Sugar-free Sunday rolls "Rustical"

Ingredients for 1 servings:

• 100 g spaetzle flour
• 100 g wheat flour type 1050
• 50 g corn flour
• 180 g wheat flour type 405
• 300 ml milk, 1.5%, long-life
• 1 sachet of dry yeast, approx. 9 g
• 1 sachet of baking powder, approx. 16 g
• 2 tsp, heaped salt
• 1 tsp, heaped Stevia sweetener
• 1 large egg(s)
• 1 tbsp extra virgin olive oil
• Flour for the work surface and for shaping

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes

fluffy, soft rolls, stirred and left to rise in a bread maker, baked in the oven

Place the ingredients – first the liquids, then the powder – into the bread maker and set the setting to “dough.” Duration: approximately 1 hour 30 seconds. This can also be done with a mixer, but keep in mind the rising time. Remove the dough from the machine, roll it into a log on a floured surface – it should be the same diameter as the rolls – and cut off pieces. Form these into rolls with flour. Place the rolls on a baking sheet lined with baking paper and let them rise for about 30 minutes at 50°C. Then bake the rolls at about 180°C for about 20 minutes, until they have a light brown crust. Caution: The rolls will continue to brown even after baking. Let the Sunday rolls cool completely on a wire rack or tea towel.