Flowers Sunday rolls

Ingredients for 1 servings:

• 1 kg flour, type 550
• 1 tsp, heaped flour (malted wheat flour for baking bread)
• 20 g salt
• 25 g yeast, fresh
• 20 g lard
• 650 ml water, COLD

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

for early risers

Make a dough from the ingredients listed above. Gradually add the 650 ml of cold water, although sometimes 600 ml is enough. Knead for a long time (using a machine) until the dough has reached a smooth consistency and pulls away from the sides of the bowl. Cover and let rest in a cool place for about 50 minutes. Then knead thoroughly with your hands (stretch and fold). Cover and let rise again in a cool place for about 50 minutes. Give the dough the time it needs and don’t get impatient. The wait is definitely worth it. Please DO NOT place it in a warm place to speed up the process! After these two rises, push the dough out of the bowl onto the work surface and cut off small pieces (I weigh out 60-70 g pieces). Fold and shape the rolls, forming them into round or oval shapes. Place on a baking sheet lined with baking paper, spray with water to prevent a skin from forming, and cover and let rise in a cool place until the rolls reach their desired size. This takes about 40 minutes. After about 20 minutes of rising, be sure to score with a sharp knife. Preheat the oven to 220°C ahead of time and place an ovenproof container filled with boiling water in the bottom of the oven. Before placing the rolls in the oven, spray them again with water and bake for a maximum of 20 minutes until golden brown. Since I’m baking in a gas oven, I can only use the ovenproof container with water. In an electric oven, you can, of course, add plenty of steam, which, in my experience, makes these rolls turn out even better than my gas-cooked rolls. Tip: The malted wheat flour helps the rolls rise beautifully, ensuring a nice browning and a slightly malty flavor.