Party bun wreath

Ingredients for 1 servings:

• 500 g wheat flour (type 550)
• 21 g yeast, fresh
• 1 tsp salt
• 1 tbsp oil
• 275 ml water, lukewarm
• 1 egg yolk
• 1 tbsp water
• 1 tbsp butter, soft
• n. B. grains, various for sprinkling
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 10 minutes

Sift the flour into a bowl and make a well in the center. Dissolve the yeast in a little lukewarm water and add it to the well. Cover the liquid yeast with a little flour from the edge. Let the mixture stand for 5-10 minutes. Add the water, salt, and oil and knead well until the dough pulls away from the sides of the bowl. The dough should be smooth and no longer sticky. Cover the dough again and let it rise in a warm place for 30-40 minutes. Knead the dough again and form rolls weighing 40g each, moistening your hands slightly if necessary. Place the rolls in a greased springform pan in a circle, leaving enough space around the edges as the rolls will still rise. Brush the roll ring with a mixture of egg yolk, water, and butter, and sprinkle with various seeds if desired. Cover and let everything rise again in a warm place for 20-30 minutes. Preheat the oven to 200°C (top/bottom heat) and bake the rolls for about 20-25 minutes until golden brown. Homemade herb or paprika butter is delicious with them. Tip: The rolls can also be baked for about 10 minutes and frozen. Moisten slightly if necessary and finish baking.