Spelt rolls

Ingredients for 1 servings:

• 750 g spelt flour, type as desired
• 1 ½ cubes of yeast
• 480 ml water, lukewarm
• 2 tsp salt
• 3 tbsp baking malt
• 1 egg yolk or some olive oil
• n. B. Körner
• n. B. cheese

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

for 12 rolls

Crumble the yeast into small pieces and dissolve it in the lukewarm water. Put the flour in a bowl, make a well in the center, and pour the yeast mixture into the well. Wait 10 minutes. Preheat the oven to 230°C (top/bottom heat). Place a bowl of water in the oven. Add the salt and malt to the dough and knead everything into a smooth dough using a kneading machine or by hand. Divide into 12 pieces, shape into rolls, brush with egg yolk or olive oil, and sprinkle with seeds or cheese, if desired. Place the rolls on a baking sheet lined with baking paper and place directly in the oven. Bake at 230°C (top/bottom heat) for 10 minutes. Then reduce the temperature to 200°C (top/bottom heat) and bake for another 7-10 minutes. Important: Spray the rolls with water two or three times during baking. Variations: If you replace half of the water with milk, you get milk rolls. For a delicious baguette, use 1/3 milk and 2/3 water.