Quick rolls on the side in the morning

Ingredients for 1 servings:

• 500 g wheat flour type 550
• 10 g salt
• 20 g butter, soft
• 60 ml milk
• 225 ml water, lukewarm, approx. 25 °C
• 1 tsp, levelled sugar
• 1 tbsp baking malt (barley malt extract)
• 1 packet of dry yeast

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Mix the milk, water, butter, sugar, malt, and yeast. Combine the flour and salt. Place everything in a food processor and knead with the dough hook on a low speed for 2-3 minutes, then knead for about 5 minutes on a higher speed. Remove from the dough hook, cover, and let rise in the bowl for 15 minutes. Place the dough on a lightly floured work surface and shape into about 8-10 equal-sized balls, dust well with flour, and let rest, covered, for 15 minutes. Preheat the oven to 220°C (fan). Place a heat-resistant container filled with water in the oven. Spray the rolls well with water before baking and place them in the oven. Reduce the temperature to 200°C (fan). Bake with plenty of steam for about 12-16 minutes until golden brown, depending on how brown you want them.