No-knead rolls

Ingredients for 1 servings:

• 300 g flour
• ¼ tsp dry yeast
• 1 tsp salt
• 300 ml water, hot

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 5 minutes

without kneading, also possible as poppy seed or sesame rolls

Mix the first three ingredients in a bowl. Add the hot (but not boiling) water and mix the mixture with a spatula to remove any dry flour clusters. Cover the bowl with foil and refrigerate for 3 hours, e.g., on the basement stairs. Dust the work surface heavily with flour and let the dough pour out; it will be very, very soft. Fold the dough from the outside in, similar to an envelope, with all four corners towards the center, and form a round loaf of bread. Divide this loaf as many times as necessary to create 8 pieces. Fold the dough pieces inward again with floured hands, forming 8 rolls. Place the rolls on a baking sheet lined with parchment paper, cover with a towel, and let rise for another half hour. Meanwhile, preheat the oven to 240°C, then bake the rolls for 5 minutes, reduce the temperature to 200°C, and bake for a further 15 minutes. Baking time varies from oven to oven, so keep an eye on it and work your way closer to the time. If you want poppy seed or sesame seed rolls, gently brush the rolls with egg white and sprinkle with poppy seeds or sesame seeds before baking.