Rustic breakfast rolls

Ingredients for 1 servings:

• 1,000 g wheat flour
• 25 g salt
• 6 g yeast
• 620 ml water, cold
• 35 g olive oil
• Durum wheat semolina or rye flour
• some oil

Instructions

Working time approx. 15 minutes; Rest time approx. 18 hours; Cooking/baking time approx. 20 minutes; Total time approx. 18 hours 35 minutes

For this recipe, you’ll need a mixing bowl, a wooden spoon, a measuring jug, and a box with a lid. In a bowl, mix the flour with the salt. In a measuring jug, dissolve the yeast in the cold water. Add the yeast water to the flour and mix everything well with a wooden spoon until no lumps are visible. It’s okay if the dough is still a bit lumpy. Cover the bowl with a damp tea towel and let the dough rest for about 30 minutes. Then spread the olive oil over the dough and, with moistened hands, fold the dough towards the center several times until it smooths out a bit. Then let the dough rest for another 30 minutes. Repeat this process twice. Place the dough in an oiled box or casserole dish and cover with a lid. Let it rise for about 8-16 hours or overnight in the refrigerator. The next day, preheat the oven to 250°C (top/bottom heat) and place a baking sheet on the lowest rack to pour water onto later. Spread some durum wheat semolina, or rye flour if necessary, on the work surface and turn the dough out onto it. Stop kneading the dough. Separate 12 dough pieces and arrange them on the baking sheet. They can be a little closer together. Place the rolls on the middle rack of the oven and pour about 50-80 ml of water onto the preheated baking sheet to create steam. Close the oven door quickly to keep the steam in the oven. Bake the rolls for about 20 minutes. Place the rolls on a wire rack to cool.