Overnight rolls

Ingredients for 1 servings:

• 30 g yeast
• 400 ml water
• 15 g salt
• 600 g wheat, finely ground
• 30 g yeast
• 150 ml water
• 50 g butter
• 500 g wheat, finely ground
• 1 tbsp sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 50 minutes

for 18 rolls

Pre-dough: Dissolve the yeast in the water. Add the yeast mixture to the flour and salt in a large mixing bowl and mix thoroughly, but DO NOT knead. Then cover and let rise overnight at room temperature that remains as constant as possible. Main dough: Dissolve the yeast in the water and add it to the pre-dough along with the other ingredients, mixing everything well. Then knead the dough vigorously on a floured work surface for about 10 minutes until smooth and pliable. Divide the dough into 18 equal portions of 90g each. Roll between your palms to the desired roll shape. Do not press too firmly! Place the rolls on the floured baking sheet. Cover and let rise for 30 minutes. Bake in a preheated oven at 225°C for about 20 minutes. The top should be lightly browned, but still soft and not too crispy. Let cool on a wire rack for 10 minutes.