Pizza rolls à la Kiwinaschkatze

Ingredients for 1 servings:

• 250 g wheat flour, 405
• 250 g semolina (soft wheat)
• 10 g yeast, fresh
• 2 tbsp olive oil
• 300 ml water, lukewarm
• 2 tsp salt
• Herbs, Italian, dried
• Cheese, grated, e.g. Gouda

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 45 minutes

Mix the flour, semolina, salt, and herbs in a bowl. Dissolve the yeast in the water and add it to the bowl. Add olive oil and knead into a dough, first with a dough hook and then with your hands. Add more semolina and flour if necessary; it should no longer be sticky. Place the dough in a bowl, cover with a kitchen towel, and let it rise for about 45 minutes, e.g., in an oven at 30°C or, in the summer, in a conservatory. Then knead the dough thoroughly, adding more flour and semolina if necessary. Shape the dough into rolls of any size, preferably not too large, as they rise quite a bit. Cut a cross into the rolls and let them rise for another 20 minutes on a baking sheet lined with baking paper. Mix grated cheese with Italian herbs and sprinkle over the rolls, if desired. Bake at 240°C for at least 20 minutes, until the rolls are lightly browned. A perfect side dish for parties or with salad.