Knobbly kefir rolls

Ingredients for 1 servings:

• 270 g kefir
• 25 g fresh yeast
• 1 tsp, levelled honey
• 7 g salt
• 285 g wholemeal spelt flour
• 90 g wheat flour type 550
• 20 g extra virgin olive oil

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 45 minutes

With wholemeal spelt flour and wheat flour 550

Work with room temperature ingredients. Mix the kefir, yeast, honey, and 2 tablespoons of flour in the bowl of a food processor, cover, and let rest for about 15 minutes until the yeast starts to work. Then add the remaining flour, salt, and olive oil to the bowl and knead with the dough hook for about 4-5 minutes until you have an elastic dough. Cover with a cloth and let it rise in a warm place until it has roughly doubled in size. Remove the dough from the bowl, knead thoroughly, form a log, and cut off 9 equal-sized pieces. Form into round rolls. Use a perforated baking tray. Place the rolls in the roll tray or on the baking tray, covered, and let rise until they have increased in size to about 2/3. Spray the rolls with warm water. Place the tray/tray in the center of the preheated oven and bake at 185 degrees Celsius (350 degrees Fahrenheit) for 25 minutes until golden brown. A little information about the yeast: Here in Portugal, fresh yeast cubes weigh 25g. Half a cube from Germany should also be sufficient. In total, I let the yeast starter rise for 15 minutes, the prepared dough for 70 minutes, and the formed rolls for about 45 minutes. The temperature in the house was around 19/20 degrees.