Spelt pizza rolls

Ingredients for 2 servings:

• 175 g spelt flour
• 25 g cornstarch
• 2 g dry yeast
• 1 tsp sugar
• 1 pinch of salt
• 1 tsp rapeseed oil
• 100 ml milk
• 50 ml water
• e.g. rapeseed oil
• e.g. ketchup
• e.g. tomato paste
• n. B. cheese, grated
• e.g. milk

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours 55 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 9 hours 30 minutes

Yeast dough, cold dough preparation

Mix the flour, cornstarch, sugar, salt, and yeast. Mix the milk and water with 1 teaspoon of oil until lukewarm. Gradually add the liquid to the flour mixture; you may need more or less, depending on the consistency of the flour. Knead the dough with the dough hook of a hand mixer until it releases from the bowl. Now let the dough rise with the lid loosely on in a draft-free place for about 10 minutes. Then close the lid and refrigerate the dough for at least 8 hours. Then let the dough rest at room temperature for at least 30 minutes. Roll out the dough, brush it with rapeseed oil, and spread tomato paste, ketchup, and grated cheese over the surface (leaving some space around the edges). Carefully roll the dough and cut into 6-8 large slices. Place these on a baking sheet lined with baking paper and sprinkle with cheese. Finally, brush the pre-formed pizza rolls with a milk-oil mixture and let them rise for another 15 minutes. Preheat the oven to 200 degrees Celsius (top/bottom heat). Place the baking tray in the hot oven. The pizza rolls will be ready after about 20 minutes.