Rolls for gourmets and late risers

Ingredients for 1 servings:

• 250 g wheat flour type 550
• 280 ml water, lukewarm
• 5 g fresh yeast
• 700 g wheat flour type 550
• 50 g rye flour
• 270 ml water
• 10 g fresh yeast
• 20 g malt (flavoring malt), inactive, e.g. barley, rye or mixtures, optional
• 30 g baking malt (roll baking powder), optional
• 20 g salt
• 1 tbsp rye starter, fresh, for sourdough (optional dry sourdough)
• Flour for the work surface

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 34 minutes; Total time approx. 1 day 1 hour 34 minutes

for 18 rolls – ideal for working people, long cold lead

The day before, mix the 250g flour, 5g yeast, and 280ml water in a bowl until there are no lumps (I always use a dough kneading bowl), cover with a lid, and let the yeast start to rise. As soon as the dough starts to shrink back together, place it in the refrigerator and let it rise for about 10-16 hours. On the day of baking, add the remaining ingredients except the salt and knead together. Guidelines: Kitchen Aid approx. 8 minutes, Häussler Alpha approx. 3 minutes on cycle 1, then 3 minutes on cycle 2, then add the salt and knead for another 3 minutes. Remove the dough from the bowl with lightly floured hands and fold it into a circle by hand again to create tension. Place it on a floured work surface and ideally cover with proving film. Proving with bread mix is ​​approx. 30-45 minutes. Without bread mix at least 50-60 minutes, until the volume has doubled. Weigh out the dough into 18 portions of approximately 90g each and roll them out thoroughly, one at a time. Then roll them lengthwise across the end like mini snakes and place them, end-up, on a floured cloth, three in a row at a time, pulling up the cloth between them. To prevent the rolls from spreading too wide, limit the area. I use the kitchen wall at the back and a large flour container at the front. Cover with the proving cloth and set aside to prove until the first rolled roll has rested for about 40-45 minutes. If not using bread mix, extend the proving time by about 15 minutes. Now it’s best to place a total of 9 dough pieces slightly diagonally on a perforated aluminum tray, with the end facing down! The carbon dioxide formed will then rise nicely during baking, and the crispness will improve! Make deep cuts in the rolls lengthwise; I use a razor blade. Place in the preheated oven at 240°C (475°F) top/bottom heat. I put a firebrick on the oven rack to make the bottoms of the rolls crispier, but then preheat for a long time. Place a baking tray on the floor of the oven and pour in about 300 ml of water (steam), then quickly close the oven. The baking time is about 16-17 minutes. Then take the rolls out. They are not done yet, but sturdy enough that you can hear them splintering when you take them out – a wonderful sound. Put the second tray in and do the same. Let the rolls cool down, put them in freezer bags and freeze straight away. In the morning, when you want the rolls, set the oven to about 220 degrees fan-assisted. Place a bowl or baking tray at the bottom and put the frozen rolls straight into the oven. Again, steam with a splash of water. The baking time is 8 minutes, then the rolls are super crispy and warm all the way through.