Sesame rolls

Ingredients for 1 servings:

• 145 g water
• 2 g fresh yeast
• 75 g wheat flour
• 75 g spelt flour
• 15 g rye flour
• 1 portion of pre-dough
• 150 g wheat flour
• 150 g spelt flour
• 35 g rye flour
• 150 g water
• 10 g salt
• 5 g fresh yeast
• 1 tsp baking malt
• e.g. sesame or other seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 4 hours 50 minutes

with little yeast, without fat and sugar, makes about 8 rolls

For the pre-dough, dissolve the yeast in the water and mix with the flours until lump-free. Let it rest for 2 hours, then cover and refrigerate for about 12 hours. For the main dough, dissolve the yeast in the water. Knead all ingredients with the pre-dough in a food processor for about 15 minutes until you have a smooth dough. Add a little more flour if the dough is too sticky. Cover the dough and refrigerate for about 12 hours. Then remove the dough from the refrigerator and let it acclimatize for about 1 hour before dividing it into 8 equal pieces. Form each piece into a roll, spray with a little water and roll in sesame seeds. Place the rolls on a baking sheet lined with baking paper, cover again and let rise at room temperature for about 1 hour. In the meantime, preheat the oven to 230 degrees Celsius (top/bottom heat). Place the rolls in the oven and spray hot water onto the oven walls using a watering can. After 10 minutes, open the oven door briefly to let the steam out and reduce the temperature to 200 degrees Celsius. Let the rolls bake for a total of 18-20 minutes. They are done when you tap the bottom and they sound hollow. Let them cool on a wire rack. The recipe may be very time-consuming, but it’s definitely worth it. They rise fantastically and taste better than the ones you get from the bakery. I often make double the batch and then freeze half.