John Myers
Ingredients for 1 servings:
- 300 g flour (type 405)
- 350 g flour (type 1050)
- 1 tsp sugar
- 1 ½ tsp salt
- 2 bags of dry yeast
- 1 tbsp olive oil
- 400 ml water, warm
- 1 cup salt water
- Poppy seeds (amount to taste)
- 500 ml water, boiling in a stainless steel container
Instructions
Working time approx. 25 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 35 minutes
Makes 10 crispy, delicious rolls, also good with sesame or other seeds
Mix the first 5 ingredients while dry. Quickly add the warm water and oil, stirring with an electric mixer. Stir until a lump forms (this goes pretty quickly); the dough should no longer stick to your hands. If it is too dry, add a little more warm water. Cover the mixing bowl with a kitchen towel and keep it warm, perhaps on the windowsill over a radiator. When the dough has risen, knead it thoroughly and let it rise again, then knead again and form a roll from (approx.) 100g of dough. It doesn’t matter whether it is round or oblong. Place the rolls on a baking tray lined with baking paper (far enough apart!), then let them rise at room temperature for about 15 minutes. Brush them once with salt water after 7 minutes. After another 15 minutes, brush them again with salt water and sprinkle with poppy seeds straight away. If you like, you can use sesame seeds or other seeds instead of poppy seeds, or use various ones (all) together. Bake immediately in the oven at 200-220°C for approximately 25 minutes in the center without using a fan. It’s very important to place a bowl of boiling water in the oven! Once the baking time is over, remove the rolls from the baking sheet immediately and let them cool on a wire rack. Be careful when tasting them; let them cool first!
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