Roman rolls

Ingredients for 1 servings:

• 300 g rye flour (type 997)
• 300 g wheat flour (type 1050 or 550)
• 1 tsp, heaped salt
• 1 tsp caraway seeds, whole
• 1 tsp sugar
• 20 g yeast, fresh
• 400 ml water, lukewarm, approx.
• 30 g butter or margarine
• ½ egg(s), beaten
• 1 tsp water
• Flour for the work surface
• Grease for the tray
• caraway seeds for sprinkling

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Wheat – rye – mixed rolls, makes 16 pieces

Sift the two types of flour into a mixing bowl and mix. Make a well in the flour and crumble in the yeast. Sprinkle the sugar over the dough and dissolve the yeast in a little water. Cover and let it rise for about 30 minutes. Now add the butter in small pieces, the remaining water, salt, and caraway seeds and mix everything into a smooth, slightly sticky dough. Cover and let it rise for another 45-60 minutes until it has doubled in size. Then place the dough on a floured work surface, knead thoroughly, form a log, and cut off 16 pieces. With floured hands, shape each piece into a round ball and place two next to each other on a greased or lined baking sheet (the rolls should stick together during baking). Cover the rolls and let them rise for another 20 minutes. Meanwhile, preheat the oven to 180°C. Place a container of hot water on the bottom of the oven to allow some steam to develop during baking. After the rolls have risen, mix the egg with water, brush the rolls with it, sprinkle with caraway seeds if desired, and bake in the preheated oven at 180°C for about 20-25 minutes. If desired, you can also cut the rolls lengthwise before baking. You can also form 12 regular-sized rolls from the same dough.