Rolls with a special twist

Ingredients for 1 servings:

• 100 g wheat flour, wholemeal
• 200 g wheat flour, type 405
• 200 g rye flour, dark, type 1150
• 280 ml beer
• 1 bag(s) of dry yeast
• 20 g margarine
• 10 g salt
• 2 ½ g sugar
• 2 g baking malt, homemade*
• n. B. grains, e.g. sesame, linseed, sunflower, poppy, pumpkin, caraway, according to taste
• 1 egg(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 22 minutes; Total time approx. 1 hour 52 minutes

Place the listed ingredients, except the egg, in a large bowl, mix, and knead well (approx. 10 minutes). Cover the dough with a clean tea towel and let it rise in the oven (20 minutes at 70°C). Shape the dough into round or pointed rolls (approx. 85g each) and place them on a baking sheet lined with parchment paper. Use a knife to make one or more indentations (e.g., a cross) in the dough. Then brush with the beaten egg. Let the rolls rise again (20 minutes at 70°C). Sprinkle with seeds if desired or to taste and let rise in the oven for another 20 minutes. Then bake at 220°C for 18-22 minutes. Steam initially! Tip: You can also use a bread maker for kneading! *Recipe for baking malt in the DB.