Small Irish rolls

Ingredients for 1 servings:

• 125 g wheat flour type 405
• 175 g whole wheat flour
• 5 g dry yeast
• 1 tsp maple syrup, honey or other sweetener
• 1 tsp salt
• 175 g water, lukewarm
• sesame
• pumpkin seeds
• Fleur de Sel

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 15 minutes

for 8 rolls

Sift the two types of flour into a large bowl. Add the dried yeast and salt and mix well. Drizzle the teaspoon of maple syrup over everything. Now add a good portion of the water to the bowl and mix everything together with a wooden spoon or something similar. Now you have to determine whether the dough needs all the water, less, or maybe even more. This simply depends on the type of flour you bought (Tip: If you can’t judge this, just use the 175g water – bread dough is very forgiving). When everything is more or less mixed, start kneading by hand. When everything has come together, remove the dough from the bowl and knead it on the work surface. This should take about 10 to 20 minutes by hand. The dough should feel elastic: if you poke it with your finger, it should spring back to its original shape. Place the dough in an oiled bowl and brush it lightly with oil to prevent the surface from drying out. Cover with a towel and let it rise in a warm place for at least an hour. It should have visibly risen before continuing. Once it’s ready, preheat the oven to 240°C (475°F) top and bottom heat. Knead the dough again briefly and then cut into eight pieces with a sharp knife. Shape these into small balls. It doesn’t matter if they don’t look perfect; they’ll make the rolls more interesting. Place them on a baking sheet lined with baking paper and let them rest for a short time (two minutes is enough). Score the surface with a sharp knife and brush with water. Then immediately sprinkle with sesame seeds, pumpkin seeds, and sea salt. Place an ovenproof dish filled with water on the floor of the hot oven and place the rolls on the middle rack. Bake for 15 to 18 minutes (you should be able to tell when the rolls are done by looking at the color, but you can usually smell them too). They taste best fresh, of course, but the rolls will keep for a few days.