baking sheet to the oven so that the rolls at the front are at the back. Bake for another 8-10 minutes at the same temperature. The rolls are ready when they have a beautiful, golden yellow color. It’s best to let them cool immediately on a wire rack. The crust will be beautifully crispy and the crumb wonderfully fluffy! TIP: These rolls are also great for baking the next day. Simply spray them with salt water and bake them for a few minutes at 200°C on the oven rack.