Mika's Sunday rolls

Ingredients for 1 servings:

• 300 g flour, 550
• 150 g spelt flour, 630
• 300 ml milk, lukewarm
• 1 packet of dry yeast
• 1 packet of baking powder
• 1 ½ tsp salt
• 1 tsp sugar
• 1 egg(s) (lightly beaten)
• 1 tbsp oil
• e.g. sesame or poppy seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours

easy to make, light and juicy rolls

Knead together both types of flour, milk, yeast, baking powder, and sugar, and coat with oil. Let rise in a warm place for 1 hour. You can shorten the rising time by letting the dough rise in the oven at the lowest temperature. Then shape into rolls of any shape you like. Brush with egg and, if desired, sprinkle with sesame seeds or other seeds. Let rise again in the oven at the lowest setting (about 20 minutes). Increase the temperature to 260 degrees Celsius. Bake for a further 15 to 20 minutes. The amount of milk can vary depending on the type of flour; you may need to add a little more flour or milk until the dough is nice and soft. This amount is enough for 10-12 rolls, depending on how you shape them. I usually make double the amount, because otherwise there aren’t any leftovers after breakfast (you can, of course, freeze it in a pinch).